It’s all about the kids this week at the Market!

It’s all about the kids!

FishCastle performs this week
Family favorite FishCastle will be at the Market this week! With lots of kid-friendly instruments and sing-alongs, they provide great entertainment for your little ones. Come hang out under their tent and make some music!

Face painting this week
Another great activity for the kids (or the kids-at-heart) this week! We’ll have a face painter at the Market!

Kids passport at the Manager’s Table
Don’t forget, all kids are welcome to participate in our Market Passport program! Each week, have your child stop by the Manager’s table to find out the item of the week. Then they can draw a picture of the item in their very own passport. We’ll keep the passports for you so you don’t even need to remember to bring it. Stop by every week, because prizes are available as they reach each level!


Get your blades ready
Neil’s Sharpening Service will return next week(August 10)so start gathering up your blades now. Neil will sharpen lawnmower blades, garden tools, hair clipper blades, scissors, knives and more. So remember to bring themnext week to have your items sharpened while you shop!Bi-Weekly Vendors at the Market This Week:

For a full list of this year’s vendors,visit our website!
Weekly Market Meal
Every week we’re going to be featuring a meal made from the Market! We’ll provide the shopping list and recipe here, all you have to do is purchase the ingredients at the market, spend a little time in your kitchen and voila, a delicious, fresh meal straight from the farm!Sweet Pork Stir Fry

Shopping List:
1 lb ground pork (Canter Hill)
3-4 carrots (E. Fudd or The Farm Stuff)
2 cloves garlic (E. Fudd)
1 bag spinach (E. Fudd)
1 onion (The Farm Stuff)
rice (Fair Trade Trolley Stop)
sesame oil
1 tbs finely minced ginger
soy sauce
mirin (available in most grocery stores in the Asian section)
cornstarch (optional)

  1. Rinse spinach if needed, and remove any large or thick stems.
  2. Finely dice or shred carrots.
  3. Cook rice according to package directions.
  4. While rice cooks, mince ginger and garlic.
  5. Heat pan over medium-high heat.
  6. Brown pork until no longer pink. Stir frequently to prevent burning or sticking. Drain and remove from pan. Drain pan.
  7. While pork is cooking, chop onion.
  8. Heat 2 tbs sesame oil in same pan.
  9. Add onion and carrots to oil and cook until onions are just turning translucent.
  10. Add garlic and ginger. Cook until fragrant.
  11. Add meat back to pan along with 2 tbs soy sauce and 2 tbs mirin.
  12. Toss to coat.
  13. Add spinach one large handful at a time until all is added and is just wilted.
  14. If sauce is too thin, sprinkle 1 to 2 tbs of cornstarch into pan and mix well. Cook until desired consistency.
  15. Serve over rice.

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