Calling all artists, farmers and food artisans! Applications are now available on our website. Go to www.riverwalkmarketfair.org and click the “Guidelines and Applications” link. Download your application and send it in — June 2 is our first ‘summer Saturday’ in 2012 — see you at 9 a.m.!
Riverwalk Market Fair’s artists and farmers will be back at the Armory on Division Street this Saturday, Dec. 17, from 9 a.m. to 2 p.m.
The Farmers Market will include ready-to-eat pastries by Martha Schuetzle, as well as salsas, sauces, preserves and baked goods from Red Barn Farm, Larchill Farm, Sison and Yoders. Schoolhouse Apiary is bringing beeswax candles and ornaments and Simple Harvest Farm will have goat milk soap, soap-on-a-rope, Icelandic wool and handspun yarn, sheepskin rugs. Finca Mirasol will bring their black beans and free range chickens; and the Jiriks from Kilkenny will bring their maple syrup.
The Artists Market includes pottery by Haas; fused glass by Brown and Thelen; photography by McClintock and Perez; linoblock prints by Stephens; and jewelry and accessories by YazBerry Fashions, Elwells, Frawley, Kilanowski.
For more info, please email email@example.com.
Thank you to all the supporters, visitors, dedicated farmers, artists, and musicians that made this year such a success!
– Riverwalk Market Fair
Riverwalk Market Fair‘s Harvest Festival will be held on Saturday, October 15 from 9 a.m. to 1 p.m. along the Cannon River in downtown Northfield. The weekly artists’ and farmers’ market is planning a spectacular harvest celebration full of family-friendly events including: hands-on activities and games for kids, wool spinning demos, apple cider pressing and a community painting project, to name a few. Visitors to Riverwalk Market Fair can stroll and shop amid a plentiful array of goods including farmers’ fresh seasonal produce and artisan foods including pastries, jams, mustards and honey as well as the best of regional fine art and craft with juried pieces in mixed media, paintings, pottery, hand crafted jewelry and photography. Musicians will add to the open air autumn celebration. For more information visit www.riverwalkmarketfair.org.
Shona Brooks, Black and white drawings colored and used in many different applications
Chris & Sue Holmquist, Hand made pottery
Jennifer Wolcott, Steel garden structures; etched mirrors and lantern; upcycled tin toys
Toni Easterson, Garden flower related pastels; florals
Becky Korbel, Handcrafted jewelry
Kathy Miller, Watercolor paintings; prints and cards
Jim Haas, Stoneware pottery
Dale Brown, Fused glass platters,trivets, pendants;slumped bottles
Greie Thelen, Fused glass jewelry, home accessories, wearable art
Barbara Zaveruha, Functional high-fire stoneware
Marsha Kitchel, Oil and pastel paintings
John Ehresmann, Lampwork glass beads, wine stoppers, keychains
Theresa Harsma, Handbound books, paste paper jewelry, ironed plastic purses
Patsy Dew, Photographic cards, prints, art books
Kirsten Johnson, Acrylic paintings, drawings, mixed media constructions, books, cards
Karen Oiseth, Acrylic, watercolor paintings, drawings; mixed media
Judy Saye-Willis, Jewelry, felt and shibori scarves, wooden cover books w/ ethiopian bindings
Tom Willis, High fired, low fired pottery
Virginia Berry, Sustainable design handmade clothing, purses, jewelry, table linens,stationery
Alexandra Betzler, Acrylic and oil paintings
Darla Dahl, Handcrafted purses, totes, wristlets, yoga bags, laptop bags, wallets
Angie Frawley, Handmade beaded jewelry, bookmarks,keychains; recycled matl headbands
Sharon Kilanowski, Wired-wrapped stones and beads jewelry,necklaces, pendants
Jessica Hutton, Digital card-size prints of original work
Mary Beth Coyle Frederick, Unique jewelery, printmaking
Dennis McClintock, Photographic prints; matted, framed, cards
Dean Kjerland, Decorative art: oak-framed stained glass
|Kathy Zeman & Nick Zeman||Simple Harvest Farm Organics||Certified organic produce, goat milk soap, embroidery, dog treats, honey, dehydrated foods, canned foods, baking|
|Mary, Kristie, and Matt Malecha||Willow Creek Market Farm, LLC||produce, eggs, cut flowers|
|Pat McBride||McBride Farm||strawberries|
|Laura Heiman||Schoolhouse Apiary||honey, candles, yarn, flowers, wool|
|Cindy Partello||Pascoli del Dio Partello Family Farm||produce, eggs, cut flowers|
|Luigi Sison||jams, pickles, sauces, spices, breads, pastries, dehydrated goods|
|Andrew Ehrmann & Betsy Allister||Spring Wind Farm||produce|
|Katie & Andrew Ebling||Standing Rock Farm||produce|
|Lucy Thao||produce, flowers|
|Pat & Tammy Winter||Red Barn Farm of Northfield||produce, salsa, canned items|
|Leslie Mahle||Sogn Valley CSA and Market Farm||produce, flowers|
|Martha Schuetzle||baked items|
|Greg Carlson||SEEDS||produce, eggs, honey, and more – communal farm|
This week Market Fair profiles Finca Mirasol, a local farm that specializing in free-range chickens and an assortment of vegetables. They also grow black beans. Reginaldo Haslett-Marroquin, known for his work with the Rural Enterprise Center - a program of Main Street Project, was able to produce a cold climate variety of the native Guatemalan black turtle bean in Minnesota! Read more here.
