Create your own sunshine with us, Market Customers!
It may be dark and stormy out, but here at the Market, we make our own sunshine! The rain showers bring brilliant flowers! Our farmers and flower growers have plenty of colors and varieties to choose from, including cut flowers, flower baskets, and potted plants for your windowsill or garden. Check out Winifred Farms‘ fresh cut Anemones, Ranunculus, Bells of Ireland, Sweet William, and Orlaya!
PARKING NOTICEThe parking lot at Grace Bible Church will be closed this weekend since it’s being re-paved. We apologize for the inconvenience but anticipate it will be back open for customers next week. And if you didn’t know you could park in this lot, now you know. |
Pineapple has sunshine, right? Pick up an 8″ Pineapple Crunch from Lake City Bakers this weekend and sip on a Good Juice Co. digestive aid and detoxing cold pressed juice made from Organic Spirulina, pineapple, pear and ginger. Black Forest Bakery is serving Cherry Cheese Pockets filled with cream cheese and cherries from their own tree, and topped with streusel, almonds and powdered sugar.
And Simply Sweet Cottage Treats will have savory Garlic Parmesan Rolls, Bacon Cheddar Rolls, and Brown Butter Basted Pretzels. (Check out their Wednesday selection too!) All these delectable bites go well with coffee, especially a Whiskey Barrel Aged Cold Brew with a splash of cream from DOMA Coffee!
It’s grilling season and almost Father’s Day! Gem State Bison is having a Father’s Day Special with 5% off a pack of steak and 2 lbs of ground bison OR 5% off 5 lbs of ground bison OR 10% off their large bison bundle: 2 packs of top round, 4 lbs ground and 1 shoulder roast. Mushrooms go great with grilled meats, and this weekend, Rider Mushrooms will have Sky Blue Oyster, Nilla Oyster, King of Pearl Oyster, Indian Oyster, and Lion’s Beard mushrooms.
Don’t forget the wine! Beauty Bay Winery has Apricot, Dry Raspberry, and Huckleberry wine this week. There are only 15 bottles of Huckleberry left until July, so grab one for Father’s Day before they’re gone!
Dandelions also spell sunshine, and they’ve been plentiful at Willow Wood Honey Farm this year. Tracy crafts them into Dandelion Hand Butter, a moisturizing blend with a light country scent, all the goodness of dandelions, beeswax, and other natural ingredients. This small batch special is only available for a short time, so stop by and try a free sample or pick up a container for soft summer skin.
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.
Fresh this Week:
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On Stage:
Saturday: Dallas Kay | Wednesday: The McCues
The perfect Father's Day meal for that special man in your family.
- 2 8 oz Gem State bison steaks
- 1 1/2 Tbs extra virgin olive oil
- 3 + 1 Tbs salted butter
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 cloves garlic, peeled and smashed
- 1 shallot, minced
- 6 oz mushrooms, roughly chopped
- 1/4 Cup Beauty Bay Dry Raspberry Wine
- kosher or sea salt
- freshly ground black pepper
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Pat steaks dry with a paper towel and season liberally with salt and pepper.
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Pre-heat a large cast iron skillet over medium-high heat until very hot. Add the oil and coat the pan evenly. Place the steaks into the pan and cook undisturbed for about two minutes. When a seared crust begins to form on the bottom, flip the steak and cook on the other side side for one more minute for medium rare, or to your desired temperature.
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Turn off the burner and add to the pan 3 Tbs of butter along with the rosemary, thyme, and garlic. Baste the butter over the steak with a spoon and continue to cook in the hot pan until don to your liking. Remove the meat to a cutting board and let it rest.
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In the same pan with the remaining juices, over medium-high heat, cook the shallots for 1-2 minutes. Add the mushrooms and cookf ro another 3-4 minutes. Deglaze the pan with the wine, scraping the brown bits from the bottom with a wooden spoon. Reduce until the wine has evaporated and the pan is almost dry. Add the remaining Tb of butter and cook into the mushrooms. Season with salt and pepper to taste.
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Slice steak and serve warm with mushrooms. Enjoy!
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