The Friends of the Market, the volunteer-based organization that supports the Saratoga Farmers’ Market, is rolling out a new program at the Saturday market on September 3. We would like to invite customers who do not have a means of composting their kitchen scraps to bring them to us. We will collect fruit and vegetable scraps, eggshells, coffee grinds, and any spoiled fruits and vegetables in a bin near our tent. The scraps will be taken to local farmers’ composting operations to help build new soil for our region.
Simply because it makes sense. Putting organic matter that easily breaks down into compost piles is one of the easiest, cheapest, and most organic ways to create new topsoil for the growing of future crops. Another reason for composting is related to the planet’s health. Less matter that goes into trash bins, the better. If we can cut down on solid waste, we reduce the build up of landfills in the area.
We also will encourage recycling at the market by putting out boxes to collect empty plastic cups as well as any clean glass, aluminum, or paper items that customers use while shopping at the market. These items will be transported to the recycling center in Wilton.
The compost bin will be located at the Friends of the Market tent on the south side of the market. Boxes for recyclables will be located near the city’s trash bins at High Rock Park as well as near the Something’s Brewing stall in the market pavilion.
Help us make this project to make the farmers’ market more environmentally friendly by bringing your compostables to us, and by disposing of recyclable materials properly.
And, in the meantime, try out this recipe, adapted from Martha Stewart, for one of the region’s soon-to-be harvested fall crops: Broccoli.
(adapted from Martha Stewart.com)
• Panko Bread Crumbs
• Olive oil
• Salt and pepper
• 2 tablespoons all purpose flour
• 1-1/2 cups milk
• About 1 pound broccoli, finely chopped.
• ½ cup shredded white cheddar cheese
1. Preheat oven to 450 degrees.
2. In a large saucepan, heat oil. Whisk in flour and cook one minute, stirring constantly. Whisk in milk. Add cheddar cheese, then broccoli.
3. Sprinkle with panko bread crumbs, and bake in hot oven for 6-8 minutes.