The Weekly Market

by admin on May 16, 2014


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

Tuesdays andSaturdays
8 a.m. to 1 p.m.

Celebrating Local Food – NationallyIf you are reading this newsletter it is a given that you value fresh local food.  Friday, the 24th of October is National Food Day, and we think you’ll agree that it is joyous to see something that we value and work for being recognized on a National level.  We look forward to celebrating locally with friends and community members at the Farm to Table Breakfast this Friday morning (today!) at Clementine Cafe.  Breakfast 3The festivities continue on Saturday morning at 10 a.m. when local celebrity chef Tassie Pippert and students from JMU will be preparing recipes from an 1855 cookbook live at the Market using authentic ingredients and cooking techniques.  It is a thrilling time to be a fan of real food!  Be sure to come out and enjoy all that the week has to offer – community and cuisine!

What’s Fresh?

The autumn air is definitely fresh and along with that comes the fall freshness of the Market: beautiful fall colors, crunchy root crops, and so much more…  We invite you to throw on an extra layer, grab your Market tote, and join us to enjoy all the beauty and freshness of the Fall Market!

cabbage pumpkin
squash pears

The Weekly Market

North Cove Mushrooms will be at Market this weekend with Fresh Shiitake and Oyster Mushrooms.  They will also have Shiitake Ravioli, Oyster Mushroom Sea Cakes, and their medicinal Tea and Tincture.

Jewelery crafter Suzanne Comeau will be representing OASIS at the Market tomorrow.

Ann Marie Leonard will have a substitute at her stand (#32) this Saturday.  Jams will not be available, but you can expect to find winter pears, asian pears and chestnuts, and even a few apples, along with cookies and possibly some flowers and raspberries.  Ann Marie will be back next week with her jams and two types of chutney: tomato/pumpkin and pear/walnut. 

Beverlee Kline of Juiced will be present after all on Saturday, and she’ll be offering her delicious, freshly-made organic juices in all the regular flavors.  Stop by spot #15 and try one out.

Staff of Life will be bringing their Cranberry-Pecan bread, along with a variety of other delicious loaves, breadsticks, and rolls.

J&L Green Farm will be featuring their famous breakfast sandwiches, along with information on how to order a pasture-raised, GMO-free Thanksgiving turkey.

Cosmic Earth will be back this weekend (in stall #10) with their array of colorful and fun toys, clothing, and creative dog attire.  All tie-dyes are on a 1/2 priced close out sale!

The Hickory Hill Farm cole crops are slowing down as the temperatures drop, but the cooler weather only improves the taste and texture of these crops. Enjoy the fresh kale, cauliflower, broccoli, and cabbage (red, savoy, and green), as well as our winter squash varieties before the season ends. Also, we will have freshly pressed sorghum available in ½  pint, pint, and quart sizes.

Glen Eco Farm will have several colors of specialty cauliflower, kale, Napa Chinese cabbage, Asian and standard pears, Italian eggplant, Japanese white turnips and arugula.  Marlin reports that he could use some egg cartons if you have extra ones.

Fine Flours Bakery will be back this weekend for their final week for the season.  They will be serving fresh waffles and a small spread of customer favorites!  They say “We are so grateful to everyone, customers and fellow vendors alike, for making the Harrisonburg Farmers Market our home year after year.  See you next spring, friends!

Willow Spring Farmis finished selling flowers for the 2014 season.  They would like to thank everyone for a great season and will be looking forward to seeing everyone at Market again next spring!

Tomorrow will be the last appearance of the season for Radical Roots Farm as well.  We look forward to having them back next season.

The non-profit this week wil be The Harrisobnurg Lions Club. The Lions Club works for sight and hearing charities providing hundreds of eyeglasses for local residents and donations to a variety of supporting agencies and groups.  They appreciate the opportunity to help their community through broom sales and other fundraisers throughout the year.

Update from the Harrisonburg Farmers Market
October 24, 2014

In This Update:

- Celebrating Local Food
- What’s Fresh?
- The Weekly Market

- Food Corner
- Recipes:
  #1 Carrot Dogs
#2 Carrot-Pineapple
Creamy Carrot Soup

Market Hours

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

Through Thanksgivng

Winter Market
9 a.m. to 1 p.m.
December through March

EBT Now Available:

We are pleased to provide EBT services for all of our customers at all Markets! Your SNAP, Credit or Debit Cards are welcome at the Central information stand at the Market! 

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More Market Info:

Our website
Our Facebook Page
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 – our large Market umbrellas for  those rainy Market days!

Our baseball hats sport the Market logo and look great on guys and gals!

We also have Market Tees in a variety of colors and sizes and the popular, sturdy, and roomy re-usable canvas Market Totes.  At just $10.00 either makes a great gift for friends, family or yourself!

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!

Rachel Weaver’s Plant Based Food Corner


Rachael WeaverCarrots are a sweet and wonderfully nutritional food with a high insoluble fiber content.  The orange color of carrots is evidence of the high carotenoid content, and the color also adds to their visual appeal.  Carrots are rich in biotin, Vitamin K, and beta carotene, which is readily converted to Vitamin A in the body.  A carrot has six times the beta carotene of a cup of broccoli.  Although high Vitamin A intake can be toxic, high beta carrotscarotene intake is not a risk because the body can selectively absorb it.  Vitamin A, biotin, and Vitamin K are important for skin and nail health, and Vitamin A is key to eye function.  Most people know of beta carotene, but there are roughly 600 other carotenoids, and most have protective orange, red, and yellow pigments.  Studies show that when beta carotene and other carotenoids are consumed in whole foods they inhibit the growth of cancer cells.  The natural colors themselves are protective.  Carrots are also high in Vitamin B6 which can help combat depression, enhance brain health, and possibly reduce the effects of PMS.  Carrots can be enjoyed raw, juiced, or cooked, as heat does not destroy the carrot’s nutritional value.

~ Contributed by Mike Weaver, husband and nutrition coach.



Carrot Dogs
We have discovered a delightful alternative to processed hot dogs –  cooked carrots.  The texture is amazingly similar and there is so much more benefit to be enjoyed from a carrot.  

Long straight carrots
Whole wheat or gluten free buns

Spinach – cooked or fresh
BBQ sauce
Caramelized onions

Steam or boil the number of carrots needed.  Check after 8-10 min (depending on number of carrots) to make sure they are fork tender.  Drain the carrots.  Place the carrot in the bun and top with your favorite toppings.


Carrot-Pineapple Smoothie

3/4 cup chopped fresh or frozen pineapple
1/2 cup ice (omit if using frozen pineapple)
1 orange
1 peeled carrot
1 banana
Place the pineapple, ice, orange juice, carrot, and banana in a blender.
Blend until smooth and frothy.


Creamy Carrot Soup

1 onion, diced
4 cloves garlic, minced
20 carrots, peeled and cut into bite-size pieces
3-4 potatoes, diced
4 cups water
1 yellow squash (leave out if not in season)
1 Tbsp. minced fresh ginger (optional)
¼ cup raw cashews
¼ cup sesame seeds

Make this quick, thick, and creamy soup by adding all the ingredients except the nuts and seeds to the pot.  Simmer on low heat for 20 minutes or until all vegetables are tender.  Puree ½ of the cooked soup with the nuts and seeds in a high powered blender.  Remix the two halves.  Serve over rice or enjoy as a delicious soup.

~ Rachel Weaver

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