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.

Thanks to the Volunteers

This week, I’d like to take some time to thank the volunteers for their14 - 2 4
service.  In addition to the farmers, craftsmen and craftswomen, and the customers, the volunteers are another crucial piece of the puzzle necessary to complete the full Market picture.  From those that help out at the information table to those that work behind the scenes, their hard work often goes unnoticed.  If you ever see someone at the Market wearing a volunteer nametag, give them a thank you, because the Market would not be what it is without them.

“Volunteers don’t get paid, not because they’re worthless, but because they’re priceless.” – Sherry Anderson 

What’s Fresh?

Apples are fresh right now.  Squash and gourds are fresh as well.  Root vegetables are fresh and abundant as well as Cole crops such as broccoli, cauliflower and kale.  Mother Nature and our farmers have provided us with an abundance of produce to choose from.  Whether you are in the mood to try something new, or perhaps you would like to make some good ol’ comfort food, the Market has what you need!

14 - 1(1) 2 14 - 1
IMAG0823(1) IMAG0683 2

The Weekly Market

Staff of Life says that “We’ll be bringing our Pumpkin Brioche and our Cioccolatini (chocolate buns) to the market again on Saturday.  Our Pumpkin Brioche is a gently sweet, spiced pumpkin dough.  We line a pan in streusel and chopped pecans, place the rolls on top, and add more streusel and pecans.  Our Cioccolatini come from a yeasted cocoa powder dough with bittersweet chocolate chunks.  We bake them as rolls and add a chocolate glaze on top.  We sold out of both these items early last Saturday, but we’ll be bringing more this time!”

North Cove Mushrooms will be at market this weekend with fresh Shiitake and Oyster Mushrooms.  Medicinal Tea and Tincture mix is also available to help get you through flu season.  Ravioli flavors this week include Sautéed Shiitake, Sautéed Oyster, and Roasted Butternut Squash with Shiitake.

At stand #32, Ann Marie will have her usual assortment of jams made from home grown fruit, as well as some remaining jars of Wild Maine Blueberry jam.  Chutneys are now made and available, but need to rest for a couple of weeks.  Cherry tomatoes will make an appearance this week too.  No-spray winter keeping pears are here in abundance.  Asian pears are almost done, but Ann Marie will have a few.  Stock up on chestnuts; they will be available for several more weeks.  She will have a few Stayman/Winesap Apples as well as a small number of other varieties.  Check out the fall flower arrangements.  Although not as abundant as in summer, fall flowers are lovely because they bring fond memories of warmer days.

Oasis will be represented by potter/painter Alison McCauley and wood carver/photographer Denny Fulmer.

Solarize Harrisonburg is hosting its final public informational meeting on October 21 at the main library in Harrisonburg.  The final sign-up date is October 31.  Stop by the non-profit table this Saturday to pick up a flyer and learn more about this opportunity to go solar for less.

Willow Spring Farm has finished selling flowers for the 2014 season.  They would like to thank everyone for a great season and look forward to seeing folks at market again next spring!

Cosmic Earth will be absent this weekend, but they look forward to seeing you next weekend.

Fine Flours will also be absent this weekend, but they will be back next Saturday. 


Food Corner – with Heather Cribb

14 - 1(3)I think October is a great month for roasting vegetables.  Not only does roasting result in delicious food, but it also warms up the house on a chilly evening, so I don’t need to turn on the heat!  The “recipe” below is more like a method, as I usually just eyeball amounts of ingredients.  The temperature and time are really all you need to create your own masterpieces of flavor.

BONUS – Roasting also produces a fantastic flavor in cauliflower, broccoli, turnips, and other root vegetables.  I didn’t like cauliflower growing up, but roasting it changed everything! 

Update from the Harrisonburg Farmers Market
October 17, 2014

In This Update:
- Farmers Market Week

- What’s Fresh?
- The Weekly Market

- Food Corner
- Recipe:
  Autumn Roasted Potatoes

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! 

snap logo.gif

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
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.

partner circle2.jpg

Know your Farmer,
Know your Food!
RecipeAutumn Roasted Potatoes

8-10 potatoes, chopped into cubes (unpeeled, save yourself a step and keep the nutrients as well)
1 large onion (cut into chunks)
¼ cup olive oil (enough to coat the potatoes and onions)
Salt and pepper

Herbs and spices of your choosing
My recent favorite variations:
    Smoked paprika and thyme
    Smoked paprika and sage
    Smoked paprika and cinnamon
    (Can you tell I love smoked paprika?)

Preheat oven to 400 degrees.
Mix potatoes, onion, and olive oil in a large bowl.  Stir well, making sure that there is enough olive oil to coat the mixture generously.  Spread in a single layer onto sheet tray.  Sprinkle with salt, pepper, and other spices and herbs as desired.  Bake for 40 minutes, flipping potato mixture halfway through. Enjoy!

Heather Cribb

Forward this message to a friend | Click to view this email in a browser
Design by Camila Domonoske.  All text and photos by Josie Showalter and Reber Cribb unless otherwise indicated.