Thank you!

Thank you to our vendors, volunteers and customers for coming out on this hot, humid morning! We appreciate your continued support. It's great to be part of the Cheverly community.

This week, we'll post more recipes, more food for thought, and a surprise or two. We hope you join us in the weeks between Markets to stay connected! Photos from this morning -- and there was a lot to see -- are up on our flickr page! More than anything, the sense of community was apparent this week, and our photos reflect that wonderful spirit. Hope you enjoy them! See you at the Market...August 13!

At the Market This Week: St. Ambrose Ladies of Charity Common Ground Coffee

Beat the heat this Saturday morning at Cheverly Community Market with iced coffee! The Ladies of Charity will also have regular coffee, water, juice boxes and those yummy cookies!

Make sure to stop by their table -- it's just across from Cheverly Breadbasket (and those pastries!) and near the band and the tables. Breakfast at the Market can't be beat!

Who's Coming to the Market This Week: July 30 Edition

Here we are at the end of July...hard to believe that kids will be back in school in a few weeks, the air will start to turn just a little cooler and drier, and we'll be starting to think about all the holidays ahead. For now, let's embrace the hot, lazy weather and soak up some summer memories for those cold months ahead. Saturday is slated to be one of those classic DC-area hot, humid days, so come to the Market early for thevery best selection. Wear light clothes and make sure to drink lots of water. We'll do our part to keep you entertained (CPRC story time and the return of our very own house band!), informed (WIC FMNP, CPRC, Spellman School Supply Drive, Friends ofLower Beaverdam) and well-fed (pastries, ice cream, fruit. You don't even need to decide...try a little bit of everything!)

Need an extra hand for all your purchases? Why not pick up a few Cheverly Community Marketlogototes? They're roomy and reusable.

This weekend, let's make some community summer memories together. Tell your friends and neighbors you'll meet them there!

VENDORS
Shlagel Farms
Rebert Farm/Benny's Fruit Stand
C&E Farm
Al Pong's Orchard
Simply Sausage
Two Oceans Seafood
Waltz Family Farm
Cheverly Breadbasket
St. Ambrose Ladies of Charity Common Ground Coffee
Martha's Jams
Simple Pleasures Ice Cafe
Kayala Organic Apothecary

Music by Charles & Kelly of the Hot Noodles

Community Groups
CPRC storytime (10:00 am)
Friends of Lower Beaverdam
Spellman School Supply Drive
WIC FMNP

See you Saturday at Cheverly Community Market!

This Week at the Market: Waltz Family Farm

By now, you've probably had the pleasure of meeting the Waltzes...maybe even running into them at the Washington County Ag Expo & Fair. And you may have tried some of their wonderful meats. We are so glad to have Waltz Family Farm as a new vendor this season -- a great addition to our Cheverly Community Market family!

This week, the Waltzes will have smoked pork chops and canadian bacon, as well as regular cured bacon and delicious ham steaks. Imagine the amazing brunch you can make with all of that! My mouth is watering!

At the Market This Week: Benny's Market/Rebert Farm

At the last Cheverly Community Market, I picked up a big carton of mixed fruit from the Reberts -- some of the most beautiful plums, nectarines and peaches I have ever seen. Of course I wanted to eat them (and had to hold the kids back from the stunning fruit bowl on our kitchen table)...but first I had to photograph them! The amazing variety of color and translucence was fantastic. And the best part? They tasted even better than they looked. And that's saying something.

The Reberts will have these amazing fruits again this week -- make sure to get some before they're all gone!

Boordy Vineyards

Update: Unfortunately, due to a permitting issue, Boordy Vineyards will not be able to join us at Cheverly Community Market this weekend, but they WILL be with us on October 8...we're certainly looking forward to it! In the meantime, why not take a field trip? They're in Hydes, Maryland, only a little over an hour away from Cheverly.

We are so excited to welcome Boordy Vineyards to the Market for the first time this season (edit: October 8). Boordy Vineyards, located in the Piedmont of Maryland, has been making wines with Maryland grapes for the past 65 years. Watch the video (featuring proprietor and winemaker Rob Deford) -- you're sure to learn a lot about viticulture in Maryland! And make sure to look for Boordy Vineyards at Cheverly Community Market in October!

At the Market this Week: Martha's Jams

You know Cheverly Community Market stalwart Martha Allen! A long-time resident of Cheverly, she's been with the Market since the start. Martha makes some of the most delicious jams and preserves we've ever tasted!

This week, in addition to all the amazing flavors Martha always stocks, she'll have canned peachesand some interesting new combinations. Enjoy on toast, create a delicious, unusual marinade...Martha's Jams are a great treat!

Community: WIC FMNP at the Market

In early June, we were pleased to announce that Cheverly Community Market participates in WIC FMNP. It was a long road to get to that point, and we were -- and are -- proud of our participation. This Saturday -- and at our Markets on August 13 and 27, prospective clients can meet with volunteers from the county WIC office who will give out information to prospective clients, and also to preregister them. If you, or someone you know, may qualify we hope you'll stop by their table!

Learn more about the WIC FMNP here.

At the Market this Week: Shlagel Farm

We truly are at the height of thew summer growing season, and Eileen Shlagel proves it with this list of produce that she'll have at Cheverly Community Market this Saturday:

Shlagel Farms will have peaches, blackberries, blueberries, seedless watermelons, canteloupes, tomatoes, grape tomatoes, eggplant, squash, zucchini, cucumbers, kale and collards, peppers, speciality peppers, and ciders. I will also be bringing a great recipe for ratatouille that a chef at her Alexandria market provided. Let's hope for cooler weather.

Yes, let's keep our fingers -- and toes -- crossed for lower temperatures (or at least less humidity and more breeze!) The good thing? The produce that you buy at the Market will certainly keep you feeling a little cooler -- I'm thinking of a big, juicy slice of cold watermelon right now! And frozen blueberries? Yum, yum, yum!

