Memorial Day Weekend At the Market

Shop the Market for Your Long Weekend, Market Customers! 

We are four markets and two weeks in to this hoppin’ season. It’s been so great to see all of your faces every week and feel the support!

Our vendors have so much produce filling the shelves (see What’s Fresh below) as well as delicious, fresh, and creative stuff for your long Memorial Day Weekend, and don’t forget to visit our new location on Wednesdays: Riverstone in CDA!

It’s the final days of Ramstead Ranch‘s Thrill of the Grill Sales Event. Stop by their booth on Saturday or Wednesday and enjoy savings on ribs, chops, and selected steaks for easy grillin’ to round out your delicious outdoor meals.

Mushrooms are a great accompaniment to steak! And they stand alone on the grill. Rider Mushroom Co. will be at this Saturday’s market with Indian Oyster, Old Road Oyster, Pink Oyster, and Lion’s Mane mushrooms. Mushroom grow kits are 10% off if you can answer the trivia!

Gem State Mushrooms with Chef Cynthia Monroe supplied our fresh recipe this week (see the end of the Fresh Sheet), featuring their Lion’s Mane mushrooms. With each purchase of fresh mushrooms at their booth this Saturday, you’ll get double punches on your Gem State Mushroom card!

And there are plenty of other ingredients and foods to add to your holiday meals. CDA Honey Farms’ honey is a unique blend of citrus, sage, clover, and wildflowers (free honey dipper with purchase this weekend!) and goes nicely on a toasted, buttered slice of Back Pocket Bakery sourdough bread. Munch on that with a steaming mug of the new Ethiopia coffee or a tall cold glass of Rishi Tea-inspired Arnold Palmer from DOMA Coffee. DOMA will also have a whole lineup of coffee beans this Saturday, as well as brewed coffee, cold brew, Agua de Jamaica (hibiscus tea), Indigojito (tropical oolong tea with house-made lemonade), and iced chai lattes. Coffee and tea also go superbly with pie. Call ahead to have yours set aside on Saturday pick up from Lake City Bakers. They’ll have cherry, blueberry, strawberry, rhubarb, and, of course, their always popular Apple Huckleberry! We’ve been craving blueberry pie!

In the creative and handcrafted corner, Juaquetta at Garden Party Fibers has dyed some of her hand-spun yarn with dandelion flowers – yes, they’re not only good for the bees! She spins soft, local sheep wool and kid mohair locks into this soft, mellow yellow, rustic yarn that comes in 90-yard skeins and assorted mini skein lengths.

Need a gift for Father’s Day or Graduation? Westwood Pen Co. has handmade, wood-turned pens that could be that perfect gift for someone special. Stop by and ask about their laser engraving option that allows you to customize any pen with a name or picture!

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: Larry Mooney |  Wednesday: The Alpines

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Huli Huli Marinade or Sauce

Grill locally grown oyster mushrooms marinated in this luscious Hawaiian marinade from Chef Cynthia Monroe and Gem State Mushrooms.

Course: BBQ, Main Course, sauce, Side Dish

Keyword: bbq, garlic, ginger, grill, hawaiian, marinade, pineapple

Servings: 2 cups marinade

Ingredients

• 2 cups pineapple juice
• 1/2 cup gluten-free soy sauce or tamari
• 1/4 cup brown sugar
• 4 Tbs ketchup
• 4 Tbs minced fresh ginger
• 2 Tbs minced fresh garlic
• 1 Tb minced green onion
• 1 Tb cornstarch
• 1 Tb filtered water

Instructions

1. In a small bowl or liquid measuring cup, combine the cornstarch and water, whisking to mix well. Set aside.

2. Mix all the remaining ingredients together. Set aside 1/2 of the marinade for later use. Use as is to marinate chicken or oyster mushrooms, or make into a sauce (see below).

3. To make a sauce, place the marinade in a saucepan and bring to a boil over medium high heat. Reduce the heat, add the cornstarch mixture, and simmer, stirring or whisking, until the sauce thickens.

4. Use the sauce to brush mushrooms, vegetables, and meats on the grill. Marinate mushrooms with either the marinade or sauce for at least 1 hour (covered and chilled) or overnight. Remove the mushrooms from the marinade to cook and use any remaining marinade to baste or glaze the mushroom as it cooks.