Aug 15 2018

Petting Zoo Returns to Farmers’ Market

Bring the kids to this Sunday’s Farmers’ Market where we will welcome back Bivona Farm Petting Zoo. Your kids can feed an assortment of little sheep, goats, mini cow, chickens, rabbits and other animals.

Then you can feed yourself! We’ll have all your summertime favorites including beets, carrots, corn, cucumbers, eggplant, garlic, heirloom tomatoes, hot peppers, melons, onions, peppers, potatoes, spaghetti squash, summer squash, tomatoes, meat, cheese, bread, honey and more. Enjoy a Craftsman’s Meal built around Will’s Amazing Vegan Burger or a Fired Up Flatbread Co. pizza made with farm-fresh ingredients.

Land Trust Special

Save $1 off any purchase of $5 or more at any one vendor. It’s a great way to save a little money on a favorite local food or try something new. All Land Trust Supporters should visit our booth before shopping to get this special offer.

Yoga Returns

Yoga returns to our wagon house with Beatriz Velasquez starting at 8:30 a.m. Incorporating meditation, breathing techniques and some gently refreshing yoga flows, this class is suitable for beginners and experienced practitioners. You’ll explore fundamental yoga postures, alignment and chakra balancing. Students should bring their own mat. Cost is $15.

Kids Corner Activity

Join us under the picnic pavilion: We’ll be making sundials!

Product of the Week

It’s time for a little yakkety yak about yak.

Yak may be the healthiest beef alternative on the market. Native to the Tibetan Highlands, yaks are hearty winter animals accustomed to cold mountainous regions. They develop their fat layer on the outside of their meat just beneath the skin. The fat isn’t marbleized throughout the meat as it is in traditional beef, so yak meat is much leaner.

In fact, yak meat is:

  •  Very low in fat and cholesterol and around 95% to 97% lean.
  • Lower in calories than beef, bison, elk or skinless chicken breast.
  • Higher in “good” oleic acids and poly-unsaturated fats.
  • Lower in fat than salmon and most other fish.

Besides all that, yak meat is just plain juicy and delicious and never dry unless overcooked.

Yak Fajitas

What You’ll Need:

1.5 pounds WoodsEdge Yak Skirt Steak,
cut into thin strips
4 tablespoons canola oil, divided
2 tablespoons lemon juice
1.5 teaspoons seasoned sale
1.5 teaspoon dried oregano
1.5 teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon crushed red pepper flakes
½ medium sweet red pepper, julienned
½ medium sweet green pepper, julienned
4 green onions, thinly sliced
½ cup chopped onion
6 flour tortillas (8 inches), warmed
Shredded cheese, pico de gallo, guacamole, salsa and sour cream

What To Do:

— In a large re-sealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add
the yak. Seal and turn to coat; refrigerator for 1-4 hours.

— In a large skillet, sauté peppers and onion in remaining oil until tender. Remove and keep warm.

— Discard marinade. In the same skillet, cook yak over medium-high heat for 5-6 minutes. Return
pepper and onion mixture to pan; heat through.

— Assemble in tortilla; serve with shredded cheese, pico de gallo, guacamole, salsa and sour cream.

Courtesy of WoodsEdge Farm


Coo Coo Cachoo — Ed Jankiewicz and Tom Johnston — will perform a Simon and Garfunkel tribute show from 10 a.m. to noon.


Our fabulous sponsors are:  Basil Bandwagon Natural Market, Northfield Bank, McPherson & Newland Insurance and Matt’s Red Rooster Grill. Please support them!

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