Tuesday, October 30, 2012

The Tuesday Market comes to an end...

Thank you....

to all Vendors, Musicians, Volunteers and Patrons of the
Tuesday Market in Lauraville!

You have made the market a nice place for friends & neighbors
to gather each Tuesday evening.

The market ends abruptly, thanks to
Hurricane Sandy.
But, plans for the next season are already under way.
Please stay tuned for details as they develop
in early spring, 2013.

to Rebekah Kuk
on the birth of her daughter,
Evelyn Joy!

Rebekah, from Rising Up Bakery, will join us again for
the 2013 season of the Tuesday Market in Lauraville.

All the best for a healthy & happy winter season!

from your friends at
Hamilton-Lauraville Main Street, Inc.


Friday, October 19, 2012

Only 2 markets left!

 The leaves are changing, the air is cooler, the sun sets a little sooner,
but there is still time to enjoy the fall harvest.
Apples, squash, turnips, greens, onions, potatoes, pumpkins...

Mashed Potatoes & Turnips with Greens
:  Winter 2004


  • 3 medium russet potatoes (2 pounds), peeled and cut into 1-inch pieces
  • 3-4 medium turnips (1 pound), peeled and cut into 1-inch pieces
  • 1 sprig fresh thyme or 1/4 teaspoon dried
  • 4 teaspoons extra-virgin olive oil, divided
  • 1/2 cup freshly grated Parmesan cheese or aged goat cheese (1 ounce), optional
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper to taste
  • 2 large onions, cut in half and sliced about 1/4 inch thick
  • 1 bunch broccoli rabe (1 pound), stems trimmed, cut into 1-inch pieces


  1. Place potatoes, turnips and thyme in a large pot. Cover with lightly salted water and bring to a boil. Cook, uncovered, over medium-high heat, until the vegetables are tender, 20 to 25 minutes. Drain, reserving the cooking liquid. Place the potatoes and turnips in a large bowl; discard thyme sprig, if using. Mash with a potato masher, adding a little cooking water, if needed, to achieve the desired consistency. Stir in 2 teaspoons oil and cheese, if using. Season with salt and pepper. To keep warm, set the bowl over simmering water and cover with parchment paper or foil.
  2. Meanwhile, heat the remaining 2 teaspoons oil in a large cast-iron or nonstick skillet over medium-high heat. Add onions and cook, stirring often, until golden and very tender, 10 to 15 minutes. Remove from heat.
  3. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook until tender, 5 to 8 minutes. Drain and add to the onions; toss to mix.
  4. To serve, mound the mashed vegetables in a bowl or onto individual plates and top with the onions and broccoli rabe.


Per serving: 144 calories; 3 g fat ( 1 g sat , 2 g mono ); 4 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 6 g protein; 3 g fiber; 227 mg sodium; 514 mg potassium.

Just two markets left to enjoy friends &  farm fresh food.

Just two markets left to shop for unique gifts in a mobile storefront.

Saturday, October 13, 2012

As the Tuesday Market winds down....

....fresh fruits & vegetables are still available.  The market is still open for business, offering warm prepared food, fresh produce, a little music and a friendly atmosphere.  Gifts are available as the holiday season approaches.  There are just three opportunities left to enjoy your community market.

Featured artist this week is local singer-songwriter, Chaquis Maliq.  Check Ms Maliq's website to sample her music and learn a little about her music & bio: http://chaquismaliqsworld.wix.com/site/cmaliq#!__cmaliq

Be sure to join us for the last market on October 30th.  Bring your little ghosts & goblins to enjoy the last market of the season with a Halloween parade of costumes.  Mid-Atlantic Center for the Performing Arts will lead the Monster Mash through the market.
Healthy treats will be served!


Heaven Scent Herbs - herbal body lotions
Jewelry, handmade accessories & other handmade
gift items are available from local artisans.

Egg Plant from Zahradka's Farm

Egg Plant Parmesan

healthy eating - low fat recipe


  • 2 eggplants, (about 2 pounds total)
  • 3 egg whites
  • 3 tablespoons water
  • 1 cup fine dry breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese, (1 ounce), divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup slivered fresh basil leaves
  • 2 1/2 cups tomato sauce
  • 3/4 cup grated part-skim mozzarella cheese, (3 ounces)


  1. Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.
  2. Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
  3. Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.


Per serving: 203 calories; 6 g fat ( 3 g sat , 2 g mono ); 13 mg cholesterol; 29 g carbohydrates; 12 g protein;8 g fiber; 563 mg sodium; 777 mg potassium.

Tuesday, October 2, 2012


...but there are 4 more markets to go!

Thanks to The Tonics for providing
great music at the market on
September 25th.

Jack & Zach will be back next week with more
vegetarian-friendly options that keep us
coming back for more.

Herring Run Honey made the first appearance at the market
on September 25th, 2012.  If you didn't get a chance
to try this very local honey, be sure to visit
Beth next week!

Stay with us ....
more veggies are on
the way for some great
fall cooking!

Apple crisp, apple sauce, apple pie, apple butter,
apple jelly, apple juice, apple cake, apple turnovers.
It's apple season.

Apple Crisp


5 or 6 apples, cored and sliced
1/2 cup white sugar
2 tsp cinnamon
1 cup flour
3/4 cup brown sugar
1/2 cup butter, softened


Mix apple slices with white sugar and cinnamon. Put in bottom of a greased 8x8 pan. Combine flour, brown sugar and butter with a fork until crumbly. Put on top of apple mixture and bake at 350 for 45 minutes or until golden brown.
from Apples of Gold