Prickly Pear Sage, one of the flavors of the day from NessAlla Kombucha
Oh the last weekend in August is upon us. Time enough to cram in a little more summer fun, but regardless of our joyful endeavors, we know one simple truth: fall is not far away.
We love the progressions of all seasons at the market, bringing us in new produce and faces. Before we head down that leaf-strewn road however, we've still got one more weekend to make the most of it.
Gladly do we embrace this summer crest before the fall, for it brings us some really tasty goods, like the first watermelon of the season from Flyte Family Farm. We also saw the first ground cherries from Sai's Garden and the first spaghetti squash from Don's Produce.
With lots of options to choose from, it's hard to narrow down what recipes can be made week to week with all that fresh goodness. Refrigerator pickles with those tasty cucumbers from Bonde Bee or sweet pepper relish with those Sweet Carmen peppers from Crossroads Community Farm? Maybe both.
Maybe it's just easier to settle down to a bowl of tasty ice cream covered in caramel Dream Sauce from Dreamfarm. Check out their recent feature in the Isthmus, focusing on the cow's milk products Diana is making, some exclusively available at the Westside Community Market.
Before sitting down to some ice cream, you better have a little fun and activity! We're very excited to be hosting the 5th annual Zucchini Car Races this Saturday, from 8am- noon. With donated zucchinis from our vendors, kids build their own veggie racers to run down the custom Zucchini Speedway. This free family event is always a blast and a parent-approved way to play with your food.
Whether you're out for a quick produce run this Saturday, or you stop to make some produce run quick on the Zucchini Speedway, we're thankful to be spending the last weekend of August with you.
Urban Gourmet & Sylvan Meadows Farm will return to the market this Saturday, August 26th.
First watermelons of the season
from Flyte Family Farm
Zucchini Car Races & Coming Events!
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!
The Science is Fun crew will be returning to the market for their fun & free interactive science demo on Saturday, September 9th.
Tasty rustic pies from Honey Bee Bakery
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.
Get flavorful this week with these two simple and tasty numbers.
Natural Peach Syrup
(From The Peach Truck)
- 4-6 fresh peaches
- ¼ cup fresh lemon juice (juice of about 2 lemons)
- 3 cups granulated sugar
- 1 cup boiling water
This method is not only easy, but results in a fresh peach flavor. Wash and pit the peaches. Cut into wedges and place in a large microwave-safe glass bowl. Pour lemon juice and sugar on top (do not stir) and cover very tightly with plastic wrap (wrapping all the way around the bowl to seal in steam while cooking). Microwave on high for 5 minutes. Remove and carefully remove plastic as to not burn yourself on the steam. Stir well. Cover and repeat the process until all sugar has dissolved. Once complete, strain syrup to remove solids. You can save the peaches to use as jam. Whisk in boiling water and transfer syrup to a jar. Makes about 4 cups. Refrigerate until needed.
Cooking on the stovetop will result in a syrup with more of a peach jam flavor rather than fresh peach flavor. Wash and pit the peaches. Cut into wedges. Place peaches, lemon juice and water in a saucepan. Add sugar on top (do not stir). Bring to a simmer over medium-high heat. Reduce to a very low simmer, cover and cook for 30 minutes. Resist the urge to stir while cooking, as this will break up the peaches. Remove from heat, strain and bottle.
Ground cherries & grape tomatoes from Sai's Garden
Ground Cherry &
Goat Cheese Salad
(From Sugarlaws Blog)
- 1 pound field greens, washed
- 1/2 pound ground cherries
- 4 ounces herbed goat cheese
- 1 tbsp dijon mustard
- 2 tbsp basalmic vinegar
- 4 tbsp extra virgin olive oil
- 1/4 tsp coarse sea salt
- Pinch of black pepper
1. Wash lettuce, remove cherries from their husks, and wash. Dry.
2. In a small bowl, whisk together mustard, vinegar, olive oil, salt and pepper.
3. Mix together lettuce, husk cherries, and dressing. Divide onto four plates.
4. Thinly slice goat cheese, and distribute slices onto plates (3-4 slices per plate). Serve.