We can't wait to get that ratatouille recipe!

Community: Vine Corps Car Wash

LATE UPDATE: Unfortunately, the Vine Corps Car Wash will not be held at Saturday's Market. We apologize for any inconvenience and we do plan to reschedule at another time. Vine Corps is a great new organization in Cheverly, and we're happy to have them at the Market in the future. Chris Dwyer explains:

"Due to environmental concerns raised at the last minute, the car wash fundraiser will have to be postponed until a future Market. Vine Corps is confident that its car wash plan is in careful compliance with all eco-friendly requirements and recommendations, but more time is needed to work through processes of official approval.

Thanks again!

Chris"

This Saturday's Market is shaping up to be quite a community event! We know that the community supports us, and we're happy to be able to help support our community...it's a big win-win. Vine Corps, headed by Chris Dywer, will be holding a car wash in the lower parking lot. Chris tells us about the organization...

The car wash is a fundraiser for Vine Corps, a recently incorporated nonprofit here in Cheverly that provides young people with personally-tailored educational support, access to crucial life experiences beyond the classroom, and good, adventuresome fun.

For now, Vine Corps membership is limited to high school-age youth. Members will be working the car wash, and funds raised will go primarily to help cover costs of a team-building, adventure-learning camping trip in August that will include activities such as rock climbing and repelling, orienteering, and whitewater rafting. In order to be eligible for the trip, youth must have participated in community service activities this summer.

Prices:

Exterior Wash -- $6 (Cars & Vans)

Interior Vacuum, Wipe & Windows -- $6 (Cars) / $8 (Vans)

Full Treatment (Interior & Exterior) -- $10 (Cars) / $12 (Vans)

Show your car -- and Vine Corps -- a little love this Saturday morning!

At the Market This Week: Simply Sausage

The temperatures have been climbing and you know you don't want to heat up your kitchen (and house) with that stove...it's the perfect time to grill! This week, Simply Sausage will be bringing sausages that go well with grilled summer fruits (ever had grilled peaches?) and vegetables. Here's an idea: Saturday afternoon (or Sunday if you're busy Saturday!), fire up that grill, throw on some fabulous Simply Sausage, some peaches, maybe some plums...sliced crusty bread? After you enjoy delicious cooked sausages, fresh cheese, Maryland wine, and grilled bread and fruit, finish up with any remaining grilled fruit spooned over delicious local ice cream. What could be better? You'll probably want to invite some friends!

See you Saturday at the Market!

At the Market this week: Simple Pleasures Ice Cafe

We were so pleased that Bowie's Simple Pleasures Ice Cafe joined us at our last Market...and even more pleased (dare we say thrilled?!) that they will be at Saturday's Market! It's going to be a hot morning, so these delicious treats will be that much more welcome. This week, Simple Pleasures Ice Cafe will be bringing both ice cream and Italian ices in flavors including Stracciatella, Blackberry, Peach, and more.

Delicious! We can't wait to have a taste (or two...or three...you might want to guard your ice cream if you see us coming around!)

Buy Local Challenge: Another Perspective

How are you doing on the Buy Local Challenge? There's so much good local food to enjoy at this time of year, that we bet you're really enjoying yourselves...I know we are!

We thought you might be interested in the Buy Local Challenge from an actual farmer's perspective. Eileen Shlagel shares her thoughts in this letter:

Dear Farm Friends,

We hope that you are having a safe and fun filled summer. We have been working hard on the farm to produce the safest and freshest fruits and vegetables possible and to offer them to our community in a variety of ways. We have continued our relationship with Giant and with Whole Foods, both of whom remain committed to the local food movement. We also travel to seven different Farmer’s Markets in the metro area, and see many of you there. If you haven’t been to any of our markets yet this summer please visit our website for times and locations.

We were invited to an expansion of an existing market this year in North Beach. What an awesome town! Their market is Friday evenings from 6-9. The main market is on 5th street, but we are on 7th street right in front of Sea Scapes Gift Shop, along with a local winery, a crab vendor and there will soon be a cheese and yogurt vendor. We are bay view and it’s just amazing to be able to sell our produce in such a beautiful location to such friendly people! Farmer Russ and I haven’t sold at a Farmer’s market together in over 20 years, but we have so much fun on Friday evenings it’s just like a date night!

All of us feel so blessed that we have such great customers at all of our Farmer’s Markets! In Rockville; our longest running market, the customers met our oldest son; Karl, as a little boy and now he’s 29 and taking his little girl with him. We feel very connected to our customers and we want you guys to feel connected to us. Everyone should know who is growing their food, how it’s grown and where it’s grown. When you go to your favorite grocery store ask the produce manager where the local produce is and where it was grown. When you go to a Farmer’s market you can do the same. Look for the So Md. / So Good branding, or Maryland’s Best. Ask questions.

Here at Shlagel Farms we feel it’s important to always be willing to redefine our agriculture practices as new research comes out and as we educate ourselves on different techniques. The spring crop of hydroponic, chemical free tomatoes, lettuce, and salad greens were a huge success. All of the time and energy that we put in to starting these crops in a clean environment really paid off. You guys let us know how much our efforts were worth. We plan to begin a fall crop in September.

The heat this summer has been a little daunting and calls for Farmer Russ to pull new tricks out of his bag. We use black plastic to cover crop rows to reduce the use of herbicides. When we lost the first planting of peppers the air temp was 95, however, the temperature at the hole where the stem of the plant comes through the plastic was 120 degrees. The stem was then incapable of transporting nutrients from the roots up through the stem to the plant leaves. So the latest crop of peppers got planted on plastic that had been painted white. We’ll let you know how that works!

It’s hard to believe that it’s July and we are already planting the crops that the fall frosts will take. Farmer Russ reminded me the other day that the last year that an early October frost killed the pepper crop was 9/11/01 Somehow it just didn’t seem too important that year.

