Come see what we’ve got for you this week, Market Customers!
June is the beginning of summer and quickly gets booked with fun, full activities and celebrations. This weekend and next Wednesday, our vendors have a ton going on for all the Father’s out there – and every customer who stops by our booths. Come discover the diverse food, craft, produce, entertainment and more that we have to offer!
On the Grill Menu
Sandia Spice: We will have our Whiskey Pepper (finishing pepper) and sweet potato slips along with all Dad’s favorite smoked steak and BBQ seasonings.
Booties BBQ: We’ll be back at the Saturday market serving 2 pound breakfast burritos, the famous 5lb big bootie stuffed potato, brisket, and pulled pork sandwiches. Oh, and our Memphis World Championship 2023 winning ribs!
Twisted Slate Brewery: We’ll be at the market serving up authentic Santa Maria Style BBQ Tri-Tip Sandwiches. Only $14 with chips! We also have whole cooked Tri-Tip for $45.
Gem State Mushrooms:We have a special Father’s Day treat for our customers! Our featured mushroom (at right), Chestnut, is earthy and nutty, tasty and meaty. This mushroom takes many weeks to cultivate and is a special treat at your table. (See Cynthia Monroe’s recipe below for Sauteed Chestnut Mushrooms and Gnocchi! And taste it at the Farm to Fork booth.) We will also have Blue Oysters, Pink Oysters, and Lion’s Mane.
Gem State Bison: We added a bison breakfast burrito to our cooked menu and will be running a Father’s Day special on Saturday: $2.00 off per lb for our raw take home T-bones and ribeyes bison steaks.
Browning Beef: Happy Father’s Day! Small Griller Packs will be $60 (reg. $75) and Large Griller Packs $75 (reg. $90) this Saturday!
Rider Mushroom Co.: We’ll be at the Saturday market with Indian Oyster, Pink Oyster, and Lion’s Mane mushrooms – as well as grow kits. We’re also offering 10% off if you can correctly answer the trivia posted on our sandwich board!
In Other Vendor News…
Solunar Nutrition: Rachael Jean’s Ultimate Green Drink Mix is a Hawaiian Spirulina Superfood Supplement that empowers you with:
Heavy Metal Detox
All 21 Amino Acids
Vitamins C / E / B Complex
& much more!
Willow Wood Honey Farm (at left): Looking for a unique Father’s Day gift? How about a useful handmade basket (maybe even with a deer antler or driftwood handle). Or perhaps some beard balm or Man Hands hand butter? Willow Wood Honey Farm has several great gift ideas, including free samples of hand butters available on Saturday.
Beauty Bay Winery: Don’t forget the wine! We have our 100% natural Raspberry and Dry Raspberry, Huckleberry, Blackberry and Apricot fruit wines. We’ll also have our Blueberry (new) not this weekend but next. (Can’t wait!)
Freeborn Family Farms: We will have a Mountain Man Wild Tea Blend! A perfect gift for Father’s Day!
Simply Sweet Cottage Treats: We will have savory treats for this weekend – but you can pre-order sweet treat! Savory flavors: corn, chili and sharp cheddar; bacon, bbq and sharp cheddar; mac and cheese; Parmesan garlic rolls; and roasted tomato pesto rolls.
Lake City Juice: Father’s Day cleanse special $135 – lowest cleanse special ever! Also 2 cleanses for $265! Father’s Day week only! Six-pack deals will be $45 with a free detox lemonade!
Kiss my Biscotti: We will have Savory Bacon, Bourbon, and Gouda Biscotti available Saturday for all those fabulous fathers out there!
From Our Farmers…
Killarney Organic Farms: We’re bringing to market basil, broccoli, bok choy, cabbage, carrots. Daikon, kale, kohlrabi, green onions, mesclun, lettuce, beets, collards, spinach, mountain spinach, parsley, peas, potatoes, radishes, turnips, cilantro, Asian greens, chard…and a few special delights.
The Tomato Lady: is having a “I’m tired of watering these guys” SALE. My 3-5″ tomatoes and peppers are $3. Gallon size is also on sale as well as flowers. I even still have some cukes and zukes and winter squash starts. Check out my booth in the SW corner of market!
Fresh this Week:
PoP (Power of Produce) Club!
This week’s PoP Club Activity: We’re making SEED BOMBS!
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.
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.
This recipe uses Chestnut Mushrooms, but feel free to mix it up with other mushrooms from the market!
- 2 lbs russet potatoes about 4 large
- 1 large egg
- 1 cup potato flour
- 2 tsp sea salt
- 1 tsp black pepper
- 1 lb chestnut mushrooms
- 3 Tbs extra virgin olive oil, or cooking oil of choice
- 2 tsp dried thyme
- 3 large garlic cloves, minced
- 1 Tb balsamic vinegar
- 4 oz shallot, thinly sliced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 Tb plant based or regular butter
Wash potatoes and pierce all over with a fork. Bake the potatoes in the oven at 450˚F for 45-60 minutes until easily pierced then let rest until they are cool enough to handle. Peel potatoes and cut each one into 4 slices. Use a potato ricer to press one piece of potato at a time over a clean work surface.
Drizzle 3 tablespoons of Just Egg or 1 beaten egg over the potatoes. Mix 2 tsp salt and 1 tsp pepper into 1 cup potato flour then sift the flour mixture over the potatoes.
Use your hands or better yet a bench scraper to mix everything together lightly then use your hands to press dough together gently. Dust work surface and dough with flour as you gently knead, roll and fold the dough. Do not over-knead or smash the dough but keep it light and fluffy. Knead just until flour is incorporated and a soft and smooth dough has formed.
Roll dough into a log and divide it into 8 pieces. Roll each piece into thin strips and cut strips into 1-inch pieces. Roll gnocchi over a floured fork or over a gnocchi paddle for a ridge pattern. Transfer formed gnocchi to a parchment-lined and flour-dusted baking sheet, keeping them in a single layer.
Boil in salted water until it floats. Cool for use with mushrooms.
Trim the mushroom stems to an even length. Toss the mushrooms in a bowl with the oil, salt, garlic, thyme sprigs and pepper.
Heat the shallot slices in a dry cast iron skillet until lightly charred (or just saute them quickly). Remove to a bowl and add the vinegar.
Saute the mushrooms in the cast iron pan for 5 minutes before adding in cooled gnocchi. Add tablespoon butter and continue to saute until golden brown.
Take out thyme springs. Add back in reserved shallots. Toss and serve over the gnocchi. Enjoy!