If you were one of the 209 people who filled out the 14-question market survey at the Shepherdstown Farmers Market on July 29 or August 5th, you helped to provide valuable feedback for the hard-working vendors who sell there. The Shepherdstown Farmers Market Committee, which includes local citizens, agricultural experts, current market vendors, and a Town Council representative, was established by the Shepherdstown Town Council in 2007 to explore the potential for enhancing the farmers’ market to better serve the public’s needs. The group created the survey to get a sense of the markets’ customers, their preferences, as well as their information needs. The survey results were reviewed on August 7th by the committee, Mayor Lance Dom, and an audience of vendors. Complete results of the survey may be obtained at Shepherdstown Town Hall.

Here are a few of the highlights:

54 percent of the respondents live within five miles of the market.

62 percent of all respondents attend the market weekly.

72 percent of the weekly shoppers would like vendors to indicate with signage or labels where their items were produced.

81 percent of shoppers indicate that it is very important or important that produce was grown using “eco-friendly” methods, while 57 percent indicated that it is very important or important that organic producers were certified organic by a state or federal certification agency. (It should be noted that a vendor advertising organic certification must be authorized by the federal government.)

86 percent of respondents indicated that it was very important or important that farm products were produced locally (within 60 miles of Shepherdstown), while 30 percent indicated it was very important or important that farm products were produced exclusively in Jefferson County.

74 percent of respondents indicated that it is very important or important that vendors sell only produce they have grown themselves, as opposed to buying and reselling.
Artisan breads and fresh dairy (i.e., milk and cheeses) were the most frequently requested products.

Kellie Boles, the agricultural development officer from the Jefferson County Development Authority (JCDA), collected additional information with a four-question “dot” survey at the market on August 4th. Customers used colored “sticky” pads to mark their responses to questions on a large display board. Results of this survey will be forthcoming from the JCDA.

Zucchini Gratin

This classic gratin, inspired by Richard Olney’s Simple French Food, is a wonderful alternative to desperate watery recipes for the zucchini that proliferates in late summer gardens. In this recipe, the grated zucchini is salted lightly, squeezed, and sautéed to rid it of excess moisture. Use firm, tender zucchini and avoid those with large seeds and tough skins. Chilled until firm, the mixture can be stuffed under the skin of a whole chicken or chicken breasts to be roasted or used as a filling for tart shells. The sautéed zucchini and onion alone can serve as a vegetable dish or as a bed for fish fillets to be baked in the oven….

Serves 4 – 6. Serve with a fresh tomato salad or a simple tomato sauce.

2 pounds zucchini, coarsely grated
Salt
1 medium onion, finely chopped (about 1 cup)
2 tablespoons olive oil
1 clove garlic, finely chopped
1/2 cup coarse French or Italian bread crumbs, trimmed of crusts
1 cup fresh white goat cheese, or ricotta (4 ounces)
1/2 cup grated Parmesan or Romano cheese, plus extra for sprinkling on top
1/2 cup chopped parsley
1 teaspoon fresh thyme
2 large eggs
Olive oil
Salt and freshly ground pepper to taste

1. Heat the oven to 350 degrees F.

2. In a colander, layer the grated zucchini with a little salt and set aside to drain for 15 minutes. Squeeze out the excess moisture and set aside.

3. Meanwhile cook the onion gently in a sauté pan over low heat until softened. Stir in the garlic. Raise the heat, add the zucchini, and sauté until it is tender and the excess moisture has evaporated. Set aside to cool.

4. In a bowl, soak the bread in cold water for a few minutes and squeeze out the excess moisture. Add the cheese and herbs and mash together with a fork. Add the eggs and beat lightly.

5. Add the zucchini, season with salt and pepper to taste, and mix well.

6. Put the mixture in a large oiled gratin dish and smooth the surface. Sprinkle a handful of Parmesan cheese on top and dribble a little oil over all. Bake the dish for about 45 minutes, until browned and cooked through.