Come shop with us, Market Customers!
PLEASE NOTE: The Wednesday Market is now closing early at 6:30 pm and there won’t be another PoP Club until next season. But our shelves are still full of fresh vegetables and fruits for your table! It’s also that time for making jams, pickles, and other canned foods to enjoy this winter. We have plenty of produce to fill your jars and tantalize your palates. See below for a full fresh list and a couple of super easy jam recipes.
Our last Wednesday Market of the season will be on September 29, but that doesn’t mean we stop having fun!
- October 16 – Customer Appreciation Day
- October 23 – Last Saturday Market
- October 30 – Harvest Festival Downtown
- December 11 – Winter Market (Location TBD)
Looking for something green that will last through the winter? Check out Bonsai Bob’s selection of Bonsai trees and succulents. Some of our growers also have potted herbs to grace your windowsills.
On a final note, here’s a fun message from Brandi of Living Earth Naturals. We think she just might love soap.
Today I’m prepping to make a large batch of soap – 450 bars. I kinda love how simple, yet luxurious natural, hand-crafted soap can be. I often hear folks who pass by my booth say “Oh, soaps…” as in, no big deal. Yep, soap is pragmatic and common. We need it and use it all the time. Yet, soap can also be a simple delight for the senses. It can be creative and beautiful, smell fresh and revitalizing, and feel soft and soothing on your skin.
We determine how we experience the simple, sweet moments in life. Quite often there is more potential for contentment and joy to be found than initially perceived. It’s in the small, simple things- like bird song, a cool breeze, flower blossoms, the laughter of a friend, a hug, or a good bar of soap.😉
Well, I’m off to make simple magic. Have a great day, and make sure to come grab some soap this weekend!
Fresh this Week:
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Reminder: Bring your market basket for shopping or a box for your plants. Wagons are available but limited. Our vendors also appreciate small cash bills, especially if you are shopping early.
On Stage:
Saturday: Buck 99 | Wednesday: Vinyl Instinct
While any plum will do in this recipe, Green Gage Plums add the perfect sweetness.
- 8-9 ounces ripe Green Gage Plums (2 large or 3-4 small)
- 1/2 cup water
- 1/2 cup sugar
- pinch kosher or sea salt
- 1 tsp finely minced fresh ginger
- 2 grinds black pepper, to taste
- 1/4 tsp vanilla (optional)
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Wash and cut the plums into quarters, discarding the pit. Leave the skin on. Slice plums roughly into a small, heavy saucepan. Add water and bring to a boil over medium heat.
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Once it boils, add sugar, salt, ginger, black pepper and vanilla (if using). Cook for another 7-10 minutes, uncovered, and stir occasionally. Adjust heat so it doesn't boil over. The consistency will be like liquid jelly.
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Remove from heat and cool to room temperature.
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Process in your canner as you would a jam, or enjoy on its own or with almost anything you want to pair it with, from spreading it over a piece of sourdough toast to mixing it with rice at the end of the meal.
Savory and sweet, this unique, simple jam will soon become a favorite.
- 2.25 pounds ripe tomatoes (about 5 large)
- 2.25 cups sugar
- 2-3 grinds black pepper
- big pinch sea salt
- 1 tsp freshly squeezed lemon juice
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Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.
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Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the saucepan for cooking the jam.
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Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into 1/2-inch (1.5-cm) pieces.
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Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off or a candy thermometer registers 220°F (105°C), about 15 minutes. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.
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Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate. It will keep in the refrigerator for at least 6 months.
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