The Weekly Market

by admin on May 16, 2014


Downtown Harrisonburg, in the Turner Pavilion
228. S. Liberty St.

Saturdays 9 a.m. to 1 p.m.

Endings, Beginnings and Details

As we move toward the Holiday break, and look forward to a fresh start in 2015, we would like to take the opportunity to remind you of a few basic Market details that you may, or may not, be aware of.

We generally do not close for bad weather.  If the road conditions present any threat to vendor safety or we experience extreme temperatures, vendors may decide not to be at the Market.  You can always check our Facebook page for the latest updates.

Yes we are open ALL year!  After the Holiday break we will be back up and running at 9:00 am on Saturday, January 3. The Saturday only schedule continues through March and the hours are 9 am to 1 pm.  We return to the regular Tuesday and Saturday hours in April.

We hope you will join us tomorrow for all of your last minute fresh local Holiday shopping needs. There will be another “unofficial “ Market on December 27.  These Markets are optional for vendors and eat more kaledo not have staff/volunteer support.

Finally, we thank you sincerely for your committed and enthusiastic support of our Market throughout the year.  We thank you for supporting the local economy and all of our vendor farms and families.  We wish you and yours a joyful, peaceful and blessed Holiday Season and look forward to serving you in 2015.

What’s Fresh?

Food, gifts, and decorations… That’s what’s fresh!  Browse the Market with your Holiday menus in mind, with all of those difficult to buy for folks left on your gift list, and for the perfect naturally beautiful centerpiece for your Holiday table. It’s all fresh at the Market — along with warm smiles, friendly conversations and hot coffee and freshly prepared breakfast treats to sustain and satisfy you throughout your day.

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greenery baked treats


The Weekly Market

This is the last week of the year to get your Cosmic Earth dog collars, stick horses and other fun items.They will be taking a break from January through March. This is also the last week for tie dye, so be sure to grab one of the ridiculously marked down t-shirts, polo shirts or onsies in limited baby, toddler, child and adult sizes!

Cabin Creek Roasters will be brewing and selling Brazilian Cerrado (Mild) that has a subtle nut and dry berry tones in the aroma and Colombian Supremo (Bold) that is medium strength and sweet tasting with low acidity and a superlative flavor and delightful aroma.  We will also have half pound bags of Eggnog and Candy Cane flavored coffees and the fan favorite one pound bags of Downtown Reviver, all of which are great for last minute Christmas gifts.  This will be our last Farmers Market for the year and we wish you and yours a safe and wonderful Holiday Season. We look forward to seeing everyone again on January 3, 2015.

Burton Photography will be at the market this Saturday for the last time during the 2014 season. They will have 20% off on all remaining stock. If it is a bad weather day, i.e. sleet or heavy snow, they will not be there. They “thank all of our customers for their business during the past season and look forward to seeing see you next Spring.”

Wood’s Edge Farm will have plenty of salad greens this week, as well as their farm jams, potatoes, winter squash and eggs. They want you to know they are planning on being at the “unnoficial” Market on December 27.

This is the last market before Christmas. Have you found all of your local hand crafted gifts yet? Among the various WoodArt Studio pieces you can still find a couple of our American Chestnut items like the “Watt” Spurtle. Do ask us what a Spurtle is if you are curious.  Both the artist (Steve) and his wife (Debbie) would like to thank you for your continued support throughout the year and we look forward to serving you up beautiful functional and non-functional WoodArt pieces in the new year.

This will be Mountain View Farm Products last Market for 2014 and we will have lots of great  products for all of your Holiday needs- Farmstead cheeses, butter, Meow Milk, and cheese balls as well as pastured rose veal, mild sausage and ground pork. We look forward to serving all of you again starting in January 2015 and wish everyone a “very dairy” Christmas and Happy New Year.

