What better way is there to celebrate Earth Day than to come out to the SKY Farmers Market and help yourself to the freshest, most flavorful and nutritious seasonal foods straight from the hands of your own local growers?
Well, how about if there's a party going on?
It's always a good time at the SKY Farmers Market, but this weekend we're going all out. There will be live music and fun activities for kids. We're also giving away ginkgo and redbud tree seedlings at the market this Saturday.
Local beekeepers will be at the market again this weekend sharing information about honey bees. They'll also be making sure you know about the free showing of the documentary Vanishing of the Bees this Sunday on the WKU campus. This free screening is sponsored in part by the SKY Farmers Market and by SKY Market members Au Naturel Farm and Falling Springs Flowers. It's just one more way that we're helping you to celebrate and strengthen your own intimate connection to the natural world this Earth Day and all year long.
Springtime is a natural time of year to enjoy that connection, and this spring has been an especially kind one. Ivan Zimmerman of Rockbridge Greenhouse will be back again with vine-ripe, fresh local tomatoes earlier than many of us have even planted them. O'Daniel Farms still has an abundance of asparagus, fresh-picked strawberries, and a wide variety of spring vegetables. A number of farms will be selling lettuce, greens, carrots, onions, and other fresh local roots and shoots in season and at the peak of their flavor, as well as meat, milk, eggs, art, crafts, plants, and all the rest you've come to expect.
Be sure to get out to the SKY Farmers Market this weekend to savor the special sweetness of springtime in Kentucky, and this Saturday plan to spend a little extra time with us just having fun.
See you there!
SKY Farmers Market T-Shirts and Tote Bags
Don't forget to pick up one of our new homegrown, organic cotton SKY Market t-shirts this Saturday. Made by the Oldham family from Texas with their own certified organic cotton, our new SKY market t-shirts are the genuine article. Jim Sears at the Zutrav Dog Biscuit booth will be handing them out while supplies last.
Do you carry your own reusable shopping bags to help reduce waste? The new SKY Farmers Market tote bag is made of natural jute fiber with an inner lining to help keep it clean and dry.
Our new tote bags are available at the market for $5.00.
Free Tree Seedlings
The ginkgo is a unique and fascinating tree species. It is neither a conifer nor a deciduous tree. Instead it's an ancient relic, the sole living member of a transitional type between lower and higher plants, between ferns and conifers.
In time it becomes a huge and stately tree with emerald green fan-shaped leaves that turn golden yellow in the fall. It is long-lived, with specimens well over 2000 years old in it's native China. Ginkgos are tough and resilient. They're used as an urban street tree due to their tolerance of difficult conditions. Several ginkgo trees even survived the atomic blast in Hiroshima and are still alive today, leading to the tree's designation as the "bearer of hope."
The ginkgo is listed on the IUCN red list of endangered species.
The Eastern Redbud needs no introduction. Its profuse pink blossoms are a defining feature of the springtime landscape in Kentucky. Redbuds are members of the legume family along with beans, peas, alfalfa, and clover. They are another tough and undemanding tree, often a pioneer species on badly disturbed soil.
Once established, trees are long-lasting and relatively easy to maintain in the landscape. The initial care and effort put into establishing trees continues to pay back for many years after. There are two crucial points to getting your new tree seedlings well established.
One is to make your planting hole big enough to accomodate the roots without bending or crowding. Plenty of loose soil helps the tiny feeder roots to re-establish themselves during the first season. Don't skimp on the hole.
Once your tree is well planted, it's important to keep it well watered during it's first summer. Mulch it and give the tree a thorough soaking at least once every week. It should never be allowed to dry out. During the first year a tree's growth happens mostly underground. You'll see very little top growth in the first year while the young tree works on it's root system. A steady, plentiful supply of soil moisture is the key to creating a strong foundation for future growth.
Vanishing of the Bees:
A Documentary about Honeybees,
Our Food Supply, and You!
So, what do the Allen County Beekeepers Association, the Earth Ministry at Christ Episcopal Church, Au Naturel Farm, and Falling Springs Flower Farm all have in common? Among other things, they have all joined in an effort with the SKY Farmers Market to co-sponsor a free, public screening of the award winning documentary, Vanishing of the Bees.
And what do all of these organizations have in common with you? They, and you, are all dependent on honeybees to pollinate approximately 1/3 of every bite of food we put in our mouths.
Vanishing of the Bees follows two commercial beekeepers as they try to keep their businesses afloat after discovering massive bee die-offs in their hives. First brought to light in 2006, the mysterious phenomenon later named Colony Collapse Disorder continues to plague honeybee colonies and beekeepers in the United States and around the world.
The search for answers leads these men on a journey around the globe, and they uncover research to suggest the use of systemic pesticides in our industrial farming practices is having sub-lethal effects on the bee’s ability to navigate, forage for food, and fight off diseases and pests. If these pesticides, used on a growing number of our fruit and vegetable crops, are killing our honeybees, what might they be doing to us?
Many compare the plight of today’s honeybee to the proverbial “canary in the coal mine.” What are these bee die-offs telling us about the health of our environment and our food supply? If you care about what you eat and what you feed your family, and/or you consider yourself a nature enthusiast, this eye opening film is a must-see.
This free showing of Vanishing of the Bees will take place on Earth Day, Sunday, April 22, 2012 at 2pm in the Auditorium of Mass Media & Technology Hall (MMTH), on WKU’s campus (see the map). Following the film, we will have a panel discussion and allow for questions and answers. Our hope in having a panel discussion is to put this topic into perspective while offering solutions to families on ways to promote healthier pollinator habitat, farming, and eating.
Others who have donated their time, talent and resources to this event include the Warren County Beekeepers Association, and local friends of the bees Shanna Paul, Tom Meacham, and Michele Boling. We sincerely hope you will join us! For more information, please contact us.
See the Trailer.
Honey Glazed Barbecue Spareribs
Makes 4 to 6 servings
- 4 lbs. lean pork spareribs
- Salt and pepper
- 1/2 cup honey
- 1/4 cup lemon juice
- 2 teaspoons grated lemon peel
- 2 teaspoons ginger root, grated
- 1 clove garlic, minced
- 1 teaspoon rosemary, crushed
- 1/2 teaspoon red chilies, crushed
- 1/2 teaspoon ground sage
Completely cover spareribs with water in a large pot or deep skillet. Bring to boil, uncovered, over medium heat. Simmer 4 minutes. Drain liquid, reserving it for stock for later use, if desired. Season both sides of spareribs with salt and pepper. Place spareribs on rack in roasting pan. Cover loosely with aluminum foil. Bake at 450° F. 15 minutes. Combine remaining ingredients; mix well. Reduce oven temperature to 350°F. Brush spareribs with honey mixture. Bake 1 hour longer or until fully cooked, brushing with honey mixture every 15 minutes.
For Barbecue: Boil spareribs as described above, over medium heat. Simmer 4 minutes and drain liquid. Season both sides of spareribs with salt and pepper. Place spareribs on barbecue grill over hot coals. Cook approximately 30 minutes per side. Brush meat side generously with honey mixture twice during last 15 minutes of cooking time.
Recipe from the National Honey Board.