Potter County Farmers Market

Your information source for the Potter County Farmers Market

June 18, 2018
by Miles Farm

The difference between Online Deal Rooms and other chargeless data vaults

It is no secret that there are firms which still deal with the regular repositories. We can claim that it is unusual by virtue of the fact that nowadays, there are Deal Rooms which sound familiar worldwide. But still, there are still options used by large numbers of companies. Accordingly, we reached a decision to name all the odds and minuses of differing ways of storing the papers.

  • It goes without question that one of the most common ways of storing the deeds is using computers. It is a general knowledge that all the companies work with the personal computers every day. Further still, manifold enterprises like to store their restricted data on laptops. In what way can it be not secure? Above all, assuming that you keep many records on laptops, they cannot work productively. Nextly, it is not secure to store all the documents on computers.
  • In our time, there are also varied costless cloud storages. We can emphasize that they offer you the broad variety of merits. Some of them are the same with the functions you get from the VDRs. You are in a position to keep your files there, discuss details with the foreign depositors, utilize the search systems. Flipside, these chargeless repositories do not provide your closet materials with the sublime security and the majority of these data vaults do not have the overnight technical support. So, you risk experiencing the data bottleneck and to waste plenty of time on resolving some problems.
  • It is obvious that the PDRs are widely used and the majority of people still utilize them. It is to say that the only thing the conventional data rooms can do is to store the information. Everybody knows that they will not give you any other positive effects. You should realize that you will not enjoy the client service, the web search engines and your close associates from different corners of the Earth are not able to have a deal with their PCs to analyze your records. Everybody knows that you will waste weeks on looking for the info and your depositors will spend a powerful lot of money to get acquainted with your information.
  • What are the main tools of the Electronic Repositories ? Principally, they make use of the relevant protective measures, such as the VPP, permission groups, the prevention of download, print, and copy and so forth. And so, they offer you the unconquerable protection. To say more, you are not bound to resolve your issues for the reason that you get the round-the-clock client support. Nextly, assuming that you think that the Virtual Repositories are overpriced, we think that you have to look at the the great selection of data room providers and their varied trials and you are allowed to give preference to the Secure Online Data Rooms to your pocket. Furthermore, you will enjoy their gratis trials. Then and there, you save money for a month.

Accordingly, it is to emphasize that in comparison to other options, the Online Storage Areas suggest you more good points. Also, they will prove useful to any domains and for any corporations. But not all the virtual data room providers due diligence mergers and acquisitions do not have unfair prices and all the necessary functions. On the whole, you have to be attentive while giving preference to the VDR services .

November 26, 2013
by Alvie Fourness

A New Beet Report


This is your local Beet Reporter here to tell you to Pick A Carrot.
Pick a carrot
Pick A Carrot is a customized search engine dedicated to improving your seed-buying experience. This simple search tool helps you easily find varieties and price compare dozens of catalogs at one time. And for Organic Growers, it has a dedicated Organic Search tool to search exclusively for organic varieties.

Beet Reporters dig deep into the essence of a story right at the root of the issue being researched.  It is the craft of in-depth reporting on a specialized topic, sector, organization, vegetable, fruit, plant, farmer, farm, chef, or restaurant over time.  Beet reporters build up a strong knowledge of a topic through experiential learning and conversation, completely immersing themselves in the subject.

October 1, 2013
by Alvie Fourness
1 Comment

Le Centre de Confit

Did we start a cooking trend? Maybe so. “The confit rage is upon us! Seems like every time we look at a cooking show on T.V. there’s someone doing a confit. Looks like Coudersport is confit central.” says Butch Davis.

We heard back from our guest chefs and this is what they had to say about our Chef At The Market event:

herb fest 069 cropI’m hoping that each of you gets this reply to all, if not, please forward it along to everyone in the group,OK. First off, Leslie, Colin, and I want to express our thanks to all of you who helped make this such a success! We knew it would work, but weren’t certain just how smoothly it did. We and you all worked our tails off to make it happen, and happen smoothly and without any major glitches. In the culinary world, that’s a major win. You would be surprised just how easily you can get way off into the weeds and how fast it all happens. With all of your support, it didn’t happen, and we all have a better idea as to what makes it work, and how to make it better.

