It's Super Bowl weekend! Are you ready? It's time to load up on delicious food and

snacks to watch the big game. We've got what you want this Saturday at the Franklin

Farmers Market. Start with some tender beef or chicken for the grill. You can also

pick up delicious greens for salads and fresh veggies to enjoy for the pre-game

meal.

MoonShadow Farm will be at the market with Kenny's Farmhouse Cheeses to add to your

Super Bowl snacks! MoonShadow Farm's farm fresh pastured eggs  are great for egg

salad, eggnog, quiche and more. Your guests will be impressed! And if you mention

that you read about MoonShadow Farm in this newsletter, you'll get a $1 discount

off your purchase of yummy cheese.

Don't miss out on Jones Mill Farms Famous Vince Lombardi Beer Cheese Soup! You'll

also find Gourmet Chocolate Chip & English Toffee Super Bowl Cookies plus Pecan

Brownies from Jones Mill Farms at the market too. Perfect for snacking while watching

the game.

Or enjoy munching on BB's Gourmet Pretzels while cheering on your team. There's

three delicious flavors of BB's Gourmet Pretzels to enjoy. Delicious!

It would not be the Super Bowl without yummy snacks and appetizers on. Get super

bites for the Super Bowl at the Franklin Farmers Market thisSaturday. Game on!

Our summer vegetables are winding up for the season and we will have one final U-Pick weekend Friday (7-7), Saturday (7-7) & Sunday (1-7), August 5, 6, & 7.  The veggies that will be available are:

Green Beans have rallied since the rain...so we do have those available this weekend

Yellow Squash

Zucchini (limited)

Tomatoes

Okra

Purple Hull Peas (limited)

Cucumbers

Herbs (oregano, lemon balm, thyme, rosemary, sweet basil, thai basil, cilantro)

We will re-open in the Fall sometime in September for Fall Veggies (pumpkins, kale, greens, broccoli, cabbage, tomatoes and more). We will also have dried corn stalks and hay for Fall decorating needs.

Thank you so much for your patronage at Stoney Creek Farm!  We appreciate your business!

Olin and Leigh Funderburk

Stoney Creek Community Garden

(ARA) - If you haven't yet joined the "grow your own vegetables" craze, it's not too late to join in. You can produce a bounty of vitamin-rich veggies from plot (or pot) to plate this fall, plus you'll save a bundle by growing them yourself.

You may be surprised to find that with just a little attention and effort, growing fall vegetables in the backyard garden and in planters is even more enjoyable than planting a vegetable garden during the spring and summer seasons. Why? Cooler autumn temperatures make it a delight to spend time outside in the garden and also provide an advantage when it's time to harvest your crops.

You'll spend less time caring for your fall crops because of the favorable cool weather growing conditions. Plants will grow rapidly at first and gradually slow as the days become shorter and colder. Destructive insects won't be as numerous in autumn as they are in summer months. Weeds germinate less frequently and grow slower than they do during the warmer seasons. Compared to hot and dry summers, fall usually brings an increase in the amount of precipitation, eliminating another time-consuming chore - watering.

What you need to know:

1. Let the sunshine in.  Most vegetables need full sun - at least six hours of direct sunlight per day. They also require a steady supply of moisture and nutrients from the soil. You can help ensure your plants get both by mixing a 2-inch layer of compost into the soil (bagged compost is available at garden centers). Or spread a balanced fertilizer, such as 10-10-10, according to labeled instructions. Plants will need an inch of moisture per week, either through rain or supplemental watering.

2. Start with transplants. Transplants buy you lots of time. Plants are six weeks or older when you put them into the ground, so you will begin harvesting much sooner than if you start from seed. Bonnie Plants transplants in biodegradable, environmentally friendly pots make planting easy and spare the use of much plastic. Just cut off the bottom of the pot, water and plant ... pot and all. Garden centers typically supply optimum fall varieties for your geographic region.

3. Don't fear frost. When frost threatens, cover plants with a floating row cover, cold frame or a cloche. Or, you can grow fall veggies in a container and move the pot to a protected location on frosty nights.

