Hello Market customers!
There may not be as much sunshine this weekend, but there will certainly be more spring greens and vegetables available at the market. See the list of fresh produce our vendors will have for you along with custom garden baskets and flowering planters. Of course, there are still a bunch of veggie, berry, and herb starts in our booths to make your gardening easier. And bulb flowers are in full bloom!
New to the market this year, Gray to Green Nursery has a broad selection of Bonsai trees to beautify your home, porch, or deck. They’re a family-owned business and have trees for all skill levels. Check them out!
Have you tried the Mexican Street Corn? How about the Paella (Big Pan Paella)? An Acai Smoothie Bowl (The Wellness Bar)? Or a Cherry Cucumber Shrub Soda (Coffee Roboto)? Explore the Food Court corner of the market and discover something delicious.
Mom’s Mini Donuts will have Huckleberry Glazed Donuts and Huckleberry Lemonade this week! Right at the entrance to the market.
If you’re thinking about firing up the grill soon, Ramstead Ranch has pork chops, pork sausages, 100% grassfed lamb, 100% grassfed beef, and whole chickens and leg quarters. Get a grab bag for $40 or buy one package at a time.
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:
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!