Update from the Harrisonburg Farmers Market
December 19, 2014

In This Update:

- Market Details
- What’s Fresh?
- The Weekly Market

- Food Corner: Tassie on Winter Comforts
- Recipes:
  Easy Winter Saucy

Market Hours

Winter Market
Saturdays 9 a.m. to 1 p.m.

January  – March
Holiday Market
1st three Saturdays in Dec.

9 a.m. to 1 p.m.

Regular Market
Tuesdays and Saturdays
8 a.m. to 1 p.m.

April to Thanksgiivng

EBT Now Available:

We are pleased to provide EBT services for all of our customers at all Markets! You can now use your SNAP, Credit or Debit Cards at the Central information table at the Market! 

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More Market Info:

Our website
Our Local Harvest profile
Our Blog

Phone: 540-476-3377

Local Food Links:

Keezletown Community Cannery
The Friendly City Food Co-op
Shenandoah Valley Buy Fresh Buy Local
Virginia Buy Fresh Buy Local
Food Routes Network
Local Harvest

Market Merchandise

Check out the latest in Market Merchandise – umbrellas!  We also have a limited number of hoodies.

We have Market baseball hats, heavy cotten tees in all sizes and a variety of colors and our sturdy and roomy re-usable canvas Market totes.

We also offer Market Gift Certificates or “Market Money” tokens to thrill all of your foodie friends.

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Know your Farmer,
Know your Food!
This will be Ann Marie Leonard’s (stand #32) last regular Saturday for 2014.  You’ll find a good supply of jams and chutneys for your enjoyment or for last minute gift giving; always home made with home grown, unsprayed fruit.  This will be your LAST chance to grab select greenery, holly and boxwood branches for decorating your home for the holidays. Don’t forget the tree-in-a-vase arrangements for spreading Holiday cheer to shut-ins and those without a holiday tree.  What could be more special for a grandparent or special family friend than a tree-in-a-vase (greenery) decorated with ornaments hand made by your children.  A memory to cherish for a life time as well as providing a fun activity for your little ones. This will also be your last chance to get Ann Marie’s Holiday assortment trays of homemade cookies.  Each tray contains one or two dozen bite-sized cookies, up to 6 different kinds. A small number of single variety trays will also be available.  Enjoy he last of the winter pears, raw or for baking, steaming or poaching.  After tomorrow, they will be just a sweet memory.  Ann Marie adds “See you Saturday and good Holiday wishes for all”.

OASIS will be represented by Keith Barch – Chain Maille Jeweler

Pettijohns’ Chestnut Orchard will be bringing wheat free desserts using chestnut flour and Namaste’s gluten free flour blend. They will have cakes, cookies and two new bars – both with coconut – one has pecans & the other has either cherry or apricot jam inside. Visit them in space #11 to sample many of their items including Banana bread, Lemon cake, Mocha cake, Chocolate layer cake plus their Holiday favorites – flourless Chocolate Chestnut Torte and Carrot Cake with cream cheese icing. They have a few chestnuts left if you need them for your holiday stuffing and a great recipe available for anyone that is interested.

Doughnuts & More will have lots of seasonal dessert items at the market this Saturday: pies, cookies, and brown-and-serve dinner rolls, to name a few!  Order pies on Friday to be sure of getting the kind you want.  We will have plenty of assorted cookies as well as the usual doughnuts, cinnamon rolls and sticky buns.

Molly Stover of The Quilting Shed, will be donating 100% of all proceeds from Christmas stocking sales to SEVA, a worldwide organization fighting avoidable blindness.

Charis Eco-Farm will offer a Holiday Special this week: 10% off our Pasture-raised ROASTS! We have lamb and goat leg and shoulder roasts (boneless and bone-in), pork ham and sirloin tip roasts, and beef loin tip roasts, round roasts, eye of round roasts, rump roasts! A great idea for your Holiday dinner or to stock your freezer!

