Seville Farm Market

Annual Snowstorm Brainstorm Potluck Dinner

2012-01-04T18:23:00.000-08:00

Hello, Seville Farm Market Vendors!

We hope you enjoyed a wonderful Christmas and that your new year is off to a good start.
Just a reminder that our annual Snowstorm Brainstorm Potluck Dinner is coming up on Thursday, Jan. 12, at Seville United Methodist Church, 74 W. Main St., Seville. Dnner is at 6 p.m. Please bring a dish to share and your own table setting. Coffee, iced tea and water will be provided. The food is always delicious! Following dinner, we will begin to plan the 2012 season.

Thank you for your hard work and creative talents that have made the Seville Farm Market a success. We look forward to an evening of great food and great ideas on Jan. 12.

Next up: Indoor Holiday Market Dec. 10 at Seville UMC

2011-09-29T04:55:00.000-07:00

To all our dedicated customers and vendors, thanks for a great third season!

The wet spring got the growing season off to a challenging start, but we enjoyed beautiful weather all summer long for our Saturday morning markets at Seville's Stanhope Park. As always, there was lots of fresh produce, yummy baked goods, homemade dog treats, maple syrup, crafts and more. We enjoyed cooking demonstrations by author Jane Snow and local food blogger Tom Noe. And we had a lot of fun (and tasty eating) at our annual recipe contest, the Zucchini Smackdown.

In January, vendors will meet to make plans for the 2012 market season. We would love to hear your feedback on what we can do to make the Seville Farm Market even better. And if you are interested in learning more about becoming a vendor, just send us an e-mail and we'll add you to our mailing list to receive notices of future meetings. Our e-mail address is: sevillefarmersmarket@gmail.com.

While our outdoor season has come to a close for this year, we're not done yet. For the first time, we're hosting a one-day indoor Seville Farm Market at Seville United Methodist Church. Come say hello to your favorite vendors and stock up on gifts and foods for the Christmas season.

The indoor market will take place from 10 a.m. to 2 p.m. on Saturday, Dec. 10. Seville United Methodist Church is located at 74 W. Main St., Seville, Ohio 44273. Watch this blog and local newspapers for more.

Thanks for a great outdoor season! We hope to see you indoors on Dec. 10.

More recipes from the 2011 Zucchini Smackdown

2011-09-08T11:24:00.000-07:00

You can never have too much zucchini -- only too few recipes.

Here are a few more from local cooks who participated in this year's Seville Farm Market Zucchini Smackdown. All three happen to be Seville Farm Market vendors, so you can enjoy their other great products each week.

Not Your Average Zucchini Pie
By Robin Williams

5 eggs
1/2 tsp. baking powder
3 cups grated zucchini
1/2 pound bacon
1 1/2 cups flour
1/2 tsp. salt
1 large onion, finely chopped
1 cup grated cheddar cheese

Cut bacon into small pieces and saute until two-thirds done. Drain and add onion. Cook until bacon is crisp and onions are browned.

Whisk eggs; add flour, baking powder, salt, zucchini and cheese, and mix well. Add cooled bacon / onion mixture. Pour into a 9- by 13-inch pan that has been sprayed with cooking spray.

Bake at 350 degrees for about 30 minutes or until done.

Chocolate Zucchini Muffins
By Terry Loyer

Cream together:
1/2 cup brown sugar
1/2 cup white sugar
2 eggs

Add and beat until smooth and fluffy:
1/2 cup softened butter
1 cup sour cream

Add and blend well:
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
2 cups flour
1/2 cup cocoa

Fold in:
2 cups grated zucchini

Spoon into muffin tins, about three-fourths full. (Could also be baked in a loaf pan.) Bake at 350 degrees for approximately 20 minutes or until top springs back when pressed.

Szarlotka Zucchini
By Karen Lucas

2 cups grated zucchini (peeled & seeded)
1 cup water

Cook for five minutes and drain well.

Mix together:
1/2 cup white sugar
1 heaping tbsp. cornstarch
1 tsp. vanilla
2 tsp. coconut flavoring
2 eggs
1 can evaporated milk
1/2 tsp. salt

Add zucchini.

Pour into pie crust and bake at 425 degrees for 15 minutes, then at 350 degrees for 30 minutes.

2011 Zucchini Smackdown Winners

2011-08-29T19:10:00.000-07:00

It was a beautiful Saturday for the Seville Farm Market's Third-Annual Zucchini Smackdown on Aug. 20. We're grateful to our judges: Seville Lions Club President Chuck Boomhower, Seville Library Branch Manager Lynn Wiandt, and Seville attorney and Cloverleaf School Board Member Joe Doty.

Bragging rights for Largest Zucchini went to Carole Lintner, whose entry weighed in at 7.2 pounds. Judy Foster of Seville won in the Best Savory Dish category with her Zucchini Casserole. Market vendor and Seville resident Kris Perry earned first prize in the Best Sweet Dish category with her Zuchiniapple-Carrot Cake.

The winning recipes are listed below. Make them both and you've got dinner and dessert! Hope to see you at next year's Seville Farm Market Zucchini Smackdown! Thanks to all who participated.

Best Savory Dish:
Zucchini Casserole
By Judy Foster

2 cups French bread cut into small cubes
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 8-inch zucchini, cut into 1/4-inch-thick slices
1 1/2 cups shredded sharp cheddar cheese
1 1/2 tbs. butter
3 slices cooked bacon
1/2 cup red onion, diced

Lightly grease a 1 1/2-quart casserole dish. Layer all ingredients. Cover with foil. Bake at 400 degrees for one hour.

Best Sweet Dish:
Zuchiniapple-Carrot Cake
By Kris Perry

Cook 8 ounces of zucchini in pineapple juice for about 20 minutes. Drain, cool and then proceed with the recipe.

2 cups flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
3 cups finely shredded carrots
1/2 cup coconut
8 ounces mock pineapple (see above)
1 cup cooking oil
4 eggs
Cream Cheese Frosting (recipe follows)

Grease and lightly flour two 9- by 1 1/2-inch round baking pans and set aside. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and cinnamon. Add carrots, oil, zucchini, coconut and eggs. Beat with an electric mixer until combined. Pour batter into the prepared pans. Bake in a 350 degree oven for 30 to 35 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Frost with Cream Cheese Frosting. Cover and store in refrigerator. Makes 12 to 16 servings.

Cream Cheese Frosting

Beat 6 oz. of cream cheese with 1/2 cup butter and 2 tsp. vanilla until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 cups additional sifted powdered sugar to reach spreading consistency.

It's Zucchini Smackdown time!

2011-08-02T17:09:00.000-07:00

No, it's not hand-to-hand combat with large green squash ... as interesting as that would be.

Instead, it's time to put one of the garden's most prodigious vegetables to good use in the Seville Farm Market's annual cooking contest: The Zucchini Smackdown! It takes place 10 a.m., Saturday, Aug. 20, at Maria Stanhope Park in Seville.

Now in its third year, the competition invites home cooks to prepare their most creative, delicious zucchini recipes and bring them to the Seville Farm Market for judging. A panel of local celebrities will choose winners in two categories: Best Savory Dish and Best Sweet Dish. A prize also will be awarded for the Largest Homegrown Zucchini!

Past winning dishes have included: Zucchini Chive Whole Wheat Bread, Zucchini "Crab" Cakes, Chocolate-Coffee Zucchini Torte and Zucchini Cobbler.

