Abingdon Farmers' Market

Country Roads Cook-Off 2011

2011-12-29T11:15:00.000-08:00

Finally! I've managed to gather some photos into a slideshow of the Country Roads Cook-Off at the Abingdon Farmers Market! Check it out by clicking the picture below to take you to the slideshow!

Country Roads Cook-Off 2011

The Winning Team!

Cory Scott, Lindsey Holderfield

Shop Local this Saturday @ The Abingdon Farmers Market!

2011-11-25T13:04:00.000-08:00

The Abingdon Farmers Market will kick off our 4th Annual Holiday Market Saturday, November 26th, 2011 from 10am-12pm! We expect 25-28 vendors to participate, bringing plenty of fresh produce, meat, eggs, baked goods, hot food, wine, jams, jellies, handcrafted items and more! Come out and get your holiday shopping done locally. We also have AFM Merchandise & Gift Certificates available for purchase. Our 2011 Cookbook, Cooking by the Seasons would make a great gift!

When you shop locally, not only do your friends and family receive unique, one-of-a-kind gifts, but you also help support our local community! Make a difference by enriching your local economy! Local farmers, crafters and cooks will be showcasing the best that Southwest Virginia has to offer. We hope to see you there this Saturday, and every Saturday through December 17th. And don't forget the unique Abingdon businesses & restaurants that make our town so lovely! Most are just walking distance from the market!

Wood Turning Event this Saturday from 9-12

2011-10-19T13:42:00.000-07:00

Many of our customers are familiar with market vendor, Nicola Aloisio. His hand turned wood bowls, cork stoppers and salt/pepper grinders are for sale at the market most Saturdays. He sources his wood locally for the majority of his creations, and each one is a one-of-a-kind masterpiece. This Saturday, October 22nd, Nicola will demonstrate his craft for us at the Abingdon Farmers Market during morning hours. It is quite a treat to see him take a block of wood, and make a piece of art with it! We hope you'll join us! For now, get a sampling of his work on his website or Facebook page.

Country Roads Cook-Off : October 22nd 3-6pm

2011-09-23T09:31:00.000-07:00

The Abingdon Farmers Market, the Town of Abingdon and The Collaborative for 21st Century Appalachia are seeking cooking teams to participate in a cooking competition that will feature regional foods and recipes.

The event is planned for October 22nd at the Abingdon Market Pavilion prior to the Sleepy Hollow Festival. It will feature individuals who cook on a Coleman-like stove (propane or butane). The winners (as chosen by a panel of judges) will receive $125. There will also be a People’s Choice Award of $125.

The Country Roads Cook-Off™ is a unique opportunity to put the spotlight on traditional Appalachian foods and recipes grown right here in Southwest Virginia. We want to celebrate and highlight the food of the region, which is arguable one of our best assets!

Contestants may choose to cook one dish: choose an appetizer, salad, dessert, entrée or side dish. The main ingredient should be regionally available. The dish should reinterpret or adapt a traditional recipe. Recipes are requested (but not required) for possible inclusion in a future cookbook.

Teams may consist of one to three people. Dishes will be evaluated and the top prize awarded by three judges. The public will have the opportunity to vote for the recipient of the People’s Choice Award.

The teams will be given one hour to prepare their entries. All entries must be ready at 4:30pm for the judges to sample.

With the registration, a reservation fee of $20 is required and will be refunded the day of the event.

For more information about the Country Roads Cook-Off™, contact Sara Cardinale: 276-698-1434 or abingdonmarket@gmail.com

Regulations

Cooking must be on site.

Teams will be provided a, or may bring their own, Coleman-like stove (propane or butane). Teams have one hour beginning at 3:30pm to prepare, cook, and present.

ALSO:

• The dish that is prepared for judging can be an appetizer, salad, dessert, entrée, or side dish.
• The main ingredient in the recipe should be from our region.
• The recipe should reinterpret and/or adapt a traditional Appalachian recipe.
• As part of the registration process, the teams must provide a general description of the dish they plan to make and highlight the regionally produced ingredients that are used.
• Recipes are requested, but not required, for possible inclusion in a future cookbook.
• Teams may consist of one to three people.
• Teams must provide all cooking ingredients, cooking utensils, cooking supplies, table covers, and cleaning supplies.
• Prep work, such as slicing, dicing, marinating, etc., may be done in advance of the actual contest.
• Teams prepare one dish for three judges—plated separately.
• In addition, teams must prepare enough for 25 taste samples—each sample should be served in a nut cup (to be provided by the Abingdon Farmers Market).

To register, please complete the entry form (Download Here) and send a $20 check payable to Abingdon Farmers Market. Registration forms also available at the farmers market. Up to 10 teams. The registration fee will be refunded for all who show up for the cook-off. Registrations due by October 10th. If all slots have been filled by the time you register, your check will be returned.

Recipe: Corn Fritters

2011-08-18T13:36:00.000-07:00

Fresh, sweet corn is one of the delights of eating in season. These fritters are a new way to enjoy fresh-shucked corn straight from the field.

