Come shop these slightly cooler days with us, Market Customers!
It’s starting to feel like summer is waning, but there’s still plenty of sunshine and veggies left! Our farmer stalls are stuffed with an abundance of fruits, vegetables, flowers, meats, eggs, and cheeses, as well as plenty of value added products.
All the green things, root vegetables, and so much sweet corn! Check out our slightly spicy Mexican Street Corn Casserole recipe below – it’s never too warm for a casserole!
Check Out This Week’s PoP Club Activity:
the Smoothie Bike is here!
PoP Club is a free market program for kids ages 5-12 introduces them to healthy produce with fun hands-on activities and challenges that are fresh and new each week. When a child completes an activity, they get a $2 token that they can redeem around the market for fresh fruit, vegetables, and food-bearing plants.
There are a handful of our vendors who have been very generous to our non-profit, Friends of the Market, over the years with donations to Friends and PoP Club. This week, we send a huge thank you to Mel Brown of Mel’s Banks and Books. Mel graciously designed and built the new carrot donation bank. Check it out at the PoP Club Booth and join Mel in supporting programs like this at the Market!
Lake City Bakers: We would like to remind customers that this will be the last week to get our savory Tomato Pies for the season. Planning to eat it at market? Ask for a warm one! We’re also bringing out the fall spices a little early with our Pumpkin Whoopie Pies and Pumpkin Chocolate Chip Bread!
Sandia Spice Co.: We will have our honey Grahams on Saturday along with our Green Chili Lime seasoning for all those Street Corn lovers. To make Street Corn simply cook your corn then butter or oil it, next dust with Chili Lime and finish with Cotija Mexican cheese and fresh Cilantro. Yummy!
Gem State Mushrooms: This is a fabulous week to come get your King Trumpets and get them on the grill. Chef Cynthia will be featuring a special skew with King Trumpets. Our selection of mushrooms is abundant and we have beautiful recipes to accommodate each one. You will find blue oysters, golden oysters, pink oysters, white oysters, chestnuts and pioppinos.
Clark Graham, Author and Graham Publishing: I was recently awarded a Grand Champion ribbon for my short story. Would you like to read it? Stop by my booth and check it out along with my published work.
Lake City Juice: This week, I’m discounting 1, 2, and 3-day juice cleanses! I’ll also have summer juice specials, six-pack deals, and wellness shots.
Freeborn Family Farm: Ready for the changing season? Our Elderberry Elixir is rich in vitamins, minerals, and antioxidants to buffer you during flu and cold season as well as help reduce the severity of whatever might be going around. Delicious and kid-approved!
Blue Wildrye Farm: Stock up for your Labor Day grill out: Beef Brisket ($12/lb), Ground Beef Burger Patties ($12/lb), and Smoked Beef Hot Dogs ($15.25/pack). Pre-orders available by 6pm on Monday for Wednesday pickup and 6pm on Thursday for Saturday pick up.
And so, so much more…
Reminder: Bring your market basket for your shopping or a box for your plants. Our vendors also appreciate small cash bills, especially if you are shopping early.
Fresh this Week:
Saturday: Rusty Jackson
Wednesday: Ben Vogel
Perfect summer flavors with fresh seasonal produce!
- 7 ears fresh sweet corn
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1 cup monterey jack cheese
- 1 cup grated Parmesan
- 1 farm-fresh egg
- 1 jalapeno or serrano chili, trimmed and diced
- 1/2 sweet bell pepper, diced
- 1-2 tsp Sandia Spice Chili Lime seasoning + more for topping
- sea salt and black pepper, to taste
- 1/2 cup chopped fresh cilantro
- 2 limes, cut into wedges
- 1 cup Queso Fresco or Cotija cheese, crumbled
Cut the corn off the cob, and spread out on a baking sheet. Broil for about 5 minutes to char slightly. Set aside.
Preheat the oven to 350℉
Mix the mayo, sour cream, cheeses and egg in a bowl until combined. Add the corn and peppers. Season with the spice mix, salt. and pepper.
Pour the mixture into a buttered casserole dish and bake for 30-35 minutes. Serve warm sprinkled with cilantro, queso, and additional Sandia Spice mix. Enjoy with tacos or BBQ!