We invite you to join us for this homegrown contest that promotes culinary creativity and the use of fresh, local produce. Here's what you need to know:

Contest Rules:

1.) Dish must be made from zucchini you grew or bought at the farm market.

2.) Prizes will be awarded in three categories: Best Savory Dish, Best Sweet Dish and Largest Zucchini.

3.) Entrants must provide recipes for each dish, which will be posted at www.sevillefarmmarket.blogspot.com.

4.) All entries must be in place for judging by 10 a.m., Saturday, August 20.

5.) A panel of local celebrity judges will determine the winners.

6.) This contest is open to the world! All ages welcome.

For information, call Kris Perry at 330-769-2453 or John Gladden at 330-769-1428.

The Seville Farm Market is sponsored by the Seville Lions Club and takes place 9 a.m. to noon every Saturday through Sept. 24. Other special events for the remainder of the 2011 season include:

Aug. 13: Cooking demo with Northeast Ohio cookbook author Jane Snow

Sept. 24: Customer Appreciation Day and Kids Pumpkin Contest Judging

Dec. 10: One-Day Indoor Holiday Market at Seville United Methodist Church

We hope to see you at the Smackdown!

What's growing on at the Seville Farm Market

2011-07-19T11:49:00.000-07:00

As you can tell from the hot, humid weather, summer is in full swing -- and so is the availability of fresh, locally grown produce at the Seville Farm Market. Come visit us in the cool of a Saturday morning. Enjoy a cup of coffee and a fresh muffin, cookie or scone from one of our talented bakers, and stroll around the market under the shade of the trees at Stanhope Park.

We're grateful to local food writer Tom Noe for last month's terrific cooking demonstration. Tom made some delicious gnocchi right on the spot, using fresh ingredients from the market. On Aug. 13 we'll welcome cookbook author Jane Snow for a cooking demo using fresh market ingredients. Our very popular cooking contest, The Zucchini Smackdown, also takes place on Aug. 20, so start scouting those zucchini recipes now.

And we know those pumpkin plants given away free to our young market visitors in early June must be growing, too! At the end of the season, we'll award prizes for the biggest pumpkins grown by our junior gardeners. Why not take a picture of your pumpkin and let us know how it's growing? E-mail it to sevillefarmersmarket@gmail.com so we can post a photo of your pumpkin-in-progress on our blog.

See you at the market!

This week: Cooking demo with Tom Noe

2011-06-20T12:46:00.000-07:00

Plan to join us at the Seville Farm Market this Saturday, June 25, for a cooking demo by Northeast Ohio food blogger Tom Noe. He'll demonstrate how to create some tasty dishes using fresh ingredients available at the market.

To whet your appetite, you can learn more about Tom at his blog: http://exploringfoodmyway.blogspot.com/.

The Seville Farm Market takes place 9 a.m. to noon each Saturday at Seville's Stanhope Park. Hope to see you there!

It's Seville Yard Sale week

2011-06-15T04:25:00.000-07:00

On Saturday, June 18, Maria Stanhope Park will be jam-packed with food wagons and bargain hunters for Seville's World's Largest Yard Sale. It means that most Seville Farm Market vendors will NOT be setting up this week in order to make room for yard sale activities.

Instead, vendors will be home making preparations for a special day next Saturday, June 25. We'll be joined by noted Northeast Ohio food writer and restaurant reviewer Tom Noe. Tom will put on a cooking demonstration using some of the fresh ingredients available at the Seville Farm Market.

To whet your appetite for Tom's delicious creations, you can:

Read his blog: http://exploringfoodmyway.blogspot.com/
Follow him on Twitter: twitter.com/tnoe27
Or see photos on Flickr at: http://www.flickr.com/photos/tom_j_noe

Hope to see you back at the Seville Farm Market on June 25!

Lots of fresh food & fun for 2011!

2011-05-17T09:22:00.000-07:00

The Seville Farm Market opens for its third season on May 28 with an exciting line-up of events:

May 28: Free flower and vegetable plants for kids 12 and under (while supplies last)

June 11: Free pumpkin seedlings for kids 12 and under (while supplies last)

June 25: Cooking demo by Northeast Ohio food blogger Tom Noe

Aug. 13: Cooking demo by Akron cookbook author Jane Snow

Aug. 20: Third-Annual Zucchini Smackdown Cooking Contest
and cooking demo by Mike Vrobel.

Sept. 24: Customer Appreciation Day & Pumpkin Judging (for kids who got free seedlings on June 11)

Dec. 10: Indoor Holiday Market at Seville UMC

As always, the real stars of the Seville Farm Market will be the fresh fruits and vegetables, jams and jellies, honey and maple syrup, breads and pies, cookies and crafts, homemade dog treats, flowers, perennials, hand-made furniture, and even knife-sharpening services, presented by skilled local vendors.

Sponsored by the Seville Lions Club, the market takes place 9 a.m. to noon each Saturday through Sept. 24, rain or shine. Vendors will set up in Stanhope Park and on West Main Street, which will be closed to traffic during the market. Adjacent parking is available at the park and at Seville United Methodist Church, located at 74. W. Main St., through its High Street entrance. Look for the parking signs.

Vendor opportunities are open not only to professional producers in the Seville area, but also to talented home bakers and crafters, as well as gardeners who have plants and extra produce to sell. We are always looking for new vendors and local entertainers. We offer a great atmosphere, a beautiful setting with ample space, and one of the lowest vendor fees in the area. Please contact us for details.

The purpose of the Seville Farm Market is to foster a sense of community by offering locally produced foods and handcrafted items in a setting that promotes eating seasonal foods and encourages a connection between the public and those who grow their food.

We are grateful to the many community supporters who make the Seville Farm Market possible, including: The Seville Lions Club, the Village of Seville, and Seville United Methodist Church.

Plan to join us this season

2011-01-06T18:34:00.000-08:00

The ground may be frozen under a blanket of snow, but Seville Farm Market vendors are already planning for the 2011 season. Once again, we are grateful to be sponsored by the Seville Lions Club.

The market will take place every Saturday from 9 a.m. to noon beginning May 28 and run through Sept. 24. We're planning lots of special giveaways, demos and promotions -- including the ever-popular Zucchini Smackdown -- so watch this blog and local newspapers for details.

We're also seeking new crafters, growers, bakers and others to join us. The Seville Farm Market is a producer's market, which means we allow only vendors who make or grow their own products. We're very vendor-friendly and our fees are much lower than many surrounding markets. Sellers pay $25 for the entire 18-week season or $5 per market day, up to $25. Every cent goes back into promoting the market. If you'd like to learn more, contact us at sevillefarmersmarket@gmail.com.

For both buyers and sellers, we offer great small-town atmosphere, a wonderful setting in Maria Stanhope Park and lots of convenient parking at adjacent Seville United Methodist Church.

Our pre-opening organizational meeting for new and returning vendors will take place at 7 p.m., April 14, at Seville United Methodist Church. Everyone is encouraged to bring a dessert dish (and the recipe!) to share. So come, enjoy some great food, and learn more about the 2011 Seville Farm Market.

See everyone in the spring!

See you in 2011!

2010-10-08T05:46:00.000-07:00

Thanks to all our many customers, supporters and vendors for a great 2010!

We're grateful to our sponsor, the Seville Lions Club, and for the ongoing support of the Village of Seville and Seville United Methodist Church. The farm market wouldn't exist without them. Thanks to the many individuals who have given generously of their time, money and talents.

