What's in season, entertainment, recipes, tips, member news and more from Camden Farmers' Market
SATURDAYS  9am - 12noon • May 7 to November 19
WEDNESDAYS 3:30 - 6pm  • June 15 to September 28
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Burke Hill Farm Blueberries
Stock Up Now, MOFGA Certified Organic
Ben says probably Saturday Market will be the last. Possibly one week after that but most likely not.
We're so lucky to have all you loyal customers who bring your own bags! Thanks to those who indulge us in our penchant for photographing them with their full shopping bags.
Picture perfect.  Many regular customers don't mind posing, and their bags come in all shapes and forms.
This cheerful gentleman comes to Market every week and fills the basket on his cart.
Another happy customer with a full shopping bag! Some also bring their Sherpas and schleppers to carry them!
Good for you
Two Recipes and Some Info
Chocolate Kale Cookies

This is a recipe for one of our most popular cookies at Open Farm Day.                           

3/4 c all-purpose flour
1 1/2 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1/3 c applesauce
1/3 c finely chopped kale
1/3 c white sugar
1 tablespoon butter , softened
2 tablespoon dark chocolate chips
1 egg white
1 teaspoon vanilla extract
1 tablespoon canola oil
1 teaspoon honey

- Preheat oven to 325 degrees
- Line a baking sheet with parchment paper.
- Whisk flour, cocoa powder, and baking soda together in bowl.
- Blend applesauce and kale together in a blender until smooth, about 30 seconds.
- Beat sugar, butter, egg white, and vanilla together in a bowl using an electric mixer until smooth and creamy. Stir kale mixture, oil, and honey into butter mixture. Stir in flour mixture until dough is just mixed. Fold in chocolate chips.
- Drop spoonfuls of cookie dough onto prepared baking sheet.
- Bake until edges are slightly hardened, 10 to 12 minutes.
From Bahner Farm
We grow kale pretty steadily  throughout the growing season. Here's a recipe we included in our CSA orders last week:
Kale in the bag
Crispy Kale
with Lemon-Yogurt Dip

1 bunch curly kale   
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Salt and freshly ground pepper
1 cup plain Greek yogurt
1 teaspoon finely grated lemon zest
 2 tablespoons fresh lemon juice

    Preheat the oven to 375°. In a bowl, toss the kale with all but 1 tablespoon of the olive oil and half of the garlic. Spread the kale on 2 baking sheets and roast in the upper and lower thirds of the oven for about 15 minutes, until crisp; shift the pans from top to bottom halfway through. Season the kale with salt and pepper and transfer to a large platter.
    In a small bowl, whisk the yogurt with the lemon zest and juice and the remaining garlic and 1 tablespoon of oil. Season with salt and pepper. Serve with the roasted kale.


AT MARKET THIS WEEK: In addition to our regular lineup, we'll have winter squash, cherry tomatoes still abundant, and garlic braids–they make great gifts.
Exciting News From
ME Water Buffalo Co.

ME Water Buffalo Co Farm Stand
Our new farm store is up and running!!! Saturdays through October 10-2. Our farm products are available there for purchase and there is a 1:00pm hayride out to the pasture to see the buffalo! For more info stop by our booth and grab a brochure. We're part of Appleton Cheese Trail.
This Week At Market
We will have MOZZARELLA!!! Fresh, delicious, hand-stretched buffalo mozzarella at market this week. We'll also be bringing buffalo ground meat, smoked meat, stew meat and sausage. Stop in and see what yummy gelato flavors we have this week!

Not a Thing Goes to Waste at

We will continue to have a full selection of your favorite chicken parts on Wednesdays (through the end of September) and Saturdays 9through end of October).  
Shmaltz Cookies
Did you ever think of chicken and dessert as the same thing?  How about a Shmaltz Cookie?  Never heard of it?  Neither had I until Gale, one of our customers, introduced us to the world of shmaltz.

