Shop Summer Produce & Goods, Market Customers!
It was the Summer Solstice this week, and, although the weather doesn’t quite feel like summer, our farmers are in full swing. From greens, herbs, and garlic scapes to heirloom tomatoes, strawberries, and beets, the harvest is overflowing with early summer goodness. Come shop for the week and grab some cheese, wine, honey, pie, eggs, mushrooms, body care products, spices, art, woodcrafts, and oh so much more. (Note: Dandelion Half Acre will be taking a week off to harvest and process their first herbs of 2023. They’ll be back July 1st with fresh herb salts, lots of cookies, and a few special treats for the 4th of July weekend.)
And don’t forget a bouquet of flowers! Lilies are blooming, and there are plenty of varieties to choose from. Our Saturday Market also has a ton of shade and plenty of seating to enjoy the live music (see below for who’s playing this week). Relax with a tri-tip sandwich, a breakfast bagel, a hot or iced coffee, a crumbly pastry, steaming paella, or a refreshing lemonade.
Beauty Bay Winery will finally have their NEW Blueberry wine this weekend! They crafted this wine with berries from market vendors, and we can’t wait to try it. And, while their Huckleberry is out of stock until possibly this fall (they do have 1 bottle left, if you happen to snag it first on Saturday!), but the Raspberry, Dry Raspberry, Blackberry, and Apricot wines are fully stocked.
Speaking of art, have you checked out the artwork from Cookie Conces’ Studio in the Forest? She will have lots of new creative, non-tradition, functional pieces this weekend and gratefully wishes every customer a Happy Summer!
Rider Mushroom Co. will be there on Saturday with Indian Oyster, Old Road Oyster, Pink Oyster, and Lion’s Mane mushrooms. RMC will also have Grow Kits!
Kerr Microgreens will have basil and stevia plant starters as well as some pretty exciting greens this weekend: sunflower, pea, radish, kale, red cabbage, broccoli, salad mix, mustards, cantaloupe, and cilantro! Next Wednesday, find them at the Riverstone market with sunflower, pea, radish, broccoli, salad mix, kale, and mustards microgreens.
Lake City Juice is offering a 20% off special on 1-, 2-, and 3-day cleanse packages, as well as 6- and 12-pack deals. Twelve-ounce bottles of her stimulating ginger and turmeric will also be on special for $18 per bottle. Oh, and Raw Gluten-free Vegan Donuts are back!
From Gem State Mushrooms:
So many of us are ready to put the rain aside and enjoy the summer nights. One great way to entertain your friends and family is an evening of appetizers. Have you ever had a faux lion’s mane crab cake topped with aioli? Stop by Booth 27 for a special Farm to Fork bite created by Chef Cynthia Monroe. Recipe available with the purchase of lion’s mane mushrooms. We will have other great mushrooms available such as chestnuts, blue oysters, and pink oysters: $12 for 8oz and 2 for $20 on all varieties.
This Week’s PoP Club!
This week’s PoP Club Activity: tasting Kohlrabi and Bok Choi!
PoP Club activities for kids is back this weekend! This 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.
Fresh this Week:
The Friends of the Market want to say “Thanks for your support!” Starting this weekend, they will have t-shirts, stickers, and tote bags available at the Manager’s Booth for purchase. All proceeds go to support the Friends of KCFM 501c3 and fund programs like the Power of Produce (PoP) Club for kids at the market. And, if you forgot your shopping bag, this is a great opportunity to support the market and get a sweet bag at the same time!
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.On Stage:
Saturday: Deep Roots | Wednesday: Kathy Colton and the Reluctants
Kohlrabi is in season! Here's a simple recipe for making it delicious.
- 6 kohlrabi
- 2 Tbs extra virgin olive oil
- 3/4 tsp sea salt
- pinch cayenne powder or paprika
- 3 Tbs grated parmesan
- 1 Tb chopped fresh parsley
Preheat the oven to 450℉. Wash and peel the kohlrabi and cut into medium wedges.
Drizzle with the olive oil and add the salt and cayenne. Toss to coat.
Roast in the preheated oven about 30 minutes, until golden and tender. Stir every 10 minutes.
Remove from the oven and toss with the cheese and parsley. Serve warm and enjoy!