May 23 2018

Holiday Market Features New Vendor,
Returning Favorite & Great Food


Toadshade Wildflower Farm hosts this week’s Land Trust Special.

The unofficial start of summer finally arrives, and not a moment too soon as far as we’re concerned. (It felt like winter lasted nine months!) With a holiday weekend upon us, our Farmers’ Market will have loads of fresh, delicious food provided by your neighborhood farmers and vendors. See all our vendors here.

We’re a producers’-only market, meaning an overwhelming majority of our products are locally-derived, ensuring quality and freshness. Vendors are not bringing in citrus from Florida or bananas from South America. In a producers-only farmers’ market, the vendors offer products they have grown or derivatives they have created from farm-fresh ingredients.

What’s New

Want to have the sharpest tools in the shed? Well, our newest Farmers’ Market vendor will make that happen.

Neil’s Sharpening Service will visit us the fourth Sunday of every month beginning this weekend, and can sharpen just about anything: knives, scissors, garden tools, chain saws, lawn mower blades — you name it!

River Lea House marks its premiere at our Farmers’ Market this week, offering an assortment of pestos and hummuses. They may also have some garlic, so make sure you visit its stand.

Looking for something new to try? Don’t fear the reaper — eat it at our next Farmers’ Market! Fired Up Flatbread Co. will have you fired up with its newest creation — a delicious flatbread pizza made with Carolina Reaper infused vodka sauce, basil, fresh mozzarella, “Purely Farms” Italian Sausage, chili flakes, and shaved Parmesan. Make sure to spice up your Farmers’ Market visit by trying some on Sunday!

And children will love participating in our Kids’ Corner Activity: We’ll be making tree collages.

Land Trust Special

Toadshade Wildflower Farm hosts our Land Trust Special this week; save $1 off your purchase at its stand. Stop by and pick up some native plant seeds to make your yard and garden spectacular. Become a Land Trust Member to qualify for this and other great deals every Sunday. Visit the friendly folks at the HLT booth to learn more.

Yoga

We could go on and on about our fabulous Sunday morning yoga, but don’t take our word for it. Here’s what an attendee of our first yoga session had to say:

“What struck me about the class first was the setting. It’s very peaceful . . . The way you guys have it set up you have the opportunity to become one with nature in a guided yoga class. The windows are thrown wide open and you can hear the wind rustling through the trees and the birds chirping — the view is just phenomenal. I left the class feeling refreshed, restored and relaxed. It’s the best yoga class I’ve ever taken.”

Join Beatriz Velasquez this Sunday at 9 a.m. This class is suited for everyone — regardless of experience. Cost is $15.

Product of the Week

Stinging nettles? They sound kind of painful to eat. But while wandering about the Phillips Farm stand at last Sunday’s market, one could hear a few folks raving about them. And for good reason.

Stinging nettles are a herbaceous flowering plant that you may have cussed at when you tried pulling them out of your garden because you left your work gloves in the garage and didn’t feel like going back to get them. Ouch. But those stinging leaves offer a boatload of benefits, and for centuries people have used them to treat a variety of health conditions. Stinging nettles detoxify the body, improve metabolic efficiency, boost immunity, increase circulation, improve energy levels, manage menstruation, minimize menopausal symptoms, and aid in skin care. They also aid kidney and gallbladder health, lower inflammation, increase muscle mass, regulate hormonal activity, prevent diabetes, lower blood pressure, soothe hemorrhoids and improve respiratory conditions. Quite a list!

Blanching or boiling stinging nettles removes the stingers and leaves you with an earthy tasting green — sort of like spinach. Phillips Farms will have stinging nettles this weekend, so give them a try. Here’s one way to make them:

Garlicky Nettle Pesto

What You’ll Need:

1/2 pound nettles
4 large garlic cloves, smashed
1/2 cup toasted pine nuts
1/2 teaspoon salt
Freshly ground pepper
1 tablespoon freshly squeezed lemon juice
1 1/4 cups extra virgin olive oil
1/3 cup grated Parmesan cheese

What To Do:

Bring a large pot of salted water to a simmer for the nettles. Add the nettles directly from their bag and cook, stirring continuously, for 2 minutes. (This denatures their sting.) Dump into a colander to drain. When the nettles are cool enough to handle, wrap them in a clean dishtowel and wring out as much moisture as possible, like you would for spinach. You’ll have about a cup of cooked, squished nettles.

In the work bowl of a food processor fitted with the paddle attachment, whirl the garlic, pine nuts, salt, and pepper to taste until finely chopped. Add the nettles, breaking them up as you drop them in, and the lemon juice and whirl until finely chopped. With the machine running, add the oil in a slow, steady stream, and process until smooth. Add the cheese, pulse briefly, and season to taste with additional salt, pepper, or lemon juice.

Serving size: Makes one generous cup of pesto

Courtesy of: Hogwash blog

 

Music

Singer/guitarist Bill Ihling joins us this Sunday. Bill’s solo repertoire is quite eclectic; a tasty musical stew of tunes from the “Americana“ songbook, 60s-70s singer-songwriter, old-school country, and 1960s-1970s rock and pop. Born in New Jersey, Bill moved to Kansas to farm the wide-open spaces of Kansas until homesickness brought him and his wife back to the Garden State, where they settled in Holland Township.

Bill will perform from 10 a.m. to noon. Grab a tasty snack or beverage while you enjoy his talented playing and singing. Or play a game of cornhole or pitch horseshoes.

Sponsors

We thank our wonderful sponsors: Basil Bandwagon Natural Market, Northfield Bank and Matt’s Red Rooster Grill.


Leave a Reply

Your email address will not be published.