Essential, preliminary planning tips for fall vegetable gardens include:

* Before planting any new plant make sure that you clear the area of summer and spring crops planted previously, as they may decay and encourage bacterial infection.

* Spread a few inches of mulch or compost over the area. Make sure that you turn up the soil's top layer and water well. Allow the soil to rest for a day before planting new fall plants.

* During the fall season most areas experience rain and even frost, so make sure that your soil is well drained and doesn't get soggy.

Vegetables best suited for fall gardens:

After following the essential preliminary steps for fall vegetable gardening, it's time to select vegetables for planting. Here's a list of fast-growing, cold-hardy crops that are ideal for fall vegetable gardening:

Winterbor Kale - This nutritious leafy green is a vigorous producer that endures winter easily, even in very cold climates. Cut the outer leaves so that the center can continue growing. Space transplants about 12 inches apart

Georgia Collards - Another leafy green similar to kale, collards offer a larger, stronger, sweet cabbage-like flavor. Leaves taste best when young.  Space transplants 36 inches apart.

Romaine Lettuce - Romaine packs more vitamins, minerals, fiber, and phytonutrients than other popular types of lettuce. Rich in fiber, vitamin C, and beta-carotene, romaine is an especially good vegetable for heart health. Space transplants 18 inches apart.

Early Dividend Broccoli - Popular, productive and easy to grow, this broccoli is high in fiber and calcium. Set transplants 18 inches apart

Mustard Greens - Offering spicy hot leaves, this is a very fast-growing, nutritious vegetable. Mustard greens always taste sweeter when nipped by frost. Space plants 12 inches apart

Bonnie Hybrid Cabbage - Bonnie's best cabbage. Grows large, round, blue-green heads. Cabbage is especially high in beta-carotene, vitamin C, K and fiber.

Arugula - These fast-growing leafy greens are great for salads or gourmet recipes. This peppery-tasting green is a super food for your bones. The leaves are "nutrient dense" and low in calories. They are especially high in vitamins A, C, and K.

If you put these practices into place this fall, you'll get your garden off to the right start and set it up for a fruitful season. Preparation is key, but the reward is a healthier, more productive garden - and fresh food that tastes better than anything you can buy at the store.

To learn more about vegetable and herb varieties as well as gardening tips, visit www.bonnieplants.com.

Courtesy of ARAcontent

(ARA) - Family and friends gathered 'round the dinner table, with a sumptuous feast (prepared by you) set before them - does anything say "holidays" more than that? What guests often don't realize are the hours of prep and, perhaps, stress the host endured to achieve this festive celebration. You, however, don't have to be one of those crazed hosts.

With the holidays quickly approaching, you can make a stress-free holiday meal with some handy tips from celebrity chef and expert entertainer Cat Cora, the first and only female Iron Chef on Food Network's Iron Chef America.

"When it comes to holiday entertaining, planning ahead and having the right tools and equipment  help prevent poor performance and high stress levels," Cora says. Here are her tips for stress-free holiday entertaining:

* Start out with the best tools and equipment you can afford. If you've been thinking about replacing your old, energy inefficient refrigerator with something better, more convenient and worthy of your skills, the holiday season is a great time to do so.

"A good refrigerator, with the right features, can make meal organization and prep much easier," Cora says. For example, refrigerators like LG's four-door model offer lots of storage room with nearly 28 cubic feet of capacity, including double freezer drawers - the top drawer for items you access the most and bottom drawer for larger items or longer-term storage. The freezer drawers automatically open and close at the touch of a button, so it's like having an extra hand in the kitchen.

* Take advantage of the convenience of the microwave, some of which now feature a warming lamp, to help keep dishes hot until mealtime.

* Shop early and stock up on perishables weeks before your holiday event. Chop veggies and prepare hors d'oeuvres a day before, and take advantage of the great fresh desserts available at your local grocery store or bakery.

* Clean as you go - it makes a big difference and you can enjoy your meal even more knowing a sink full of dishes doesn't await you when you're done. New dishwashers with steam technology now offer cycles that allow you to thoroughly yet gently clean fragile items such as fine china and stemware.

