www.siloamsprings.locallygrown.net

We’re thrilled to announce that two of our farmers were awarded 2015 Ozark Slow Food Micro-Grants!

After a competitive application process through Ozark Slow Food, Thomas Fairbanks of Opossum Hollow Produce and Roger & Jennifer Remington of R Family Farm were each selected to receive $800 towards projects that specifically aid the diversification and enhancement of the production and distribution of sustainably grown, locally-produced food in the region.

Tom Fairbanks will use the matching grant towards building a layer house to bring farm-fresh, cage-free, non-GMO eggs to the Siloam Springs Farmers Market. Opossum Hollow Produce is a small retail-oriented farm that sells fresh vegetables, cut flowers, eggs and honey. Everything is naturally grown without chemical spays or fertilizers.

Roger & Jennifer Remington will use the matching grant towards building an egg washing machine that will be installed in a new egg washing station on their farm. Due to a high volume of customers and current Arkansas law regarding number of laying hens at small farms, this will enable them to supply more pastured, non-GMO eggs to meet customer interest. R Family Farm is a pasture based farm supplying the local community with non-GMO and pastured beef, pork, chicken, eggs, and raw milk. Their animals are free of antibiotics, GMOs, steroids, and growth hormones.
Can you tell eggs are in high demand? Glad it looks like we’ll have plenty more at the Farmers Market this year!

www.siloamsprings.locallygrown.net

With the winter weather we are expecting this is a perfect week for stews, soups, and roasts. Hearty, nourishing, comfort food. How about a scarf or cowl to wrap up in and keep warm? Maybe some jams, jellies, and breakfast items to start the day off right? You will find all these things and more as you shop the online market.

Stay warm and remember, Spring will be here soon!

~ Stacy

www.siloamsprings.locallygrown.net

2015 Market planning is underway. Our farmers and vendors recently attended a class about Good Agricultural Practices and Food safety. The class was presented by Neal Mays, Agriculture Extension Agent for Benton Co., and Dr. Steve Seideman from the University of Arkansas, Innovation Kitchen.

Our Market Manager, Stacy Hester, will be attending the Arkansas Farmers Market Alliance annual meeting in Little Rock this week. Topics to be presented include SNAP benefits, farm to school partnerships, food safety, and market development grants.

We are excited about some new things that will be happening at the market this year. Thank you for supporting the local farmers, bakers, and crafters through the Siloam Springs Farmers Market. We appreciate our customers!

www.siloamsprings.locallygrown.net

Just a reminder that we currently have additional funding for Double Dollars on SNAP/EBT purchases through the online market. Please share this information with others. It is a great program and we are thrilled to have been issued additional funding.

Enjoy the beautiful weather we will be having this week!

www.siloamsprings.locallygrown.net

I am happy to announce that we have been provided with some additional Double Dollar funding for SNAP benefits users. We will match purchases dollar for dollar up to $50.

If you place an order with the intention of using your SNAP card for payment, please make a note of this in the comments section on the check out screen. When you are placing your order, keep in mind that up to $50 of your order will be paid for using Double Dollars. So, you can order $100 and only use $50 in SNAP benefits and the rest will be paid for in Double Dollars. We will not be issuing scrips for this funding. It is solely for use towards purchases made through the online market and for Siloam Springs only. Double Dollar benefits will be applied after you place your order and a revised invoice will be emailed showing the remaining balance due at the time of order pick up. Email Stacy at farmersmarket@mainstreetsiloam.org if you have any questions.

If you know someone that does not receive this newsletter but could benefit from this program please share the information.

www.siloamsprings.locallygrown.net

All this cold weather and hearing about the colds and flu that are affecting our community has me thinking about nutrient rich bone broth. I make and freeze bone broth to drink, and use in soups or stews. The Nourished Kitchen blog is a great source for information and recipes about making and using bone broths. (http://nourishedkitchen.com/bone-broth/)

Here is an excerpt from the blog:

What’s the difference between broth, stock and bone broth?

In traditional foods circles you’ll hear a lot about broth, stock and bone broth – and they’re typically used interchangeably. Bone broth, broth and stock are built on the same basic foundation: water, meat or bones (or both), vegetables and seasonings. As it cooks, the liquid is typically skimmed (although this is not necessary since the scum that rises to the top of the stock pot – off-putting as it is – is a rich source of amino acids) and eventually the solids are removed by straining the stock with a fine-mesh sieve or reusable coffee filter.

Broth is typically made with meat and can contain a small amount of bones (think of the bones in a fresh whole chicken). Broth is typically simmered for a short period of time (45 minutes to 2 hours). It is very light in flavor, thin in texture and rich in protein.