The main reason that I am sending you guys this letter is to remind you of a very important summer event that kicks off on Saturday 7/23. It is an annual event conceived by The Southern Maryland Agriculture Development Commission in which they challenge everyone in the state to buy local, and every day for a week eat something you have purchased from a local producer. It can be produce, or wine, or cheese or seafood. You will keep your money in your local community, support a family farm, or small local business and you’ll be buying the freshest possible product.

The following is the notice that they have sent out. It's time to take the Buy Local Challenge!

Register now to take the Challenge atwww.buy-local-challenge.com, and then be sure to eat at least one thing from a local farm (local wines and spirits count too!) every day during Buy Local Week, July 23 - 31, 2011.

By the way, this year's Challenge features a new contest:

"Take the Buy Local Challenge to the Workplace!" You could win a catered lunch (and more!) for up to 20 people at your office. If you work in Maryland, find a creative way to take the challenge as a group, document it with a photograph and a description and upload your participation to the Buy Local Challenge Facebook page at www.facebook.com/marylandbuylocalchallenge or email to buylocalchallenge@smadc.com. Be sure to sign up by July 24!

The Buy Local Challenge was conceived and launched in 2007 by the Southern Maryland Agricultural Development Commission (SMADC) to highlight the benefits of buying local to Maryland's economy and environment.

Shlagel Farms wants to encourage all of you to Take the Challenge! Have a fresh and healthy week!

The Shlagel Family
12850 Shlagel Rd
Waldorf, Md 20601
www.shlagelfarms.com

Join your friends and neighbors, Eileen and our other local farmers this week and enjoy the very best fresh, beautiful food you can get in Maryland. We hope you'll accept the challenge!

Message from the Market Manager: What's Ahead

How can we already be closing in on August?! It seems like school just got out, and here we are getting ready for Fall. Incredible! We have lots of great stuff to take you through this month and into September -- Market Manager BarbaraListon has some details to share with you...

August at the market is going to be SO exciting! The great combination of well timed sun and rain has made for bountiful crops and a rainbow of fruit and vegetables. Stop by the market table to pick up some recipes to using some of our local products. Products are at their most plentiful early in the morning, so try to come by early for the best selection.

Our featured wineries for August will be Elk Run on the 13th and Cygnus Wine Cellars on the 27th. This will be Cygnus’ only visit during our regular season. Mystic Water Soap will also be at the market on the 13th, while Kaylala Organic Apothecary will have all their natural products on the 27th.

Al Pong’s family will continue to have interesting plants at their stand for all you backyard farmers. Benny’s market’s luscious stone fruit is always a favorite. Looking for sundrenched fresh flowers? Emma Dudley of C&E Farm always has blooms that make any Cheverly gardener jealous. Shlagel Farms produce offerings keep getting more bountiful by the week - corn, tomatoes and melons will be August stars. Martha’s Jams continues to capture the color and taste of summer in her mouth watering jams – a perfect compliment to the Cheverly Breadbasket’s wide variety of healthy bread.

We have been able offer an amazing variety of sausages thanks to Simply Sausage. Stop by and sample Stanley’s latest offering. The Waltz Family Farm is now offering hormone-free chicken in addition to their wide variety of grass and grain fed beef, lamb, and pork. Their kielbasa is a barbecue staple. Like fish? Two Oceans Seafood is filleted, fresh frozen and cryopacked…ready to pop on the grill.

Now that the corn and melons are at the market, take advantage of our over-sized reusable Cheverly Community Market logo shopping bags. They are available at our market table. Stop by to say “Hi,” add your e-mail address to our list, offer suggestions and to pick up market recipes and local market brochures. We also have additional information about the WIC and FMNP programs.

It’s not too early to begin thinking about our holiday Markets on November 19 and December 10. They require a specific registration. You can find the applications on our website. We welcome licensed food vendors, crafts persons, wineries. Our Harvest and Holiday Markets take place inside the Community Center. Help us spread the word.

Of course, we'll also have more great music from Charles & Kelly and activities from great community groups, including CPRC storytime, Master Gardener Plant Clinics, Friends of Lower Beaverdam, and more! We're happy -- and very excited -- to share all this good stuff with you!

At the Market This Week: Spellman School Supply Drive

For several years, Cheverly volunteers extraordinaire Ann Barsi and Aimee Olivo have spearheaded a very special effort: making sure that every child at Gladys Noon Spellman Elementary school has the supplies they need to start the school year. It's a wonderful project, and Cheverly Community Market is happy to welcome them to the Market this Saturday. They'll be collecting supplies...read below for the details. Ann explained the drive perfectly on Cheverly Exchange:

I know it’s the middle of summer, and not too many people are thinking about “Back-to-School” supplies, but I just wanted to let you all know that I will be starting up the Supplies for Spellman project shortly. There are many children who attend Spellman who cannot afford to get all the stuff they need to start off the year RIGHT! This will be the third year that I’d like to ask the Cheverly community to help me outfit 32 children with the notebooks, pencils, rulers, backpacks as well as the fun stuff like Kleenex and hand soap that they are supposed to bring to school on Day 1.

Aimee Olivo, the new President of the Spellman PTA, has already compiled the long wish list, and Susan Holiday, the Principal, is eagerly awaiting the arrival of the goodies.

If you’re not familiar with how this works: There are eight grade levels (Pre-K through 6th grade) at Spellman. A list is made that has what four children in each grade would need. We’ll post the list each week, and keep track of the progress of the various items. I usually try to scour the ads for the best things to buy each week, so that we all take advantage of the bargains and don’t pay any more than is absolutely necessary for them. Lots of things will only cost 5 or 25 cents. Backpacks can be had for free with a rebate, or for very little if you hit the thrift store on a bargain day. Once the supplies are all at the school, Susan sets up a ‘store’ and each child that needs things, gets a grade appropriate list, and with a staff person, goes to the store and picks out all the things on the list. It is a beautiful sight to see a kid choose his favorite color ruler or a really neat backpack...