Ingredients:

4 ears fresh corn
2 eggs, separated
2T heavy cream
2T minced jalapeno
1 cup all-purpose flour
2t baking powder
1 1/4 t baking powder
1/2 t cayenne pepper
pinch of sugar
veg oil, for frying (coconut oil can be used as sub)

Directions:

Holding the base of an ear of corn in a medium bowl, slice downward, cutting halfway through the kernels. Using the back of a knife or a small spoon, scrape downward along the cob to extract the milk, letting it fall into the bowl with the cut kernels. Cut again along the cob, this time cutting close enough to remove the remaining half of the kernels. Repeat with the remaining ears.
In a small bowl, whisk the egg yolks, about 2 minutes, then add to the corn. Stir in the heavy cream and jalapeno pepper.
Stir the flour and seasonings together in a bowl. Then stir this mixture into the corn mixture just until combined, taking care not to overmix.
Beat the egg whites until medium to stiff peaks form. Fold the whites into the corn mixture until thoroughly combined.
Fill a heavy bottomed Dutch oven or deep iron skillet halfway with veg oil (2-4 inches deep). Heat the oil over medium high heat. Tip: it will be ready when a dash of water sizzles when it hits the oil, or at 350 degrees)
When the oil is hot, carefully add 2 T scoops of the corn mixture, working in batches so that you don't overcrowd the pan. Fry the fritters for 6 minutes, or until they are golden and cooked through, turning them as needed. Remove and drain on a towel-lined plate.

Makes 24 fritters.

Local Farmers Feed the Needy

2011-08-05T07:32:00.000-07:00

A big thanks to the farmers at the Abingdon Farmers Market, who donated over 550 pounds of local produce Feeding America SWVA Foodbank. Fresh produce is desperately needed at local food pantries that feed the local community in need. If you want to contribute, we welcome food donations at the market. Just pick up some extra produce, and designate it for donation. We'll get it to the right folks!

Keeping Your Farmers Market Produce Fresh

2011-07-28T08:25:00.000-07:00

Love the gorgeous bunch of carrots with the tops on them....but hate when they turn soft in the refrigerator?

According to the U.S. Environmental Protection Agency, Americans throw away nearly 31.6 million tons of food every year. That breaks down to the average family throwing away nearly 470 pounds of food every year!

Avoid throwing away food (and wasting your money) with these tips to keep your market produce fresh during the week:

Basil: Don't place in the refrigerator! Place in an airtight container or jar with a small, damp piece of paper on the counter. Use it quickly.
Beets: Cut the tops off and save! Place a damp towel over the beets and store in an open container in the refrigerator. Place the greens in an airtight container.
Broccoli: Open container in the refrigerator, or with a slightly damp towel over it.
Cilantro, Dill and other herbs: Trim the bottoms, and place in a jar with some water. Store on the countertop, or refrigerator.
Carrots: Cut those tops off to keep them fresh! Either store them in a plastic baggie, or if you are trying to avoid single-use plastics, wrap in a damp towel, and store in a container.
Celery: Wrap in a slightly damp towel and store in a container or plastic baggie. The moisture will keep it crisp. You can also put it in a shallow container of water on the countertop.
Corn: Keep wrapped in the husk, in the refrigerator, until ready to use. But it will be the sweetest and juciest within a few days.
Cucumber: Loose in the crisper drawer.
Eggplant: Don't wash, keep loose in the crisper drawer.
Fennel: Place it in a shallow container of water on the countertop if using within a few days, like celery. If you need to keep it for a longer period of time, try a closed container with a little water or damp towel.
Garlic: Keep in a cool, dark place. Not in the refrigerator.
Green Beans: Slightly damp towel placed over in a closed container.
Lettuce: Wash and spin dry. Place in an airtight container with damp towel.
Onions: Keep in a cool, dry spot out of the refrigerator.
Okra: Best used right away. Store in airtight container.
Peppers: Don't wash until ready to use. Keep loose in the crisper.
Potatoes: Keep them in a cool, dry spot, like garlic and onions.
Spinach: Open container in the crisper. Loves to be cold!
Tomatoes: NEVER REFRIGERATE! Keep these out on the counter, away from the sun. Depending on ripeness, may keep for up to 2 weeks.
Winter squash: Keep out in a cool, dark spot.
Zucchini: Store in the crisper. Will even keep on the countertop if using soon.

Fennel and White Bean Salad

2011-07-05T06:51:00.000-07:00

Fennel is in season at the farmers' market, and if you haven't been brave enough to try it, this recipe will be the perfect place to start. It looks like a root vegetable, but it's really more akin to celery. Eaten raw-sliced very thin and drizzled with a vinaigrette-its licorice flavor and crunch are wonderful. In this recipe, sauteing the fennel accentuates its natural sweetness.

Ingredients:
1T extra virgin olive oil
1 medium fennel bulb, cored and thinly sliced
1 shallot, thinly sliced
1 garlic clove, minced
1 14.5 oz can white beans, drained
1 T freshly squeezed lemon juice
2 dashes Tabasco sauce
Salt and freshly ground black pepper to taste

Heat olive oil over medium heat in a medium skillet. Add the fennel and shallot and saute, stirring frequently, until the fennel just starts to brown. Add the garlic and continue sauteing until everything is lightly browned-a total of 3 to 5 minutes.
Put the hot fennel into a small serving bowl. Add the remaining ingredients and toss. Serve immediately or within 2 hours.

*Recipe Source: Good Day For a Picnic by Jeremy Jackson

Celebrate Your Food Independence!!

2011-07-02T14:12:00.000-07:00

Red, White and Blue Potato Salad

1 cup chopped green onions, divided

1 cup sour cream

1/2 cup mayonnaise

1/4 cup white wine vinegar

4 teaspoons Dijon mustard

2 teaspoons sugar

2 teaspoons salt

1 teaspoon ground black pepper

1 pound unpeeled small or baby red-skinned potatoes

1 pound small purple or blue potatoes, peeled

1 pound unpeeled small white creamer or White Rose potatoes

4 slices cooked and crumbled bacon

3 hard boiled eggs, cut

Paprika

Directions:
Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.

