logowinner2012

Farmers market gets new logo

ENGLEWOOD — The popular Englewood farmers market, which caused unprecedented traffic jams Thursdays on Dearborn Street during the height of the season, will continue through April, take a summer break, and return in October with a new logo.   

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The Englewood farmers market logo contest winners, from left: Creative Award winner Danielle Hemp; fourth-place winner Tyler Knittle; third-place winner Carli Rosencrantz; second-place winner Kayla Borland, and first-place winner Abigail Radunz

Englewood Elementary School students who created the top 25 entries for the Dearborn Street farmers market logo contest were invited on a special field trip Thursday to the market, and their work was displayed prominently.    Several vendors gave students special demonstrations on their products.    Students spent a few minutes with wild Alaskan salmon vendor Eric Donaldson, learning how wild salmon are caught in Alaska, where Donaldson fishes every summer and about fishing regulations and standards. Donaldson gave each student a copy of a book written by his friend Travis Arket, a king crab fisherman and photographer who was on the TV show “Deadliest Catch.”    Students continued on the tour, stopping at Mother’s Garden for a demonstration on plants and herbs, at Evolution Orchids, and sampled kettle corn, where they watched a fresh batch popping in a 400-degree kettle.    “This is the best popcorn I ever had,” said fifthgrader Anthony Watson.    Farmers market manager Lee Perron said the logo contest committee received 91 entries from fourth and fifth graders at the school. Entries were judged by a panel last week and Perron announced the names of the top 25 entries before announcing the winners Thursday.    “We appreciate the work each student has done, and all of the entries were wonderful,” Perron said.    First place winner Abigail Radunz, fifth grade, took home a goodie basket courtesy of all the market vendors including produce, baked goods, cupcakes, pastries, kettle corn and fudge.   

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 More than 90 student artists from Englewood Elementary School submitted entries for the Englewood farmers market logo contest. The top five were recognized Thursday. The winning logo will appear on market merchandise, due out in the fall when the market returns after a summer break. To see the winning logo, turn to page 16.

The winning design will be printed on farmers market merchandise including recycled shopping bags, farmers market T-shirts and aprons, for sale at the market starting in October. Proceeds from the sale of products displaying the new logo will be given to Englewood Elementary School to use in their programs, Perron said.    The second-place winner was fifth-grader Kayla Borland; Carli Rosencrantz won third place; Tyler Knittle won fourth place and Danielle Hemp won the committee’s creative award.    All winners were given craft boxes as prizes as well as Mango Bistro gift certificates.

“The kids really seem to have enjoyed this and it doesn’t stop here,” said Ricardo Ruggiero, an event sponsor and owner of Mango Bistro on Dearborn Street. “Proceeds … will go right back into the school.”    The top 25 winners of the Englewood farmers market logo contest will be on display at the Elsie Quirk Library, 100 Dearborn St., until April 26.    For more information, go to englewoodfarmers market.org or check out Englewood farmer’s market on Facebook.    Email: serwin@sun-herald.com“> serwin@sun-herald.com ?

salmon mango kiwi

“MARINATED SALMON w/ MANGO-KIWI RELISH”

Prep Time: 15 Minutes  Serves 4
Cook Time: 10 Minutes

salmon mango kiwiIngredients:    
4 (6-ounce) salmon fillets (about 1 inch thick)
1 tablespoon honey
2 teaspoons low-sodium soy sauce
 1 teaspoon olive oil
1/4 teaspoon black pepper
Cooking spray   

Relish:
1/2 cup diced peeled mango
1/2 cup cubed peeled kiwifruit
1/4 cup chopped fresh cilantro  
1/4 cup fresh orange juice

Preparation:
To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag.
Add fish to bag; seal. Marinate 10 minutes, turning occasionally.
While fish marinates, heat grill pan or large nonstick skillet over medium-high heat.
Remove fish from bag, discarding marinade. Coat pan with cooking spray.
Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.
While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.

Degustation:
This is a very light recipe perfect for a hot summer meal.  
You can get creative with the  relish and use different fruits and fruit combinations (pineapple/mango, peach/mango, etc…)

shrimp and mango skewers

“TROPICAL SHRIMP SKEWERS”

Prep Time:
15 Minutes
Cook time: 6 to 8 minutes
Serves 6 to 8

shrimp and mango skewers


Ingredients:  
 
1/4 cup fresh lime juice
1/4 cup olive oil
1 small clove garlic, minced
1/2 teaspoon crushed red pepper
2 pounds medium shrimp, peeled and deveined
2 mangoes, peeled, cut into 1-inch cubes
1 pineapple, peeled, cored, cut into 1-inch cubes (about 4 cups)
Salt and pepper

Preparation:      
1. Mix lime juice, olive oil, garlic and crushed red pepper in a bowl.  Add shrimp, mangoes and pineapple. Toss well and season with salt and pepper.     
2. Prepare a charcoal fire and let burn to a gray ash (or preheat a gas grill to medium).  Drain shrimp, mango and pineapple and pat dry, reserving liquid.  Thread on metal skewers, alternating shrimp and fruit.  Brush with reserved liquid and season with salt and pepper.     
3. Grill until shrimp is cooked through and pineapple is lightly browned,  about 3 minutes per side. Serve warm.  