    We all had a ball doing it, and were pretty tired out afterward, but it was a satisfying fatigue, the kind you  can sit back and reflect on and enjoy. Let us know when you want us to plan another demo, and we’ll plan it, cook it and take our show on the road and perform it again with gladness.”  Sincerely, Butch, Leslie and Chef Colin

What else is new as the market season draws to a close? Well here’s some more news to pass along from Chef Davis:

“Colin, Executive Chef Chad, who you haven’t as yet met, and myself were selected to do a exhibition at the PA Farm Show in January! Thanks in large part to all of you, and a special thanks to Alvie Fourness, for putting us all together.

    We are going to be doing our show during the prime afternoon hours at either 3:00 0r 4:00 opening day, Saturday January 4, 2014. There will be more discussion on the time and the menu/product to be featured. Our contact person is out of the country until the 21st of this month and I’ll have further knowledge after then, and will keep all of you posted. As of now, we’re being told that each day brings forward a PA Preferred and produced product, and Saturdays feature will be Mushrooms. I hope to see some if not all of you there to share my joy and elation at being part of the largest indoor farm show in the nation, and if you can’t be there in person, I know you will be in spirit.
    Again, we extent to all of you our thanks, as this wouldn’t have been made possible without all of your hard work and support getting this off the ground.”
Well we’ll leave it there as that’s all we have to report for now. See you all, on the square for the Falling Leaves Festival this Friday and Saturday.

September 2, 2013
by Alvie Fourness

Rekindling A Lost Art

Cooking from scratch has become less common and some say it’s almost a lost art. While food shoppers may still purchase some vegetables and fruit from the produce department at the supermarket, chances are they don’t consider using locally-grown produce. Perhaps it’s because they have never tasted the difference or maybe they need of some new ideas on how to prepare these farmer market items. Either way, the Chef At The Market cooking demonstration gave local food shoppers the opportunity to taste fantastic locally-grown seasonal produce and products prepared before their eyes.

Chef Colin Jack and Chef Butch Davis Prepare Brushetta Using Locally-grown Vegetables

Chef Colin Jack and Chef Butch Davis Prepare Brushetta Using Locally-grown Vegetables

Although the trend may be slowly changing, we live in a society that has lost a good deal of its cooking skills. The Chef’ At The Market event reintroduced the simple pleasure of preparing seasonal foods grown within miles of their family’s dinner table. It was exciting to us to see the attendance realize that it doesn’t take hours to prepare “food from scratch”.  And, by tasting the difference between truly “farm-fresh” vegetables and the produce that they have been purchasing from the grocery store, we’re hoping to change shopping habits within the community.

Chef Davis Prepares The Brushetta Toppings

Chef Davis Prepares The Brushetta Toppings

Show by example was the trend-du-jour used to rekindle interest in local foods. Chef Butch Davis summed it up well when he said: “Everybody knows how to slice a tomato to make a tomato sandwich and that tomatoes can processed into tomato sauce. We wanted to show other ways to use the tomato in simple recipes — like making bruschetta topped with heirloom tomatoes and fresh veggies and cheese.” We think The Chef At The Market was a great event for our farmers market to host. We had a great time watching the chefs making these simple recipes — giving instructions and answering questions about the techniques and ingredients we were using. And, from the feedback that we have received from those who attended the event — EVERYONE LOVED IT!

Darlene Livingston from PA Farm Link

Darlene Livingston (left)
from PA Farm Link

A special guest who came to this event to showcase local foods was Darlene Livingston, Executive Director, PA Farm Link. She was representing PA Preferred at the Potter County Farmers’ Market.  PA Preferred is an initiative by the Pennsylvania Department of Agriculture to help Pennsylvania businesses promote their agricultural products. Thanks to Darlene for helping us host the event and making it a big success.

