What a great week to celebrate National Farmers' Market Week!
Tomatoes, melons, sweet corn and many more summertime staples have been coming in force, giving us plenty of tasty options to indulge in during our celebration.
That enjoyment of the first melon from Green's Pleasant Spring Orchard represents the kind of celebration that can be had all season long at the farmers' market. We wait with anticipation for our favorites, be they spring morels or fall apples. Waiting for the locally grown, in-season produce always pays off at market, with flavor matching the quality we've come to expect from our local growers.
We celebrate because the magic of the market is not replicable. Where else can you get freshly made curds from McCluskey Brothers Shillelagh Glen Farms or fresh loaves of naturally leavened bread from Cress Spring Bakery in one place?
Not only is the market experience a fresh one, but a personal one as well. It's where you have the chance to stop and talk to your farmer. You can ask Kevin of Highland Spring Farm how his new calves are doing this year or hear about the goats at Dreamfarm from Diana.
Farmers' markets are a place for community, family and memory making. It's where many kids and adults alike try something new, like the latest flavor of kombucha from NessAlla Kombucha or a tasty sample of Landmark Creamery cheese.
In marking National Farmers' Market Week, we'll have some fun coloring pages out for the little ones, along with sidewalk chalk to mark the occasion. For our adult shoppers, swing over to our Facebook page and comment on our post with your favorite reflection of the farmers' market to have a chance of winning a $5 WCM Gift Certificate and new tote bag.
We're so happy to get to celebrate market week with you, not just this weekend, but all season long!
Mad Maiden Shrub will be absent from the market Saturday, August 12th. They will return the following week.
Ripe heirloom slicing tomatoes from Black Earth Valley
The fifth annual Zucchini Car Races will take place Saturday, August 26th. This fun & free event has kids building and decorating their own veggie racers before running them down our custom built Zucchini Speedway. This super fun event is not one to be missed!
Our favorite crew of Master Gardeners will return to the market Saturday, August 19th to answer your gardening questions and present information about the invasive jumping worm.
Bouquets from Shoua Vang
New WCM Market Totes For Sale
We've got another batch of brand new reusable shopping totes available for sale up at the Information Tent. These bags are a great way to cut down on disposable plastic use all while celebrating the farmers' market.
Totes are $2 each. Cash or check.
Session Two Vendor List:
Here's a helpful list of vendors who are signed up for Session Two (June 24th - August 26th) of the 2017 season.
PLEASE NOTE: Not all vendors are present every week. Check the Vendor Notices section for known absences, added daily vendors, and vendors who've finished vending for the session.
Good eats coming from so many directions this time of year, it's hard to keep up. This week we have two tasty numbers for the table. Enjoy!
Oyster mushrooms from Herb n Oyster
Oyster Mushroom Sauté with Garlic & Green Onions
(From Julia's Album Blog)
Ingredients: - 2 tablespoons olive oil - 1 pound oyster mushrooms - 4 garlic cloves, minced - 4 green onions, finely chopped - salt and pepper
Directions: 1.Heat olive oil in a large skillet on medium heat until hot but not smoking. Immediately add mushrooms and garlic, and saute for 2-3 minutes, regularly stirring with spatula. After 2-3 minutes of sauteing, reduce heat a bit and sprinkle the mushrooms with a little bit of salt, stir to mix, cover with the lid and continue to cook the mushrooms for another 5-7 minutes, occasionally stirring, until they soften and release some juices. Having the lid on will allow mushrooms generate some moisture and not get burned. Mushrooms should be cooked for a total of 7-10 minutes. 2. If there is too much liquid in the pan, cook for 1-2 more minutes uncovered, on medium heat, to let extra moisture evaporate. 3. When mushrooms are completely cooked, add half of chopped green onions to the mushrooms, mix and season the mushrooms with salt and pepper. Serve with extra scallions.
Bacon Jalapeño Corn Salad
(Adapted from Lena Abraham & Delish)
Ingredients: - 3 c. corn cut from cob (about 4 ears) - 6 slices bacon - 1 tbsp. cilantro - 1 jalapeño, minced - 1/3 c. mayonnaise - Juice of 2 limes - 1 tsp. chili powder - 1 tsp. garlic powder - kosher salt - Freshly ground black pepper
1. Cook corn either by boiling, microwaving or using the grill. Allow the ears to cool. Cut kernels from cooled ears and place in large mixing bowl. 2. Simultaneously cook bacon slices until crisp. Pat grease dry, then chop and add to bowl. 3. Add remaining ingredients to bowl. Stir until ingredients are completely mixed and coated in dressing. Garnish with herbs, if desired, then serve.