Williamsburg Farmers Market

Saturday, April 30, 2011
8:00 a.m. - 12:00 p.m.

Potted plants including herbs and flowering annuals are a feature of the spring markets at the Williamsburg Farmers Market in Merchants Square, along with asparagus, spring greens and pasture-raised meats.  The Prentice Creek Partners will entertain from 9:00 a.m. to 11:00 a.m.

Saturday, April 23, 2011

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

Shop at the Williamsburg Farmers Market this Saturday for eggs, lamb, asparagus, chocolates, cut flowers and more to celebrate Easter. The Native Plant Society will exhibit invasive plants and Runaway String Band will play from 9:00 a.m. to 11:00 a.m.

April 16, 2011

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

Come early to the Williamsburg Farmers Market for fresh greens, asparagus and potted plants. Pasta, crabmeat, pork, mushrooms and Greek pastries are among the many other products offered. Appalachian Music Ensemble will play 9:00 a.m. – 11:00 a.m.

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.

Saturday, April 2

8:00 a.m. – 12:00 p.m.

The market opens for the full season with over 30 vendors of Virginia producer-only products. Shop in the heart of Williamsburg in Merchants Square for potted plants, fish, mushrooms, artisan cheeses, meats, pasta, hydroponic vegetables, cut flowers, soaps and more. Enjoy  the market, live music and exhibits along with lots of shops and restaurants.

Saturday, March 12, 2011

8:30am-12:30pm

Shop with 25 local watermen, bakers and producers of baked goods, including St. Patrick's themed breads and desserts, meats, oysters, hydroponically grown vegetables, ethnic foods, cheeses, forced bulbs and more.  Local songwriter Narissa Bond will play folk music from 9am-11am.  Weekly market season opens April 2.

Betsy's Baked Goods that will have the following "Cookies of the Week" at the market on February 12: Heart-shaped frosted sugar cookies, Valentine decorated butter spritz and Checkerboards.  Be sure to get some sweets for your valentine this Saturday.  More updates to come as they become available.

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.

Saturday, November 27

8:30 a.m. – 12:30 p.m.

Over 30 vendors offer wreaths, trees, berries, forced bulbs, baked goods products for gift giving, produce, meat, seafood and more at this special Holiday Market at the Williamsburg Farmers Market in Merchants Square.So’lach will play holiday favorites from 9:00 – 11:00.The final market of the season will be held on December 11.

Saturday, November 20

8:30 a.m. – 12:30 p.m.

Over 35 vendors will be in attendance at the first Holiday Market of the season offering fall produce, baked goods, meat, seafood, holiday decorations, bulbs, gifts and more.Be sure to get some fresh pumpkin butter, apple butter and other items for your holiday feasts.Reveille sings a cappella from 9:00 to 11:00.

Holiday Markets will be held November 20, 27 and December 11.

Chef Tim Westby-Gibson of Café Provençaldemonstrated this recipe at the Williamsburg Farmers Market Chef Tent on October 30, 2010.

Ingredients:

1 tbl olive oil

12 prawns, peeled and deveined

½ cup mixed thinly sliced peppers

2 oz white wine

2 tbl basil pesto (recipe follows)

Salt and pepper to taste

Heat olive oil in large pan over medium high heat until oil just begins to smoke. Add prawns, season lightly with salt and pepper, and allow to cook for 30 seconds. Add peppers and stir, continuing to cook until prawns are almost done and peppers begin to wilt, about 2 minutes. Add wine and basil pesto, stirring to evenly coat all the prawns, continue to cook until liquid has evaporated and prawns are just cooked through, about 1 minute.

Basil Pesto

Ingredients:

2 cups tightly packed fresh basil leaves

½ cup grated parmesan cheese

¼ cup toasted pinenuts

2 cloves garlic, crushed

¾ cup extra virgin olive oil

Pinch of salt

Combine all ingredients in food processor and process until almost smooth, scraping down the sides of the bowl as necessary. Refrigerate or freeze immediately.

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

Saturday, October 23

8:00 a.m. – 12:00 p.m.

Fresh, local pumpkins, cut flowers, apples, bison, peanuts, fish, oysters, baked goods and beef are perfect for fall cooking and decorating. Ron Fetner, contemporary folk singer, songwriter and winner of the Kerrville Folk Festival, will perform from 9:00 to 11:00 a.m.Master Gardeners will man their Q & A tent. Only two regular season markets remain.Holiday markets will be on November 20, 27 and December 11.

Saturday, October 16

7:30 a.m. – 11:30 a.m.

Children’s Day

Children’s Day will feature free activities for kids of all ages at the Williamsburg Farmers Market.The Chef Tent demonstration will be coordinated by SHIP (School Health Initiative Program).The recipe of the day will be Marinated Black Bean Salad.

The Williamsburg Botanical Garden and Girl Scout Troop 1482 will assist children with making corn husk dolls.

The Williamsburg Youth Orchestra will play from 9:00 to 11:00 a.m.

Face painting by Bubbles the Clown will be available.

Pumpkins, apples, apple cider, peanuts, fish, seafood, baked goods, fresh fall produce, beef and more are sure to please all ages.

Food purchased at the Market can be donated to a local food kitchen.

Harvest baskets will be available for purchase at the Market Tent.

Harvest Baskets will be for sale at the Williamsburg Farmers Market.Three different sizes will be available.Use them for storage, planters, gift baskets, décor and more.Runaway String Band will play their unique style of bluegrass, old-time and swing music from 9:00 to 11:00 a.m. The Virginia Marine Products Board will be at the Chefs Tent preparing freshly-caught seafood.We don’t know just what seafood it will be yet, because they haven’t caught it yet.Now that’s fresh!