Earlysville Farmers Market extends season availability!

apples H pumpkins more eggs more pumps

Our vendors have decided to continue the market for as long as possible.  If our customers keep cominguick , are satisfied with what we offer, and the snow is not too deep, nor the temperature too prohibitive, a few of the vendors will continue to set up in the Parish Hall parking lot where we have been during the 2015 season.

We do have the freedom to set up in the Parish Hall building if the weather does pose a problem.

We should have pumpkins, gourds, apples, root vegetables, grass fed beef and chicken, sweet quick breads and other baked goods. Count on seeing relishes, pickles, salsa and jams as well.  We must not forget our EGGS, lots of eggs!

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June is Bustin’ Out All Over …..

It’s June .. let us all bust out in song:

“All =
Look around! Look around! Look ‘around!

Nettie =
June is bustin’ out all over
All over the meadow and the hill!
Buds’re bustin’ outa bushes
And the rompin’ river pushes
Ev’ry little wheel that wheels beside the mill!

June is bustin’ out all over
The feelin’ is gettin’ so intense,
That the young Virginia creepers
Hev been huggin’ the bejeepers
Outa all the mornin’ glories on the fence!
Because it’s June…

All =
June, June, June
Just because it’s June, June, June!”

A beautiful song, lyrics and musical, “Carousel”, Rodgers and Hammerstein …..

Yes, it’s June and week 5 of the market.  The first 2 weeks brought out familiar and new faces to our market and the pace aroused the hope of a terrific season.  We took a chance one week before opening day and reestablished ourselves under the canopy of trees in the Buck Mtn Parish Hall parking lot.  As it turns out, as fate will have it, it remains a better fit for our ever fluid market.

I think we shall now consider it home.  And ….

June, June, June is bustin’ out all over.   We happily welcome back Harold, John, Chris and Annie of Sylvanaqua Farms, Rose of Buck Mtn Farm, Samara of Lettuce Grow Farm, Karen with Rocky Road Produce, Ben’s Baked Goods, Little Neva’s Bakery and The Roper Family.  New thus far this season are Priya and Savi.    We are merry!      AND …

mkt5.28.15So June is bustin’ out, the vendors may bust out in song, our veggies, fruit, local beef, chicken and pork barbecue are bustin’ out along with Jammie Cookies, Madeleines, quick breads, vegetarian cuisine, EGGS, plants and so much more to bust out!

It’s time for Pizza…..No-Knead Pizza Crust: King Arthur Flour

Everyone love pizza, I think.  Just watching an ad for pizza on TV makes me crave it.   We’ll have lots more delightful fresh and local veggies from the market soon.   Why not slice up a selection of your finds and put ’em on a homemade pizza.  You can also make a quick sauce from market tomatoes and some fresh basil.  Hey, what about chopped ham, barbecue, grilled chicken for the pizza?   We have these items at the market.  Have fun, be creative.

Use this quick and easy recipe from King Arthur Flour to whip up a delicious pizza for dinner.     For toppings, assembly directions and photos visit the web page:

No-Knead Pizza Crust: King Arthur Flour.

 

No-knead yeast bread is a trend with legs. No longer a revolution, it’s morphed into evolution: from a simple loaf baked in a Dutch oven, we now have access to recipes for no-knead brioche, cinnamon buns… and pizza crust. Our thanks to Jim Lahey, of New York City’s Sullivan St. Bakery, for the inspiration for this version of no-knead pizza.

We add Hi-maize fiber to up the fiber in this pizza “invisibly;” no one will ever know they’re eating a high-fiber pizza. But leave it out if you like, substituting bread flour for the 1/2 cup of Hi-maize.

Finally, this is not your typical thin-crisp or soft-chewy crust. It’s somewhere in between; thin in spots, thicker in others, with crackly-hard edges and lots of chew. this is definitely crust you have to “grip and rip;” an adult-type crust, probably not suitable for little kids.

Read our blog about this pizza, with additional photos, at Flourish.

Ingredients

Crust

Toppings

  • your favorite pizza toppings

MAY 7 … will you be there, where?

Less than a month away, the market will open on MAY 7, still on Thursdays but we are returning to an old location, the parking lot just past the intersection of Earlysville Rd and Reas Ford Rd / Earlysville Forest Dr. Back by popular demand!

We hope to see all the Eville Forest residents walk over to check out our bounty and visit with old friends, ahem, our wonderful vendors!

I’ll post a picture from prior years to remind you of our location! Be back soon.

WE HAVE A DATE!! Are you ready?

The market will open on Thursday, May 1st @ the Buck Mountain Episcopal Church on 4167 Earlysville Road, our location last year.
Come join us. You’ll see our familiar friendly faces plus some new members.

market, ballet, pastry,me 028

tomatoes and squash, great in salads, soups, sauteed, sauces

tomatoes and squash, great in salads, soups, sauteed, sauces

Sassy Strawberry Pie

Sassy Strawberry Rhubarb Pie

Pam & Jimmy' s veggies

Pam & Jimmy’ s veggies

Little Neva's Macaroon Fudgies

Little Neva’s Macaroon Fudgies

Asiago, Artichoke and Spinach Souffle, something to munch on waiting for the market

I love my breakfast food!   Mix up a morning treat and while munching on the artichoke, spinach bites, think of all the wonderful veggies that soon will be available in the months to come from the market!

Try this rich-tasting cheese, artichoke and spinach soufflé recipe for your next brunch. If you can’t find artichoke bottoms—literally the bottom of the artichoke heart without the leaves attached—you can substitute regular canned artichoke hearts instead. Just be sure to pat them very dry to prevent your soufflé from being too wet.

Asiago, Artichoke & Spinach Souffle  another yummy recipe from Eating Well

Asiago, Artichoke & Spinach Soufflé Recipe