Williamsburg Farmers Market

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

Experience Williamsburg's Art Month at the Williamsburg Farmers Market 9/17/11

This Century Art Gallery will have artists painting Plein Air in the Market as part of Williamsburg’s Art Month. Berret’s Seafood Restaurant will be at the Chefs Tent at 9:30 and 10:30 a.m., The Master Gardeners will attend, and Ron Fetner will perform 9:00 a.m. – 11:00 a.m.. Apples, pasta, cut flowers, cheese, bread, honey, artisan chocolate, lamb, pork and potted plants are among the many offerings at the Williamsburg Farmers Market.
 
 

Bringing in Fall at the Williamsburg Farmers Market

Saturday, September 10

8:00 a.m. – 12 p.m.

Jean Monaco of MARTINS will be at the Chefs Tent at 9:30 and 10:30 a.m. The Master Gardeners will attend and the Runaway String Band will perform from 9:00 a.m. to 11:00 a.m.. Apples, pork, organic vegetables, cheese, bread, honey, artisan chocolate and herb plants are among the many offerings at the Williamsburg Farmers Market.

 
 

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.

 
 

Peak Season at the Williamsburg Farmers Market

Saturday, August 20

8:00 a.m. – 12 p.m.

Peak Season at the Williamsburg Farmers Market

It's the peak season for produce, fruit, cheese, bread, honey, seafood, and pies at the Williamsburg Farmers MarketBall Canning demo by Two Girls and a Hammer will be at the Chefs Tent, the Heritage Humane Society will attend and Stephen Moore will perform 9:00 a.m. – 11:00 a.m.

 
 

Celebrate Farmers Market Week with the Williamsburg Farmers Market

Williamsburg Farmers Market
Saturday, August 13, 2011

8 a.m. - 12 p.m.

Support VA Agriculture at the Williamsburg Farmers Market during Farmers Market Week by shopping this producer-only market. Cheese, bread, honey, meats, and pies are among the products.  The Fat Canary will be at the Chefs Tent, the Master Gardeners will attend and Peter Budnikas will perform 9:00 a.m. – 11:00 a.m.

 
 

Market Calendar for July 30, 2011

Saturday, July 30

8:00 a.m. – 12:00 p.m.

Cheese, bison, peanuts, fruit, organic produce and baked goods are among the items for sale by over 35 local farmers and producers at the Williamsburg Farmers Market.  Mike Hutt of The Virginia Marine Products Board will be at Chef Tent, the Master Gardeners will attend discussing drought-tolerant plants and guitarist Stephen Christoff will perform from 9:00 a.m. to 11:00 a.m.

 
 

Live Music, Chef and Canning Demos and Fresh, Local Products June 25

Saturday, June 25, 2011
8:00 a.m. - 12:00 p.m.

Shop for everything from raspberries, blueberries and tomatoes to goat cheese, daylilies and lavender at the Williamsburg Farmers Market. The Williamsburg Lodge will be at the Chef Tent at 9:30 a.m. and 10:30 a.m. and Two Girls & a Hammer will provide techniques and recipes for canning salsa. The Delvers will entertain from 9:00 a.m. to 11:00 a.m.

 
 

Farmers Market in Merchants Square

Saturday, April 9, 2011

8:00 a.m. - 12:00 p.m.

On April 9, potted herbs, annuals, perennials and cut flowers will be the focal point of the Williamsburg Farmers Market along with the products of over 30 local watermen, bakers and producers of meats, oysters, spring vegetables, ethnic foods, cheeses and more.  So’lach, a Celtic and folk duo, will play from 9:00 a.m. to 11:00 a.m.

 
 

Holiday Market and Final Market of 2010 at Williamsburg Farmers Market in Merchants Square

Saturday, December 11, 2010

8:30 a.m. - 12:30 p.m.

The year-end Holiday Market at the Williamsburg Farmers Market will be held on December 11.  Reveille, William & Mary acappella singers, will entertain with festive holiday music.  Look for special holiday vendors with cut trees, branches, berries, doorway decorations, wreaths, gingerbread house kits, baked goods and gift items. All products are natural and produced, grown or harvested locally by the vendors.  Seafood, meats, cheese, and winter produce will also be available. The Market will overflow to both sides of Henry Street to accommodate over 35 guest and regular vendors.

 
 

Marinated Black Bean Salad

Chefs representing SHIP (School Health Initiative Program) demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on Children’s Day, October 16, 2010.

Ingredients:

2 (15 oz) cans black beans, drained

9 oz frozen yellow corn

1/4 cup sweet green peppers, raw, diced

1/4 cup sweet red peppers, raw, diced

1/8 cup onions, raw, diced

1 T lemon juice

1 t parsley, dried

½ t cumin, ground

¼ t garlic powder

5 oz salsa

2 t vegetable oil

Monterey Jack cheese (optional)

Directions:

Combine black beans, corn, green peppers, red peppers and onions in a large bowl.

For dressing, combine the lemon juice, parsley, cumin, garlic powder, salsa and oil.

Pour dressing over salad and toss lightly to combine.

Refrigerate until service.

Optional: sprinkle with shredded Monterey Jack cheese on top before serving.

Nutrition Information: Calories 245, Total fat 2g, Total carbohydrate 23g, Dietary fiber 5g, Protein 8g

 
 

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.
 
 

Market Calendar for September 11, 2010

Saturday, September 11

8:00 a.m. – 12:00 p.m.

Apples, fall produce, cut flowers, seafood and meats are available at this producer-only market. Learn to cook Apple Waldorf Salad, Butternut Squash Mashed Potatoes and Pumpkin Bread with Cream Cheese Icing with Jean Monaco of  MARTIN’S at the Chef Tent.  Cooking and sampling begin at 9:30 a.m. and 10:30 a.m.  Karen Trump will play from 9:00 to 11:00 a.m. and The Master Gardeners will be exhibiting drought-tolerant plants.

 
 

Rosalyn's Zesty Fruit Dip

Rosalyn Taylor of Hampton Roads Food Safety Co. demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on August 21, 2010

1 ? 8 oz. pkg. of cream cheese

1/3 cup of sugar

1/4 cup of concentrated frozen pineapple juice or fresh pineapple juice

1/4 cup of fresh squeezed lemon juice

2 tablespoons of milk

Put all of your ingredients in a medium bowl. Mix well using a mixer. Refrigerate for 1 hour before serving. This will serve 15 ? 20 people.

This is a favorite summer and holiday dip. For more zest add as much lemon juice as you desire.

 
 

Contest Update and Market Calendar for August 21

Thanks to all of you who voted, we have moved up into 5th place in the nation. However, we are now trailing by a whopping 548 votes behind first place!! Voting ends in less than 3 weeks, so we need your vote today if we’re going to keep our title as “America’s Favorite Farmers Market”. Vote now.

_____________________________________________________________

Saturday, August 21

8:00 a.m. – 12:00 p.m.

Apples, peaches, seafood, cut flowers, cheese, honey, soaps and herb plants are among the many items available from over 30 vendors. Rosalyn Taylor of Hampton Roads Food Safety Co. will be at the Chef’s Tent at 9:30 a.m. and 10:30 a.m. Susan Greenbaum will play from 9 – 11 a.m.

______________________________________________________

Thanks to all of you who attended our Tuesday markets this summer.  Today is the final Tuesday market of the season. 

 
 
RSS feed for Williamsburg Farmers Market blog. Right-click, copy link and paste into your newsfeed reader

Calendar


Search


Navigation


Topics


Feeds


BlogRoll