Williamsburg Farmers Market

  (Williamsburg, Virginia)
in Merchants Square
[ Member listing ]

Labor Day Gathering at the Williamsburg Farmers Market

Saturday, September 3

8:00 a.m. – 12 p.m.

 

The final presentation in the Discover You Can series will feature apple sauce. The Master Naturalists will attend and David Moran will perform 9:00 a.m. – 11:00 a.m.. Apples, pork, organic vegetables, cheese, bread, honey, artisan chocolate and herb plants are among the many offerings for Labor Day gatherings at the Williamsburg Farmers Market.

 
 

Healthy Smoothie Recipes

Berret's Seafood Restaurant demonstrated these recipes at the Williamsburg Farmers Market Chef Tent on May 7, 2011.

 

Energy Smoothie

1 Apple, cut up

1 Tbsp Honey

1 Rounded Tbsp Peanut Butter

1/2 Cup Fat-free Yogurt

1/4 Cup Chocolate Whey Powder

1/2 Cup Fat-free Milk

2-3 Ice Cubes (optional)

Place all ingredients in a blender and blend for 30 seconds. 

Enjoy.

 

Refreshing Smoothie

6 Strawberries

1/2 Cup Blueberries

1/2 Cup Apple Juice

1/2 Apple, cut up

1 Tbsp Honey

1/4 Cup Vanilla Whey Powder

1/4 Cup Wheat Germ or Oatmeal

1/2 Cup Yogurt

2-3 Ice Cubes (optional)

Place all ingredients in a blender and blend for 30 seconds. 

Enjoy.

 

 

 
 

First Holiday Market of 2010 at Williamsburg Farmers Market in Merchants Square

Saturday, November 20

8:30 a.m. – 12:30 p.m.

Over 35 vendors will be in attendance at the first Holiday Market of the season offering fall produce, baked goods, meat, seafood, holiday decorations, bulbs, gifts and more.  Be sure to get some fresh pumpkin butter, apple butter and other items for your holiday feasts.  Reveille sings a cappella from 9:00 to 11:00.

Holiday Markets will be held November 20, 27 and December 11.

 
 

Caramelized Apple and Basil Soup

Caramelized Apple and Basil Soup

Chef David McClure of Berret's Seafood Restaurant demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on September 18, 2010.

Ingredients:

2 lbs. fresh apples, peeled & diced

1/2 lb. white onion, diced

1/4 lb. celery, diced

1 c. rice wine vinegar

2 c. pineapple juice

1 tsp. cayenne pepper

1 tsp. cumin

1 tsp. coriander

1 c. olive oil

1/2 lb. fresh basil

diced tomatoes and fresh basil for garnish

Directions:

Sautee apples, onions and celery until lightly caramelized.

Chill and add to one-gallon bucket with all other ingredients except olive oil.

Blend with a hand mixer and slowly add olive oil.

Once incorporated, chill for at least 2 hours and serve with a fresh basil leaf and diced tomatoes.

Can also be heated in a saucepan and served hot.

 
 

September 18, 2010 Market Calendar

Saturday, September 18

8:00 a.m. – 12:00 p.m.

 

It’s time for apples, apple cider, pumpkins and other fall produce.  Also find locally grown or produced cut flowers, seafood, soaps, honey, meats and more. Berret's Seafood Restaurant's Chef David McClure will be cooking at the Chefs Tent at 9:30 a.m. and 10:30 a.m.  Tim Seaman will play from 9:00 to 11:00 a.m.  Stop by the Master Naturalists’ exhibit.  The theme will be migration.

 
 
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