Downtown Harrisonburg in the Turner Pavilion
228. S. Liberty St. Saturdays 9 a.m. to 1 p.m.
Rain, Snow, Sleet or Sun…
If you came out to the Market last week – we are grateful — and if you didn’t, we certainly understand. Kudos to the Calixto family of Singing Earth Produce, who actually made it to the Market and stayed around for a few hours in case some brave and determined customers came out. We do appreciate that level of dedication.
We apologize if our weather policy seems unclear, but the reality is that many of our vendors prepare for the Market on Fridays, and as we know the weather can be very un-predictable. It is our intention to do everything we can to support our vendors and to provide a consistent source of local products for our customers. Having said that, we certainly do not ever want to put a vendor or customer in a potentially harmful position, so one of the better options seems to be to leave it up to the individuals. With a vendor and customer base the size of ours, weather and road conditions can vary considerably depending
on the locality. So… we generally do not close the Market but expect that everyone will make the decision best for them, based on their specific set of circumstances.
We are anticipating a sunny day on Saturday and expect a solid vendor line-up. We hope you will pull out a warm coat and your Market basket and join us for some fresh local food, craft and community!
The 2015 Spring version of A Taste of Downtown, a semi-annual Downtown food event is fast approaching. We will be celebrating it at the Market on March 15th, with free samples, various vendor specials, cooking demos and more. Stay tuned for additional details… For more information on this popular Downtown wide Food Event click here.
The Weekly Market
It’s a Girl! We welcome little Grace Renae Nolt, the newest member of our “Market family”. Grace was born last Saturday night and is the daughter of Calvin and Heidi Nolt, and granddaughter of Elaine Nolt, of Wood’s Edge Farm. Stop by and congratulate them on the new arrival!
Cabin Creek Roasters will be brewing and selling (1) Brazilian Bourbon (Mild), which exudes a noticeably rich aroma with a pronounced sweet acidity and a hint of citrus. that provides a lingering smooth aftertaste, (2) Amphibious Assault Blend (Bold), that was developed for our Gator Sailors. This coffee is medium strength and sweet tasting with low acidity and a superlative flavor and delightful aroma and (3) Colombian Swiss Water Process Decaf (Bold) which has a bold taste that is not soft or subtle. It’s direct: broad-shouldered, solid chuck of rich aroma and flavor that finishes with a very distinctive, piquantly note of English Walnuts. We will also have various other coffees to choose from.
After a hard fought battle, only half-won, against their kitchen floor, Pettijohns’ Orchard will be returning to the Market. They will have your favorites: Carrot Cake and Chocolate Chestnut Torte, not to mention Banana Bread and Heavenly Bits Cookies. They will also be bringing Molasses Cookies which are an item not seen at Market for a long time. Come by and enjoy a sample, while supplies last.
Wood’s Edge Farm will have red and green lettuce mix, Asian greens mix, spinach, arugula, and a bit of kale. In addition they will have Butternut and Acorn squash, which are tasty and nicely filling in winter soups. There are plenty of white potatoe, stop by their booth for Elaine’s scalloped potato recipe – it is delicious and she is willing to share!
Sue Freesen of Charis Eco-Farm has been doing a lot of soups to keep warm and is offering a soup lovers special! All bones are 10% off (beef, lamb and goat bones). To make a meaty chicken broth, they are offering a special on chicken necks – buy one bag and get a second bag for half price! Chicken necks can also be used as dog treats, when fed raw. Now is a good time to stock up!
A great selection of handcrafted soap will be available this Saturday at Magellan’s Gift. Tomato Festival Soap is further reduced in price and a new creation, “The Victoria,” with a refreshing citrus scent including rose geranium essential oil will be debuted.
Radell Schrock of Season’s Bounty Farm will be absent this week.
Rachel Weaver’s Plant Based Food Corner
We have a tradition at our house of making Hot Cocoa only when it snows. With 3 kids in the house there is always excitement when the snow flies. Sledding, snowballs, building forts, shoveling neighbors driveways and hot cocoa make for a splendid day. Of course, this past weekend was no exception and the excitement grew as the snow got deeper.