It has been many, many moons since I was in Elementary School (Rhame Avenue Elementary School in East Rockaway, New York - in case you wanted to know my alma-mater!), but I still remember the joy of the first day of school and getting new crayons, a blue denim 3-ring binder and filler paper.

Every child should start school with that joy, that anticipation of good things to come.

Supplies Needed (number refers to quantity still needed as of 7/25)
bookbag (no wheels) 1
composition notebook (B&W) 60
composition notebook (no color specified) 44
8 count box of crayons 2
16 count box of crayons 4
24 count pack of crayons 10
box of facial tissues (Kleenex) 60
roll of paper towels 44
bottle of liquid hand soap (pump) 52
bottle of hand sanitizer 2
bottle of Clorox Anywhere spray 4
Clorox or Lysol disinfecting wipes 26
glue sticks 34
Scissors (for older grades, assume sharp tip is okay) 8
large eraser 32
pocket folder (4th grade requests blue, red, orange, green) 114
Box of gallon size Ziploc bags 8
Box of sandwich size Ziploc bags 8
Pack of dry erase markers 6
School box (is this a pencil box??) 4
Ruler with centimeters and inches 12
Soft-side pencil pouch (not a box) 12
Pencil sharpener with cover 22
Bottle of glue 4
Colored pencils (optional for 3rd grade) 12
1.5-2 inch binders with pockets inside front and back covers 12
200 count package of wide ruled loose-leaf paper 27
set of 8 count binder dividers 8
Package of hole reinforcers 4
Book covers 8
Cloth stretchable book covers 24
Flashdrive 4
Black pencils 8
Pack of markers 4
Intermediate Thesaurus 4

Can you purchase a notebook? Erasers or pencils? Some glue? Show the kids at Spellman how much Cheverly cares (we know you care a lot!) and bring your donations to the Market this Saturday! And thank you!

Update: Thanks to a donation of 2,300 pencils, one more item is stricken from the list!
image from 1st Day School Supplies

At the Market This Week: CPRC Storytime!

Cheverly Parents Resource Center -- that's CPRC -- will be bringing its much-loved storytime to Cheverly Community Market again this Saturday at 10:00am. Storytime is a great opportunity for young children to share a story and activity with their friends.

This week, Beth Wood will be reading Ollie the Oyster by Maryland author Elaine Ann Allen. This is a charming tale of a young oyster who lives in the Chesapeake Bay, and a great choice for our Cheverly kids!

Plan to join us -- and CPRC -- at the Market this Saturday morning!

Field Trip: Washington County Ag Expo & Fair

Laurie Waltz was talking about this wonderful fair last Saturday -- it sounds like loads of fun! The fair, which opens tomorrow, will be open through July 30. It features all sorts of great events, displays...and food!

Learn more on the Washington County Ag Expo & Fair website -- see you there!

Are You Ready?

The Buy Local Challenge Week begins tomorrow...are you ready?! With so much good produce in season right now, this is an easy challenge to accept!

During the week of July 23, make a commitment to eat at least one thing from a local farm every day of the week. You'll show your support for our farmers and enjoy the very best fresh produce around...it's a win-win!

It's Mid-Summer...What's in Season?

Blackberries, blueberries, cherries, melons, peaches, plums, rasberries...

Fresh flowers...

Snap beans, corn, cucumbers, eggplant...

Okra, onions, peas, peppers...

Potatoes, summer squash, and tomatoes...

Makes you hungry, doesn't it?!

Learn more about what's in season at So. Maryland, So Good.

Food for Thought: What do you call these bugs?

Our good friend, local Master Gardener Dave Kneipp, took an informal poll at the Market a few weeks ago. What do you call these magical summer bugs? Lightning bugs? Fireflies? Well, from his "rather unscientific poll at the Master Gardener Plant Clinic, the name firefly edged the name lightning bug by 11 to 9."

Whatever you call them, these beautiful bugs are a special part of living in this area. Seeing our backyards lit up throughout the summer courtesy of these little marvels is a real treat! Dave passes along a few tips about how you can help the lightning bugs -- or fireflies -- thrive in Cheverly:

Cheverly Lightning Bug Habitat

1. Don’t use pesticides on your lawn. Lightning bugs are beetles and are very susceptible to insecticides. Use natural fertilizers.
2. Create water features in your landscape. Lightning bugs are sensitive to moisture. If you collect them in a jar, put a moist paper towel in the jar and don’t keep them for more than 24 hours.
3. Let decaying logs and leaf litter accumulate. If you have trees in your yard, consider leaving some natural litter around them to give firefly larvae a place to grow.
4. Don’t over-mow your lawn. Fireflies mainly stay on the ground during the day, and frequent mowing may disturb local firefly populations. While you may feel that you need to keep your lawn mowed for aesthetic purposes, consider incorporating some areas of long grasses into your landscaping.

Find more information at firefly.org And make sure to visit Dave and the Master Gardeners at our August 13 Market!

image courtesy of firefly.org

To Make: Steak Sauce Kale Chips

We've been seeing so much gorgeous kale at the Market (thanks, Shlagel Farm!) that it seems like a great time to look for new ways to use this very healthy vegetable.

From the very entertaining, informative blog, My Fiance Likes It, So It Must Be Good, comes this unique recipe for kale chips:

Steak Sauce Kale Chips


1 bunch of kale
salt and pepper, to taste
1-2 tablespoons olive oil
D.I.Y. Steak Sauce (recipe follows)

Preheat oven to 325 F.

Line a large baking sheet with parchment paper.

Remove stems from kale and tear into large pieces. Place in a medium bowl and drizzle with olive oil. Season with salt and pepper.

Drizzle steak sauce over kale (about 2-3 tablespoons) and toss to coat.

Line the kale on the baking sheet in a single layer.