We welcome your suggestions for making next season even better. Send your feedback to sevillefarmersmarket@gmail.com. Or, if you'd like to contact individual vendors to see if some of their products are available over the winter, let us know and we'll find out for you. Please continue to visit our blog for market news and for links to stories on eating locally produced foods.

In the meantime, enjoy the beautiful fall weather. We'll see you in the spring!

Save a Zucchini ...

2010-09-03T10:47:00.000-07:00

... to try a new recipe from this final batch of participants in the Seville Farm Market's 2010 Zucchini Smackdown.

Thanks to all who participated and shared their recipes. See you next year!

Blueberry Zucchini Bread
By Kris Perry

3 eggs, lightly beaten
1 cup vegetable oil
3 tsp. vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 tbsp. ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees. Lightly grease four mini-loaf pans.

In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Zucchini Bread
By Bev Hewit

3 eggs
1 cup oil
2 tsp. vanilla
2 cups sugar
2 cups shredded zucchini
1 tsp. soda
1 tsp. salt
1 tbsp. cinnamon
1/2 tsp. ginger and nutmeg
2 cups flour
1/2 cup Quaker Oats
1 (3 1/2-oz.) package of instant pudding
1 cup nuts (optional)

Beat eggs. Add oil and sugar and mix well. Add zucchini, soda, salt, cinnamon, ginger, nutmeg and flour. Mix. Add oats, pudding and fold in nuts. For two loaves, bake at 350 degrees for 55-60 minutes.

Zucchini Brownies
By Bev Hewit

1 1/2 cups sugar
1/2 cup oil
1/2 cup cocoa
1/2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
2 cups grated zucchini
2 cups flour

Frosting:

6 tbsp. butter or margarine
3 tbsp. cocoa
1/4 cup milk
3 cups powdered sugar

Mix first six ingredients at medium speed for two minutes or until well blended. Then add zucchini and flour. Beat well. The longer you beat it, the moister the brownies. Pour into ungreased 11-by-15-inch pan. Bake at 350 degrees for 20-25 minutes. Cool five minutes, then frost while still hot.

Lemon Zucchini Drops
By Caitlin Keiper

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 tsp. grated lemon peel
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup raisins
1/2 cup chopped walnuts

Lemon glaze

2 cups confectioners sugar
2 tbsp. lemon juice

In a mixing bowl, cream butter and sugar. Beat in egg, zucchini and lemon peel. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture. Stir in raisins and walnuts.

Drop by tablespoonfuls three inches apart onto lightly greased baking sheets. Bake at 375 degrees for eight to 10 minutes or until lightly browned. Remove to wire racks to cool.

For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooked cookies.

More terrific recipes

2010-08-29T18:02:00.000-07:00

Here are more great dishes from the Seville Farm Market Zucchini Smackdown.

Zucchini Cobbler
By Miranda Huttinger

(We halved this recipe.)

8 cups chopped, seeded, peeled zucchini
2/3 cup lemon juice
1 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Crust:

4 cups all-purpose flour
2 cups sugar
1 1/2 cups cold butter, cubed
1 tsp. ground cinnamon

Directions:

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat; set aside.

For crust, combine flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-by-10-by-1 baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375 degrees for 35-40 minutes or until golden and bubbly. Yield 16-20.

Zucchini "Crab" Cakes
By Sandy Bridenthal

2 1/2 cups grated zucchini
1 egg, beaten
2 tbsp. butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 tsp. Old Bay Seasoning
1/4 cup flour
1/2 cup oil for frying

Combine zucchini, egg and butter. Stir in bread crumbs, seasoning and onion. Mix well. Shape into patties. Dredge in flour.

Using a medium skillet, heat oil over medium-high heat until hot. Fry patties in oil until golden brown on both sides, turning once.

Aunt Lucille's Zucchini Bread
By Carole Lintner

3 cups grated zucchini squash (Do not peel!)
3 eggs
1 cup cooking oil
2 tsp. vanilla
2 cups white sugar
3 cups flour
1 tsp. cinnamon
1 tsp. soda
1 tsp. baking powder
1 tsp. salt
1 cup raisins
1 1/2 cups chopped nuts
1 1/2 cups coconut

Beat together sugar and eggs until creamy. Add oil and vanilla and mix. Add dry ingredients, sifted together. Add zucchini, mix. Add raisins, coconut and nuts.

Bake in three greased 9-by-5 floured pans for one hour at 350 degrees.

Optional: Drizzle with melted chocolate and powdered sugar frosting, sprinkle with nuts and coconut.

Zucchini Torte
By Debbie Dewey

8 cups zucchini, peeled and sliced (remove large seeds)
2/3 cup lemon juice

Cook until tender.

1 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

Stir into hot zucchini and take off heat.

4 cups flour
2 cups sugar
2 sticks margarine (softened)
1 stick butter

Mix like pie crust until crumbs form.

Stir two cups of this mixture into hot zucchini to thicken. Divide the remaining crumbs in half. Put one half into a 10-by-15 pan for bottom and pat down. Bake for 10 minutes at 350 degrees. Put remaining crumbs on top of zucchini mix and bake for 40 minutes at 375 degrees.

Grandma Mary's Chocolate Zucchini Brownie Cakes
By Barb Wernet

2 eggs, beaten
1/2 cup oil
1 1/2 cups sugar
1/4 tsp. salt
1 tsp. vanilla
1 1/3 cups flour
1/2 tsp. baking powder
1/4 tsp. soda
1/3 cup cocoa
1 big squirt of Hershey's Syrup
1 cup shredded zucchini

Mix together first five ingredients. Sift together dry ingredients and add to egg mixture. Stir in zucchini and nuts and chocolate syrup. Put in greased 9-by-13 pan and bake for 30 minutes at 350 degrees.

(Editor's Note: The type and quantity of nuts was omitted from the ingredients list we received. If you're a fan of nuts in your brownies, perhaps you can just add what you like.)

Zucchini Bread
By Carolyn Keiper

2 cups white sugar
3 eggs
1 cup oil
2 tsp. vanilla
3 cups flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 cups shredded zucchini with skins
1 1/2 cups coconut
1 1/2 cups chopped walnuts
1 cup raisins, optional

Beat sugar and eggs until creamy. Add oil and vanilla. Mix. Add dry ingredients. Mix. Add zucchini. Mix. Add coconut, walnuts and raisins. Mix. Pour into two greased and floured bread pans. Bake for about one hour at 350 degrees.

Watch the Seville Farm Market blog for the final batch of Zucchini Smackdown recipes in the next couple of days.

Zucchini recipes

2010-08-25T17:32:00.001-07:00

Great recipes from the Seville Farm Market 2010 Zucchini Smackdown.

Zucchini Chive Bread
By Karen Lucas

1 cup whole wheat flour
1 tbs. white sugar
1 1/2 tsp. salt
1 package yeast
1 cup sour cream
1/2 cup water
2 tbs. butter
1 cup shredded unpeeled zucchini
6 tbs. fresh chopped chives
3 to 3 1/2 cups all-purpose flour

Combine first four ingredients in large bowl. Mix next three ingredients and heat until very warm (120 to 130 degrees). Gradually add to first four and beat two minutes. Add zucchini, chives and 1/2 cup flour. Mix two more minutes and then stir in enough flour to make a soft dough. Turn out onto floured board and knead eight to 10 minutes. Cover dough and rest 10 minutes. Divide into three parts and roll each 12 inches long. Braid together, pinch ends, place in 9-by-5 loaf pan. Let rise till doubled and bake at 375 degrees for 25 minutes. Makes one loaf.