Do ahead: Can be made 1 day ahead. Keep chilled.

Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, bacon and hard boiled eggs; toss gently. Cover and chill at least 2 hours and up to 1 day.

Sprinkle potato salad with paprika and remaining 1/2 cup green onions.

Happy Fourth of July!!

Cucumber Veggie Dip Recipe

2011-07-02T14:02:00.000-07:00

Farm Fresh Kids has been a great program for everyone at the Abingdon Farmers' Market! Parents have said that they are so thankful for such an incredible program in their community, and our vendors have benefitted from the additional traffic at the Market on Tuesday afternoons. Chef Jassen led the kids on a tour of the market, and made a cucumber dip that was so yummy! The Master Gardeners of Washington County finished up the afternoon by helping the kids plant their own cucumber plants. The Kidz Place joined us the next week and talked about the importance of being active, and the kids participated in physical activities. Also, the Washington County Library joined us with storytime, blueberry races and smoothies! A big thanks to all of our community sponsors and parents for your help in making this a successful program! We have plenty of Tuesdays left, and will continue to offer the program through the end of summer. Chef Jassen Campbell's recipe can be found below, and please check out the You Tube video of the Farm Fresh Kids!

Cucumber Ranch Dip

2 medium   cucumber, peeled, halved lengthwise, seeded and grated on large holes of box grater
2 Tb           spring onions, finely chopped
1 1/2 cup    sour cream
1/2 cup       buttermilk
1/2 cup       mayo
2 Tb           fresh lemon juice
2 ts             salt
2 ts             honey
2 ts             hot sauce
8 Tb           flat leaf parsley, finely chopped
2 Tb           fresh dill

In a large bowl, mix all ingredients. Serve with Toasted Pita Chips, Grilled or Fried Vegetables, or as dressing.

Farm Fresh Kids Kick Off

2011-06-08T20:14:00.000-07:00

We had a blast at the inaugural Farm Fresh Kids event. In collaboration with HEAL Appalachia, the Abingdon Farmers' Market is taking on the task of fighting childhood obestiy. We are combining education with access, and giving the children the power to make healthy choices.

The farmers market is absolutely the best place to get the freshest produce available, often harvested the same day. Connecting children and their parents to the sources of their food, as well as connecting them to the larger community is part of a holistic solution to a gigantic problem. Our children are facing a crisis, and we are doing our part to influence their habits that will lead them to healthy adulthood. Every Tuesday kids will have the chance to participate in a fun and educational activity that will end with a $2 Fresh Buck coupon to purchase their own fresh produce. There is limited space, so please register or sign up at the market. Contact Sara @ 276-698-1434 or abingdonmarket@gmail.com

This Tuesday we had close to 30 child join the Education Team from William King Art Museum, who sponsored the Farm Fresh Kids tent. They introduced a wide variety of fruits and vegetables to the kids, and talked about what fresh and local meant. The kids all got a chance to hear about what seasonal produce was available at the market that afternoon, and why it is important to eat more of it! The children then painted their own veggie-themed shopping bags.

After the activity, the children eagerly received their $2 Fresh Buck to pick out their own produce to carry home in their bags! A big thanks to the William King Art Museum for the generous donation of your time and expertise! The kids had a blast, and learned more about healthy habits.

Farm Fresh Kids will be back every Tuesday through the end of August. Next week, the kids will meet their farmers, make cucumber snacks, and plant their own cucumbers with Chef Jassen Campbell of The House on Main and the Washington County Master Gardeners. Join us!

Spring Veggie Fettuccini Alfredo

2011-06-07T07:11:00.000-07:00

Ingredients
Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
10 spears of roasted asparagus (Click for directions)
1/2 cup broccoli
2 zucchini, thinly sliced into half-moons
2 cups of shredded chicken or chicken breasts, cooked
Freshly ground pepper
12 ounces fettuccini (preferably whole wheat)
1 tablespoon all-purpose flour
1 cup cold milk
1/2 cup evaporated milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley

Directions
Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini and broccoli, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl. Add chopped, roasted asparagus

Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.

Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.

Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

How to Roast Veggies

2011-06-07T07:04:00.000-07:00

Roasting Veggies is a quick and easy way to get a tasty serving of vegetables on your plate. Follow the directions below for most vegetables.

Ingredients
2 lbs fresh vegetables (asparagus, potatoes, root vegetables, peppers)
Olive Oil
Kosher salt
Freshly ground black pepper

Directions
Preheat the oven to 400 F
Prep the veggies appropriately;
(For example: break off the tough ends of the asparagus, peel carrots, cut off the ends, wash potatoes, cut peppers in half and seed, etc)
Place veggies on a baking sheet, drizzle with olive oil, then toss to coat the veggies completely.
Spread the veggies in a single layer and sprinkle liberally with salt and pepper.
Roast the veggies for 25-60 minutes, until tender but still crisp. (Shorter time for asparagus, peppers, etc. Longer times for potatoes, carrots, root veggies

What the Kale??

2011-05-10T09:36:00.000-07:00

Kale is an amazingly nutritious green, and quite easy to prepare quickly. Kids love kale chips, and will ask for more! You can find several types of kale at the farmers market this week, and here are 2 recipes to help you plan your menu!

