Grow with Us, Market Customers!
Is it summer already? It feels like it! But we still have piles of spring greens and vegetables, crisp and sweet, for your dinner table, mountain meal, or beach picnic. Look for plant sales with vendors as well, since growing season is now in full swing.
The Food Corner
Have you tried a Squatch Dog yet? They have a wide range of toppings on their delicious dogs and lemonade to wash it down.
Cool off with a shaved ice from one of our new food court trucks.
And don’t forget the pie! Lil’ Punkin’ Pie and Bean & Pie have all the flavors for your summer cravings.
Reminder: Bring your market basket for shopping or a box for your plants. Our vendors also appreciate small cash bills, especially if you are shopping early.
Fresh this Week:
Saturday: Deep Roots | Wednesday: Jonathan Tibbets
June is National Grilling Month. Throw this recipe on the grill on Father's Day alongside some Ramstead steaks and smoked Good Shepherd lamb ribs.
- 2 lb broccoli
- 1/4 cup extra virgin olive oil
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 3 tbsp ketchup
- 1 tbsp honey
- 3 garlic cloves, minced
- 1/2 tsp kosher salt, plus more for sprinkling
- freshly ground black pepper
- 1/4 tsp crushed red pepper flakes, plus more for serving
- 1/4 cup grated Parmesan cheese
- lemon wedges, for serving
Preheat grill to medium heat. Trim off fibrous bottom half of broccoli stem, then quarter broccoli head into small trees.
In a large bowl, whisk together oil, Worcestershire, soy sauce, ketchup, honey, and garlic. Season with salt, pepper, and red pepper flakes. Add in broccoli and toss to coat. Let sit for 10 minutes.
Place broccoli on grill and sprinkle lightly with more salt. Grill broccoli until knife-tender and slightly charred, flipping every 2 minutes and basting with any remaining sauce, 8 to 10 minutes.
Sprinkle with Parmesan and more red pepper flakes, and serve with lemon wedges. Enjoy!
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