Join us this weekend, 10/23, to start your holiday shopping early. The weather looks great!
Our last Market day this year will be Sunday, October 30th, just a day before Halloween. Let your young ones test out their Halloween costumes and come dressed up to the Market! Vendors will have treats for all children (young and old) - dressed up or not.
Join us this weekend, 10/23, to start your holiday shopping early. The weather looks great!
Halloween is coming...and you know what that means - Pumpkins: for Jack-o-Lanterns or Holiday pies. Cool Fall weather brings back delicious greens, like Kale and Chard, root vegetables such as Sweet Potatoes, and fantastic Apples in many varieties.
As the Holidays approach, check our craft vendors for unique locally-made cards, gifts, and decorations.
Shop early, the West End Farmer's Market last day is Sunday, October 30!
Your neighborhood West End Farmers Market opens its eighth season on Sunday May 1st at 8:30AM. Our motto is Eat Well, Have Fun and celebrate the season!
Spring! We waited long enough for it. Grab your sandals, get outside, walk down to the market and revel in the tastes, smells and color of spring vegetables and fruits.
What tasty wonders will you find at the market during the month of May? Yum, Yum, the tangy, crisp, tastes of – fresh green lettuces, spinach, asparagus, radishes, herbs, Bok Choy, Swiss Chard, Kohlrabi, as well as cold weather root vegetables like parnsips and turnips. Strawberries and Raspberries are blooming late this year and will pop up at the market mid-may.
Whoa! Wait a minute I hear you say. Kohlrahbi, Bok Choy, Swiss Chard? – What do you do with them? First – I am pretty sure you are going to love them once you have tried them and two – NO WORRIES. We have recipes for you! Available on our website and facebook page as well as at the market, these simple easy recipes will make you CRAVE spring eating.
Are these Martha Stewart, 30 ingredient, two-day recipes you ask? NO, NO, NO!
I have three rules for recipes – they have to be easy to cook, easy to clean up (I love one pot meals) and, to quote my nephew, they have to be “Deeeelicious”. I have collected a set of foolproof, easy recipes, to share with you. 90% of the ingredients in each recipe can be purchased at the market from one of our four farmers/gardeners.
During April, to whet your appetite, we will be posting on Facebook one (or two) recipes on Wednesdays of every week. On Fridays we will be piquing your curiosity by posting pictures and information about the vendors and artisans/crafters who sell at your market.
If YOU have a favorite recipe, using mostly ingredients available at the market, please post them on our facebook site or send them to us at firstname.lastname@example.org. Please like us on Facebook and follow us on Twitter. Do any of these actions, recipes, liking, posting, joining and you win a thank you gift. Pick it up at the market manager tent in May! The gift is a surprise, but let’s just say it will be taste good! (Two per customer per week please.)
In a hurry to enjoy some sunshine and ran out of the house without the recipes? Not to worry - all our recipes will also be available as hard copies at the market manager tent. AND – look for special recipe displays at the market manager table.
We very much look forward to seeing everyone at the market again this year. Let’s celebrate Spring, Eat Well and Have Fun at your neighborhood market!
Sundays May through October, 8:30AM to 1PM in the south parking lot of Ben Brenman Park.
Summer at the market! This time of year there is an abundance of flavorful, intensely tasty fruits and vegetables at the market. I love summer cooking - it's quick, easy and scrumptious.
Slice some tomatoes from any of our three farmers, slice some mozzarella from Fresh Joseph's OJ stand, pour some olive oil over it (sorry we don't sell olive oil at the market), sprinkle with a little salt and presto, a delicious salad. Throw some of the Lamb's Quarters, free-range, grass-fed beef or lamb burgers on the grill and DONE! Simple, easy, and mouth-wateringly tasty. Aaah - Summer!
Submit your favorite summer recipe and collect your instant prize - a free Zucchini or Squash or head of Lettuce! We will post on this website and on facebook.
See you at your local market!
Susan Birchler - Director
Uh Oh It's Grey, It's chilly, It's time for some warm, creamy potato soup made with fresh potatoes from the farmers market! Here is a good easy recipe from Alton Brown.
1LB Leeks or spring onions - don't use the upper portions
3 tbs butter
kosher or large grain salt
3 small/medium sized potatoes, cut into pieces
1 quart vegetable broth
1 cup heavy cream
OPTIONAL 1 cup buttermilk - other wise use regular milk
1/2 tsp pepper
1 tbs snipped chives or 1/2 tbs dried chive herbs
Chop leeks or onions into small pieces
Melt the butter in a saucepan big enough to make soup.