Stock is typically made with bones and can contain a small amount of meat (think of the meat that adheres to a beef neck bone). Often the bones are roasted before simmering them as this simple technique greatly improves the flavor. Beef stocks, for example, can present a faint acrid flavor if the bones aren’t first roasted. Stock is typically simmered for a moderate amount of time (3 to 4 hours). Stock is rich in minerals and gelatin.
Bone Broth is typically made with bones and can contain a small amount of meat adhering to the bones. As with stock, bones are typically roasted first to improve the flavor of the bone broth. Bone broths are typically simmered for a very long period of time (often in excess of 24 hours). This long cooking time helps to remove as many minerals and nutrients as possible from the bones. At the end of cooking, so many minerals have leached from the bones and into the broth that the bones crumble when pressed lightly between your thumb and forefinger.

Why bone broths are good for you

Bone broths are extraordinarily rich in nutrients – particularly minerals and amino acids. Bone broths are a good source of amino acids – particularly arginine, glycine and proline. Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals within the body. Glycine also supports digestion and the secretion of gastric acids. Proline, especially when paired with vitamin C, supports good skin health. Bone broths are also rich in gelatin which improves collagen status, thus supporting skin health. Gelatin also support digestive health which is why it plays a critical role in the GAPS diet. And, lastly, if you’ve ever wondering why chicken soup is good for a cold, there’s science behind that, too. Chicken stock inhibits neutrophil migration; that is, it helps mitigate the side effects of colds, flus and upper respiratory infections. Pretty cool, huh?

Perpetual Soup or Bone Broth the Easy Way

YIELD: As much or as little broth as you want, my family consumes about 2 to 3 quarts of broth each day.

Perpetual soup: Bone broth can be made in a slow cooker using this simple technique.

Ingredients
1 whole chicken (or the frame of a roasted chicken)

2 sweet bay leaves

1 tbsp black peppercorns

any vegetable scraps you have on hand or a whole onion, several carrots, 2-3 stalks celery, a head of garlic, thyme or parsley(optional)

filtered water

Instructions

Place one whole chicken or the frame of a roasted chicken into your slow cooker with sweet bay, black peppercorns and any vegetable scraps you have on hand. Cover with filtered water and cook on low for one week.

After twenty-four hours, you may begin using the broth. As you need broth or stock, simply dip a ladle or measuring cup into the slow cooker to remove the amount of stock you need. Pour it through a fine-mesh sieve or, preferably, a reusable coffee filter which will help to clarify the broth. Replace the broth you remove from the slow cooker with an equivalent amount of filtered water. If you’re using a whole, fresh chicken, you may also remove chicken meat from the slow cooker as desired for stir-fries, in soups or in casseroles.

At the end of the week, strain off any remaining broth and discard or compost the bones. The bones from your chicken should crumble when pressed between your thumb and forefinger. Their softness is an indication that much of the nourishment from the bones – minerals, amino acids – have leached from the bones and into the broth you’ve enjoyed all week long. Wash the insert of your slow cooker and start again.

I encourage you to visit the page at the link provided for additional information and more recipes. Beef soup bones, marrow bones, chicken frames, and whole chickens are available to order via the online market.

Link for bone broth recipe: http://nourishedkitchen.com/perpetual-soup-the-easiest-bone-broth-youll-make/

Link for blog article: http://nourishedkitchen.com/bone-broth/

www.siloamsprings.locallygrown.net

www.siloamsprings.locallygrown.net

New Year is coming and here is a great recipe for your celebrations that incorporates blackeyed peas!

Zannie’s Black-Eyed Pea Dip
Prep Time: 10 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 12

Ingredients:

1 can (14-ounce) Can Black-eyed Peas
1/4 whole Onion, Chopped Fine
1/4 cup Sour Cream
8 slices Jarred Jalapenos
1 cup Grated Sharp Cheddar Cheese
3 Tablespoons Salsa
Hot Sauce, to taste
Salt And Black Pepper To Taste

Preparation Instructions

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.

Add all other ingredients, stirring to combine.

Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.

Serve with tortilla chips!

*Note: if you have them available, you can use the canned black-eyed peas and jalapenos (they’re canned together.) If you do this, you can omit the extra jalapenos.

Courtesy of The Pioneer Woman
http://thepioneerwoman.com/cooking/2010/12/zannies-black-eyed-pea-dip/

www.siloamsprings.locallygrown.net

Christmas Day is quickly approaching and many of you will read this newsletter on our first official day of winter. Hope all of you have been successful in completing your shopping and are able to slow down for the next few days and enjoy time with family and friends.

Welcome Abbie Kim to our online market! She has some beautiful hand made dolls, bow ties, hair bows and other items to offer.

Opossum Hollow Produce is offering veggies and herbs this week!

Stock up on items you need for your New Year celebrations. The market will be open as usual the week following Christmas.

The Siloam Springs Farmers Market wishes you a very Merry CHRISTmas!