Hello Market customers!
First things first – thank you for making our opening markets of the 2021 season the best market days ever! We are here because of and for you. We are grateful and looking forward to a productive season with our community.
This week, we will continue to have veggie, herb, and tomato starts to fill out your garden, along with fresh flowers in pre-made arrangements or loose to craft your own. Rhubarb is still in season, so get yours while it lasts! Pick up a Bonsai tree from new member Bonsai Bob, and secure a limited edition Almond Lime Spring Soap bar from Living Earth Naturals.
Good Shepherd Lamb is now taking orders for whole and half lambs, ready for delivery July through October. Stop by their booth for more info and pricing or email them: firstname.lastname@example.org. And don’t forget to grab one of their scrumptious breakfast burritos.
Speaking of food…our Food Court was hoppin’ last week with all our new vendors! Make sure you also check out our food and drink vendors not in the Court. MaK Bread is making toast from the loaves and bagels they sell. DOMA Coffee is brewing coffee and tea alongside their whole beans for sale. Lone Mountain Farms has local beer and Sheppard Fruit Wines offers wines made with many local fruits. Bean and Pie have handpies and whole pies. Lucid Roots serves salads for enjoying at the market, the park, or home. We also have salsa, cheese, and a variety of foods from our farmers. Come check it out!
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!