Williamsburg Farmers Market

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

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.

 

 

 
 

Product Update for February 12 Market

Betsy's Baked Goods that will have the following "Cookies of the Week" at the market on February 12: Heart-shaped frosted sugar cookies, Valentine decorated butter spritz and Checkerboards.  Be sure to get some sweets for your valentine this Saturday.  More updates to come as they become available.
 
 

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.

 
 

Butternut Squash Mashed Potatoes

Chef Jean Monaco of Martin’s prepared this dish at the Williamsburg Farmers Market Chef Tent on September 11, 2010.  Serves 4.

Ingredients

4 to 5

medium white potatoes

 

1

medium butternut squash

 

1

pkg. Boursin cheese

 

½

cup milk

 

¼

cup butter

 

~

salt & pepper to taste

 

~

olive oil to coat

 

~

Chef’s Note: recipe can also be made with sweet potatoes or carrots.

Steps

  1. Preheat oven to 350 degrees F.
  2. Peel and dice the butternut squash, discarding seeds.
  3. Toss with a small amount of olive oil, salt and pepper.
  4. Roast at 350 degrees for 30 minutes or until soft.
  5. Wash potatoes and peel.
  6. Cut potatoes into large dice and steam or boil until soft.
  7. Melt the butter and add the milk and heat until warm, not boiling.
  8. Drain potatoes and place in mixing bowl with squash.
  9. Using a mixer, mix potato/squash mixture.
  10. Slowly add milk/butter mixture making sure not to make potatoes too runny.
  11. Taste and adjust seasonings as necessary.

Pumpkin Bread with Cream Cheese Icing

Jean Monaco of Martin’s demonstrated this dish at the Williamsburg Farmers Market Chef Tent on September 11, 2010.  Makes 2 loaves.

Ingredients

~

BREAD:

3

eggs

2

cups organic sugar

¾

cup vegetable or nut oil

2

cups vanilla Stoneyfield yogurt

1

16-oz. can organic pumpkin

6

tsp. Frontier pumpkin pie spice

cups whole wheat flour

cups unbleached white flour

¼

cup flax seed meal

1

tsp. salt

1

Tbsp. baking soda

½

Tbsp. baking powder

~

ICING:

8

oz. cream cheese

1

box confectioner’s sugar

4

oz. butter, softened

1

tsp. grated nutmeg

Steps

  1. BREAD:
  2. Preheat oven to 375 degrees F.
  3. Beat the eggs until foamy.
  4. Add sugar, oil, yogurt, pumpkin, salt, and spices and mix well.
  5. Combine dry ingredients and add to pumpkin mixture.
  6. DO NOT OVERMIX.
  7. Grease 2 loaf pans and divide bread mixture between the two pans.
  8. Bake for 35-45 minutes in preheated oven.
  9. The loaves should be golden brown when done.
  10. ICING:
  11. Beat together cream cheese and sugar.
  12. Add butter, vanilla and nutmeg.
  13. Chill slightly before icing bread.
 
 
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