Prairie Creek Community School is hosting a Poetry Making Activity this Saturday starting at 10:00 a.m. at the welcome tent that will encourage Fair goers of all ages to exercise their own poetry writing skills. Using magnetic poetry kits, one can build their own expressive thoughts on the spot! A microphone will be available on-site for those interested in reciting their literary work.
Also, mark you calendars for Oct. 15th’s Harvest Festival! This is a family friendly celebration with seasonal farmers market goods, live entertainment, and art activities from 9:00 a.m. to 1:00 p.m.
For current information on Riverwalk Market Fair, visit the blog found at www.riverwalkmarketfair.org. ”Like” Riverwalk Market Fair on Facebook and follow @RiverMktFair on Twitter.
Grab a cup of coffee before perusing the art scene at Riverwalk Market Fair this Saturday from Premiere Coffee Café. Brewed just moments before the cup is put in your hand, you know you’re getting it fresh! And who could resist that aroma permeating through the brisk autumn air at Market Fair? Plus, it’s certified organic and fair trade. In addition to gourmet coffee, Premiere Coffee Café also serves iced coffee, hot chocolate, cold water and organic juices.
Next, quiz yourself at the Exhibit of Mathematical Art at the Welcome Tent starting at 10:00 a.m. The handsome collection of interactive puzzles and games, made of Minnesota hardwoods, can be enjoyed by all ages. Loren Larson, professor emeritus of mathematics at St. Olaf College and mathematical puzzle expert, constructed the inquisitive pieces while working with award-winning mathematics writer Barry Cipra. The puzzles and games can be appreciated on a number of levels, from novice to expert. The display will include building blocks for sculpture and design, put-together and take-apart puzzles, arrangement puzzles, sequential movement puzzles, sliding block puzzles, and two-person games.
Also, the Rotary Club of Northfield is hosting a fundraiser (a chance to win a 2011 Chrysler 200) at Riverwalk Market Fair this Saturday. The proceeds will benefit numerous Rotary initiatives and community groups including: Polio Eradication, Youth Exchange, NHS Student Scholarships, Bike Trails, Disaster Relief, Literacy, Northfield Union of Youth (Key) Shelter Box, & the Soccer Fields.
This week Riverwalk Market Fair offers some tasty bites for the crowds. Dan Borek‘s hot dog cart serves up 100% grass fed beef from Thousand Hills Cattle Company with fresh, locally-baked buns topped with zesty condiments like onions, relish, and sauerkraut all made close to home. Klaus Huehn brings his famous sausage — a recipe from his homeland in Germany — to Riverwalk’s “European Fair” providing locals with an authentic experience of this flavorful food. (Don’t forget to add some of Luigi Sison’s German mustard for the real deal.) At the Welcome Tent is a demonstration of lacto-fermented foods like Carrot – Ginger – Kraut complements of Spring Wind Farm starting at 10:00 a.m. Try some samples, pick up healthy recipes to make at home, and visit Riverwalk Market Fair’s blog for more recipe ideas.
The Northfield Area United Way will be on site to exhibit their 2011 LIVE UNITED Gallery as part of its fall fundraising campaign. The Gallery showcases some of the local non-profits that get funding through Northfield Area United Way. It also profiles individuals who participate in United Way in different ways. Learn how donations are spent locally and see how they help keep Northfield strong.
For more information on Market Fair, visit www.riverwalkmarketfair.org.
Sauerkraut (adapted from Wild Fermentation by Sandor Katz)
*Works best in a ceramic crock or food-grade plastic bucket, one-gallon capacity or greater
Ingredients (for 1 gallon):
5 pounds cabbage
3 tablespoons sea salt
Chop or grate cabbage. Place in a large bowl as you chop it.
Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage.
Add other vegetables, fruits, spices (e.g. caraway seed), as you please. Mix together and pack into crock. Pack just a bit into the crock at a time and tamp it down hard using your fists or any (other) sturdy kitchen implement. The tamping packs the kraut tight in the crock and helps force water out of the cabbage.
Cover kraut with a plate or some other lid that fits snugly inside the crock. Place a clean weight (a glass jug filled with water) on the cover. This weight forces water out of the cabbage, which keeps the cabbage submerged under the brine. Cover with a cloth to keep dust and flies out.
Press down on the weight to add pressure to the cabbage and help force water out of it. Continue doing this periodically (as often as you think of it, every few hours), until the brine rises above the cover. If the brine does not rise above the plate level by the next day, add enough salt water to bring the brine level above the plate. Add about a teaspoon of salt to a cup of water and stir until it’s completely dissolved.
Leave the crock to ferment–at room temperature for a quicker fermentation, in a cool basement for a slower fermentation that will last longer.
Check the kraut every day or two. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. Once it tastes good to you, put in in your frig to slow down the process.
Other fermented foods to try with the same process using local veggies: (just make sure to use 3 tablespoons salt per 5 pounds of veggies)
Kimchi (or Kim Chee or Kimchee)—a traditional Korean condiment; grate or finely slice the vegetables
Cabbage, carrots, onion, hot peppers, garlic, ginger
Corn Relish—a great way to have fresh corn available through the winter to throw in burritos, soup, etc.
Roasted sweet corn (cut kernels off the cob), sweet peppers, hot peppers, cilantro
Gingered Carrots—grated carrots and ginger
- Spring Wind Farm