D.I.Y. Steak Sauce
Adapted from Bon Appetit's recipe

1 head of garlic, halved horizontally
2 shallots, sliced
1 red bell pepper
1/2 teaspoon vegetable oil
salt and pepper, to taste
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1 Tablespoon dark brown sugar
1 teaspoon porcini powder (I couldn't find this, so instead, I bought dried porcini mushroom and ground them with a spice grinder - then used 1 teaspoon of that)

Preheat oven to 400 F. Place garlic and shallots in a make-shift aluminum foil bowl (pretty much just place the garlic on a flat sheet of foil and fold edges upward around them). Drizzle them with a little bit of olive oil and season with salt and pepper. Roast in oven for about 20-25 minutes.

While the garlic is roasting, you can roast your Red Bell Pepper on the stove (assuming that you have a gas stovetop - if not, you can always fire up the grill - because you'll be grilling steaks anyway, right?) Place over an open flame for about 15-20 minutes, or until charred on all sides (Mindy over at The World In My Kitchen has a GREAT how-to on this) Place in a bowl and cover with plastic wrap. Let cool for about 5 minutes, or until you're comfortable with handling them. Scrape off the charred bits with a knife. Chop the top of the pepper off and remove the seeds - and bam. You've got a roasted red pepper. Roughly chop.

Once the garlic and shallots are done roasting, let it rest until cool to the touch, about 5-7 minutes.

Pop the garlic out of it's casing and you're ready to use it! Throw all of the ingredients in a blender until smooth. Strain - and bam! (why do I keep saying that?!) you've got a delicious steak sauce on your hands!

Bake for about 8-10 minutes, or until kale is crisp. Watch it carefully because they can go from crisp to burnt in a blink of an eye.

Community: Peace Camp

Joyce Lang, a longtime resident and tireless volunteer in Cheverly, has asked us to post this message:

Hello Friends & Neighbors,
Cheverly's 2nd annual Peace Camp begins in 1 week. We still need some funding for scholarships. We've been registering youngsters and will have a substantial number of campers and counselors-in-training for this year's camp.

Some of our campers come from large families and/or families in need and need help with the tuition. In addition, we're working to make this program a community effort on the road to bringing the Beloved Community to our town.

Therefore, we ask for your donation, in any amount, to help these children be able to attend Peace Camp.

You can find out more about the organization that conducts the camp, Little Friends for Peace, and the directors, MJ and Jerry Park, on their website.

Please make checks out to LFFP and send or bring your check / cash to me, Joyce Lang at 6424 Forest Road. Donations are tax deductible.

You're also invited to visit to learn more about camp...Monday, July 25 - Friday, July 29, 9-1 at the American Legion.

Thank you to all those who've already made a contribution. We appreciate your help and participation.

THIS IS OUR PLEA FOR HELP WITH FUNDING PEACE CAMP SO ALL CHILDREN WHO WANT TO COME WILL BE ABLE TO!

Thank you.
Love & Peace,
Joyce

You may have seen Joyce at Saturday's Market -- she had a yellow umbrella and was seated at the table on the corner near the CPRC table. We hope you'll consider helping Joyce send some children to Peace Camp this summer.

Road Trip: Rest Stops in Massachusetts

Cheverly Community Market board president Monica Mohindra recently took a trip to one of her favorite retreats: Maine. She tried to get some photos for us, but they didn't work out. Happily, she did bring us the story of an interesting phenomenon...and a recipe using farm fresh ingredients!

"Farmers Market at the service plazas along the toll pike in Massachusetts: I saw it in action and it was awesome. One woman told me everything she had to offer was just picked that morning, from her farm less then a mile away from the rest stop!"

According to MassDoT, local farmers are able to set up stands free of charge at select rest stops along the Massachusetts Turnpike. There's also an interesting article posted on GoodFood. Now how many of us would prefer to buy local, fresh foods from local farmers instead of getting yet another stale pretzel or overpriced "value meal"? What a great opportunity to sample what different regions have to offer...if only more states offered this oppotunity to their farmers!

Monica's Warm Corn Salad

3 ears of corn

2 cups cherry tomatoes

1 green bell pepper

2 zuchini

onion

optional: 1 slices local bacon

2 pinches local parmesean

Quick steam corn, then slice off the kernels. Dice and saute onions over medium heat (dice and add bacon) until onion is translucent. Dice and add pepper, cube and add zuchini, until starting to caramelize. Add corn kernals. Split and add tomates until hot, but not mushy. Salt, pepper and parmesean to tasted. Serve immediately.

Thanks, Monica -- can't wait to try this recipe (and it's perfect for our Buy Local Challenge Week, so double win!) Have a food story from your vacation that you'd like to share? Email us!

Happy National Ice Cream Day!

A Great Market...Thank YOU!

What a gorgeous morning for a Market! Thanks you -- as always -- to the vendors, volunteers, and customers who join us every other week for four hours of shopping, eating, indulging, and friendship. I spoke to a young woman this morning who had grown up in Cheverly and moved away. This was the first time she'd been in town for one of our Markets, and she couldn't believe how lovely it is.

This morning I learned some interesting things, among them: - Adults and children eat ice cream in very different ways. Kids attack it -- they enjoy every single taste. Adults taste, look, taste, examine, taste... It was funny, and I noticed it over and over and over. - Eve's Italian Colby grated over hot noodles may be the best pasta and cheese recipe you'll ever have.

Want to relive the sights of the morning? See what you missed? Visit our flickr page. We have over 4,200 photos spanning the history of Cheverly Community Market, and we're still growing!

At the Market This Week: Running Hare Vineyard

Did you know that Cheverly Community Market is the first farmer's market in Maryland to offer local wines? We are very proud of our relationship with Maryland vintners, and we're pleased to offer the opportunity to try these wines to our customers. 

