Williamsburg Farmers Market

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

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.

 
 

America's Favorite Farmers Markets Contest Results

We are disappointed that we did not win the title again this year in our division.  The competition was fierce.  We would like to congratulate the winner in our category (the medium category), Falls Church Farmers Market in Falls Church, VA, who took the title with a whopping 2462 votes!  There were only four other markets in all categories combined with more votes.  Way to go Falls Church.

We would also like to congratulate another Virginia market to claim first place it its division.  King George Farmers Market in King George, VA walked away with the prize in the boutique category. 

Eight Virginia markets made it to the top 20 in their divisions.  Here are the final results for Virginia farmers markets:

Boutique (15 or fewer vendors):

King George Farmers Market - 1st Place

Stuart Farmers Market - 16th Place

 

Small (16-30 vendors):

Purcellville Community Market - 4th Place

 

Medium (31-55 vendors):

Falls Church Farmers Market - 1st Place

The Farmers Market at St Stephens - 5th Place

Williamsburg Farmers Market - 9th Place

The Historic Roanoke City Market - 13th Place

 

Large (56+ vendors):

Goochland Farmers Market - 12th Place

 

Remember to support your local farmers, producers and watermen.  No farms = No food!

 
 

Cold Tomato & Vegetable Gazpacho

Chef Justin Tulip of Opus 9 prepared this dish live at the Williamsburg Farmers Market Chef Tent on August 7, 2010.

Ingredients:

6 Ripe Tomatoes (Blanched, Peeled, Seeded & Chopped)*

1 Red Onion (Finely Chopped)

1 Cucumber (Peeled, Seeded & Chopped)

1 Sweet Red Bell Pepper (Seeded & Chopped)

2 Celery Stalks (Chopped)

2 Tablespoons Fresh Parsley (Chopped Fine)

2 Tablespoons Fresh Chives (Chopped Fine)

2 Tablespoons Fresh Basil (Chopped Fine)

1 Clove Garlic (Minced)

¼ Cup Red Wine Vinegar

¼ Cup Olive Oil

2 Tablespoons Lemon Juice

2 Teaspoons Sugar

Tabasco or other hot sauce to taste

Worcestershire Sauce to taste

4 Cups Tomato Juice

Salt & Black Pepper to taste

*Blanching Tomatoes:

Core each tomato and lightly X the bottom of each with a sharp knife. Blanch the tomatoes in boiling salted water for 10 seconds and move to an ice bath immediately. Peel and seed the tomatoes saving the juice and discarding the seeds.

Directions:

Combine all the ingredients in a non metal container and refrigerate overnight.

 
 

Contest Update and Market Calendar for August 28

Thanks to all of you who voted, we are still in 5th place in the nation. However, we are trailing first place by a whopping 742 votes. Voting ends in one week, so we need your vote today if we’re going to keep our title as “America’s Favorite Farmers Market” Vote now!

___________________________________________________________

Saturday, August 28.

8:00 a.m. – 12:00 p.m.

Rainbow trout, catfish, prawns, more seafood, apples, peaches, cut flowers, cheese, honey, soaps, herbs and more will be available this Saturday. The Trellis will be at the Chefs Tent at 9:30 a.m. and 10:30 a.m. with delectable samples of local fare.  Dan and Stuart Jackson will play from 9:00 to 11:00 a.m.  Master Gardeners will provide rain barrel information.

 

 
 
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