One day she asked if she could buy chicken fat and skin from us. Never one to pass up an interesting piece of information, I learned she intended to make shmaltz - simply put, rendered chicken fat. The history behind shmaltz has to do with kosher cooking. Those Jews who didn't live in the Middle East and had no access to olive oil used chicken fat to cook with since cooking meat with butter or lard (pig fat) was not kosher. Delis in NYC used to have pourable shmaltz on the tables along with catchup and mustard. People poured it on their bread.
Cooking Ingredients
A couple weeks afterwards, Gale presented us with a cup of shmaltz to try (see picture - looks like butter). Since it freezes very well (and, in fact, the recipe for the cookies calls for it to be well-chilled), I tucked it in the freezer for just such a day when time allowed for some creative baking.  The cookies are oatmeal and turned out really and truly delicious - crisp outside and chewy inside. There is not even a hint of chicken-anything taste! The recipe I used is from Baking and Mistaking.
We also have used shmaltz in making our chicken pot pies both in the filling and in the crust.  While shmaltz takes a little while to make, it really is worth the time.

You're probably thinking shmaltz would cause your arteries to clog just looking at it. But, no. It has less trans fat than margarine and more omega-3 fatty acids than most vegetable oils. As always, think moderation.

So now this season's product list includes chicken fat and skin, along with backs, feet, and necks (for stock).  We have other customers who simply fry up the fat.  Not a thing goes to waste! 
More on Bialys

(courtesy of Jess Shepard, Uproot Pie  Co.)

"So you are welcome Mid-Coast Maine, we are so proud to be representing!"
~Jess Shepard, Uproot Pie Co.

Uproot Pie Co BialysIn an earlier issue the newsletter editor delved into the history of bialys, a roll with Jewish origins. Here's more scoop, from What's Cooking America:

"In the early 1900s, hundreds of thousands of Eastern European Jews immigrated to American and settled in New York City.  They brought with them their taste and recipes for bialys.  While there were once dozens of bialy bakeries in New York, the number can now be counted on one hand.  Bialys have long been a staple in New York delicatessens and a favorite of the Jewish community.

True bialy lovers know where the best bakeries are.  In fact, Manhattan’s Lower East Side is lovingly called “Bialy Central.”

A bialy is similar to a bagel, in that it is a round, chewy roll.  But it is unlike a bagel in three important ways:  One, it does not have a hole in the middle, but a depression; Two, bialys never became popular outside of New York City; and Three, bagels are boiled and bialys are baked."
More On Kale

Brassica oleracea var. acephala (Kale)
A great resource about agriculture may be found at Cornell University's website. Here's their info on kale as a vegetable crop.
Quoting Cornell site:

"Tolerates frost - Flavor improved when plants are “kissed” by frost...not native to North America - Not known in the wild. Descended from wild Mediterranean kale."

"Prefers well-drained, fertile soil high in organic matter, pH 6.0 to 7.5. Can tolerate slightly alkaline soil. Prefers plentiful, consistent moisture. Can tolerate drought, but quality and flavor of leaves suffer."

The Benefits of Kale
For a rundown on the real health benefits, check out Web MD's article, The Truth About Kale.  This article is quite interesting.
"Kale is a super food with staying power. "

Dig deeper into that article and you'll learn that:

"At just 33 calories, one cup of raw kale has:
• Nearly 3 grams of protein
• 2.5 grams of fiber (which helps manage blood sugar and makes you feel full)
• Vitamins A, C, and K
•  Folate, a B vitamin that’s key for brain development
• Alpha-linolenic acid, an omega-3 fatty acid. (While kale has far less omega-3 than fish, it is another way to get some of this healthy fat into your diet.
• Lutein and zeaxanthin, nutrients that give kale its deep, dark green coloring and protect against macular degeneration and cataracts Minerals including phosphorus, potassium, calcium, and zinc"
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Camden Farmers' Market · c/o Mike Bahner · 153 Augusta Rd · Belmont, ME 04952 · USA

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