Williamsburg Farmers Market

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

Apple Tastingat the Market

Williamsburg Farmers Market
402 W Duke of Gloucester St. in Merchants Square

Saturday, October 29
8:00 a.m. – 12 p.m.

Apple Tasting at the Market
 
Oysters, bison, grass-fed beef, mushrooms, cut flowers, Greek baked goods, artisan chocolate, and peanuts are all available for purchase at the Williamsburg Farmers Market.  Blush will perform from 9 a.m. – 11 a.m., Roslyn Taylor will conduct an apple tasting  at the Chefs Tent at 9:30 and 10:30 am. and the  Master Gardeners will be present to answer gardening questions.  The first Holiday market is November 19.

 
 

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.
 
 

Fresh, Local Products, Chef and Canning Demonstrations and Live Performances July 9

Saturday, July 9, 2011

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

July is peak season for corn, tomatoes, blackberries and cut flowers at the Williamsburg Farmers Market. Jim Gay of Colonial Williamsburg Historic Foodways will be at Chefs Tent and Two Girls and a Hammer will have a "Discover You Can" canning demonstration using tomatoes.  The Virginia Shakespeare Festival performers will attend and Me & JO will play from 9:00 a.m. to 11:00 a.m.

 
 

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.
 
 

Matt Cross and His Folk Art Garden Sculptures to be Featured at Tuesday Market

Tuesday, July 13 2010

10:00 a.m. – 2:00 p.m.

Matt Cross of Mechanicsville will be the featured artist with his metal and wood folk art garden sculptures. Enjoy ethnic foods and prepared lunch or dinner as you pick up cut flowers, Angus beef, Virginia peanuts and more.

 
 
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