Degustation:  
These grilled kebabs are a perfect summer meal accompanied  by a green salad with a citrus vinaigrette or served on top of
coconut rice…

contest-pics

Planting Seeds in a multitude of ways

ENGLEWOOD — Lee Perron, Englewood Farmers Market manager, wanted to incorporate an idea in which kids could get more involved at the farmers market and benefit from participating at the same time. The goal is to focus on nutrition and educational health.

  contest-picsPerron contacted Englewood Elementary School to inquire if fourth- and fifth-graders would be interested in participating in a logo design contest that would use the farmers market as the design criterion. Students were encouraged to draw a creative logo design using farm produce or a food theme from the market. The entries would be reviewed by a committee with a winner being chosen and used on a number of items at the market when it reopens in October.

   “The winning design will be printed along with our original logo on items like recycled shopping bags, T-shirts and aprons, which will be for sale in October,” said Perron. “Proceeds from the sales will be given back to Englewood Elementary School to use in their programs.”

   Perron said the project was originally thought of by Mango Bistro co-owner Marie Laforge.

   Laforge partnered with Englewood Elementary School art directorEnglewood Farmers Market Dawn Hinck and the idea was introduced to fourth- and fifth-graders at the school.

   “Marie’s background and knowledge of art helped structure the program at the school,” said Perron. “She created guidelines and rules for the kids to follow for the contest.”

   A total of 91 entries were submitted.

   “And there are quite a few excellent ones — it’s going to be very hard to determine the winner,” Laforge said.

   The entries will be judged this week, and the winner will be announced at the April 12 Farmers Market with a tentative time of noon.

   Besides the honor of having his work displayed, the young artist will win a basket full of goodies courtesy of all the market vendors, including produce, baked goods, cupcakes, pastries, kettle corn and fudge, as well as some other items.

  The top 25 entries will be posted on the website for the public to view. In addition, the winning entry, along with all of the finalists, will be on display at the Elsie Quirk Public Library for two weeks following the announcement of the winner, with the assistance of Elsie Quirk Librarian Jennifer Perry, according to Perron. 

“The market vendors love to get involved with the local schools, and a number of them donated a variety of plants and herbs for all five grade levels at Englewood Elementary,” Perron said. “Each grade now has a little garden to show off to the community.”

   For more information, visit www.englewoodfarmersmarket.org or check out Englewood Farmer’s Market on Facebook.

Email: serwin@sun-herald.com“> serwin@sun-herald.com

contest-board

The committee is currently reviewing 91 student entries for the contest. The top five will be recognized at the Farmer’s Market on April 12. The winner will take home a “goodie bag” filled with tasty treats courtesy of the vendors.

Englewood Farmer’s Market committee members Marie Laforge and Ricardo Ruggiero, (owners of Mango Bistro on Dearborn Street) Mike Hutchinson, Lee Peron and Don Mussili stand in front of some of the art entries from Englewood Elementary School fourth- and fifth-graders. Students were invited to participate in an art contest to help create a logo for the Englewood Farmer’s Market for next season.

mahi mahi lettuce wrap

“MAHI MAHI LETTUCE WRAPS”

Preparation Time:

20 Minutes
Serves 4

mahi mahi lettuce wrap

Ingredients:        

1 mango, diced     
2 plum tomatoes, diced     
1 red onion, diced     
1/2 jalapenos, diced     
3 tablespoons chopped cilantro leaves    
2 limes, juiced     
Salt and pepper     
2 mahi mahi fillets     
Olive oil, as needed     
Lettuce leaves (recommended butter or romaine)



Preparation:
 
Preheat grill or grill pan to medium-high heat.
Combine the mango, tomatoes, jalapeno, cilantro and lime juice in a medium mixing bowl  and season with salt and pepper.
Season the fish with salt and pepper and brush with  olive oil. Grill for roughly 3 to 4 minutes per side, until just opaque in the center.  
Set aside to cool When slightly cool, chop into large chunks.  Add to the reserved salsa and fold carefully as to not break up the fish.  
Add mixture to the middle of the lettuce leaves and roll.

Degustation:
This is a perfect meal for a summer get together.
You can easily use other fish (salmon, swordfish, etc…) or even chicken (you would need to cook the meat a little longer)..
Add a crisp cool white wine such as Sauvignon Blanc.