* Enlist friends to come over an hour or two before the party to help set up the drinks, appetizers and a children's table complete with crayons, puzzles and games.

* You don't have to bust your budget in order to host a memorable event. If a full-blown four course dinner is beyond your budget, consider a single-course affair such as a cheese tasting, dessert party or appetizer buffet.

* Mix up serving pieces. Instead of the traditional bowls and plates, try unusual presentations like serving dessert in a martini glass, appetizers in a shot glass or serve the meat course on a cutting board.

* Edible & functional garnishes are a great way to add color and verve to any dish. Items like orange or lemon wedges, radish roses, slivers of carrot, toasted nuts or grated chocolate work well as quick, attractive garnishes.

* "Never forget to be original," Cora says. "While we all love traditional holiday fare, get creative with a couple special dishes that will add flare to your dinner party."

Try this creative recipe from Kristine Snyder, of Maui, Hawaii, chosen as "America's Top Amateur Chef" at LG's "Taste of Something Better" cooking competition judged by Cora. Snyder will represent the United States in LG's 2009 Global "Life Tastes Good" championship in Bangkok, Thailand, in November.

Soy-Glazed Mahi Mahi with Cilantro Butter Shrimp (Serves four)

Ingredients:
3 tablespoons soy sauce
2 tablespoons sesame oil
4 tablespoons minced fresh ginger, divided
1 tablespoon plus 2 teaspoons minced garlic, divided
1/2 teaspoon crushed red pepper flakes, divided
4 6-ounce Mahi Mahi fillets (or other mild white fish), about 1 inch thick
3 ounces spicy Portuguese sausage (linguica), thinly sliced and quartered
3/4 cup clam juice
1/4 cup low salt chicken broth
3 tablespoons rice vinegar
1 tablespoon Thai sweet chili sauce
3/4 cup packed fresh cilantro
6 tablespoons cold butter
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
12 large shrimp, peeled and deveined, tail on
2 cups chopped watercress
12 grape or cherry tomatoes, halved

Directions:
Combine the soy sauce, sesame oil, two tablespoons ginger, one tablespoon 
garlic, and 1/4 teaspoon red pepper flakes in a 1-gallon, sealable plastic bag. Add fish and sausage to marinade, turning to coat, and refrigerate for one half hour.

Combine clam juice, broth, vinegar and sweet chili sauce in a small saucepan. Boil over medium-high heat until reduced to 1/2 cup, about 10 minutes.  Set aside.

Puree cilantro, butter, remaining two tablespoons ginger, remaining two teaspoons garlic, lime juice, zest and remaining 1/4 teaspoon red pepper flakes in a food processor.  Reserve two tablespoons for shrimp and set remainder aside.
 
Preheat oven to 450 degrees.  Remove fish and sausage from marinade, scraping off excess, and place in a spray-coated baking dish. Bake eight to 10 minutes until just cooked through.

Meanwhile, to finish sauce, reheat broth mixture over medium heat and gradually whisk in cilantro butter until blended and slightly thickened.  Melt reserved cilantro butter in a large nonstick skillet over medium heat and saute shrimp until opaque, about one and a half minutes per side. To serve, divide watercress onto four warmed plates and top with fish. Drizzle sauce over the fish and top with shrimp.  Garnish with tomatoes.
 
Courtesy of ARAcontent

Includes recipe.

(ARA) - Jam thumbprints, peanut butter blossoms, sugar cookies decorated with colored sugars and icings and gingerbread cookies - just the images of them in your mind can conjure up the smells of yummy Christmas cookies baking in the oven.

It is the season to be making Christmas cookies. Whether they're for your family, a cookie exchange, treats for the office or a gift, cookies of all shapes, sizes, and flavors are always a hit. If you haven't started your baking yet this year, here are some tips from the folks at Gold Medal Flour to help make your cookie baking a success.

* Assemble ingredients and equipment before you start. Read through the entire recipe to make sure you have enough time for all of the directions. Also, bring your shortening and butter to room temperature, which could take about a half hour for refrigerated items.