Organic Chocolate Brownies
By Chad Kleibscheidel

2 eggs, beaten, organic
1/2 cup grape seed oil
1 1/2 cups sugar, organic
1/4 tsp. salt
1 tsp. vanilla
1 1/3 cups flour, organic
1/2 tsp. baking powder
1/4 tsp. soda
1/3 cup cocoa, organic
1 cup shredded zucchini, farmers market or garden
1/2 cup chopped nuts

Mix together first five ingredients. Sift together dry ingredients and add egg to mixture. Stir in zucchini and nuts, put in greased 9-by-13 pan. Bake at 350 degrees for 30 minutes.

Zucchini Cinnamon-Swirl Cake
By The Novak Family

1 medium zucchini (about 12 oz.)
1/3 cup chopped walnuts
1 tablespoon cinnamon
1 1/2 cups brown sugar
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 medium Granny Smith apple
1 8-oz. plain nonfat yogurt
1 container (8 oz.) refrigerated no-cholesterol egg substitute
1/4 cup salad oil
1 tbs. vanilla extract

Shred zucchini. Place in colander, let stand 15 minutes. After 15 minutes, squeeze dry.

Spray 10-inch Bundt pan with nonstick cooking spray.

In a small bowl, combine walnuts, cinnamon, and 1/4 cup packed brown sugar; set aside.

In a large bowl, mix flour, baking soda, baking powder and salt.

Shred unpeeled apple.

Preheat oven to 350 degrees. In medium bowl, with wire whisk, beat yogurt, egg substitute, salad oil, vanilla extract, and 1 1/4 cups brown sugar until smooth. Stir in shredded zucchini and apple until blended. Stir zucchini mixture into flour mixture just until flour is moistened.

Pour half of the batter into Bundt pan, sprinkle evenly with walnut mixture. Top with remaining batter. Bake 50 to 60 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan, cool cake completely on wire rack.

More to come!

Zucchini Smackdown Winners!

2010-08-24T17:19:00.000-07:00

What a great turnout for the Seville Farm Market's 2010 Zucchini Smackdown!

This year we had 15 zucchini creations vying for Best Savory Dish and Best Sweet Dish in our annual cooking contest held on Aug. 21. In 2009, we had eight entries. So, like zucchinis themselves, the Smackdown just keeps on growing!

Speaking of which, the winner of this year's Largest Zucchini Contest was Carole Lintner who hauled in a 10-pounder.

Our distinguished panel of judges for the cooking contest included Seville resident Norma Detwiler, Seville Presbyterian Church Pastor John Bassman, and Seville Mayor Carol Carter. They had a difficult job and we're grateful to them for sharing part of their Saturday morning with us.

And the winners are ...

Best Sweet Dish

First Place:

Zucchini Torte by Shirley Ware

Second Place:

Aunt Lucille's Zucchini Bread by Carole Lintner

Third Place:

Zucchini Bread by Carolyn Keiper

Best Savory Dish

First Place:

Zucchini Chive Whole Wheat Bread by Karen Lucas

Second Place:

Zucchini "Crab" Cakes by Sandy Bridenthal

Third Place:

Stuffed Zucchini by Jessica Brantner

For a slide show with photos from the Seville Farm Market 2010 Zucchini Smackdown, be sure to visit Medina County Life. The site's publisher is none other than Shirley Ware, whose Zucchini Torte won top honors for Best Sweet Dish. There, you can find the recipe and read Shirley's funny column about making the cake -- which was more "I Love Lucy" than Martha Stewart.

We'll be posting all the recipes from this year's Smackdown over the next few days. So keep watching ... and don't stick all your surplus zucchini in your neighbor's unlocked car just yet. Save some to try these great new recipes.

It's Zucchini Smackdown time!

2010-08-05T13:00:00.000-07:00

If you can't beat it ... eat it. That's what we say when it comes to one of the garden's most prolific vegetables: Zucchini.

Do you have a great zucchini recipe? If so, cook it up and bring it to the Seville Farm Market by 10 a.m. on August 21. Our panel of judges will award prizes for the Best Savory Dish and the Best Sweet Dish.

Is there a monster zucchini lurking in your garden? If so, bring it to the market! We'll present a prize to the grower of the biggest zucchini.

This year's Zucchini Smackdown also will feature a cooking demonstration by Mike Vrobel of DadCooksDinner.com.

Here are the rules:

1.) Dishes must be made from homegrown zucchini or zucchini bought at the Seville Farm Market.

2.) Cooks must provide their recipes, which will be posted on this blog.

3.) All entries must be in place for judging by 10 a.m., Saturday, August 21.

4.) A panel of local celebrity judges will determine the winner.

5.) This contest is open to the world! All ages welcome.

Questions?

Call Kris Perry at 330-769-2453 or John Gladden at 330-769-1428

Make & take for kids on July 24

2010-07-17T04:09:00.001-07:00

Seville Farm Market vendor Brian Hewit of Elfin Crafts will help kids create their own beautiful gel candles on Saturday July 24.

They'll make their own design with sand and shells in an 8-ounce jelly jar, then Brian will pour in the hot gel wax and add a wick, if you wish.

Candles need 30 minutes to cool after they are poured, which gives you time to relax and browse the market. Cost is $5.

Hope to see you there!

Lots of Good Things

2010-07-11T07:07:00.000-07:00

Sweetcorn, tomatoes, juicy berries, sprouts, homemade pies, fresh bread ... a delicious season is underway at the Seville Farm Market.

You never know what our talented bakers, growers and crafters will bring. But we can promise you the best produce, tasty treats and hand-crafted items at great prices. The small-town atmosphere and friendly conversation are always free!

Come visit us this Saturday morning, enjoy the cool air with a hot cup of coffee in hand, and see what's fresh at the Seville Farm Market.

Jane Snow cooking demo on June 26

2010-06-14T10:30:00.001-07:00

A former newspaper food editor whose work has appeared nationwide, Snow now publishes her own weekly newsletter. She has won two James Beard Awards for food writing and has been nominated twice for the Pulitzer Prize. Snow lives in Akron with her husband, Tony, a sushi chef and owner of Sushi Katsu, an Akron sushi bar.

And, if that’s not enough, she once made a Jello mold of her face.

Walk through the Seville Farm Market with Snow as she selects from available fruits and vegetables, baked goods, jams, jellies, honey, maple syrup and more, to create a dish on the spot using fresh ingredients.

After her cooking demonstration, Snow will sign copies of her new cookbook, “Jane Snow Cooks: Spirited Recipes and Stories” (University of Akron Press, 2009).

Sponsored by the Seville Lions Club, the market takes place 9 a.m. to noon each Saturday through October, rain or shine. Vendors set up in Maria Stanhope Park and on West Main Street, which is closed to traffic during the market. Adjacent parking is available at Seville United Methodist Church, located at 74 W. Main St., through its High Street entrance.

Skilled local vendors offer in-season produce, jams and jellies, honey and maple syrup, breads and pies, cookies and crafts, homemade dog treats and toys, annuals and perennials, hand-made furniture, knife-sharpening services, and more.

For information on Jane Snow, visit http://www.janesnowtoday.com/.

