Believe it or not, spring is right around the corner, and we are busy, busy, busy planning for the market’s next season.

We hope to come up with some exciting new ideas and events. We are looking for input from the community to better serve you. Do you have any ideas that would improve our Farmers Market? How about an event or items that you would like to see sold?

Other information that would be helpful from you, our customers, is how many days of the week do you think the market should be open? What days and times do you shop or would you shop? What permanent location would you like to see us at? We need you to help us.

Please submit your ideas to Austinafm1@yahoo.com or visit our Facebook site (Austin Area Farmers Market) and submit your idea on our wall. Thank you for helping build a better community Farmers Market!

Greek Spinach Pie (Spanokopita)

Here is a great way to eat spinach. I promise it tastes so good, even your kids will eat it. It s a little time consuming but definitely worth the effort.

•2 lbs. fresh spinach or 2 packages (10 or 12 ounces) frozen

•1 onion, chopped

•1⁄2 pound fresh mushrooms, sliced

•1 clove garlic, minced or put through a press

•6 eggs

•1⁄2 pound feta cheese

•1⁄2 cup freshly grated Parmesan

•1⁄4 cup fresh parsley

•1 tsp. oregano

•1 pound filo dough (in the freezer section of your local grocer)

•Sea salt

•Olive oil and butter

•Freshly ground pepper

1. If using fresh spinach, wash and remove the stems. Place in large bowl and sprinkle heavily with salt. Rub the salt into the leaves by rubbing them between your hands. The volume of the spinach will decrease. Tear up the spinach as you do this. Rinse thoroughly and dry the spinach, squeezing it in bunches in a towel. If using frozen, just let it thaw and squeeze out extra moisture.

2. Saute the onions and mushrooms in a little olive oil and butter with the garlic and salt and pepper to taste. When tender, remove from heat.

3. Beat the eggs in a large bowl and crumble in the feta cheese, add the Parmesan, the spinach and the onion/mushroom mixture. Stir in the parsley and oregano, some freshly ground pepper and a little salt.

4. Preheat the oven to 375 degrees F. Melt the butter and brush a 2 or 3 quart oblong baking pan with it. Spread the filo out flat next to the pan. Take a sheet and lay it in the pan, letting the edges come out over the pan. Take another sheet and lay it on top of the first, not directly, but in such a way that the edges extend over a different part of the pant. Brush with butter and continue to layer the dough, brushing each layer with butter until you have about 8 sheets left.

5. Spread the spinach mixture over the filo, pushing it into the corners. Take the edges of the filo and fold them over the spinach. Take the remaining filo and layer them one by one over the spinach, brushing every other sheet with butter, this time pushing the edges down into the sides of the pan.

6. Brush the top with butter and make 1/2-inch deep diagonal slashes across it with a sharp knife. Bake for 50 minutes, until the crust is puffed and golden. Cut into squares or diamond shapes and serve immediately.