Kale Chips

1 bunch kale (any type will work, although this recipe was made using Dinosaur or Tuscan Kale)
1 T olive oil
Sea salt, to taste

Preheat oven to 275°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 25 minutes, or until crisp. Cool and Enjoy!

photo by Smitten Kitchen

Tuscan Kale and White Bean Ragout

Adapted from a recipe by Emeril Lagasse

Serves 4-6

2T olive oil

1 bay leaf

2 cloves garlic, smashed and roughly chopped

1/4 teaspoon crushed red pepper

1 small red onion, sliced

1 1/2 lbs Tuscan Kale, rinsed, dryed and cut into 1in slices

3/4 t sea salt, plus more if needed

1/4 t freshly ground pepper

3 1/2 cups cooked white beans, or 2 15oz cans drained & rinsed

1 cup canned diced tomatoes with their juices

1/2 fresh chicken stock or broth

Heat the olive oil in a large saute pan over medium high heat. When it is hot, add the bay leaf, garlic, crushed red pepper, and red onion. Cook until the onion begins to wilt and garlic begins to golden, 3 to 4 minutes. Add the kale, salt and pepper, cook for 2 more minutes. Then add the white beans, tomatoes and stock. Cover, and cook until the kale is wilted and cooked through, about 15 minutes. Taste and adjust seasoning if necessary. Transfer to a serving dish and drizzle with extra-virgin olive oil to taste. Serve hot.

Try a new vegetable: Jerusalem Artichokes

2011-04-22T12:02:00.000-07:00

Try this recipe using Jerusalem artichokes for something new, but yummy. They are actually not artichokes at all, rather, they are a tuber from a type of sunflower. Some tips on buying the: choose the smoothest tubers you can find. Just scrub them and don't peel them, because the nutrients are just below the surface of the skin.

Poached Egg/Spinach/Artichoke Rosti

Use Jerusalem artichokes, which offer an interesting, nutty flavor to these potato cakes. A free-range egg and wilted spinach fresh from the market make this a local comfort food.

Serves 4

12 medium Jerusalem artichokes, halved
Juice of one Lemon
1tsp salt
3 medium red potatoes, halved
Freshly ground black pepper to taste
1 Tbsp all-purpose flour
2 Tbsp butter
1 Tbsp olive oil
4 large Free Range eggs
1 tsp rice vinegar
Spinach, rinsed, approx 1.5 lbs to serve
Sea salt and cracked pepper to taste

Preheat the oven to 425 F. Place the artichokes in a medium saucepan with the lemon juice and 1/2 tsp salt. Bring to a boil and simmer for 6 minutes, until almost tender. Boil potatoes in water with 1/2 tsp salt, for approx 10 minutes, or until barely tender. Drain and cool. Grate artichokes and potatoes into a bowl, discard any loose potato skins. Add pepper and combine with your fingers.
Shape mixture into 8 rounds about 1/2 inch thick. Press and dust each lightly with flour.
Heat butter and oil in a large frying pan until hot. Add the rounds for 3-4 minutes per side, until golden. Set aside and keep warm.
Place spinach in the frying pan over medium heat and stir until just wilted. Season to taste, set aside.
Pour 1 1/2 inch of cold water into a saucepan. Add the white vinegar and bring to a gentle simmer break eggs, one at a time, into a small bowl and slide into the water. Poach until the whites are firm, but the yolks still runny, about 2-3 minutes. Remove with a slotted spoon and place on a paper towel to drain.
Arrange the Rosti on four plates. Tp with the spinach and a poached egg. Season to taste.

Pumpkin & Black Bean Soup-1st Prize Winner 2010 Squashtoberfest

2010-11-12T19:04:00.000-08:00

Pumpkin Black Bean Soup

courtesy of: Fern Nesius

Serves 6-8

2T Olive Oil

3 cups pumpkin, peeled & cubed

4 cloves garlic

1 Large onion, diced

1-2 Hot Peppers to taste, seeded & finely minced

1 1/2 t cumin

1t cinnamon

1/2 t ground cloves

2t chili powder

salt to taste

1 28 oz can plum tomatoes chopped with liquid

1/2 cup dry red wine or chicken stock

31/2 cups chicken stock, easily substituted with veg stock

4 cups coooked black beans, rinsed & drained

1 cup corn

Garnish sour cream & cilantro

Directions

Heat 1 T Olive Oil in a large skillet, over medium heat. Saute pumpkin for 10 minutes until browned. Set aside. In a large stockpot heat remaining olive oil, add garlic & onion & hot peppers, saute until tender. Add spices, stir to combine. Add tomatoes & liquid, along with wine & broth. Add reserved pumpkin. Bring to a boil, reduce heat & simmer for 20 minutes. Add black beans & corn, simmer for 20 minutes more. Garnish with sour cream & cilantro & serve.

Squashtoberfest Fun!

2010-11-11T06:24:00.000-08:00

Squashtoberfest was a hit this year! As the kids painted pumpkins, customers and vendors alike lined up to turn in their entries. Tantalizing soup samples lined the table with perfect pumpkins, ugly pumpkins & tiny pumpkins.

The soup contest had 14 entries, and our judges narrowed the field to the cream of the crop. Our winners were: 1st place Fern Nesius with her Pumpkin Black Bean Soup, 2nd place: Paige Campbell Johns with her Butternut Sausage Soup, and 3rd Place: Kelli Mehl with her Mushroom and Barley Soup. Many thanks to our Judges: Mayor Ed Morgan, Chef Jassen Cambell, & Leslie Brewer! (It was hard work, but someone had to do it!) Keep your eye on this blog for recipes from the winners!

Although we didn't get any giant pumpkin entries this year, we had several other entries for the other pumpkin categories. Perfect Pumpkin was awarded to this heirloom pumpkin grown by Mark Scott. The ugliest pumpkin was grown by Sherman Lamie and Ronna Blevins. Our smallest pumpkin was grown by George Kiser, and we awarded David King a prize for his small pumpkin that was decorated by a doodle bug!