This week, we are excited to welcome Calvert County's Running Hare Vineyard back. Mike and Barb Scarborough's 300-acre farm is ideally suited for growing wine grapes, and they're taking full advantage (and so are we!)

Visit with Mike and Barb at the Market this Saturday. Sample their wines and get something just perfect for your midsummer meals. Whatever you choose, it's sure to be a treat!

Who's Coming to the Market This Week: July 16 Edition

Why, you, of course! And we hope you'll bring friends and neighbors, too. We have so many good things in store is week -- gorgeous produce, fresh sausage, seafood, meat and poultry, cheese, tasty bread and pastries, delectable preserves...and ice cream, wine and handcrafted soaps!

The weather is supposed to be lovely, so plan to come out, fill up your bags (you can get great oversized reusable Cheverly Market logo bags for just $2), and let the kids enjoy CPRC story time while you figure out your Buy Local Week strategy. Have a cup of coffee, a pastry...maybe even ice cream for breakfast and sample the best local wines and sausage.

Vendors
Shlagel Farms
Rebert Farm/Benny's Fruit Stand
Al Pong's Orchard
Eve's Cheese
Simply Sausage
Two Oceans Seafood
Waltz Family Farm
Cheverly Breadbasket
St. Ambrose Ladies of Charity Common Ground Coffee
Martha's Jams
Running Hare Vineyard
Simple Pleasures Ice Cafe
Mystic Water Soap

Community Groups
CPRC storytime
Friends of Lower Beaverdam

So many good things to share with you -- we can't wait to see you Saturday morning at the Market!

At the Market This Week: Simply Sausage

"But I was an avid cook. I bought cookbooks regularly, which I read cover to cover, and by trial and error learned new culinary techniques and a wide range of ethnic/national cooking styles and recipes. I also planted a garden...."
Stanley Feder, "How I Ended Up Making Sausages" from the Simply Sausages blog.

If you're reading the Cheverly Community Market blog, you're probably pretty invested in food, food preparation, food artistry... You probably own your share of cookbooks(or, like me, much more than your share), maybe even have a garden, make bread, have certain foods that you're known for, whether it's grilled steaks, delectable cakes, beautiful preserves...

There are people who go beyond aficianado status and truly learn the craft behind their passion. Stanley is one of those people. He and his team make the most delicious sausage, and their knowledge and dedication shine through. Make sure to stop by Simply Sausage at the Market this Saturday -- just follow your nose -- have a sample and we know you'll want to stock up on these treasures!

At the Market this week: Mystic Water Soap

Have you tried the shampoo bars from Mystic Water Soap yet? They're clean, pure, and simple -- all the good stuff you really want from a shampoo. These long-lasting bars do not contain any SLS or SLES, petroleum by-products, preservatives, fillers, alcohol, artificial fragrances or colors. Learn all about these popular shampoos on the website.

Michelle also crafts fantastic soaps, perfume oils, scrubs and more. I'm a big fan of her sea salt and ethiopian coffee soaps, and the bars seem to last forever, so they're a great value.

Make sure to stop by and tell Michelle hello. She has great products (great little gifts to bring to your vacation hosts, or to stock a guest bathroom, too) and we don't want you to miss out!

At the Market this week: Simple Pleasures Ice Cafe

We are thrilled -- thrilled -- to welcome Bowie's Simple Pleasures Ice Cafe back to Cheverly Community Market this weekend!

For those of you who are long-time Market friends, you'll remember the luscious handcrafted ice creams that our friends at Simple Pleasures -- the Russells -- brought to us. For our newer customers, boy, have we got a treat for you!

This is ice cream made in the traditional European way, using the very best ingredients. Still wondering if this is for you? Don't just take our word for it (although we'd never steer you wrong!) Read some of the great reviews on yelp, urban spoon, and The Washington Post.
Get ready...ice cream for breakfast (it is that good) is only a few days away!

At the Market this week: Two Oceans Seafood

Have you visited Two Oceans Seafood at Cheverly Community Market? Based in Stevenson, Maryland, the Clark family takes great pride in offering seafood sourced from strictly managed commercial fisheries, many of whom have earned Marine Stewardship Council certifications for sustainability. Their recent re-association with the commercial fisheries of the East Coast has provided opportunities to draw from local fisheries whose management systems and stocks allow for sustainable harvests. Two Oceans offers seasonally available wild seafood as well as some aquaculture-based seafood which meets their high standards for product quality and environmental stewardship.

Stop by this Saturday and pick up some delicious seafood! It's a great way to do something good for yourself, independent producers and the environment!

At the Market this week: Benny's Market/Rebert Farm

The good news about Saturday's Market keeps rolling in! Just received this update from Matt Rebert:

Hi! - We will have peaches, nectarines, apricots, plums, blueberries, red raspberries, maybe a few early apples.

If you've been anywhere in the vicinity of the Rebert stand at the Markets this season, you know how intoxicating the scent of fruit warming in the morning sun is. It's one of my favorite things about our Market, and I bet I'm not along in that. The forecast for Saturday calls for a beautiful, sunny day with highs in the 80s...a great day for smelling -- and buying -- gorgeous, fresh fruit from the very best local producers!

At the Market this week: Shlagel Farm

As if we weren't already excited about the Market this Saturday, Eileen Shlagel sends this...
Hello Cheverly!

This week Shlagel Farms will be offering squash and zucchini (wow there are so many different recipes on line to spruce up an old favorite!), peppers, green and speciality, eggplant, kale and collards, (I'll pick more this time...we had a run on people trying to make kale chips last market) blue and blackberries, peaches (free- stone are ripe!) cabbage, canteloupes, white sweet corn, tomatoes, potatoes, onions and ciders. Oops, almost forgot... large brown eggs from uncaged birds who are fed organic vegetarian feeed and fresh well water every day.