Jane Snow cooking demo on June 26

2010-06-14T10:30:00.000-07:00

If you’re looking for fresh ideas on incorporating locally grown, seasonal produce into your home menu, you don’t want to miss author Jane Snow’s demonstration and book-signing at the Seville Farm Market on Saturday, June 26.

A former newspaper food editor whose work has appeared nationwide, Snow now publishes her own weekly newsletter. She has won two James Beard Awards for food writing and has been nominated twice for the Pulitzer Prize. Snow lives in Akron with her husband, Tony, a sushi chef and owner of Sushi Katsu, an Akron sushi bar.

And, if that’s not enough, she once made a Jello mold of her face.

Walk through the Seville Farm Market with Snow as she selects from available fruits and vegetables, baked goods, jams, jellies, honey, maple syrup and more, to create a dish on the spot using fresh ingredients.

After her cooking demonstration, Snow will sign copies of her new cookbook, “Jane Snow Cooks: Spirited Recipes and Stories” (University of Akron Press, 2009).

Sponsored by the Seville Lions Club, the market takes place 9 a.m. to noon each Saturday through October, rain or shine. Vendors set up in Maria Stanhope Park and on West Main Street, which is closed to traffic during the market. Adjacent parking is available at Seville United Methodist Church, located at 74 W. Main St., through its High Street entrance.

Skilled local vendors offer in-season produce, jams and jellies, honey and maple syrup, breads and pies, cookies and crafts, homemade dog treats and toys, annuals and perennials, hand-made furniture, knife-sharpening services, and more.

For information on Jane Snow, visit www.janesnowtoday.com.

Opening Day this Saturday

2010-05-28T04:34:00.000-07:00

It's here!

Opening Day for the 2010 season of the Seville Farm Market is Saturday, from 9 a.m. to noon.

Come and find:

Delicious baked goods

In-season produce: Strawberries, asparagus, broccoli, radishes, spinach, lettuce & more

Honey

Expert sharpening services -- Bring your dull knives!

Plants for your flower beds & vegetable garden

Potted plants

And there are always lots of surprises!

It looks to be a beautiful Saturday ahead, so come to the Seville Farm Market, stroll around while enjoying a hot cup of coffee, and see what's fresh.

New season around the corner

2010-05-20T06:42:00.000-07:00

What’s fresh at the Seville Farm Market? Everything!

After a successful debut in 2009, the Seville Farm Market opens for a new season on May 29. This summer’s line-up includes a fresh-foods cooking demonstration and book-signing by legendary Northeast Ohio food writer Jane Snow (pictured at right) on June 26. Contestants from all over will go head to head with their best zucchini recipes in the 2nd Annual Zucchini Smackdown cooking competition on Aug. 21.

As always, the real stars of the Seville Farm Market will be the fresh fruits and vegetables, jams and jellies, honey and maple syrup, breads and pies, cookies and crafts, fudge, homemade dog treats & toys, candles, stained glass, natural fibers, perennials, hand-made furniture, and even knife-sharpening services, presented by our skilled local vendors.

Sponsored by the Seville Lions Club, the market takes place 9 a.m. to noon each Saturday through October, rain or shine. Vendors will set up in Stanhope Park and on West Main Street, which will be closed to traffic during the market. Adjacent parking is available at Seville United Methodist Church, located at 74. W. Main St., through its High Street entrance.

New this season, we are proud to partner with the HANDS Foundation, which provides free vouchers for fresh produce to qualifying Medina County senior citizens. Please visit http://www.hands-foundation.org/ for information.

Vendor opportunities are open not only to professional producers in the Seville area, but also to talented home bakers and crafters, as well as gardeners who have plants and extra produce to sell. We are always looking for new vendors and local entertainers. Please contact us for details.

The purpose of the Seville Farm Market is to provide area residents with locally produced foods and handcrafted items; to support local agriculture and encourage home gardening; to promote community spirit; and to foster a greater connection between consumers and those who grow their food.

We are grateful to the many community sponsors and supporters who make the Seville Farm Market possible, including: The Seville Lions Club, the Village of Seville, and Seville United Methodist Church.

Meeting reminder

2010-04-30T05:29:00.000-07:00

The final Seville Farm Market organizational meeting before the start of the new season is 7 p.m., Thursday, May 6, at Seville United Methodist Church, 74 W. Main St. If you're considering participating in the market for the first time and would like more information, we'd love to have you join us.

Our special guest will be Melissa O'Connell of the Medina County Health Department, who will update us on food safety guidelines and answer questions. Our fantastic yard signs will be ready for you to pick up, too. (Thank you, Larry and Edie Landis!)

For those who are planning to participate in the market, if you haven't yet taken care of your $25 vendor's fee for the season, it'll be a good opportunity to do so, since the May 29 opening day soon will be upon us.

Hope to see you on May 6!

The roots of a community

2010-04-20T05:47:00.000-07:00

The Countryside Conservancy is offering a FREE showing of the widely praised documentary, "Asparagus! Stalking the American Life," 6 p.m. Tuesday, April 27, at the Akron Main Library Auditorium, 60 S. Main Street, Akron. Donations to help offset the cost of presenting the movie are welcome.

It's another in the CC's "Don't Buy Food from Strangers" film series. The movie tells the story of Oceana County, Michigan, which for 30 years has been the Asparagus Capital of the World. Now its residents and family farms are fighting to save their beloved roots.

The Full Frame Documentary Film Festival has said: "This subtle but powerful film unveils intricate connections among community identity, family farming, national politics and international trade, while at the same time revealing the aplomb and good cheer of these indomitable, spear-struck Michiganders."

Slideshow by Rob McGarr

2010-04-16T04:23:00.001-07:00

To whet your appetite for the 2010 Seville Farm Market, check out this slideshow from last season by Medina's Rob McGarr. If you like what you see (and what's not to like?), you can view more of Rob's great local multimedia storytelling at his blog: My Own Blue Highway.

Thanks, Rob!

Calling all potential farm market vendors

2010-04-08T13:41:00.000-07:00

Are you a gardener? A baker? A candlestick maker?

The Seville Farm Market is seeking vendors for the 2010 season. All local producers of fruits and vegetables, jams and jellies, baked goods, crafts and more are welcome to participate.

The market is held 9 a.m. to noon each Saturday at Seville's Stanhope Park at the gazebo. Opening day is May 29 and the market will run through the end of October. The registration fee for the entire 22-week season is only $25 per vendor.

All are invited to an organizational meeting at 7 p.m. May 6 at Seville United Methodist Church, 74 W. Main St. Special guest will be Medina County Health Department inspector Melissa O'Connell, who will share updates and answer questions on food safety.

For market guidelines and a registration form, e-mail sevillefarmersmarket@gmail.com or call Kristi Perry at 330-769-2453 or John Gladden at 330-769-1428.

Special guest for May 6 meeting

2010-03-29T09:25:00.000-07:00

All Seville Farm Market vendors (and prospective vendors) are invited to our final planning meeting for the upcoming season at 7 p.m., May 6, at Seville United Methodist Church.

Medina County Health Department inspector Melissa O'Connell will be our guest. She's graciously agreed to stop by to answer questions and update us on food safety guidelines. This is a great opportunity to get some of the information you need as you plan your products for the new season. Bring your questions and plan to join us.

Hope to see you there!

Vendors Seed & Idea Exchange: March 4

2010-02-18T07:43:00.000-08:00

The days are getting longer and the icicles are beginning to melt. We have it on good authority that spring is on the way!