And so in closing, my advise to the food shoppers is to stop buying those Idahoes, when there are much better potatoes being organically-grown right here in Potter County, Pennsylvania and are available at the local farmer’s market. And as for that store-bought garlic, there’s a good chance it comes from China.

August 15, 2013
by Alvie Fourness

Culinary Team to Chef At The Market

Add a heaping spoonful of Grandmother’s apron strings and a dash of New Orleans to an abundance of culinary training. That recipe describes the culinary team coming to Chef At The Market. We are pleased to announce that we will be having two chefs for this special event to showcase the local foods.

Coming is Butch Davis who has culinary training in the French-style of cooking.  Chef Davis is a life-long culinarian, whose family has been deeply involved in cooking for three generations. He first learnt the art at his Grandmothers and Mothers side with guidance from extended family. He has worked at various venues including at the Brackenridge Heights Country Club and the U.S. PGA Open in 2007. Butch is also an accomplished gardener and grows many of his own vegetables for use in his kitchen. Assisting Chef Davis will be Chef Colin Jack, who has many years experience in culinary arts. He has worked for the Food Network in assisting Robert Irvine for Dinner: Impossible Mission. Currently, he is the lead cook for Tables On The Green serving New Orleans cuisine with a Pittsburgh flare.

As previously announced a cooking demonstration will be held on August 30 from 1:00 p.m. to 5:00 p.m. at the Potter County Farmers’ Market. The Market is at the corner of North East and East Second Streets (Rt. 6E) located adjacent to the courthouse square in downtown Coudersport. Come and talk with the chefs to learn about fresh ingredients, local foods and new dishes you can create in your own kitchen using items from market vendors.

July 31, 2013
by Alvie Fourness

Buy Local, Eat Local

A BIG thanks goes out to Olga Gallery, Cafe, & Bistro in Coudersport, Pennsylvania for buying local produce from the local farmers. And, that leads us to our farmer tip of the day.

served-dishFarmer Tip of the day: Give regular patronage to restaurants that buy produce from local farms. It really helps small farms when these establishments make a commitment to serve local produce.  We realize that buying directly from farms versus through a through large food outlets requires more work to coordinate deliveries and interact with several small farms.  But, the food is so much better because it is fresher and healthier (without having to travel long distances or added shelve-life extending chemicals). Your customer support will give these “farm-to-table” eateries assurance that the people understand the importance of it. Discover the value in eating locally.  Find one in your area and tell your friends.

July 23, 2013
by Alvie Fourness

Buy Local Stock

Vendor Spotlight — Metzgers’ Farm

For those of you looking for ways to get closer to the source of your food, we have a suggestion. Take the mystery out of your food by buying directly from local farmers like the Metzgers. That way, you can say for sure you know where your food comes — The Metzgers’ Farm on Crandall Hill in Potter County, Pennsylvania.

This week tryout the “Local-food” principle: Good agriculture should have nothing to hide. You’ll find that Arthur and Jane are only too happy to describe their all-heirloom vegetables and tell you about the growing methods used on their farm. Ask Jane about the Speckled Roman, Green Zebra and Moonglow growing in the high-tunnel and find out why these heirloom tomatoes taste better than the store-bought ones.  Then ask Arthur about the several kinds of  heritage potatoes grown on the farm without the chemical fertilizer, herbicides or pesticides. And for toppers, you might wanna get them to share one of their wonder recipes that incorporates two or more vegetables grown at Metzger Heritage Farm. And, this will make the trip to the local farmers market a really fun activity! Oh-by-the-way, it’s the traditional way of buying agricultural products within the community; Farmer-to-Consumers.

Our regular market hours are each Friday during the hours of 1:00 p.m. to 5:00 p.m. continuing until the Falling Leaves Festival.

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