By the way, I made a large beautiful blackberry pie today. Found the recipe on allrecipes.com. It was very simple and quick! Takes 2 pints but makes a large prizewinning pie!
See you on Saturday!
Eileen

Can't wait! Especially for that corn! We grilled corn over the 4th, and followed Mark Bittman's suggestion: shuck it, soak it, pat dry and grill (no foil, no husk) for 2-3 minutes a side, until some of the kernels are dark (carmelized). Delicious and simple!

To Make: Fruit-Yogurt Popsicles

As I write this, the heat index is 102f and climbing. We're due for some cooler, drier air this weekend (just in time for the Market!) but it is oppressive out there right now. Wouldn't a popsicle help?


This is another very forgiving recipe -- you can use pretty much any combination of fruit and yogurt, pour it into popsicle molds, freeze and enjoy. In fact, you could use your favorite smoothie recipe and get good results. I really like vanilla yogurt purred with peaches, cherries and a little extra vanilla and a smidgen of honey. You could also add mint or lavender...the possibilities are endless, and the experimenting is lots of fun!

Get all the fruit (and herbs) you need to keep your freezer full of frozen treats this Saturday at the Market. Benny's Fruit Stand (aka Rebert's), Shlagel Farm and our other great produce vendors will be on hand with delicious additions for creations!

To Make: Herb-Infused Oils

Here's another way to get the most from your Market purchases: herb-infused oils. They're simple to make and fun to experiment with.

There are two methods of infusion: hot or cold. The cold is self-explanatory -- simply place clean herbs in a clean bottle filled with a mild oil (extra-virgin olive oil works very well for this.) The strength of flavor is determined by how long the herbs stay in. For the hot method, heat the mild oil in a saucepan over low heat until it's warm (but not smoking). Take the pan off the heat and add your herbs, then let the oil cool in the pan. Put the cooled oil in a clean bottle (you can take the herbs out or leave them -- very pretty!)

Here's a simple combination:

* mild, extra-virgin olive oil

* several sprigs of rosemary

* garlic cloves, slightly crushed

I like using the heat method with this -- but make sure to discard the garlic when the oil has cooled! When it's cool, pour a little into a shallow dish and serve with good bread and some good, strong pecorino. And a glass of wine.

Experiment with using dry or fresh herbs, the hot or cold methods...you're sure to come up with some recipes that you -- and your friends -- will love.

Get the beautiful, fresh herbs you need from Emma Roberts of C&E Farms at this Saturday's Market!

Music from the Market: Charles & Kelly at New Deal Cafe This Sunday

Although our house band, Charles & Kelly, won't be playing this Saturday morning at the Market, you can catch them Sunday afternoon (5:00-8:00pm) at The New Deal Cafe in Greenbelt.

Come on out, show them you love them, you miss them, and you can't wait until they're back at the Market (July 30). And enjoy some terrific middle eastern food and a glass of wine or a beer while you're at it.

The Hot Noodles

New Deal Cafe

This Week at the Market: Waltz Family Farm

Here's the latest from Laurie Waltz of Waltz Family Farm...

WALTZ FAMILY FARM will be bringing farm fresh (frozen) chicken to market Saturday. Would love to hear feedback on how you have liked our products and what you'd like to buy in the future. We will have all beef hot dogs with jalapenos and cheddar in about 2-3 weeks.

Barbecue chicken, chicken salad, chicken tikka masala, chicken kabobs... I can think of a thousand ways I'd like to prepare some of the Waltz family's fresh chicken, and I'm sure that you can, too! Start planning now...stock up on fresh meats and poultry from Waltz Family Farm for the Buy Local Challenge!

Message from the Market Manager: This Saturday at the Market

We're getting ready for another great Cheverly Community Market this Saturday...how did we get to mid-July already?! Market Manager Barbara Liston has a sneak peek at Saturday and, boy oh boy, are we excited to share!

"There is absolutely NO doubt that summer is here! While the heat may be making us head for a cool spot, the plants and veggies are loving it. The recent rains have helped the crops come on strong and plentiful. We will be welcoming Running Hare Vineyards this week as well as Simple Pleasures Ice Cream.

We see many familiar faces at each market - but many of our friends and neighbors have not yet been to our market. Invite a neighbor or friend to try out the Community Market.

Our last 50/50 was won by Frank Kane (Crest Ave.) who generously gave part of his winnings ($50) back to the market and the Common Ground run by the Ladies of Charity. Don't forget to try your luck this week.

Looking for a nice hostess gift while traveling? Our market shopping bags pack nicely, spread the word about reusable bags...and best of all, let the world know that Cheverly is truly a special place!

Have a great week! See you Saturday from 8:00 - noon. Barbara, Market Manager

So put out your Market signs, invite a neighbor or two (or three) to join you and start dreaming about ice cream for breakfast! We'll be posting the latest from our vendors all week so you can make plans to get the very most out of the Market!

Local Field Trip: Eat, Drink & Go Local

Laurie Waltz of Waltz Family Farm posted this on our Facebook page (are you following us?)

Hi there, Cheverly Friends. If any of you feel like a road trip to Frederick this Saturday, check out the EAT DRINK & GO LOCAL Event held at Carroll Creek Park from 12-6pm. Located between Carroll and Market Streets, parking should be easy with a garage near. The chef from Woodberry Kitchen (among others) will be there pairing local foods and wines. This is sure to be an afternoon of fun and palate temptations. Look us up, we'll be there. WALTZ FAMILY FARM

Market favorites Basignani and Elk Run will be there, too, as well as many other local wineries. Get all the details here.


It's a perfect time for a local field trip -- hope you can get out to Frederick County this weekend to Eat, Drink & Go Local with some Cheverly Community Market favorites. If you do, make sure to say hi to Laurie and thank her for the great tip!

Did you know that July is National Ice Cream Month?

It is! And while National Ice Cream Day is still a few seeks away (it's July 17, if you're planning ahead), this week is a great time to try some new flavors...maybe even create some new accompaniments for that sweet treat.