We can't wait for our 3rd annual Squashtoberfest next year! Start planning your recipes, and gardens, for next October! We hope to see a giant pumpkin to win the $1000 grand prize!

Ask the Dietician with Hannah Carrol- Butternut Squash Soup

2010-09-16T18:37:00.000-07:00

Join us this Saturday, September 18th, for Ask the Dietician with Hannah Carrol. She'll be making this lovely butternut squash soup for you to sample and try at home yourself! Find out how to eat well this winter to help keep the colds & flu away!

Image Credit: by Yana

Butternut Squash Soup

(adapted from All Recipes) 4-6 servings

2 tablespoons butter
1 medium butternut squash - peeled, seeded, and cubed
1 small onion, chopped
1 stalk celery, chopped
32oz chicken stock
1 medium carrot, chopped
2 medium sweet potatoes, cubed
salt & freshly ground black pepper to taste

Directions:

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes & squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in the remaining stock to attain desired consistency. Season with salt and pepper.

Tuesday Dinner Demonstration

2010-08-17T05:11:00.001-07:00

Today at market, personal chef Joe Lewellin will prepare a fresh, seasonal and quick meal that you can recreate at home. The majority of ingredients can be found at market today! Come by from 3-6 to learn and taste!

Fresh tomato & basil sauce w/ goat cheese

Ingredients:

2 Large tomatoes (Large dice)
2 cloves garlic (minced)
½ red onion (minced)
3 T oil
4 oz goat cheese (crumbled)
½ c. Basil (chiffonade)

Choose your pasta:
2 dozen fresh Raviolis or other pasta such as Penne
1 c. water (or stock or white wine, etc.)
salt and pepper to taste

Directions:

Fill a medium pot ¾ full with water. Season liberally with salt. Boil. Meanwhile, prepare the rest of your ingredients for action. When the water meets a boil, warm a large pan over medium high to high heat with the oil. When the oil starts to wave, add your tomatoes. Cook without stirring for 3-4 minutes or until they start to caramelize. Turn the stove down to medium. Stir well then cook for another 3-4 minutes. You’ll notice the tomatoes are now breaking down nicely. Add your garlic and onions and cook for 3-4 minutes. Stir. Deglaze the pan with water and cook down for 2 minutes.

Your water should be boiling by now. If you haven’t already, throw in your ravioli. When it floats give it one more minute then strain. Put in a bowl or plate. With your fingers, crumble the goat cheese and add it to your sauce. Throw in your basil and stir until everything is incorporated, but not too long as you don’t want to completely melt the cheese. Cover the pasta with the sauce, garnish if you must. Eat!

Serves 4

Featured Vendor: Grandview Farm

2010-08-12T06:04:00.000-07:00

John, Barbara & Jennifer Kling have been vendors at the Abingdon Farmers' Market for over 5 years. They produce wool & sheepskin products, lamb, garlic, dog treats, toys & jellies. The garlic horseradish jelly is one-of-a-kind, and you must try it if you haven't yet already! They offer wool, as well as items they hand-make, including wool toys and knitted crafts. Their lamb is a favorite of local chefs, pick some up and have a gourmet meal in your own home! Also, they offer various White's Mill products, locally ground cornmeal and more! Stop by and see the Klings in spot 17 every Saturday and Tuesday!

Blueberry GoatCheese Cheesecake

2010-07-28T06:54:00.000-07:00

Blueberries are in season at the farmers' market-get them before they're gone! Freeze a bunch, eat some fresh, and make this delicious dessert to impress all of your friends!

Ingredients:
CRUST:
1 1/4 cup graham cracker crumbs
1/4 cup butter melted
1T sugar

FILLING:
2 1/2 cups fresh wild blueberries (or frozen, thawed)
1T cornstarch
2 8oz blocks cream cheese
1 8oz container plain chevre goat cheese
1/2 cup sour cream
1 cup sugar
2T cornstarch
1/4 t salt
5 large free-range eggs

TOPPING:
1 1/2 cups sour cream
2 T sugar
1/2 t vanilla extract

SAUCE:
1/4 cup sugar
1/4 cup water
1 cup fresh wild blueberries

Preparation
1. Preheat oven to 325
2. To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter, toss with a fork until moist, firmly press mixture into bottom of a 9-inch springform pan and bake for 10 minutes-cool
3. To prepare filling, combine 2 1/2 cups blueberries and 1T cornstarch in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes, or until slightly thick, stirring constantly. Cool slightly. Reserve 1/2 cup blueberry puree for sauce; set remaining 1 cup puree aside.
4. Place cheeses in a large bowl; beat with a mixer at high speed for 3 minutes or until smooth. Add sourcream and blend. Combine 1 cup sugar, 2 T cornstarch, and salt. Add sugar mixture to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Pour batter over prepared crust. Pour 1 cup blueberry puree over batter; gently swirl with a knife. Bake at 325 for 1 hour and 10 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; place cheesecake on wire rack. (do not turn oven off)
5. To prepare topping, combine sour cream, 2 T sugar, and vanilla in a small bowl, stirring well. Spread sour cream mixture evenly over cheesecake. Bake at 325 for 10 mins. Remove cheesecake from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Remove sides of springform pan.
6. To prepare the sauce, combine reserved 1/2 cup blueberry puree, 1/4 cup sugar and water in a small saucepan. Cook over med heat for 8 minutes, or until sauce is thick, stirring constantly. Gently fold in 1 cup blueberries. Remove from heat, and cool. Serve sauce with cheesecake.