North Cove Mushrooms will be at Market this weekend with fresh shiitake and oyster mushrooms. This is likely their last Market of the season, so stock up on tincture, tea, mushrooms, and prepared foods. Their SeaCakes are now gluten free and vegan,  they are available for $5 for two cakes. They will also have home made ravioli- shiitake butternut,shiitake,and mixed mushroom. They also have fresh frozen vegan mushroom broth which is the perfect base for soups and risotto.



tassiephoto 3Tassie on Winter Comforts

As we settle into our houses for our long winter’s naps, thoughts of comfort foods fill our heads. With party food in abundance and rich, holiday tables plentifully spread, it’s the simple things, the comfort filled things that will sustain us into the depth of winter.  As I strolled through the Market last week I was reminded of one of my favorite winter casseroles that lasts for days (if you can manage not to eat it all at the first sitting) and fills the need for carbs, flavor, and comfort: lasagne! The preparation for lasagne is not difficult and the recipe is easily duplicated. Here is an easy lasagne with a no-cook sauce that can be made in advance and baked.  It can even be frozen in a raw state, thawed and baked later.  The trick to make it quickly is to use oven-ready noodles if you don’t plan to make fresh.  

Tassie’s Easy Winter Saucy Lasagne
As you enjoy your new lasagne recipe below, may your Holidays be filled with the love of friends, family and good food.Ingredients:
2 quarts canned tomatoes
1 small can tomato paste
1 small onion cut in quarters
3 cloves garlic
2 T dried parsley – or a bit more than 1/4 c fresh parsley
1 1/2 T dried oregano – or 1/4 c fresh oregano
1 1/2 T dried basil – or 1/4 c fresh basil
Salt and pepper to taste
3/4 lb ground beef
3/4 lb ground turkey
1 1/2 lbs shredded mozzarella
2 c shredded Parmesan cheese
3 c fresh ricotta or cottage cheese
2 eggs

In a blender, blend half the tomatoes and tomato paste, and 1/3 of each of the herbs, 2 cloves of garlic and 1/2 the onion.  Place in a large bowl and repeat with remaining tomatoes, tomato sauce, onions, garlic and 1/3 herbs.  Pour into the large bowl with first batch – it’s just a bit much to do all the sauce in one blender.  In a frypan, sauté the meats and drain.  Stir into sauce.  In a food processor, blend the remaining herbs with the ricotta, eggs, 2 hands filled with mozzarella and about a cup of Parmesan.  Season sauce and cheese mixture with salt and pepper to taste.

I make this in two pans but it’s also great in one large one.  If you have a deep 10 x 14 classic lasagne pan at works best or use two 9 x 13 shallow pans.

Begin by spraying the pan with a quick release spray like PAM.  Ladle in sauce to the bottom then top with a layer of noodles.  Label more sauce and a sprinkling of mozzarella.  I am a liberal sauce ladler.  He sauce helps cook the noodles and makes a creamy lasagne.  Top with more noodles then the ricotta mixture.  If I am making a deep pan, I use the ricotta in two layers but in a shallow pan you will only have space for a single layer of the ricotta.  Top with noodles then sauce and cheese then more noodles.  Continue layering until all the sauce and noodles are used being sure the top of the lasagne is noodles, sauce then remaining mozzarella topped with all the remaining Parmesan.  Spray a piece of aluminum foil large enough to tightly cover the lasagne pan with PAM and cover tightly with sprayed side toward the cheese.  Bake covered at 350 for 1 hour.  Remove the foil, check to be sure the noodles are softened by inserting a knife into the center of the lasagne.  If the noodles still have a crunch, continue to bake covered for 15-20 minutes at a reduced temp-250 to 300.  Once noodles are softened, bake uncovered until the cheese is bubbly and just golden.  Rest the lasagne 15 minutes before cutting.

~Tassie Pippert

Ingredients in bold are generally available at the Market

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Design by Camila Domonoske.  All text and photos by Josie Showalter and Reber Cribb unless otherwise indicated.