Seville Farm Market vendors will meet for a Seed & Idea Exchange at 7 p.m. March 4 at Seville United Methodist Church. We will finalize our promotional plans for 2010, discuss vendors fees, and work out remaining details for the new season ahead.

It's also time to clean out your seed stores. If you'd like to find a good home for surplus seeds, or want to trade them for something else, bring them to the meeting. Be sure all seeds are neatly sealed and labeled with the variety, the year the seed was purchased or harvested, and any special instructions.

See you then!

January Snowstorm Brainstorm Potluck

2009-11-15T18:39:00.000-08:00

Hello, Seville Farm Market Vendors!

Open up your 2010 calendars and mark Thursday, January 14, as the date for the first Seville Farm Market planning meeting of the new year. We'll share a potluck dinner beginning at 6 p.m. at Seville United Methodist Church, celebrate a successful first season, and make plans for 2010.

Happy Thanksgiving!

Celebrating a successful first year!

2009-10-15T18:37:00.000-07:00

This Saturday, October 17, will be the closing day for the 2009 Seville Farm Market. For the market growers, it's almost time to put the gardens to bed and tuck them in for a good long rest after a productive season.

We're so grateful to our customers, to the Village of Seville, and to the many vendors who made our first year such a success. A big, hearty thank-you goes out to our sponsors: The Seville Lions Club and its president Chuck Boomhower, to Kurt Morse of Kurt's Auto Parts, and to Seville United Methodist Church. Without all of them, the Seville Farm Market wouldn't be possible.

It's been so gratifying to see Maria Stanhope Park become the community gathering place each Saturday morning this summer and fall -- a place people came to enjoy a cup of coffee, visit with their neighbors, and buy fresh baked goods, produce and much more.

We're already planning to make the 2010 Seville Farm Market even better! We welcome your feedback and ideas for next season.

If you don't have your very own Seville Farm Market reusable shopping bag, please see market vendor Kris Perry this Saturday. The $10 bags are extra-large, heavy-duty, and the proceeds help support the market.

We'll see you one more time this Saturday, October 17, and again next spring for the 2010 season. Be sure to bookmark this blog and check back for market news and for next year's opening day.

From all the Seville Farm Market vendors: Thanks for a great first year!

Delicious fall fruits and vegetables

2009-10-02T06:10:00.000-07:00

There are still plenty of fresh fruits and vegetables to be found at the Seville Farm Market -- not to mention scrumptious baked goods, as well as fall decorating items like pumpkins, cornstalks, gourds and Indian corn.

To whet your appetite, here is a recipe from Seville Farm Market vendor Sandy Bridenthal that uses some of the products you'll find this Saturday.

Apple-Cheddar Tossed Salad
with Honey Dressing

10 cups mixed salad greens
1 cup chopped red apple
1 cup cubed cheddar cheese
1 cup chopped walnuts, roasted

Combine and toss above ingredients.

Honey Dressing

2/3 cup honey
2 tablespoons cider vinegar
1 teaspoon celery seed
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon grated onion
1/4 teaspoon salt
1 cup vegetable oil

Combine first 8 dressing ingredients in a blender or food processor. While processing, gradually add oil in a steady stream. Serve with salad.

Gluten-free cookies & brownie bites!

2009-09-18T04:39:00.000-07:00

September 19 & 20 is GiantFest weekend in Seville. You can start your festival day Saturday with the Kiwanis Pancake Breakfast at Seville United Methodist Church and then walk off those good hotcakes by visiting the Seville Farm Market at Stanhope Park, right in front of the church.

Market baker Karen Lucas will have gluten-free peanut butter cookies and gluten-free brownie bites available this Saturday. Come on by and try some!

The Gladdens expect to have fresh celery, brussels sprouts, eggplant, radishes -- and more Tennessee Spinning Gourds. In bygone days, these fun little gourds were a favorite of children who enjoyed spinning them like tops. They're great for decorating and crafts, too.

We'll also have new official Seville Farm Market re-usable shopping bags available for purchase. They are large, heavy-duty bags -- perfect for carrying home lots of fresh produce and other goodies. Plus, the bags are emblazoned with the handsome Seville Farm Market logo -- designed by Cloverleaf High School art teacher Mollie Jarvis. Proceeds from the sale of the shopping bags go to support the market. Please see Kris Perry for details.

There's lots of good late-season produce on the way -- sweet potatoes, greens, squash and more -- as well as pumpkins, gourds and corn shocks for fall decorating. The Seville Farm Market will remain open through Saturday, October 31. We're planning some special fun for that day to celebrate the conclusion of a great first year, so stay tuned!

See you at the Seville Farm Market!

More zucchini recipes!

2009-08-31T17:14:00.000-07:00

Here are more great baking recipes from contestants who participated in the first-ever Seville Farm Market Zucchini Smackdown.

Pesto Zucchini Bread
By Kathy Swagler

Combine in bowl:
1 1/4 cups flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup grated Parmesan cheese

Combine in separate bowl:
1 egg
1/3 cup milk
1/3 cup vegetable oil
3 tablespoons pesto

Stir egg mixture into dry mixture just until moistened. Fold in 1 cup shredded zucchini.

Pour into greased 9- by 5- by 3-inch loaf pan and bake for 35-40 minutes at 400 degrees.

Chocolate Zucchini Bread
By Kathy Swagler

Combine in large bowl:
1 1/2 cup flour
1 1/2 cup sugar
1/4 cup cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon

Combine and mix well:
2 eggs
3/4 cup oil
1 tablespoon melted butter
3/4 teaspoon vanilla
3/4 teaspoon almond extract

Stir egg mixture into dry mixture just until moistened.

Fold in:
1 1/2 cups grated zucchini
1/2 cup pecans
1/4 cup raisins

Pour into two well-greased 7 1/2- by 4- by 2-inch loaf pans. Bake 45 to 50 minutes at 350 degrees.

Crescent Zucchini Pie
By Sandy Miller

1 tube (8-ounce) refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups sliced zucchini
1 cup chopped onion
6 tablespoons butter, cubed
2 eggs, lightly beaten
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

Separate crescent dough into eight triangles and place in a greased 9-inch deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard.

In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust.

Bake at 375 degrees for 20 to 25 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Yield: Six servings.

Zucchini Brownies
By Jackie Bricker

4 eggs
2 cups sugar
1 1/2 cups oil
2 cups flour
2 teaspoons baking soda
4 tablespoons cocoa
2 teaspoons cinnamon
1 teaspoon vanilla
3 cups zucchini, finely chopped
1 cup nuts (optional)

Beat together eggs, sugar and oil. Add remaining ingredients and mix. Spread in a jelly roll pan and bake at 350 degrees for 30 minutes. Sprinkle with powdered sugar while warm.

Elaine's Zucchini Muffins
By Kyle Keiper

1 box of Jiffy Cornbread Mix
4 cups shredded zucchini
1/2 cup shredded onion (or use some garlic)
1 cup cheddar cheese, shredded
1 egg

Mix together. Bake in a 9- by 9-inch pan for 45 minutes at 350 degrees. Sprinkle with more cheese. Bake 15 more minutes.

Zucchini Smackdown Winner and Recipes!

2009-08-23T17:46:00.000-07:00

The Seville Farm Market's first-ever Zucchini Smackdown was a hit!