* Use accurate measurements. Liquid measuring cups - usually made from glass or clear plastic with a pouring spout - are great for liquid ingredients, but graduated dry measuring cups give you the most accurate amount for flour or sugar. Use a spoon to add your Gold Medal flour to the cup, and level it off with the straight edge of a knife.

* Try chilling the cookie dough before rolling out and cutting shapes. Chilled dough is a bit stiffer - holding its shape better so you can transfer the cut shapes to your cookie sheet. This also works for cookies that are dropped on pans in rolled balls or spoonfuls. They won't spread as much during baking.

* Keep the size of your cookies uniform. Whether rolling balls or spooning dough onto the cookie sheet, make sure that all cookies are the same size to ensure uniform baking. And make sure your cookie sheets are at least 2 inches narrower than your oven to allow the heat to circulate.

* Decorating cookies is easier with the right tools. If you have a decorating bag, adding frosting and icing to cookies is very easy. You can create your own by cutting off a tiny corner of a heavy plastic freezer bag to make a writing tip. Fill the bag with your icing and gently squeeze the icing down toward the hole.

* Store any uneaten cookies so that they last longer. Crisp and thin cookies store well in a container with a loose-fitting cover. And if humidity does soften them, crisp them up again in a 300 F. oven for three to five minutes. Soft cookies should be stored in a tightly covered container with a slice of bread to keep them soft.

For some great holiday baking recipes, visit GoldMedalFlour.com or BettyCrocker.com.  And try this family favorite cookie recipe for Russian Tea Cakes from Betty Crocker at your next holiday event.

Russian Tea Cakes
Makes four dozen cookies

Ingredients:
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1 1/4 cups Gold Medal all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

Directions:
Heat oven to 400 F. Mix butter, powdered sugar and vanilla in a large bowl. Stir in the flour, nuts and sugar until the dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on an ungreased cookie sheet. Bake 10 to 12 minutes until set, but not brown. Remove from the cookie sheet and cool slightly on a wire rack. Roll warm cookies in powdered sugar, let cool. Roll in powdered sugar again.

Courtesy of ARAcontent

(ARA) - Cookie exchange parties are a holiday tradition that provides a fun-filled reason for friends and family to enjoy each other's company and fill up their holiday cookie trays. This season, bakers and holiday entertainers can visit www.kissescookies.com to find a one-stop shop for receiving and sharing holiday baking and party planning tips that are sure to sweeten any holiday get-together.

For those looking to create the ultimate cookie exchange, the experts at Hershey's Kisses Brand Chocolates offer the following tips to turn any holiday party into a sweet success. The iconic chocolate treat also will serve as the party-planning partner for holiday hosts by sponsoring 1,000 cookie exchange parties nationwide. To apply to host a Hershey's Kisses Chocolates Cookie Exchange and for recipes and additional party tips visit www.kissescookies.com. exchange tips:

Cookie

* When sending out invitations, include a unique cookie recipe for each guest as a suggestion. Also ask your guests to RSVP with the recipe they plan to make so that you can be sure not to double up on a specific type of cookie. You can find a variety of creative recipes at www.kissescookies.com.

* Once you have all the RSVPs, inform your guests how many cookies they need to bring. One dozen per guest is a good start, but if you're having a large party, it might be a good idea to reduce this quantity to only a half-dozen cookies so that guests aren't overwhelmed with baking.

* Encourage your guests to bring copies of their recipe for everyone. Also ask them to bring along sealable containers for the cookies they're taking home. Have a few extra containers on hand in case someone forgets.

* To give your party added fun, set out gift tags, gift bags, ribbons and pens so that your guests can create gifts for co-workers, neighbors, teachers and friends.

* Play holiday music and offer simple refreshments like hot cocoa, warm apple cider, coffee, tea and eggnog to keep the holiday ambiance going.