When I was a kid, my mom used to start a big jar or sliced peaches marinating in rum at the beginning of the season. And, it being the '70s, the kids were also allowed to have a generous spoonful over their ice cream in the middle of summer.

After a quick google search, I found that this is actually an old-fashioned German Christmas dessert: Rumtopf. And the recipe is just as simple. I remember it...


Rumtopf from whats4eats (German rum-soaked fruit dessert)
Begun in the spring, boozy Rumtopf, or "rum pot," is a German Christmastime favorite. Fresh seasonal fruits are sweetened with sugar, layered in a pot and soaked with rum. New fruit is added as it comes into season. The luxurious results are enjoyed as a holiday dessert.
Servings vary according to the size of your pot.

Ingredients 
Seasonal fruit, trimmed, pitted, cut into pieces if necessary
White or brown sugar
Dark rum, 100-proof

Method
You will need a large glass or ceramic pot with a lid. One to two gallons is a good size. A decorative pot is nice too. Clean the pot well with hot water and soap and rinse thoroughly.

For your first batch of fruit, mix together equal measures of fruit and sugar in a large bowl. So 2 cups of fruit get 2 cups of sugar. Let stand for 15 minutes, then place the fruit, sugar and any juices in a smooth layer on the bottom of the pot. Pour in enough rum to cover all the fruit by about an inch (prevents spoiling). Set in a cool, dark place.

Repeat this process for the remaining fruit as it comes into season, except the proportion of fruit to sugar changes to 2 to 1. So 2 cups of fruit would get 1 cup of sugar. Layer all new fruit nicely over the last layer without mixing. Add additional rum to cover by one inch.

Keep adding fruit, sugar and rum through the summer and fall, stopping around mid- to late-October. Then let the Rumtopf rest until the beginning of Advent in December, when you can begin enjoying it alone or over ice cream, steamed puddings, cheesecake, pancakes or waffles. Strain the ruby-colored liquour and enjoy it as a cordial.

Variations
Preparing the Fruit: Pick fresh, clean fruit without blemishes. Smaller fruit like currants, cherries (pitted) and grapes should be left whole if possible. Medium-sized fruit like apricots and plums can be halved and pitted. Larger pears and peaches can be cut into large wedges.

Recommended Fruit: June: raspberries, strawberries, cherries, pineapple. July: apricots, peaches, nectarines, currants. August: sour cherries, yellow plums, figs. September: purple plums, pears. October: red and green seedless grapes.

Fruit to Avoid: Melons and bananas are too soft and watery. Dark berries like blackberries and blueberries can discolor the other fruit. Citrus fruit like oranges and grapefruit can make the Rumtopf sour and bitter. Apples probably work but aren't really traditional.


Make sure to use minimum 100-proof rum for your Rumtopf to ensure that your fruit doesn't spoil.
Try using spiced dark rum, or add a cinnamon stick, some whole cloves or a star anise sometime in October.

Rumtopf-Cocktail: Mix 1 part rumtopf juice with 2 parts German sekt or other sparkling wine in champagne glasses. Add a couple pieces of fruit and enjoy in moderation.

Field Trip: A Dairy Farm in Massachusetts

Since many people are just returning from their summer vacations (and bemoaning the hot, humid DC-area weather!), today we begin a new series on field trips to interesting food places we've visited. First up: Flayvors of Cook Farm in beautiful Hadley, Massachusetts.

This family farm, located near Holyoke Mountain, serves up some of the best ice cream I've ever had (so good we had to return two days in a row!) Flayvors makes their ice creams using the cream from the cows you see right there. And they make some unusual flavors, such as Sally's coffee grounds (delicious), maple walnut ("the best ice cream I've ever had" -- direct quote from Charles) and asparagus (didn't try it but my cousin spoke highly of it) in addition to the standards (which, according to the kids we were with, were really, really, really yummy). And the coffee milk? Don't even get me started. Sooooo good. The people are lovely, too (even getting down on their knees behind the counter to take orders from the littlest kids!)

While enjoying ice cream, you can sit at tables out by the cows. The smell takes a minute to get used to, but watching those cows, and thinking about how such a simple thing (ice cream) can be so amazing is awfully relaxing. And when you're finished, you can go pet the cows and search out the chickens (they tend to hang out underneath the bushes near the cows...) We were truly sad to leave the farm, and I'm still thinking about their products days later, so you know it's good stuff.

Have a field trip you'd like to share? We'd love to include your photos and stories! Email yours to the blog!

Thank you!

Thank you for another great Market! To our vendors, our volunteers and customers -- we always appreciate your attendance...but on 90f+ degree mornings? You're fantastic!

So what were your favorite things this morning? For me, the smell of those gorgeous peaches warming under the sun is summer (I've already had three since I came home!) It was great to chat at the Two Oceans Seafood tent about car trips we took as kids, a cold water from the St. Ambrose Common Ground Coffee tent was very welcome, and  the enticing scent of those sausages being cooked and prepared for sampling...well. And, of course, sampling local wines from Elk Run Winery is always a treat.


I made a special Market brunch when I got home: a lovely omelette with Eve's BBQ Colby (have you tried it? Spicy, creamy...yum!), wheat toast with Martha's Berry Preserves (the taste of gorgeous whole berries really comes through), and another of those peaches (I may be a little obsessed). I cannot think of a better way to celebrate summer and a gorgeous (if hot) Saturday morning.

We have loads of new photos up on our flickr page. If you missed the Market, or want to remember all the wonderful sights and sounds, make sure to visit!

See you at our next Cheverly Community Market -- Saturday, July 16!

The most beautiful peaches...available right now!

Eileen Shlagel has gorgeous yellow and white peaches this morning -- fragrant, juicy, absolutely delightful. $20 will get you a nice, big box. If you don't eat them all on the way home, you could make all sorts of lovely treats for the weekend.
The Market is open until noon...run over and get your fresh peaches before they're gone!