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Fred Schumacher

Let’s get going and growing!

by Dietrich Bronner 

Farm Store Hours Wednesday-Friday 
12:30-5:30pm and Saturday 9am-5:30pm
Contact frankenmuthfarmersmarket@gmail.com or 989-607-9214 to register for classes or 
book events
6pm Monday, March 27 – Vendor Meeting
9am Tuesday, March 28 – ServSafe Manager Training
6pm Monday, April 24 – Sausage Making 101 with Keith Gere of Willi’s Sausage Co.

  Now, this time of year when local food is the least likely available, the planters, providers and purveyors of said sustenance are planning their plants and mobilizing their moves for the growing season ahead.  Spring came on Monday, and your Market and growers are springing into action to deliver you an exciting first full season in our new home. 
  With our building complete, this last winter has been busier than ever for us with many Market events housed inside our finished facility.  This is an enormous change from the past 12 years when all Market activity went dormant after our celebrated Christkindlmarkt until May’s opening date.  Our Gathering Barn, Artisans Kitchen and Frankenmuth Insurance Conference Room have welcomed steady bookings of all sorts such as meetings, bridal and baby showers, sales events, pizza parties, children’s baking contests (adorable!), and staff appreciation parties, along with the classes we are offering.    
  This Monday at 6pm is our first vendor meeting of the year.  Interested vendors will pick up applications to attend the Market which are then submitted for management review before being accepted to participate.  Through farm visits and other inspections we verify each vendor truly does produce by themselves what they offer at Market, with the occasional exception being something that is not produced in this region but which would beneficially complement the Market’s offerings.  This way, your vendors can speak to you one on one with the full expertise they specialize in for their own unique products or services.  
  For vendors who are supplying the Farm Store even now with local foods (yes, it’s possible!), they have been very happy with off-season sales.  Check out our Farm Store and you will be absolutely amazed with what’s on offer. 
  We and your farmers are planning and gearing up for another great growing season.  Seeds are being ordered.  Seasons are being set.  Soon, the season is here!  Mark your calendars for Market visits 8am-2pm Saturdays May 13 to October 14 and 3-6pm Wednesdays June 7 to October 11.  

Pickled Mustard Seeds

  This “poor man’s caviar” provides a zingy, popping bite of excitement that can dress up practically every type of food.  Throw them on cooked meats, crust a fish filet before baking or grilling, toss them in potato or green salads, use them in a dressing or dips, and experiment away!  With the seeds doubling in size, this makes more than a cup of the final product, which keep for months if submerged in the brine, so feel free to double or triple the recipe for larger batches.  Save this recipe to complete next week’s recipe for the dish we served at the Taste of Frankenmuth.  

cup apple cider, white balsamic, or champagne vinegar
Paul Schiefer honey or more to taste
1/3 cup water
1 tsp. each salt and turmeric powder
tsp. pepper
cup plus 2 Tbsp. mustard seeds (buy in bulk at Those Nature People Herb Haus or Healthy Habitz)

  Combine the vinegar, honey, water, salt, turmeric and pepper; reserve this for the brine.  Add the mustard seeds to a pot and cover with water.  Bring to a boil and then strain the seeds, pushing the liquid out of them with a spatula against a fine-mesh sieve.  Return to the pot, cover with fresh water, and boil again to repeat the process 8 more times to remove the bitter tannins from the seeds.  If you can’t stand to boil them a total of 9 times, I suggest boiling and straining them at least 4-5 times, at which point you will notice the water they absorbed has plumped up the seeds and given them a gelatinous membrane or covering, quite akin to caviar.  After the final straining, transfer the seeds to a resealable glass container (sterilized Mason jar), cover with the brine, and refrigerate a few days.  Check for flavor and adjust it by adding more salt, pepper, honey, turmeric, or vinegar.  When serving, if there is too much brine, strain the seeds out of the liquid.  

 

(c) 2006 Frankenmuth News