To get your party planning started, consider the following recipes for your cookie exchange:

Kisses Chocolate Chip Cookies
Makes four dozen cookies

Ingredients
Cookies:
48 Hershey's Kisses Brand Milk Chocolates
1 cup softened butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups flour
1 cup Hershey's Mini Chips Semi-Sweet Chocolates

Chocolate drizzle:
1/4 cup Hershey's Mini Chips Semi-Sweet Chocolates
1 teaspoon shortening

Directions
Heat oven to 375 degrees Fahrenheit and remove the wrappers from the milk chocolates. Beat together butter, sugar, brown sugar and vanilla extract in a large bowl until well blended. Add flour and blend until smooth. Stir in the mini chips. Mold scant tablespoons of dough around the milk chocolates, covering completely. Shape into balls and place on an ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool completely.

Prepare chocolate drizzle by placing the mini chips and shortening in a small, microwave-safe bowl. Microwave at medium heat for 30 seconds and stir. If necessary, microwave at a medium heat for an additional 10 seconds at a time, stirring after each heating until the chocolate is melted and the mixture is smooth when stirred. Drizzle mixture over each cookie.

Chocolate Almond Thumbprint Cookies
Makes three and one half dozen cookies

Ingredients
Cookies:
1 cup softened butter
2/3 cup sugar
2 egg yolks
1/2 teaspoon vanilla extract
2 cups flour
1/4 cup Hershey's Cocoa
1/2 teaspoon salt
1 cup finely chopped almonds

Chocolate filling:
42 Hershey's Kisses Brand Milk Chocolates with Almonds
1/2 cup powdered sugar
1 tablespoon Hershey's Cocoa
1 tablespoon softened butter
2 1/2 teaspoons milk
1/4 teaspoon vanilla extract

Directions
Heat oven to 350 degrees Fahrenheit and remove the wrappers from the milk chocolates. Beat together butter, sugar, egg yolks and vanilla extract together until well blended. Stir together flour, cocoa and salt in a separate bowl and mix into the butter mixture. Roll dough into one-inch balls and roll in chopped almonds. Place on an ungreased cookie sheet and press thumb gently into the center of each cookie. Bake 18 to 20 minutes or until set. Remove from cookie sheet and cool completely.

Prepare chocolate filling by combining powdered sugar, cocoa, butter, milk and vanilla extract in a small bowl. Beat mixture until smooth. Spoon or pipe about 1/4 teaspoon of the chocolate filling into each thumbprint on the cooled cookies. Gently press one milk chocolate into the center of each cookie.

Courtesy of ARAcontent

(ARA) - When the holidays turn into something to get through rather than something to celebrate, something is wrong. Holidays are supposed to be happy times, so why do so many people get depressed, frustrated and stressed out?

Carolyn Costin, eating disorder therapist and director of Monte Nido Treatment Center, knows all too well how problematic holidays can be. She has spent years helping her clients gear up for the holiday season by helping them rethink and reframe the way they perceive and handle this time of year.

Most people face food issues during the holidays, but for those who struggle with eating disorders, the holidays add additional anxiety and pressure to an already dysfunctional relationship with food. Costin says she goes over the following tips with her eating disorder clients to make the holidays not only less overwhelming, but even fun. These same tips are useful for anyone who wants to make the holiday experience the best it can be.

Tip 1: Don't focus on the food

Make a list of all the other things that you can pay attention to at holiday parties or family gatherings such as seeing old friends, singing together, playing games, decorating things and making gifts.

Tip 2: Put things in perspective

Remember that holiday parties, and holiday gatherings in general, are really just a short period of time. There is an end in sight. Besides, even if you feel like you make mistakes, overeat or don't handle things well, you can use these incidents as lessons to learn from.

Tip 3: Balance is the key

* There are no "bad" foods, just bad eating habits.

* Don't deny yourself, but don't ignore body signals such as fullness.

* Don't be on or off a diet. Instead be on a healthy, balanced overall eating plan.

* Bake with your kids or friends and bring the goodies to homeless shelters or others in need.
 
Tip 4: Plan ahead

* If you are going to attend a party, plan your food accordingly. If you know it will be a problem, for example, you might be able to skip your afternoon snack and have dessert at the party instead. If you are in treatment for an eating disorder, be sure to check this out with your dietitian or therapist.