And while the kids are out playing……I can usually be found baking up something in the kitchen. I included a muffin recipe I made recently that was a big hit.
Update from the Harrisonburg Farmers Market
February 27, 2015
In This Update:
– Rain or Shine
– Looking Ahead
- The Weekly Market - Plant Based Food Corner
– Recipes: Dairy-Free Hot Cocoa Jalapeno & Salsa Corn Muffins
Saturdays 9 a.m. to 1 p.m.
January – March
Regular Market Tuesdays and Saturdays
8 a.m. to 1 p.m.
April to Thanksgiivng
1st three Saturdays in Dec. 9 a.m. to 1 p.m.
Use Your Credit, Debit and EBT Card at the Market!
We are pleased to provide Card 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!
Check out the latest in Market Merchandise – our warm snuggly hoodies! They are just the thing to keep you warm while you enjoy the Winter Market.
We also have heavy cotton tees, Market baseball hats,umbrellas, and sturdy and roomy re-usable canvas totes.
We offer Market Gift Certificates and “Market Money” tokens to thrill your family and all of your buy-local and foodie friends.
Know your Farmer,
Know your Food!
Dairy-Free Hot Cocoa
If you don’t own a high-powered blender such as a Vita-Mix or BlendTec, soak your cashews in the water for at least 3 hours before blending. After blending, it will look very thin, but don’t worry, as the hot cocoa heats on the stove it will thicken considerably. If it is not sweet enough then you could add more maple syrup to taste.
Ingredients: 1 cup raw cashews
5 cups water
1 cup dairy-free milk
6 tablespoons maple syrup
6 tablespoons cocoa powder
2 teaspoons vanilla
1/8 to 1/4 teaspoon sea salt
Place all ingredients into a high-powered blender and blend until smooth and frothy. You will want to check it to make sure the cashews are completely ground, and if not, blend again on high. Pour into a 3-quart pot and heat over medium heat, stirring frequently so the bottom doesn’t burn. Once it is heated to your liking, serve and enjoy! Note: If you don’t think you will drink this entire recipe immediately then only heat the desired portion and store the remaining, unheated portion in a glass mason jar to serve on another wintery day!
Ingredients: 1 cup diced onion
1 jalapeno, seeded and chopped 2 cups kale, stems removed and leaves chopped into bite-size pieces
¾ cup fresh or frozen corn
1 cup cornmeal
1 cup white whole wheat flour or oat flour
1 teaspoon baking soda
½ cup unsweetened oat milk or other non-dairy milk
¼ cup unsweetened applesauce
3 tablespoons pure maple syrup
1 cup salsa
Preheat the oven to 400 F.
In a frying pan, add a teaspoon or two of water. Cook the onion, :, kale, and corn over medium-high heat for 5 minutes, or until all the vegetables are cooked through. Set aside.
In a large bowl, combine the cornmeal, flour, and baking soda. Add the oat milk, applesauce, and maple syrup, and stir to combine, Add the cooked veggies and the salsa, and stir the batter until well mixed.
Divide the batter evenly among the wells of a standard muffin tin. Bake for 25 to 28 minutes. Enjoy while they are hot!
Occasionally I come across a recipe that I just can’t resist sharing, and below is one. I found it last winter, adaped it a bit to suit my taste, and it has become one of my favorite ways to warm up on a chilly snow day… It is a plant based recipe, so I thought this would be good opportunity to include it.
1 med fresh pumpkin baked and scooped or a 15 oz. can of pumpkin
1 14 1/2 ounce can vegetable broth
1 1/2 cups mango nectar or apricot nectar
1 tablespoon grated fresh ginger
2 cloves of garlic, minced
1 cup canned unsweetened coconut milk
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
Dash bottled hot pepper sauce or 1/4 teaspoon crushed red pepper
1/4 cup snipped fresh cilantro
Dried Thai chile peppers (optional)
1. In a large saucepan combine pumpkin, broth, nectar, ginger, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally.
2. Whisk in coconut milk, peanut butter, vinegar, and hot pepper sauce until smooth. Stir in cilantro.
3. Ladle soup into bowls. If desired, garnish with Thai chile peppers.