Vendor Profiles: Kelly Chapel Produce

2010-07-23T05:06:00.000-07:00

The Doss Family have been selling at the Abingdon Farmers' Market for over 3 years. They have a great variety of produce, including Chinese cabbages, several varieties of lettuce, peppers, onions, and lots of tomatoes. Head over to spot #30 to see what they have to offer this week!

Vendor Profiles: Diva Treva Soapworks

2010-07-12T14:01:00.000-07:00

Diva Treva is our vendor of the week! She has been selling at the market for 3 years, and is a customer favorite! Her wide variety of scented body products include amazing combinations like ginger & orange, patchouli, cedar, rose, sagewood and more! Her soaps are almost pretty enough to display as artwork in your bathroom, but you will quickly give up that notion when you see how great your skin feels after you use it! She has expanded her offerings this year to include soy candles, bath salts, goat's milk lotion, body mist, sugar scrubs and laundry detergent! Come by and see her smiling face, at spot 23, every Saturday at the Abingdon Farmers' Market!

Cantaloupe and Pancetta Cream Sauce

2010-07-08T06:22:00.000-07:00

Cantaloupes are a universal favorite, especially among kids. Besides cutting it up and enjoying it fresh, what else do you do with the melons? Emeril has a recipe that sounds crazy, but tastes amazing! Try it this week, and report back here to let us know how you like it! (Pancetta can be replaced with bacon if you prefer)

Cantaloupe and Pancetta Cream Sauce for Pasta

Ingredients:
3 T unsalted butter
2 oz sliced pancetta, diced
1/4 cup minced shallot (or small red onion)
3 cups diced ripe cantaloupe (approx 1 medium cantaloupe)
1/2 cup heavy cream
1/4 t salt
1/4 t freshly ground black pepper
1 t minced fresh marjoram (or oregano) leaves
8 oz spaghetti, linguine or fettuccine
1/2 cup freshly grated Parmigiana-Reggiano cheese

1. Bring a large pot of salted water to a boil.

2. Heat 1 T of the butter in a large saute pan or Dutch oven over medium-high heat. Add the pancetta and cook, stirring frequently, until it is crisp and has rendered most of its fat, 3 to 4 minutes. Add the shallot and cook, stirring, until softened, 1-2 minutes. Add the remaining 2 T butter, and when it has melted, add the melon. Cook, stirring frequently, until the melon completely breaks down and forms a smooth, thick sauce, 8-10 minutes.

3. Add the heavy cream, salt, pepper and marjoram and cook until the cream has reduced by half and the sauce has a smooth, thick consistency that coats the back of a spoon, about 3 minutes. Remove the sauce from the heat.

4. Add the pasta to the boiling water, stir well, and cook until al dente (about 10 min). Drain well, reserving 1/2 cup of the pasta cooking water.

5. Add the hot pasta and 1/4 cup of the Parmesan to the warm sauce. Return the pan to medium heat, and toss until the pasta is nicely coated with sauce and heated through. Should the sauce seem too thick, add a bit of the pasta cooking water to help toss the pasta and thin the sauce.

6. Serve the pasta immediately, garnished with the remaining Parmesan cheese and with freshly ground black pepper.

Source: Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse

Terrific Tuesdays in July!

2010-07-06T07:46:00.000-07:00

Terrific Tuesdays are here! We are celebrating our customers in July by offering 10% off of your purchases! Come out and support your local farmers who work so hard to feed our families! We'll be there from 3-6 every Tuesday! Look for vendors with a Terrific Tuesday sign when you shop.

Nearly 50 farmers and other vendors provide a rich array of fruits and vegetables, organic produce, healthy, hormone-free meats, poultry and eggs, gourmet cheese, delicious baked goods, jams, jellies and sauces and now, even homemade pasta! Artisan crafters, local musicians, periodic cooking demonstrations by local chefs and a cup of locally roasted coffee round out the experience. It’s all local, its all grown or made by the vendor, and it’s all at the Abingdon Farmers Market.

Featured Vendor of the Week: Blue Door Garden

2010-07-05T04:11:00.000-07:00

Our featured vendor this week is: Blue Door Garden. The Petersons have been selling at the Abingdon Farmers' Market for close to a decade. Tom and Deni grow all sorts of produce along with gorgeous floral bouquets. They utilize hoop houses, and other growing techniques, in order to bring AFM customers produce early and later in the season. You can also find much of their goodies at local restaurants, including: The WhistlePig, The House on Main, The Troutdale and more. Tom and Deni love to answer questions about growing techniques and give you tips for your own gardens. Stop by and pick up some great eats and beautiful flowers at Blue Door Garden-spot #34!

Featured Vendor: The Baker Homestead

2010-07-01T04:46:00.000-07:00

Our Featured Vendor this week is The Baker Homestead. Blake, Kristin, Grayson & Ren run the only Grade A Goat Dairy in Washington County, VA. The Bakers have a herd of 13 and are milking 7, with hopes of expanding their herd soon. As a Micro-dairy, the small scale production allows this family to be hands on in every aspect of production. They use as many local, fresh ingredients as possible, supporting many other farmers in the process.

Flavors include: Roasted Garlic, Plain Chevre, Fanny Nanny Blackberry, Herbs de Provence, Pimento, Cajun, Roasted Red Pepper, Chocolate Goat, and more! Check out their homemade granola, egg salad sandwiches and goat's milk soaps.

You may also enjoy their cheeses at one of many favorite local restaurants: The Martha Washington Inn & Suites, The House on Main, The WhistlePig, Pop Ellis Sodashop, The Wildflour Bakery & Cafe, Chef Heather's, or enjoy our cheese with a nice glass of local wine at The Abingdon Vineyard & Winery!

