| COVID-19 Information: Saturday Market will be open to with a restricted number customers allowed in at a time to adhere to social-distancing guidelines. Enter from South side of market. Curbside Pickup option on Saturday. Wednesday market opening delayed until June. |
Happy 2nd week of Market, friends! It’s nearly May 15th, which is the time when it’s safe to put most of your plant starts in the ground outdoors (depending on where you live). We hope a little dirt-digging and plant nurturing will feed your spirit and bring you joy! Thank you to all who supported the market last week. We loved seeing you and appreciated your extra patience and social-distancing efforts that allow us to operate the market legally and safely. Under the circumstances, we’d call it a success. We look forward to gradually getting back to normal functions, as laws and the health situation allows.
We’d also like to add a special “thank you” to those who participated in our Curbside Pickup Program. Launch day had more than its fair share of glitches, and we greatly appreciated your patience and kindness toward the volunteers. We’ve re-evaluated every aspect of the program during the past week and are making changes for this week that we think will allow us to serve you in a more timely and efficient manner. Thanks for hanging in there with us.
One of the most significant changes is that the cut-off for orders is now noon on Friday.
| Fresh this Week: Hardy, local plant starts; tulip bouquets, leaf lettuce, romaine, butter lettuce, rhubarb, green onions, cilantro, spring garlic, mint, bok choi, spinach, salad mixes. |
On Stage:
Saturday: We’re excited to bring our musicians back when restrictions are lifted
A refreshing springtime indulgence.
- 1/2 lb rhubarb sliced
- 1/3 c sugar (plus an extra dash)
- 1/4 c fresh basil chopped and packed
- 5 T red wine vinegar
- 10 oz gin (optional)
- 6 oz club soda
- 3 T fresh lemon juice
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Combine first 3 ingredients in a large bowl, stirring well and mashing fruit with the back of a wooden spoon to release juices. Cover tightly, and refrigerate 24 hours. Stir in vinegar. Cover tightly, and refrigerate 3 hours. Stir well, and strain through a fine-mesh sieve, pressing gently on solids. Discard solids.
Combine ingredients in a pitcher. To prepare each cocktail: pour the desired amount of cocktail mixture in to an ice-filled shaker and shake vigorously 30 seconds; strain into a glass. Garnish creatively with a lemon twist and fresh basil leaves or a rhubarb spear, as desired.
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