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.

The Diverse Market

One of the things that I often hear about the Market is appreciation of the widely diverse selection of products that we have. Recently, while looking across the Pavilion during a bustling Saturday morning, I was struck by the fact that the Market embodies diversity in a number of ways. Certainly as a local producer only Market, the beauty and variety of the products offered is amazing, and something that we are very proud of.  In addition, we are happy to be a place where diversity rural and urbangoes deeper… A place where our local rural agricultural community can come together with an urban and professional customer population, a place where no matter who we are, we we can all come together around our shared and ageless needs: good food and community.  We invite you to join us in celebrating and enjoying all of the diversity that the Market has to offer and get your weekly food shopping done as well.

What’s Fresh?

All of the different varieties of tomatoes have arrived– heirlooms, cherries, slicers…  they’re all wonderful.. Corn is in, along with all of the additional summer standards. And don’t forget the yummy freshly prepared foods you will find to sustain you while you shop!

tomatoes squash
melons sandwich

Music This Week

dwightDwight Martin, singer, songwriter, and performing artist will be providing our music this week. He plays rock and popular music from the past to the present. He can be found performing at a variety of local venues and events including The Mimsyln Inn and Skyline Cafe and Art, bringing passion, excellence,and fun to his performances.


The Weekly Market

Bluestone Vineyard will be offering tastings of their 2011 Viognier and our Quartz Hill Red this Saturday.

Orv Lehman of Hawk’s Nest Farm will have plenty of Shiitake mushrooms, including a good supply of sandwich size mushrooms.

Ann Marie Leonard submits: “Pickle making season is here!  I have an abundant crop of dill at all stages of maturity (leaves, in bloom and with mature seeds) and will have lots at market this Saturday.  If you love dahlias, stop by stand #32 this week.  The wet weather has set the sunflowrs on a super-abundant growth spurt.  Check out the sunflower and other arrangements available, always in containers of water, to keep them just-cut fresh for you all the way home.  Also look for Black-Eyed Susans as part of this week’s offerings.  Jam offerings will include freshly made, regular-sugar blueberry.  Alert–for all you magnus pear lovers, the crop looks good & appears to be about 3-4 weeks from ripening.”

The OASIS representatives this week are Alison McCauley and Denny Fulmer. Denny has hand carved hiking sticks and assorted carved checker-chess boards,figurines and boxes  and more. Alison will have her whimsical face pottery and paintings in bright summer colors, scenes from the coast for those dreaming of vacations on the shore.

North Cove Mushrooms will be at Market this weekend with fresh Shiitake and Oyster Mushrooms.  We also have dried mushrooms, which are great when ground up in a coffee grinder and added to rice or quinoa at the beginning of cooking.

Knoll Acres (Roman and Elva Miller) will have blueberry vinegar for sale!  After a month long process of making blueberry vinegar from their berries.   This makes a tasty blueberry vinaigrette dressing by combining their blueberry vinegar with mild olive oil, honey, a little garlic, salt, and pepper.  If you like blueberries you’ll enjoy this treat!  Currently they have five varieties of blueberries: Duke (sweet, complex flavor), Jersey (the sweetest but small), Bluegold (sweet-tangy/tart), Bluecrop (mild and sweet), and their premium berries Chandler (sweet, succulent, and slightly tangy) as well as our home-made blueberry sauce (with sugar and without sugar).  They are located in an outside tent on the south-east side the Pavilion.


Update from the Harrisonburg Farmers Market
July 25, 2014

In This Update:
- The Diverse Market

- What’s Fresh?
- The Weekly Market

- Plant Based Food Corner
- Recipes:
Summer Vegetable Soup
Carrot Cake or Muffins

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 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.

partner circle2.jpg

Know your Farmer,
Know your Food!
We are pleased to announce a new vendor, David King, of The Ice Cream Pedaler, joining us this week. Combining his childhood experiences with hand cranked ice-cream, his love for community and a novel idea, David will be making his ice-cream on site, with a bicycle powered freezer.  He says ” I am looking forward to being a part of the Market.  I plan to be at Market on Saturdays through late summer and possibly into or early fall.”  He will be selling vanilla ice cream only and will have chocolate syrup available.  Find him in the south end of the overflow area and welcome him to the Market!

