Oh, say can you…shop and eat local, Market Customers?!
The summer weather is here – just in time for July 4th! Come shop so much fresh produce, colorful flower bouquets for your table, meats to throw on the grill, spices and vinegars, pies and pastries, wine, coffee, honey, handmade crafts, bonsai trees, body care products, handspun yarn, gourmet dog treats…and so, so much more!
And don’t forget to visit our Food Court vendors, grab a bite or a drink, and sit and enjoy the live music at the market.
Here are some messages from just a few of our vendors:
Dandelion Half Acre: We’re back this weekend with fresh herb salts, lots of cookies, and a few special treats for the 4th of July weekend.
Beauty Bay Winery: Grab a bottle of our NEW Blueberry wine made with berries from market vendors! We’ll also have the Raspberry, Dry Raspberry, Blackberry, and Apricot wines for your holiday enjoyment.
Winifred Farms: 4th of July Flower Specials at Winifred Farms!! Perfect host/hostess gifts if you are off to a BBQ this week!
Pamelot Lavender is at the Market three weeks early! She’ll have fresh bunches of decorative and culinary lavender this weekend to calm your fireworks energy.
Gem State Mushrooms: We have what you’ve been asking for! Special this weekend: Pioppinos, King Trumpets, Golden Oysters, Pink oysters, and Blue Oysters. Chef Cynthia will be featuring a BBQ Pulled Mushroom* with blue oyster mushrooms. We hope you enjoy shopping the farmers market, and we want to thank you for supporting local farms with DOUBLE PUNCHES on your punch card this holiday weekend. Come see us at booth 27. *Copies of the recipe are available at our booth with a purchase of fresh mushrooms.
Sandia Spice Co: We finally refined our NEW Sriracha Salt and have updated the Horseradish Steak Rub – just in time for grilling! Supplies of the rub are limited, so get it while it’s here!
TerraTopia Farm is also back at the market this weekend with: NEW Cajeta (Mexican goat milk caramel sauce), raw goat milk chèvre, fresh mozzarella, marinated mozzarella, feta, marinated feta, Old Mission (havarti style cheese), and jalapeño, garlic, elderberry, caramel apple, and cran-apple jams/jellies.
Solunar Nutrition: Keep yourself hydrated and healthy this holiday with Rachael Jean’s Ultimate Green Drink Mix. This Hawaiian Spirulina Superfood Supplement empowers you with:
Heavy Metal Detox
All 21 Amino Acids
Vitamins C / E / B Complex
& much more!
This Week’s PoP Club!
This week’s PoP Club Activity: Make a red, white and blue smoothie on the Smoothie Bike!
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:
This recipe sources almost everything from the Market! Make your holiday table colorful and fresh!
- 2 lbs red, yellow, and/or striped beets
- 2 Tbs extra virgin olive oil
- 1/2 tsp sea salt
- ground black pepper, to taste
- 2 Tbs Vivo balsamic vinegar
- 3 tsp chopped fresh thyme
- 8 oz TerraTopia goat chevre
- 2 Tbs Chase honey
Preheat oven to 425℉ or an air fryer to 380℉.
Toss beets with oil, salt, and pepper. Spread evenly in one layer on a large baking sheet and bake for 40 minutes, until tender. Air fryer: roast for 17-20 minutes or until tender.
Remove from oven or fryer. Toss with the vinegar and 2 Tbs of thyme, and adjust seasoning to taste.
Place the cheese in a small bowl and break it up. Sprinkle with remaining thyme and drizzle with the honey.
Serve warm with cheese as an optional topping or dip.