* Plan special time for yourself to "get away" from the holiday stress. Get a manicure, go to the park, take a bubble bath.

Tip 5: Be on the offense, not the defense

* If your relatives are coming to you, take control and be responsible for the food and activities.

* Have plenty of things to do to take your mind off of food - trimming the tree, movies, walks, holiday shopping, and time at the beach.

* If you have a problem with a relative but have to see them over the holidays, take responsibility for making it better/livable - write a letter or take the person aside and talk.

* Create your own image of family gatherings. Know what is realistic for you and your loved ones.

* Let the people you love know what a gift they are to you already.

* Don't see anything as an obligation, do things differently.

* Instead of going commercial, make your own cards. This is much easier with computers and printers these days. Or get out your old, or your child's, colored pencils or crayons or watercolors and really "make" your own.

* Spend time spreading goodwill and showering people with love.

* Know that peace on earth starts with you and how you handle your relationships.

These rules won't ensure that there will be no problems or that your holidays will be exactly as you would like, but they can help things be more enjoyable and less stressful. It's important to figure out what works for you and to remember that you have a part in making the holidays all that they can and are supposed to be.

Courtesy of ARAcontent

(ARA) - As students hit school cafeteria lunch lines this fall, members of Congress will discuss the future of the National School Lunch Program and School Breakfast Program.

Established in the 1940s to ensure students enlisting in the armed services were properly nourished, the National School Lunch Program has experienced decades of change. Today more than 30 million students participate, with a growing number of families depending on federal child nutrition programs to provide balanced meals for their children each school day. 

As Congress begins work on Child Nutrition Reauthorization - legislation that governs federal nutrition programs - nutrition advocates debate its priorities. The school food service community hopes the focus will remain on providing students access to scientifically based nutrition with balanced meal components of lean protein, low-fat dairy, fresh fruits and vegetables, and whole grains.

"Schools are doing the best they can to provide high quality ingredients within very limited budgets. Most districts must make up money lost for every meal served," says Dora Rivas, president of the nonprofit School Nutrition Association and executive director of Nutrition Services for Dallas Independent Schools. "We're asking Congress for increased funding to compensate for the higher costs associated with high quality foods. We also are urging them to create national nutrition standards for all foods and beverages sold in school to ensure every student in every district has access to the same quality meals."

The cost to prepare and serve a school lunch  averages $2.92, while the average revenue received for that lunch is only $2.43, according to the School Nutrition Association (SNA). With more than 30 million lunches served, the $0.49 difference per meal served means school nutrition programs are experiencing a potential loss of $4.5 million per school day. 

Although funding is limited, schools have not resorted to cutting corners on nutrition. According to the SNA's State of School Nutrition 2009 report, nearly every school district provides fat-free and low-fat milk (99 percent), fresh fruits and vegetables (98 percent) and whole grain foods (96 percent), and schools continue increasing specialty foods such as vegetarian meals, locally sourced foods and from-scratch entrees.

"We have to balance student preferences with the best possible nutritional quality we can provide within our budgets. Menus include everything from whole grain chicken wraps and chilled watermelon to yogurt and fruit parfaits to ensure students eat and enjoy everything they pick up through the lunch line" says Jane Hentzler, food director for Lee's Summit School District in Missouri. 

Lee's Summit was named 2009 national District of the Year by the SNA and was recognized for the health and nutrition of their food offerings, exemplary financial management and for executing and documenting best practice standards emphasized in SNA's Keys to Excellence. Lee's Summit earned national recognition and was awarded $25,000 by the National Dairy Council to further improve and enhance their school nutrition program operations in areas emphasized in Keys to Excellence best practice standards.

Expanding nutrition education, involving students in taste-testing and providing interactive nutrition calculators for students and parents to determine nutritional content of meals are just a few of the programs Lee's Summit and school districts around the country support for improved health.

More information on Child Nutrition Reauthorization, the State of School Nutrition 2009 and the District of the Year award can be found at www.SchoolNutrition.org.

Courtesy of ARAcontent