From announcement:

First Tuesday at the Market!
Artist/Caricaturist Stan Rayfield is BACK! Robin Raver Will Massage the Kinks from your BACK! New Vendors in the house: Limeades & More (ice cold beverages), Petal Palate (flower laced divinities), Shakambhari Garden (medicinal herbs) alternating with Growing More (perennial flowers). St. Andrew’s returns in July, Pizza Tonight has had to leave us. Don’t forget to get your ready to eats with Almadina (Mediterranean), Phal Wong (Spring rolls, noodles, tofu), Sustenance (Local ingredient wraps & PBJs, rose hips tea)

Thank You!
for adjusting to the new flow and redefined entrances to the market. Thanks to local artist Chris Milk, chrismilkhulburt.com, we have some very fun new signs – his style is a little Klimt, a little Chagall, even a little of the artists responsible for Samurai Jack. Two that look like unfurling ribbons on pikes that simply announce, “enter”, and two others that provide an impressionistic market map to indicate where the entrances, BHM Info tent and parking areas are. A more judicious use of shockingly orange market tape should help the rest of those inclined to seek old paths to follow new ones!

After the Market: Vanishing of the Bees Screens at BHM
SEE ATTACHED FLIER and join us after the market for a leisurely evening of food and film: “This award-winning documentary examines the alarming disappearance of honeybees and the greater meaning it holds about the relationship between mankind and mother earth.” Marking the debut of the 2012 outdoor film/discussion series with seasonal salad pot luck. Program: 7:30pm – meal and socializing, 8pm welcome and movie, followed by discussion moderated by local beekeepers David Stover, Nina Zinn and Cy Bearer. Co-sponsored by William Byrd Community House, Shalom Farms and Victory Farm. Bring your own beverages, blankets, and (fine FINE) behaviors!

Winning Rafflers!!
Pictured above is our 5th week winner – she looks pretty happy! Support your Byrd House Market. Our weekly raffle is generously sponsored by Byrd Farm & Rural Virginia Market. $1 ticket gets you a chance at a week’s share of goodies from Byrd Farm – value $33.83. Win this week, pick up your share next week. And we get to see your pretty face and you take your loot home in a shiny new Virginia Grown re-usable sack. Not too shabby!

Under the Mulberry Tree
Caroline returns to tell stories. For your caregivers, the kids, your inner kid? Enjoy a relaxing afternoon under the Mulberry Tree. Identify what’s growing in the community gardens (look, don’t step!) ……………….Are you a secret face painter? Want to share your talent? Want to be trained? Reply or call 643-2717 x306.

Beets – Not just for Borscht anymore…
Here are 2 VERY EASY, tasty recipes from Fresh from the Farmers’ Market by Janet Fletcher:

Roasted Beets with Fennel Oil, p.44
serves 4

1/4 teaspoon fennel seeds, crushed in a mortar or spice grinder
2 tablespoons extra virgin olive oil
1 1/2 pounds small beets, preferably a mix of red and golden*
1 tablespoon sherry vinegar
salt
1 tablespoon thinly sliced fresh chives, optional

* if using both red and golden beets, bake them separately or the red beets will stain the golden ones. Dress them in separate bowls, using half the oil and vinegar for each. Serve them alongside each other, in separate mounds.
Heat fennel seeds and olive oil in a small skillet over low heat until oil is fragrant with fennel, about 5 minutes. Cool, then strain through a sieve.
Preheat oven to 375 degrees F. If greens are attached, remove all but 1/2 inch of the stems (so as to not pierce the beets) and reserve for another use. Put beets in a baking dish and add 1/4 cup water. Cover tightly with a lid or aluminum foil and bake until a knife slips in easily, 40-45 minutes.
Cool slightly, then peel. Cut into quarters or, if very small, in half.
Toss with strained oil and sherry vinegar. Season with salt. Transfer to a serving bowl or platter and top, if desired, with chives.

Spinach Salad with Roasted Beets and Feta, p. 54
serves 4

1 pound small beets
4 teaspoons sherry vinegar, plus more as needed
2 cloves garlic, finely minced
1/4 cup extra virgin olive oil
salt and freshly ground black pepper
1/4 red onion, thinly sliced
1/2 pound baby spinach leaves
3 ounces Greek, Bulgarian or French feta cheese
Preheat oven to 375 degrees F. If greens are attached, remove all but 1/2 inch of the stems (so as to not pierce the beets) and reserve for another use. Put beets in a baking dish and add 1/4 cup water. Cover tightly with a lid or aluminum foil and bake until a knife slips in easily, 40-45 minutes.
Cool slightly, then peel. Let cool completely, then cut into 1/2 wedges.
In a small bowl, whisk together 4 teaspoons vinegar, the garlic, olive oil, and salt and pepper to taste.
In another small bowl, toss together beets and red onion with about half of the dressing. Let stand 10 minutes to absorb flavors, then taste and sprinkle with a little more vinegar if necessary.
In a large bowl, toss spinach with remaining dressing. Taste and adjust seasoning.
Divide equally among 4 plates.
Top with beets and onions, again dividing equally.
Crumble feta evenly over each salad.

Visit ByrdHouseMarket.blogspot.com
and EatGoodGrowGreat.blogspot.com

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