There were nine entries in our zucchini bake-off, ranging from sweet to savory. Judges evaluated each dish on the basis of its appearance, taste, originality and its "zucchininess" -- defined as the best use of zucchini, other than leaving it on the neighbor's porch.

When the smackdown was over, there was one baker whose creation stood above the rest: Caitlin Keiper and her Zucchini Pie! Robin Williams placed second with her Zany Zucchini Zstreusel Cake and Karen Lucas took third with her Low-Fat Zucchini Crisp.

Printed below are the recipes for the top three placers. All the remaining recipes for dishes entered in the Zucchini Smackdown will be posted later.

We want to say a special thanks to our judges: Edie Landis, Donna Geig and Bonnie Gordon for generously donating their time and their palates on a Saturday morning.

Thanks, too, to reporter Lisa Hlavinka of the Medina Gazette and the Trading Post's Gayle Foster for coming out to cover the event. Watch for their stories and photos in the papers.

Zucchini Pie
By Caitlin Keiper

For filling:
6 cups zucchini, peeled, seeded and sliced
1 1/4 cups white sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cream of tartar
2 tablespoons lemon juice
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon butter, diced
1 recipe pastry for a 9-inch single-crust pie

For streusel topping:
1/2 cup butter
3/4 cup flour
3/4 cup rolled oats
1/2 cup brown sugar
1 tablespoon cinnamon

Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain. Add sugar, flour, cinnamon, cream of tartar, lemon juice, salt and nutmeg. Mix well. Put into pie crust. Dot with butter. Mix streusel ingredients until crumbly and spread it on top. Bake at 400 degrees for 40-50 minutes.

Zany Zucchini Zstreusel Cake
By Robin Williams

2 cups shredded zucchini
1/3 cup packed brown sugar
1/3 cup oats
1/3 cup raisins
1 tablespoon cinnamon
1/2 teaspoon pumpkin pie spice
3 cups flour
1 1/4 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cup plain yogurt
1/3 cup vegetable oil
1 tablespoon vanilla
2 egg whites, lightly beaten
1 egg, lightly beaten
Cooking spray
1 tablespoon dry bread crumbs
3/4 cup powdered sugar, sifted
2 teaspoons milk
1 teaspoon vanilla

Preheat oven to 350 degrees. Blot zucchini between paper towels. Combine brown sugar and next four ingredients. Set aside.

Lightly spoon flour to measure. Level with knife. Combine flour and next four ingredients in a large bowl. Mix well.

Combine yogurt and next four ingredients. Add zucchini.

Add wet ingredients to dry ingredients. Stir until moist.

Coat bundt pan with spray and dust with bread crumbs. Spoon in 1/3 of the batter. Top with half the sugar mix. Repeat, ending with batter.

Bake 1 hour. Cool in pan for 10 minutes. Remove and allow to completely cool.

Mix remaining ingredients and drizzle cake with glaze.

Low-Fat Zucchini Crisp
By Karen Lucas

For the filling:
8 cups peeled zucchini, thinly sliced, no seeds
1/2 cup fresh lemon juice
3/4 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Cook until tender, about 30 minutes.

For the crust:
2 cups flour
1/3 cup butter, cold and cut into small pieces
1 cup white sugar
1 cup uncooked oatmeal
Pinch of salt
1 teaspoon ground cinnamon
1/3 cup buttermilk

Combine flour and butter until crumbly. Add remaining ingredients, except for buttermilk. Mix well and sprinkle buttermilk over top of mixture, rubbing with fingers until crumbly. Pat 1 1/2 cups into 9- by-13-inch pan and bake for 10 minutes at 375 degrees.

Add 1/3 cup of mixture to filling, then put the filling into the crust. Sprinkle with the remaining mixture and bake for 30 minutes.

Watch the Seville Farm Market Blog for more zucchini recipes this week. If you can't beat it, bake it, we always say!

Seville Farm Market on MedinaMultimedia.com

2009-08-16T09:24:00.000-07:00

Rob McGarr, of the new local Web site MedinaMultimedia.com, paid a visit to the Seville Farm Market this summer and put together a wonderful multimedia slideshow. Click HERE to take a look.

Sign up for a free subscription to MedinaMultimedia.com and receive e-mail alerts as new local stories are posted.

Thanks, Rob!

Zucchini Baking Contest

2009-08-07T19:30:00.000-07:00

It’s big … it’s green … it’s out of control … it’s the 2009 Zucchini Smackdown!

Put your creativity to the test by making your best zucchini baked item and bringing it to the Seville Farm Market on August 22.

Contest rules:

1.) Baked goods must be made from zucchini you grew or bought at the Seville Farm Market.

2.) Bakers must provide their recipe, which will be posted on this blog.

3.) All entries must be in place for judging by 10 a.m., Saturday, August 22.

4.) A panel of local celebrity judges will determine the winner.

5.) This contest is open to the world! All ages welcome.

Questions? Contact Kris Perry at 330-769-2453 or John Gladden at 330-769-1428.

Grilled Vegetable Sandwich

2009-08-07T17:40:00.000-07:00

This recipe comes from the kitchen of market gardener Melanie Gladden, by way of Simple & Delicious Magazine. It's definitely simple and delicious -- plus, you'll find all the fresh vegetables you need at the Seville Farm Market.

Grilled Vegetable Sandwich

1 medium zucchini, thinly sliced lengthwise
1 medium sweet red pepper, quartered
1 small red onion, cut into 1/2-inch slices
1/4 cup prepared Italian salad dressing
1 loaf ciabatta bread (14 ounces), halved lengthwise
2 tablespoons olive oil
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 teaspoon minced garlic
1/2 cup crumbled feta cheese

In a large resealable plastic bag, combine the zucchini, pepper, onion and salad dressing. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade.

Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted.

In a small bowl, combine the mayonnaise, lemon juice, peel and garlic. Spread over bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into four slices. Yield: 4 servings.

Chocolate Chip Zucchini Cake

2009-07-30T17:54:00.000-07:00

Come to the Seville Farm Market for some zucchini (along with lots more fresh vegetables) and give this recipe a try. A chocolate lover will thank you!

Chocolate Chip Zucchini Cake

1 cup brown sugar
1/2 cup granulated sugar
1/2 cup applesauce (or oil, if you prefer)
1 stick butter or margarine, softened
3 eggs
1 tsp. vanilla
1/2 cup buttermilk
2 1/2 cups flour
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
4 tbsp. cocoa
2 cups coarse grated zucchini
1 cup chocolate chips

Preheat oven to 325 degrees. Grease and flour a 9- by 13-inch pan.

Cream together sugars, butter and applesauce. Add eggs, vanilla, buttermilk and zucchini. Mix well.

Sift all dry ingredients together and add to first mixture. Mix well.

Pour batter into prepared pan. Sprinkle with chocolate chips.

Bake for 45 minutes or until a toothpick inserted in center comes out clean.

Cool in pan. Enjoy!

Stuffed Pattypan Squash

2009-07-13T05:33:00.000-07:00

This recipe comes from the kitchen of market grower Dawn Taylor -- who might just have some fresh pattypan squash on Saturday so you can try it out.

Stuffed Pattypan Squash

2 pattypan squash, stem and blossom removed
2 slices of bacon
2 tablespoons and 2 teaspoons of diced onion
1/2 cup of soft bread crumbs
1 tablespoon and 1 teaspoon freshly grated Parmesan cheese
Salt and pepper to taste

Preheat oven to 350 degrees.

Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem area with little resistance. Drain, and slice off the top of the squash. Use a melon baller to carefully scoop out the center of the squash. Reserve all of the bits of squash.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon to paper towels and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces and saute them with the onion for 1 minute.

Remove the skillet from heat and stir in the breadcrumbs. Crumble the bacon and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture and place them in a large baking dish. Cover the dish loosely with aluminum foil.

Bake for 15 minutes in the preheated oven or until the squash are heated through.

What's 'currant' at the Seville Farm Market

2009-07-09T18:58:00.000-07:00

This update -- and recipe -- comes from one of our market growers, Kris Perry:

I will have currants this week. Here is a currant pie recipe. They also make awesome jelly.

See you Saturday!

Fresh Currant Pie
Just tart enough, very juicy; the filling has a gorgeous bright color.

Pastry for 2-crust pie
3 cups washed, stemmed currants
1½ cups sugar
3 tablespoons quick-cooking tapioca
½ teaspoon salt
1 tablespoon butter or regular margarine

Drain currants. Place in a bowl and crush lightly with a spoon. Combine sugar, tapioca and salt. Add to currants and stir gently to mix. Turn into pastry-lined 9” pie pan; dot with butter. Adjust top crust; flute edges and cut vents. Bake in 425-degree oven until crust is golden and the juices are bubbly, 35 to 45 minutes.

July 4 at the Seville Farm Market

2009-07-03T08:52:00.000-07:00

Entertaining for Independence Day weekend? Then start your day at the Seville Farm Market where you'll find fresh produce, baked goods, decorative items and a whole lot more.

On Saturday, you can buy fresh beets, onions, carrots and chard, among other garden goodies. You can expect to find homemade banana bread, blueberry muffins and pizzelles. What's that I smell? Is that fresh rhubarb pie? Better come early or it'll be gone!

Local furniture-maker Carl Perry will have handmade pieces available for purchase -- and he'll be bringing along his shaving horse for a woodworking demonstration. We'll also have local singer-songwriter Jim Gill who will provide entertainment while you shop and chat with our growers, bakers and makers. Coffee and donuts will be provided by the Seville Lions Club for a donation.

We're expecting some new vendors this week, so come see what's fresh at the Seville Farm Market!

Happy Fourth!

First farm market a booming succcess!

2009-06-28T06:39:00.000-07:00

A sunny, blue morning ... a lovely setting around the Stanhope Park gazebo ... vendors with tables full of handmade goods, delicious foods, flowers and produce ... and lots of supportive customers!

In other words, it was a perfect opening day for the Seville Farm Market.

Thanks to all the vendors who worked so hard over the past six months creating, planting and planning to make the market a reality. We're especially grateful to our sponsor, The Seville Lions Club, whose president, Chuck Boomhower, was on hand to supply coffee and donuts for a donation to support the group's civic projects.

Most of all, thanks to ALL OF YOU who came out to shop for fresh, locally grown food, tasty baked goods, and one-of-a-kind items. Remember, the Seville Farm Market takes place rain or shine, from 9 a.m. to noon. We'll be back this Saturday with more!

On July 4, we're honored to present the music of local singer-songwriter Jim Gill. So start your Independence Day with a trip to the Seville Farm Market, where you can grab a cup of coffee, see what's fresh, and enjoy a free concert by one of Northeast Ohio's finest performers.

Hope to see you there!

Handcrafted Furniture by Carl Perry

2009-06-25T05:46:00.000-07:00

One of the unique offerings of the Seville Farm Market will be handmade furniture by Seville craftsman Carl Perry. If his excellent workmanship wasn't enough, Carl also harvests much of the lumber he uses in his woodworking projects.

Pictured below are a few of his pieces you can expect to see. At top left, a cherry medicine cabinet. At top right, an end table, also made of cherry. Below, a flip-top table.

Come to the Seville Farm Market to meet Carl and he can tell you the story of his furniture -- from the tree, to his workshop, to your home.

Stir-Fried Swiss Chard with Feta Cheese

2009-06-25T05:38:00.000-07:00

This recipe comes from the kitchen of one of our market gardeners, Kris Perry. Come to the Seville Farm Market for some fresh Swiss Chard and give it a try!

Stir-Fried Swiss Chard with Feta Cheese

2 tablespoons chopped walnuts or pine nuts, toasted
2 tablespoons olive oil
2 medium shallots or small onions, finely chopped
2 bunches swiss chard rinsed well and torn in 2-inch pieces
¼ cup crumbled feta cheese
salt and pepper

In a wok or heavy skillet, heat oil and add shallots or onions. Fry one minute or until just beginning to brown. Add swiss chard, toss and cover. Cook two minutes. Remove cover and cook another minute. If there is any liquid, drain it off. Stir in the feta cheese. Cook 30 seconds or until it starts to melt. Add pine nuts or walnuts and season with salt and pepper. Serve immediately.

Jim Gill at the Seville Farm Market July 4

2009-06-18T08:29:00.000-07:00

Start your Independence Day with a trip to the Seville Farm Market for fresh produce, baked goods ... and the music of singer-songwriter Jim Gill.

Jim is one of Northeast Ohio's premiere performers -- touring the country and sharing the stage with folk star John Gorka and Cleveland legend Michael Stanley. In 2008, he released his fifth CD, "Jim Gill Live: Vol. II."

But don't just take our word for it. Here's what Cleveland Plain Dealer Music Critic John Soeder has to say:

"Jim Gill brings a bright new voice to the Ohio music scene. This gifted singer-songwriter grabs your ear and doesn't let go, whether he's delivering hard-hitting tunes about the world around us or heartfelt personal ballads. He's a captivating performer, too -- so don't miss a chance to catch Jim Gill in concert!"

A Westfield Center resident, Jim is graciously taking time from his performance schedule -- and on a holiday, to boot -- to support the Seville Farm Market.

For a taste of Jim's music, to order CDs, or see where he'll be performing next, visit www.jimgillmusic.com.

See you at the Market!

Seville Farm Market Opens June 27

2009-06-17T14:39:00.000-07:00

Logo Design by Mollie Jarvis

Fresh fruits and vegetables, jams and jellies, honey and maple syrup, baked goods and hand-crafted furniture are some of the things shoppers will find this summer at the inaugural Seville Farm Market, which opens for the season on Saturday, June 27.

Sponsored by the Seville Lions Club, the market will take place 9 a.m. to noon each Saturday into the fall, rain or shine. Vendors will set up in Stanhope Park and West Main Street, which will be closed to traffic during the market. Adjacent parking is available at Seville United Methodist Church, through its High Street entrance.

The market is open not only to professional producers in the Seville area, but also to local home gardeners who may have extra produce to sell. To encourage participation in the market’s first year, registration is free, but all vendors must register before being permitted to sell. Contact John Gladden at 330-769-1428 or sevillefarmersmarket@gmail.com to receive a registration form.

The Seville Farm Market also will feature local entertainment and a refreshment table sponsored by Seville-area community groups who will provide coffee and snacks in exchange for a donation in support of their work.

The purpose of the Seville Farm Market is to provide area residents with locally produced foods and handcrafted items; to support local agriculture and encourage home gardening; to promote community spirit; and to foster a greater connection between consumers and those who grow their food.

The Seville Farm Market gratefully acknowledges the support of the Seville Lions Club, the Village of Seville, Kurt’s Auto Parts and Seville United Methodist Church.