Wichita Farmers Market Vendors Assoc.
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Wichita Farmers Market P.O. Box 49043, Wichita, Kansas 67201-9043 316.992.0413
If you have any further questions please feel free to call 316.992.0413 or email.
Welcome to: Wichita's Front Porch!
Special Announcements
Events and Programs
This Week’s Feature:
Market schedule
East Side Farmers' Market
Wednesday: May 17th thru September 30th
3pm - 7pm
Old Town Farmers Market
Day and Time
Saturdays, 7 a.m. - 12 p.m.
Season
May 20 thru October 20
Parking
Plenty available free all around the plaza, parking garage between 1st Street and 2nd Street on Mosley
Come Join the Fun!
This Week's Produce Highlights:
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A shopping list for those who love the seasonal variety of the Farmers Market.
1. Blackberries
2. Green Beans
3. Arts and crafts
4.. Baked Goods
5. Summer Squash
6. Naturally Raised Pork, Beef
7. Naturally Raised Chickens
8. Naturally Raised Buffalo
9. SWEET CORN
10. Country Eggs
11. Cut Flowers
12. Kansas Peaches
13. Tomatoes
14. Shiitake Mushrooms
:Can't find items on the list? Check at the Information Booth for directions.
Live Entertainment ~ Good Food ~ Produce and Plants ~ Arts & Crafts
We have so much to offer
July 15, 2006 Edition
Wichita Farmers Market East
Your East Wichita Farm Connection
Open Rain or Shine!
Wednesdays 3 pm-7 pm
Know Your Farmer
Know Your Food!
Location
Cambridge Market - 21st & Webb Road
Listen for the latest market news on the Guy Bower radio show;
The Good Life - Saturday mornings at 9:00 a.m. on KNSS Newsradio 1330
Food, Wine & Fun...for your ears!
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Musical Performance 10 - Noon
Musical Guest: Matt Walsh
Matt Walsh brings his “from the heart blues” to the market square where he always draws a crowd of appreciative admirers of his talent. Matt’s out of town performances continue to increase and the Old Town Farmers’ Market is very grateful that he makes time to enrich the market experience for our guests.
ANGEL FOOD CAKE WITH MARINATED PEACHES
Ingredients needed:
2 1/2 pounds fresh, ripe
peaches, pitted and cut into
1/4-inch-thick slices *
2 cups sugar
1/4 cup peach liqueur
1/4 cup dark rum
2 cups Sweetened Whipped
Cream
12 fresh mint sprigs*
Angel Food cake *
* Kansas Items found at
Wichita Farmers' Markets
In a large bowl, combine the peach slices with 1 cup of the sugar, the peach liqueur, and the rum. Stir to mix. Cover and refrigerate for at least 1 hour. (This can be done a day ahead.)
Slice cake into 12 equal pieces. To serve, place the slices of cake on dessert plates, spoon some of the peaches over, and garnish with whipped cream and a sprig of mint.
Yield: 1 cake to serve 12
Contamination of air and water is greatly reduced when food is sold locally and grown ecologically. When you choose to buy produce from the Old Town Farmers Market, you reduce the amount of toxins that we breathe and drink.
See you at the market!
Visit us at www.oldtownfarmersmarket.com
Local Food Challenge
Chefs Table at 9:00 am
Chef: Bobby Lane
Bobby Lane of Chester’s Chophouse and Wine Bar located at the exclusive Waterfront in northeast Wichita, will be making his first appearance at the Old Town Market Chef’s Table. Bobby comes to Wichita from Florida where he operated a seafood restaurant. As part owner of this upscale restaurant, Bobby is used to working with the finest ingredients available and turning them into a delectable dining experience. The market extends a warm welcome to Chef Bobby as he shares some of his culinary secrets at today’s Chef’s Table.
Kid’s Corner will be open from 9:30 am - 11:30 am
Bring the kids to complete a "make it take it" craft compliments of the market.
Local Food Challenge
Want to find out how much of the food you eat is fresh, local and harvested at juicy ripeness or how much is travel weary from its trek across the continent or around the earth? Take the Local Food Challenge and measure your food foot print.
For immediate release: Local Food Cafe is sponsoring the Local Food Challenge this September to find out just how much we eat locally and how big a food foot print we leave in a week. The Challenge will run from Friday, September 12th through Thursday, September 18th and is aimed at becoming an annual activity globally. Discover how much of the food you eat is grown near by, how much is from your region and how much travels across country or across continents to get to your plate.
Why this challenge?
The closer food grows to your kitchen, the fresher, riper and tastier it is likely to be. Local fruits and veggies can be picked at their peak ripeness unlike non-local which are usually picked underripe to reduce damage and bruising during transport. Would you want to eat a two-week-old hamburger? The same goes for fruits and veggies. Fresh-picked looks, tastes, and feels much better.
Locally-grown food doesn't have to stop at the gas station. When food is grown nearby, it doesn't have far to travel, therefore less gasoline (fossil fuel) is used for delivery from farm to plate. Less gasoline means less pollution. Less pollution means healthier air, water and people.
Local food helps the local economy. Support the farmers in your town, city or region and they'll help support you by stimulating the economy with their business. An increased number of local jobs and preservation of green space also increases the value of an area.
Need more reasons? Buying local...
Makes it easier to find out how organically it was grown Makes it easier to find out if farm workers are treated well and paid a living wage Increases local food security Has greater nutritional content Preserves local food specialties and traditions Allows for more and better access to tastier heirloom varieties Preserves genetic diversity Why now?
