Williamsburg Farmers Market

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

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.

 
 

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.

 
 

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.

 
 

Father's Day Specials, Live Chef Demos, Kids Activities and More June 18

Saturday, June 18, 2011
8:00 a.m. - 12:00 p.m.

Shop for Father’s Day at the Williamsburg Farmers Market. Knife sharpening available.  Blueberries, raspberries and tomatoes are ripe and daylilies and lavender are in bloom. The Blue Talon Bistro will be Chef Tent at 9:30 a.m. and 10:30 a.m.  Prentice Creek Partners will entertain from 9:00 a.m. to 11:00 a.m. WHRO will have a display with giveaways and kids activities.

 
 

Caramelized Apple and Basil Soup

Caramelized Apple and Basil Soup

Chef David McClure of Berret's Seafood Restaurant demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on September 18, 2010.

Ingredients:

2 lbs. fresh apples, peeled & diced

1/2 lb. white onion, diced

1/4 lb. celery, diced

1 c. rice wine vinegar

2 c. pineapple juice

1 tsp. cayenne pepper

1 tsp. cumin

1 tsp. coriander

1 c. olive oil

1/2 lb. fresh basil

diced tomatoes and fresh basil for garnish

Directions:

Sautee apples, onions and celery until lightly caramelized.

Chill and add to one-gallon bucket with all other ingredients except olive oil.

Blend with a hand mixer and slowly add olive oil.

Once incorporated, chill for at least 2 hours and serve with a fresh basil leaf and diced tomatoes.

Can also be heated in a saucepan and served hot.

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

Calendar


Search


Navigation


Topics


Feeds


BlogRoll