Place leeks in the saucepan with a large pinch of salt. Let them cook on high for five minutes, turn down the burner to medium/low and cook till tender, maybe 15 - 20 minutes.
Add the potatoes and broth, increase heat to medium-high. Bring to a boil, then reduce the heat and let it simmer until the potatoes are soft, about 20 to 45 minutes.
Turn off the heat, place mixture in blender and blend till somewhat smooth. Stir in cream, buttermilk, or milk, and pepper. Add more pepper or salt if needed.
Sit down for a hearty bowl of soup with some sourdough bread from Great Harvest Bread and enjoy!
Here is an interesting and remarkably easy way to cook Cauliflower. Admittedly cranberries are not grown locally, but what a taste combination! Enjoy this recipe from Better Homes and Gardens, November issue
1 head of cauliflower broken into florets
1 small yellow onion cut into wedges
1/5 tbs olive oil
1/2 tsp kosher salt
3/4 cup cranberries
1/8 cup of balsamic vinegar
1/8 cup of honey
Pepper to taste
Preheat oven to 450 degrees
Place the cut cauliflower and onion in a baking pan
Drizzle with olive oil and stir to coat evenly. sprinkle with the salt. Spread in an even layer
Cook uncovered for 30 minutes or until tender.
1/2 way through stir in cranberries.
While they are cooking whisk together in a small saucepan balsamic venegar, honey, salt and pepper. Simmer uncovered until slightly thickened, maybe 5 minutes.
Place Cooked Cauliflower and onions in a serving bowl and pour the mixture over it. Stir to Coat.
YUM - sweet and salty at the same time!
Celebrate Fall with Brussel Sprouts! Wait - brussel sprouts? Some people hate em, some people love em. Give em a try with this easy recipe from Better Homes and Gardens.
1 lb brussel sprouts
1/8 cup of butter
1 small apple cored and cut into thin slices
1 tbsp fresh thyme leaves - or the same dried thyme.
1/8 cup of walnuts, toasted and chopped or raw and chopped.
Wash the brussel sprouts and cut in 1/2
Cook in Boiling water covered for 1 to 2 minutes, then drain and pour them into ice water or very cold water to stop the cooking.
Drain and transfer to a baking pan.
Pat dry with towels
In a large skillet heat the butter stirring often till the butter begins to brown about 10 minutes
Add the sprouts and a little salt.
Cook, turning occasionally, about 5 minutes.
Add the apples and thyme.
Cook 2 more minutes.
The sprouts should be browned and the apple tender.
Transfer to a serving bowl, sprinkle with walnuts.
Dah Dah- gourmet cooking in 15 minutes.
I have no idea where I got this recipe. I have been using this since I discovered how great Kale is about two or three years ago and began amassing my GREAT KALE RECIPE FILE. OK, it is only about 10 of them, but they are ones I really enjoy. I try to put recipes where most of the ingredients can be purchased at the market This one cheats a little because one of the main ingredients is slivered almonds, which do not grow locally. If you don't tell, I won't tell.
1 cup slivered almonds or peanuts if you don't have almonds
1 Tbs butter
1 Tbs minced garlic
1 cup finely chopped onions
1 bunch of Kale Stemmed and sliced thin
1/2 cup chicken broth
1 Tsp Black pepper
Peel the leaves from the stem of the Kale. Roll up the leaves and then slice thinly
In a large frying pan, over low heat, toast the almonds for 3 to 4 minutes until lightly browned
Add butter and allow it to brown
Add garlic and onions to the browned butter and cook for 3 minutes
Add Kale and toss lightly
Add Broth and Pepper
Cook Kale for 5 or 6 minutes until tender and liquid has evaporated
Say YUM - and enjoy!
Celebrate Fall: Well let's go back to summer for just a little bit to a beautifully simple cold dish using radishes and cabbage
You may be jonesing for warm food now that it is cool outside, but every now and then a really good salad is exactly what the palate wants. Radishes and cabbages are abundant at the farmers markets starting in September, as are jalapeno peppers and cilantro. LET'S USE THEM!
Mexican Radish Slaw brought to you by the Food Network Magazine.
1 Head cabbage
1 bunch of radishes
2 TBS olive oil
1 tsp salt
Juice of 1/2 a lime or about 2 Tbs
1 small bunch of cilantro or 1 Tbs dried
Optional 1 to 2 jalapenos
Thinly slice the cabbage and the radishes
Mix the olive oil, salt and lime juice in a large bowl
Add the cabbage and radishes and toss to evenly coat
Let sit for 15 minutes
Just before serving toss in the cilantro and jalapeno peppers AND DONE! Go eat and have a good time.
West End Farmers Market