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It’s National Farmers Market Week!

The U.S. Department of Agriculture has declared August 4-10, 2013, National Farmers Market Week. And here are some tasty news bites from the Farmers Market Coalition:

  • There were more than 7,800 farmers markets in the U.S. in 2012—an increase of nearly 10% in just one year.
  • For every $100 spent at a farmers market, $62 stays in the local economy, and $99 stays in-state.
  • People who shop at farmers markets have 15-20 social interactions per visit, while they would only have one or two at the grocery store.
Goats Milk Soap Comes to the Market!
Belles Acres soaps 8.7.13Belles Acres Hobby Farm makes and sells homemade goats milk soaps and lotions from scratch, using only fresh goats milk right off of the farm. Goats milk is loaded with vitamins and nutrients, adding moisturizing and healing qualities. Soaps are made with olive, coconut and palm oils; shea butter; and steam-distilled essential oils or phthalate-free, skin-safe fragrance oils. Belles Acres soaps produce a rich and creamy gentle lather that leaves skin smooth, soft and nourished. Lotions are made with jojoba oil and vegetable glycerin. Non-greasy, very nourishing and healing, wonderful for treating the symptoms of eczema and psoriasis.

Banjo-Picking to Shop By
Weather permitting, banjo player Steve Rusansky entertaining Farmers Market shoppers tomorrow!

Roasted Eggplant Salad with Goat Cheese
EggplantAn excellent summer salad recipe from Food & Wine Daily.

Ingredients

  • 2 medium sized eggplants, diced
  • 1 15 oz can garbanzo beans, drained and rinsed
  • 4 oz (Amazing Acres!) goat cheese, crumbled
  • 1 ½ cups cherry tomatoes, halved
  • 1/3 cup fresh parsley, chopped
  • 1/4 cup reduced sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 4 garlic cloves, minced
  • Juice from 1 large lemon
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425 degrees.
  2. In a large bowl, toss eggplant with ½ tbsp olive oil, salt, and garlic. Place eggplant on a baking sheet lined with parchment paper and sprayed with non-fat cooking spray, and then cook until tender and lightly brown, about 30-35 minutes. Let cool about 5-10 minutes.
  3. Whisk together the remaining oil, lemon juice, soy sauce, honey, paprika and salt and pepper. Set aside.
  4. Place cooled eggplant in a bowl, and add in tomatoes, garbanzo beans and parsley. Top with dressing and toss gently to coat. Gently stir in goat cheese and serve immediately at room temperature.

Preparation time: 15 minutes

For a Complete List of Media Farmers Market Vendors, Click Here!

See you tomorrow at the Market!

 

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