September is a month of local abundance in most of the northern hemisphere with a full array of late summer and early fall foods. In the southern hemisphere, there is usually a good selection of early spring foods available. It should be realtively easy to eat a complete, well-balanced diet from local foods in September. If you're not eating locally during one of the most abundant months of the year, either you're missing out on a tasty and sustainable opportunity or there may be holes in your local food security.
How do I get in on the fun?
From September 12th through September 18th, check to see where the foods you eat are grown. Measure the amount of each food. Measuring by weight is best, but if you do not have scales, please feel free to measure in cups or by metric volume. As long as you stick with one measurement method for everything, you will be able to evaluate your information.
Don't measure any tap/well water which you add to your food. On the other hand, if you use bottled water, please measure it and log how far it came to get to you. For instance if you make soup, weigh the dry beans, onions, tomatoes, carrots, peppers and spices, but not the water they are cooked in.
List the food and weight/measurement in one of the following categories. The categories represent degrees of freshness and amount of energy used for transporting the food. At the end of the week, calculate out what percentage of your food consumption falls into each category for a snapshot of how locally you eat (see box for calculation instructions).
Taking the Challenge further
While participating or once you have your percentages, discuss your experience with friends, family and/or colleagues. Visit The New Farm Talk section and particpate in a General Discussion/Anything Goes forum on the Challenge. Or, if you'd like to discuss local food topics as well as this Challenge with the Local Food Cafe group, subscribe to their e-mail list at LocalFoodCafe-subscribe@yahoogroups.com.
Following are some aspects of local -vs- non-local food to think about while taking the Challenge. Let these questions lead you to discover even more about your local food system and spark even broader discussions with other particpants or non-particpants.
1. How much of your food is grown within walking distance (3 miles or less)?2. Are there any food groups central to your diet that come from far away?3. If you altered your shopping to get as much local as possible, how did this affect what you ate or the cost? Did you like the taste of any of the items more or less than usual?4. What items from more than 3 miles away could be grown within the 3 miles? 50 miles?5. Did you discover any local fresh or prepared foods or markets that you hadn't tried before?6. How much of your food did you eat fresh/raw (without cooking)? (Note: For the sake of your intestines, don't try to change a mostly-cooked diet to an all-raw diet at one time.)7. If you have a nutrition program, did the local foods meet your overall nutritional needs?Finally, start increasing the amount of local food you eat on a regular basis and support others who do the same. Some ways you might encourage local food in your area: grow a garden at home; particpate in a community garden; frequent Farmers' Markets; join a CSA; patronize restaurants that grow gardens; eat wildfoods; practice biointensive gardening, permaculture and edible landscaping; buy from small local farms; learn about SlowFood; use root cellars and home preserving; purchase local or regional cookbooks. http://www.newfarm.org/features/0803/localfoodchall.shtml
Local Food Cafe is an e-mail discussion group for people who want to increase the percentage of local food they eat and increase the amount and types of food which are available locally. Related goals are: to improve health, sustainability, access to seasonal food, ecology, food security, local economics, and to preserve regional ways of eating.
Local Food Cafe is also interested in discovering the degree to which people can currently eat locally as well as the potential for increasing access to and the purchasing of local foods.
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Thanks to all of the customers who have shown up on Wednesdays to support the Wichita Farmers' Market East. We are creating community with our dedicated weekly customers and are noticing an increased number of neighbors meeting neighbors at the afternoon market. The Wichita Farmers Market East is a "Market on the Grow"
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Calculate Your
Local Food Percentage
To calculate your percentages for the week, follow these steps:
1. Add up the total number of pounds of food you ate for the week. If you used a digital scale this is straightforward. If you weighed in ounces, remember that there are 16 ounces to a pound. If you used cups or metric volume add as you would for pounds.
2. For each category, make a fraction: # of pounds (or cups) in category, over total # of pounds (or cups).
3. Divide top number by bottom number to get your percentage.
Homegrown Fresh
Food you or your family grew. May include food grown at an earlier time which hasn't been processed beyond harvesting, washing, and storing. Examples of food grown at an earlier time and stored are potatoes, carrots in sand, cabbages, apples, winter squash, etc. Fresh, maximum nutrients, generally uses the least nonrenewable energy. Maximum possibilities for avoiding pollution of all sorts. Note: you may choose to eat this food fresh or cooked and still consider it in this category.
Homegrown Preserved
Dried, canned, frozen, pickled, fermented. More energy used. May or may not result in need for recycling or waste removal.
Grown within 1 Square Mile
A 15- to 20-minute walk for most people. This is the amount of walking that many people are willing to do on a regular basis.
Grown within 3 miles
An hour walk for most people. An easy bike ride in terms of distance. Likely within public transportation if public transportation is available. People are less willing to walk this on a regular basis, but it's quite doable for most if there in some sort of transportation disruption.
Grown within 50 miles
This is drivable in an hour or less. It's likely been picked within 24 hours of purchase. It is possible to get this food by bicycle.
Grown within 250 miles
This is half a day on a truck. It's likely to be at least one to two days old by the time of arrival.
Grown within 500 miles
A whole day on a truck. Lots of fossil fuel used, but still could be fairly fresh.
Grown within 1500 miles
Food is probably at least 3 to 5 days old. Food has come from half a continent away.
Grown within 3000 miles
Food is at least a week old and from across the continent.
Over 3000 miles
Food is probably 1 to 2 weeks old, or lots of fossil fuel was used to fly it somewhere. Food may have come from across a continent or the sea.
Want to find out how much of the food you eat is fresh, local and harvested at juicy ripeness or how much is travel weary from its trek across the continent or around the earth?
Take the Local Food Challenge and measure your food foot print.
Click here to take the: Local Food Challenge
Come join us on Wichita's Front Porch!
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