Williamsburg Farmers Market

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

Williamsburg Art Month Continues at the Williamsburg Farmers Market

Saturday, September 24

8:00 a.m. – 12 noon

Tidewater Oyster Gardener Association will bring an exhibit, Williamsburg Art Month continues at the Market, Riverwalk Restaurant will be at the Chefs Tent at 9:30 and 10:30 a.m., and Me & Jo will perform 9:00 a.m. – 11:00 a.m.. An array of seasonal products from local farmers, bakers, watermen and growers will be for sale along with beverages at the Williamsburg Farmers Market.

 
 

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.
 
 

Market Calendar for July 16, 2011

Saturday, July 16, 2011

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

This Saturday at the Williamsburg Farmers Market The Trellis Restaurant will be at the Chef Tent, the Master Gardeners will attend and Louis Vangieri will play guitar. Shop for fresh, local peaches, berries, corn, tomatoes, pasture-raised pork and goat meats and much more.

 
 

Vegetable & Buckwheat Pasta Salad Recipe

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

INGREDIENTS:

VEGETABLE SALAD:

1/2 Lb Oyster Mushrooms

1 Bunch (approx. 12 stalks) Asparagus

1 Cup Roasted Virginia Peanuts

1/2 White Onion, julienned

1/2 Cup Rice Wine Vinegar

2 Tbsp Local Honey

1 Tbsp Red Pepper Flakes

1 Tbsp Soy Sauce

 

PASTA:

1 Lb Buckwheat Noodles

1 Bunch Green Onions, trimmed and cut on the bias

1 Cup Crumbled Feta Cheese

 

DIRECTIONS:

VEGETABLE SALAD:

Clean oyster mushrooms and lightly chop.

Clean 1/2 inch off asparagus stalks, then cut in half.

Blanch mushrooms and asparagus in boiling water for 6 minutes.  Place in an ice bath and set aside.

To julienned onion, add vinegar, honey, pepper flakes and soy sauce.

Combine and toss all ingredients.

 

PASTA:

Cook buckwheat noodles al dente in lightly salted and oiled water.  Drain and chill.

Lightly toss noodles with green onions and feta cheese.

Plate 3-4 ounces pasta mixture.  Top with 3 ounces marinated vegetables and serve

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.

 

 

 
 

Herb Day, Fitness Day and More at the WFM Saturday, May 7

Saturday, May 7, 2011

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

Herbs, healthy spring vegetables and strawberries will be the focus for National Herb Week and will be the theme of the Master Gardeners and the Herb Society exhibits at the Williamsburg Farmers Market

The Leadership Historic Triangle will bring demonstrations and exhibits on exercise and health for their Fitness Day at the market. 

Bagels & Fraylox will entertain from 9:00 a.m. to 11:00 a.m. 

Berret’s Seafood Restaurant will open the season at the Chef’s Tent with demonstrations at 9:30 a.m. and 10:30 a.m.

 
 
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