Welcome to the Weekend, Market Customers!
|PoP Club for your kids: This week we’ll be playing the Six Plant Parts Game and unveiling the results of our Favorite Produce survey and our first 2-Bite Challenge winner results. Then take a Veggie Catcher to make at home and your $2 token to spend at the market.
Be sure to look for the PoP Club sign at the booths to be sure the vendor is participating in our program. Also, be aware that you can only use your earned tokens to buy fresh produce or a produce-producing plant!
It’s that time. Huckleberry time! We have huckleberry pie, huckleberry jam, huckleberry ice cream, huckleberry body butter…and of course HUCKLEBERRIES! Be there when the bell rings to make sure you get your berries from Lore Gardens before their gone. Lone Mountain will even have cold cans of their Huckleberry Pale Ale on Saturday. Using locally foraged huckleberries, a hint of ginger root, and lemon juice they have created a refreshing pale ale full of citrus and huckleberry flavor balanced by Citra® hop bitterness.
Of course, we are in full vegetable season, so the shelves are stocked with gorgeous greens, golden and red beets, rosy tomatoes, and herbs for every windowsill and summer dish. Check out our full Fresh Sheet list below and make your table fresh and delicious this week with the fruit of our labor.
We haven’t talked much about our creative, brilliant artisan crafters. From wood artists and sign builders to jewelry makers, textile weavers, sage bundlers, playdough molders, quilters, chair crafters, face painters, henna artists, and much, much more, we are grateful for the beauty, originality, and imagination they add to our market. Explore the diversity between our Saturday and Wednesday markets and add a little local charm to your life or home.
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.
Fresh this Week:
Saturday: Rusty, Chrisy & Harry | Wednesday: Nick Grow
This recipe was passed down through generations of Southern families. If you don't like beets, you'll probably like these.
- 1 1/2 lbs red, golden or chioga beets
- 1 cup water
- 1 1/3 cups sugar
- 3/4 cup white vinegar
- 2 cinnamon sticks
- 3 cloves
Wash beets and remove the stems and greens Reserve the leaves and stems for smoothies or stirfry.
Steam the beets whole in a steamer pan or boil until tender and the skins are easy to remove. Peel and cut off remaining stems and roots. Slice the beets and set aside.
In a saucepan, combine the water, sugar, vinegar, cinnamon and cloves. Bring to a boil. Add the beets and stems, and return to a boil. Remove from the heat and continue with one of the following:
1. Cool completely, place in jars, and store in the refrigerator.
2. Add the hot beets and syrup to cleaned, sanitized canning jars and process in a water bath canner (per the times listed here: https://nchfp.uga.edu/how/can_06/pickled_beets.html).
Enjoy as a snack, as a side, paired with crispy prosciutto, or added to a spinach salad with bacon, walnuts and blue cheese dressing.
Take toast to a whole new level!
- 2 cups shelled fava beans (from 2 lbs of pods)
- sea salt, to taste
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil, plus more for the grill
- ground black pepper, to taste
- 2 cucumbers, thinly sliced
- 2 tbsp rice vinegar
- 1 loaf sourdough bread, sliced
- 2 8-oz balls of burrata or fresh mozzarella, drained
- fresh basil
- 1 tsp toasted sesame seeds (optional)
- flaky sea salt
Cook fava beans in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a mesh sieve, transfer to a colander set in a bowl of ice water. Drain and peel. Combine lemon juice, 2 Tbsp. oil, and half of fava beans in a medium bowl and lightly mash with a fork. Stir in the remaining fava beans; season with kosher salt and pepper.
Combine cucumbers and vinegar in a medium bowl; season with salt. Let sit until slightly softened, 10–12 minutes.
Toast the bread under a broiler or in a toaster. Tear burrata into pieces and divide among the slices of toast, top with fava the bean mixture, cucumbers, and basil. Sprinkle with sesame seeds, sea salt, and pepper. Enjoy!
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