Seneca Falls Farmer’s Market 8/11 Report

After starting the Seneca Falls Farmer’s Market three years ago with our friends at the Cornell Cooperative Extension, I was asked to join the Farmers Market Federation of NY as a regional representative and Board Member. After we held a magnificently receptive Annual Meeting here in Seneca Falls/Waterloo this past March, I was asked to become President of the Board of this organization.Pretty interesting for a kid from the Bronx to be running a statewide Board representing 500+ Farmer’s Markets and the interests of their communities, managers and vendors. By far the most wonderful part is how many people now see our market as a shining example of municipal cooperation, community support and visionary leadership and (I will hurry to point out), that is not my doing, but yours!Much larger markets throughout the State are seeking the kind of support we receive from local businesses, from their municipal government and from partnering opportunities between economic development and other organizations. Many markets have asked about our marketing techniques (including e-mails such as this) and want to know more about community outreach. Our market is so popular in this regard that I am managing a weblog now on community relations and outreach to help other markets to assess their opportunities.This kind success is a wonderful reflection on this community; whether you define the “community” as Seneca Falls, Northern Seneca County or Central NY, for in the eyes of my colleagues from across the state, we represent all three, and much more. None of it would be possible without your desire for fresh farm goods, your support of the Market and your requests for new recipes each week!On behalf of all the organizations, vendors and supporters of ours and all markets; many thanks and I look forward to seeing you at People’s Park on Wednesday from 10 – 4! Vegetable Nachos1 medium onion (red is best, all work)Two or three celery stalks1 medium red pepper1 medium green pepper10 – 12 sliced mushrooms (one 8 oz can if you must!)1 – 2 medium Tomatoes2 Tblsp Olive Oil2 Tblsp dry Red Wine (1 Tblsp wine vinegar could also work; either is optional)½ Tsp each of Basil, Oregano, Black Pepper and (if you enjoy some heat) Chili powder1 Cup shredded cheese (Monterrey Jack, Cheddar, Provolone, whatever you like!)½ bag (or so) of Tortilla Chips (unflavored is best, but anything goes!)Preheat oven to 300 degrees;Over medium heat in a large frying pan, place the Olive Oil and chopped celery (here’s a hint for chopping celery; carefully slice the stalks from “top to bottom” and leave the ends intact, then start chopping from the open end. Each chop produces three or four smaller pieces). Add the red wine.While the celery is simmering, cut up the onion, peppers and mushrooms. Remember to remove the seeds and the white membrane inside that Peppers to get the best flavor out of the veggies. If you can find Hungarian Wax peppers at our market, use those for a moderate heat, otherwise, Bell peppers are fine!Add spices and stir, lower heat to lower/medium setting, cover if you can and continue to cook until the veggies are tenderized, about 6 – 8 minutes. (If you want to add meat, go ahead and cook everything together, just drain the fat from ground beef at the end!)In a baking dish or cookie sheet, spread out tortilla chips and spread cheese over the chips, then vegetable mixture over the top. Place in oven for 5 – 10 minutes, or until cheese melts.While the cheese is melting, chop up tomatoes for additional topping after the nachos are done in the oven.Serve with fresh salsa and cold beverages!Remember adjust ingredients to your own preferences. Feel free to add (or limit) peppers, onions and seasoning.Enjoy & Thanks for your support of our Farmer’s Market!Bob Buccieri

Also on FingerLakes1.com