Featured Vendor: Honey Locust Farm Herb Patch

2010-06-24T06:33:00.000-07:00

We are happy to introduce Karen Baker and her mother, who operate Honey Locust Farm Herb Patch. You can catch them every Saturday and Tuesday selling herb plants and old time flowers. When you buy a potted herb from Honey Locust, bring back your container and receive a discount on your next purchase! We love to see their recycling efforts! Honey Locust Herb Patch was generous enough to donate 2 gift baskets for our recent raffle. The winners will be announced this weekend! Currently available: chives, garlic chives, cilantro,dill, tarragon and parsley. Fresh mints for teas and dessert treats -- apple, chocolate, and spearmint. Other herbs will be available as we enter into Summer at the Market. We also have some unique flowers to include: black-eyed susan, coreopsis, lamb's ear, lavender, money plant, primrose, and yarrow. Special orders welcome. We look forward to seeing you at the Market !!

Beets

2010-06-15T06:39:00.000-07:00

Beets are in season! The youngest, most tender beets can be found now at the Abingdon Farmers' Market. These delicious roots are crunchy when raw, and when cooked, they are sweet and buttery! The greens attached to the beet roots are delicious and can be prepared like spinach or Swiss chard. They are incredibly rich in nutrients, concentrated in vitamins and minerals as well as carotenoids such as beta-carotene and lutein/zeaxanthin. (Source) If you've never prepared a fresh beet, now's your chance. Here's a recipe to get you started:

Ingredients

1 bunch beets with
greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (optional)
salt and pepper to taste
1 tablespoon red wine vinegar (optional)

Directions

Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Get out of your vegetable rut and try something new!

Vendor Profile: Watson Greenhouse & Produce

2010-06-13T14:14:00.000-07:00

Vendor Profile: Louis Watson of Watson Greenhouse & Produce

Louis Watson has been an Abingdon Farmers' Market vendor for over a decade, when it was just half a dozen vendors in a parking lot! And he continues to sell on Saturdays, and Tuesdays beginning in late June at the Market Pavilion. He offers various bedding plants and hanging baskets, as well as eggs, sausage, bacon, and vegetables of all kinds. He's happy to give you cooking or planting advice, and is always greeting his customers with a big 'ol grin. Come by and visit Louis at booth # 13.

How to Freeze Strawberries

2010-05-31T13:37:00.000-07:00

Strawberry season is in full swing-but it won't be long until they're gone! One of the simplest ways to preserve strawberries is to freeze them. Here is what you will need:

Cookie Sheet
Wax Paper
Colander
Knife
Freezer Bags
Lots of juicy, local, in-season strawberries :)

Step-by-Step Directions:
Wash and Hull the strawberries, leaving them intact
Line a cookie sheet with wax paper
Lay strawberries top down, so they aren't touching on the cookie sheet
Place in the freezer until they are frozen
Remove from the freezer, put the frozen strawberries into plastic freezer bags
Date bags, and place them back into the freezer, for up to 3 months

Frozen strawberries are great for smoothies! No need for ice! Just pop in some frozen strawberries, juice, bananas, and yogurt into the blender for a classic smoothie that everyone's sure to love.

Vendor Profile: Storybook Farm

2010-05-31T12:45:00.000-07:00

STORYBOOK FARM : The Cotrill Family
The Cotrill Family are residents of Abingdon, who have been vendors at the Farmers' Market for 3 seasons. They have fond memories of old-time bakeries in their home-state of Michigan, and have brought those same staples to the Abingdon Farmers' Market. You can find them every Saturday on the lawn with a variety of baked goods. And you won't be disappointed!! Their offerings include: baguettes (plain, roasted garlic, blue cheese & more), pita bread, tortillas, english muffins, shortbreads, cakes, spinach feta boule, sundried tomato basil & asiago boule, cheese danishes and more. In the colder months, you are in for a real treat: Hot, fresh donuts! Grace Cotrill also offers her handmade jewelry for sale.

Food Drive at the Market during June

2010-05-31T11:03:00.000-07:00

During the month of June, the Abingdon Farmers' Market will be holding a food drive in support of Ecuminical Faith In Action (EFIA)'s Stone Soup Food Pantry, which serves close to 1,000 families who are our neighbors in Washington County. We are holding a raffle for gourmet Brunch on the Lawn, prepared by The House on Main Chef, Jassen Campbell. Raffle tickets can be purchased during market hours through June 12th, and Brunch will be served to 2 winners and their guests on June 19th at 11am. Proceeds will be used to purchase food from the market for EFIA. Cash donations can also be accepted, see the Market Manager.

Please either bring a donation, or buy extra while shopping at the farmers' market. There will be collection barrels at several points in the marketplace for canned goods, preserves, etc. We can also accept perishable donations in seperate containers. As members of the Farmers' Market work to provide sustainable crops and food items, please join us in sustaining this worthwhile cause to help feed a needy neighbor. Thank you for participating!

Abingdon Library Presents Storytime on the Lawn this Tuesday

2010-05-17T15:22:00.000-07:00

Tomorrow join us for a real treat! The Abingdon Library will be set up with mobile checkout and library card signup from 3-5 pm at the Market Pavilion! And at 4pm, there will be a farm-themed storytime for kids of all ages! We hope to see you there!

Strawberry & Spinach Salad

2010-05-14T04:37:00.000-07:00

It's Strawberry Season! There is nothing quite like the taste of a fresh picked strawberry! The strawberries you'll find at the Abingdon Farmers' Market this season have been fully ripened on the vine, picked often just hours before market, and travel less than 15 miles! This ensures the most nutrient-dense and flavorful strawberries you can buy! Take some home this week, and enjoy a fresh spinach salad. Recipe courtesy of What's Cooking America.