Todd Bolender of Firefly Hot Sauce, Cosmic Earth, Charis Eco Farm and David Sutton of Port Farm will be absent this week.

The Hege family of Hege’s Produce will no longer be with us for personal reasons.  We wish them well.

Our non-profit this week will be Solarize Harrisonburg.

Rachael WeaverRachel Weaver on Plant Based Foods


Tomatoes are richly colored and very high in protective Vitamin A carotenoids like lycopene and also in Vitamin C.  One 3” diameter tomato has three times the Vitamin C of the same sized apple at one third the calories; a tomato has 5 times the Vitamin A carotenoids of a similar sized orange.  Lycopene, a fat-soluble carotenoid antioxidant, has been shown to lower blood pressure, cholesterol/triglycerides, and oxidative stress markers.  Studies have shown that hypertensive people treated with tomato lycopene extract have reduced blood pressure by approx. 7%. Nutrients gained from whole foods are the most valuable. *(1)



4-5 medium tomatoes, chopped
1 green or red pepper, deseeded and chopped
1 cucumber, chopped
1 small avocado, peeled and chopped
½ cup fresh cilantro, chopped
¼ cup fresh basil, chopped
½ cup ripe pineapple (optional)
¾ cup water
¼ cup lemon or lime juice

Combine all ingredients in a large bowl and mix. Pour half into a food processor and pulse. Return processed mix to the bowl and mix with remaining ingredients.


Summer Vegetable Soup
One of my favorite hobbies is reading cookbooks and hunting for new recipes to try.  A friend loaned me the Moosewood Cookbook and I found the Summer Vegetable Soup below.  It was a big hit at our house and it is chocked full of so much wonderful produce from the market.  I hope you enjoy it.

4-5 medium potatoes, diced
6 cups vegetable broth or water
1 vegetable bouillon cube
4-6 clove of garlic, minced
4 green onions, sliced
2 cups green beans
2 cups broccoli florets
2 cups chopped cauliflower
5 medium carrots, diced small
1 cup green peas
1 medium zucchini, diced
1 medium yellow squash, diced
1 red bell pepper, diced
Salt and pepper to taste

Dissolve bouillon in boiling water.  Place potatoes and broth and garlic and green onions in a large pot.  Add water or broth and bouillon liquid.  Bring to a boil, lower heat and simmer until potatoes are tender.  Puree part of the potatoes in the liquid with a stick blender or regular blender.  This adds a nice creaminess to the soup.  Set aside.

Steam the other vegetables using a steamer or pan on the stove to achieve the desired doneness.  Once they are tender, stir into the potato base and add any seasoning to taste.
- from The Moosewood Cookbook


Carrot Cake or Muffins
This is a low-fat sweet treat that will pack some vegetables into your snack.

2 cups firmly packed, finely grated carrots
1/3 cup pineapple juice or 1 large orange blended in blender
2 tsp. vanilla
¼ cup applesauce
1 cup honey, liquefied in micro (30secs) or ½ cup honey and 1 blended orange
½ cup crushed pineapple, drain juice to use above
2 ½ cups whole wheat flour
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. allspice
½ cup chopped nuts, opt.

Preheat oven to 350.  Mix first 6 ingredients together.  Mix dry ingredients.  Then mix together.
Pour into an 8×8 or 8×11 pan and bake for 35-45 min. until done.
Or pour into muffin pan and bake for 30-35 min.

 *(1) Kohlstadt I. Et al. Advancing Medicine with Food and Nutrients. Boca Raton, FL: CRC Press, 2013. P.117-118.

~Rachel Weaver

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.