Spinach Salad With Strawberries

Honey Mustard Dressing (recipe below)

2 bunches fresh spinach leaves, washed, dried & chilled

1 cup thickly sliced fresh strawberries

1 tablespoon sliced almonds, toasted

1 small red onion, thinly sliced (optional)

Prepare dressing; set aside.

Remove stems and veins from spinach and tear into bite size pieces; place into a large bowl.

Toss spinach with 1/4 cup of dressing for every 6 cups of spinach. Add strawberries, sliced almonds and onion, and toss again. Serve.

Makes 6-8 servings

Honey Mustard Dressing:

2 T balsamic vinegar

2 T rice vinegar

1T plus 1 t honey

2 t Dijon mustard

Coarse salt & freshly ground pepper to taste

In a small jar with a lid, combine balsamic vinegar, rice vinegar, honey, Dijon mustard, salt and pepper; cover securely and shake vigorously. Store, covered in the refrigerator. Serve at room temperature.

Delicious Greens

2010-05-04T06:22:00.000-07:00

We have an abundance of greens at the market this time of year. Not sure what to do with them? Here is a simple and yummy recipe for greens. Makes 4 servings.

Ingredients:

1/2 pound mustard or collard greens, or kale

2 cups shredded cabbage

1 T vegetable or olive oil

2 T minced garlic

1 chopped onion

1 T vinegar

Instructions:

Rinse greens, remove stems, and tear or cut into small pieces.

In a large sauce pan, boil 3 quarts of water.

Add mustard greens, return to a boil, and cook 3 minutes.

Add cabbage & cook 1 more minute, Drain all in colander

Heat a large nonstick skillet over medium high heat. Add oil and saute garlic and onion until light brown, about 3 minutes.

Add greens and vinegar and cook briefly, about 3 minutes. Serve hot

Serve this alongside any dish for a delicious serving of veggies!

Spring Quiche Trio

2010-04-27T04:52:00.000-07:00

Don't those leeks look yummy! Have no idea what to do with 'em? Here's a recipe to jumpstart your creativity! It comes from the book: Simply in Season. This cookbook is a fantastic resource for those of us trying to cook in season for the first time. Check it out!

3 pastured eggs
1 cup evaporated milk
1/4 tsp salt
1/4 tsp pepper
9-inch pie crust

Filling:

1cup leeks (thinly sliced)
1cup broccoli (chopped)
2cups spinach (chopped)
1 cup Swiss cheese (shredded)
1/2 cup bacon (fried & crumbled)

Saute leeks and broccoli together ina greased frypan 5-10 minutes. Add spinach and cook until wilted. Place bacon and cheese in bottom of crust, then top with vegetable mixture.

Pour filling into crust topped by egg-milk mixture and ending with a sprinkle of reserved cheese. Bake in preheated oven at 425F for 15 minutes. Reduce heat to 350F and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before cutting and serving. Be creative! Any spring veggies will go great in this quiche!

Earth Day 2010

2010-04-21T18:14:00.000-07:00

This is the 40th Anniversary of Earth Day! There will be many events held in and around Abingdon tomorrow and this weekend to celebrate. Get out and enjoy our wonderful community!

Thursday April 22nd:

Emory & Henry will hold it's first Farmers' Market, from 11-1pm on campus.

VHCC will host an Eco-Fair from 11-1pm

Glade Spring Middle School Eco-Fair from 4:30-6pm

Saturday April 24th:

Earth Day Fair at the Farmers' Market & Fields' Penn Lawn.

There will be over 40 vendors and booths set up with various activities, information & products to show you what you can do for the earth! Free to the public, including kids activities & FREE E-waste drop off at Depot Square! On the Market Lawn we're hosting the composting booth and rain barrell workshop. For more information email: SLEAB@eva.org

Spring Time RECIPE: Goat Cheese & Asparagus Quesadillas

2010-04-15T16:48:00.000-07:00

This Saturday, every ingredient besides the olive oil will be available for purchase. Quick, easy, delicious, healthy and local!

Goat Cheese & Asparagus Quesadillas

2T extra-virgin olive oil

1/2 lb asparagus cut into 1/2 inch pieces

Salt & pepper to taste

2 (10 inch) flour tortillas

4oz herbed goat cheese

1/4 cup chopped fresh cilantro

fresh cilantro sprigs, for garnish

Heat 1 T olive oil in a skillet over medium-low heat, and cook the asparagus until tender and lightly browned. Season with salt and pepper and remove from heat.

Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to fold quesadillas. Brush the outsides of the quesadillas with remaining oil.

Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on the outside, or until lightly browned. Cut in half and garnish with cilantro to serve.

Recipe from AllRecipes

Opening Day: April 17th, 2010

2010-04-15T16:12:00.000-07:00

It's been a long, dreary winter! But our vendors are ready to kick of the new season of the Market with a bang! We will have almost 40 vendors and live music on opening day, as well as new events at the market this year. Wine, goat cheese, fresh pasta, artisan breads, cut flowers, produce, grass finished meats, fine artisan crafts and preserves are just among some of the great items that will be available this Saturday. Abingdon Farmers' Market is a true community, and we can't wait to see you there! Every Saturday from 7-noon and Tuesdays from 3-6.

And don't forget! For a long list of what you can find for purchase at the market, check out our website: http://www.abingdonfarmersmarket.net/ and sign up for the weekly email newsletter!