Williamsburg Farmers Market

Saturday, October 2

8:00 a.m. – 12:00 p.m.

The Williamsburg Farmers Market will move to the east side of Henry St. in front of the Bookstore for the kickoff of An Occasion for the Arts.  Thirty-five vendors will have pumpkins, apples, peanuts, fish, baked goods, beef and more.Exhibitors include Colonial Williamsburg Good Neighbors and Alzheimer’s Association Memory Walk.  Brian & Mary Lewis will play live music from 9:00 to 11:00 a.m.  Satisfy your sweet tooth!Stop by Simply Southern Pies for a special sale on 9” Apple Toffee Crumb pies or present your William & Mary student ID, and receive $1 off any 6” pie.   Betsy’s Baked Goods will have pumpkin oatmeal cookies and more goodies.

Saturday, September 25

8:00 a.m. – 12:00 p.m.

Fresh local pumpkins, cut and dried flowers, apples, bison and an abundance of fall harvest products will be available at the Williamsburg Farmers Market this Saturday.Dudley’s Farmhouse Grille will be cooking at the Chefs Tent at 9:30 a.m. and 10:30 a.m.Amazing Buttercup Band will play from 9:00 to 11:00 a.m.Composting will be the theme of the Master Gardeners’ exhibit.

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.

Saturday, September 18

8:00 a.m. – 12:00 p.m.

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.

Jean Monaco of Martin’s demonstrated this dish at the Williamsburg Farmers Market Chef Tent on September 11, 2010.  Makes 2 loaves.

Ingredients

~	BREAD:
3	eggs
2	cups organic sugar
¾	cup vegetable or nut oil
2	cups vanilla Stoneyfield yogurt
1	16-oz. can organic pumpkin
6	tsp. Frontier pumpkin pie spice
1½	cups whole wheat flour
1½	cups unbleached white flour
¼	cup flax seed meal
1	tsp. salt
1	Tbsp. baking soda
½	Tbsp. baking powder
~	ICING:
8	oz. cream cheese
1	box confectioner’s sugar
4	oz. butter, softened
1	tsp. grated nutmeg

Steps

1. BREAD:
2. Preheat oven to 375 degrees F.
3. Beat the eggs until foamy.
4. Add sugar, oil, yogurt, pumpkin, salt, and spices and mix well.
5. Combine dry ingredients and add to pumpkin mixture.
6. DO NOT OVERMIX.
7. Grease 2 loaf pans and divide bread mixture between the two pans.
8. Bake for 35-45 minutes in preheated oven.
9. The loaves should be golden brown when done.
10. ICING:
11. Beat together cream cheese and sugar.
12. Add butter, vanilla and nutmeg.
13. Chill slightly before icing bread.

Chef Jean Monaco of Martin’s demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on September 11, 2010.Serves 6.

   SALAD:

4	Gala Apples (or any other fall variety), largely diced
½	lb. red grapes
¼	cup celery, diced
½	cup Nature’s Promise raisins
½	cup Nature’s Promise dried cranberries
	DRESSING:
2	cups Vegenaise mayonnaise
½	cup Nature’s Promise honey
1	tsp. coriander
1	tsp. cardamom
½	tsp. cinnamon
~	Chef’s Note: Vegenaise mayonnaise is dairy-free, making this recipe vegan. This recipe can also be made with regular mayonnaise or yogurt.

1. Combine all dressing ingredients.
2. Add the first 5 ingredients and chill until ready to serve.

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.

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!

Rosalyn Taylor of Hampton Roads Food Safety Co. demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on August 21, 2010

1 ? 8 oz. pkg. of cream cheese

1/3 cup of sugar

1/4 cup of concentrated frozen pineapple juice or fresh pineapple juice

1/4 cup of fresh squeezed lemon juice

2 tablespoons of milk

Put all of your ingredients in a medium bowl. Mix well using a mixer. Refrigerate for 1 hour before serving. This will serve 15 ? 20 people.

This is a favorite summer and holiday dip. For more zest add as much lemon juice as you desire.

Saturday, September 4

8:00 a.m. – 12:00 p.m.

Find rainbow trout, catfish, prawns, other seafood, beef, apples, cheese, baked goods and more for Labor Day festivities. Berrets Seafood Restaurant will team up with Taproot and Renny Parziale at the Chefs Tent to cook freshwater shrimp and fish at 9:30 a.m. and 10:30 a.m.Clan MacCool will play their Celtic tunes from 9:00 to 11:00 a.m.The City of Williamsburg will collect batteries and plastic bags for recycling.

Executive Chef of William and Mary Catering, Denis Callinan, prepared this dish for sampling at the Williamsburg Farmers Market on July 31, 2010.

Ingredients:

4 cups fresh tomatoes diced into ½" pieces (1-1/2 lbs.; about 5 medium tomatoes)

3/4 cup slivered red onion

2 teaspoon of minced garlic

1/2 cup water

1/3 cup extra virgin olive oil

1 tsp. each ground black pepper, salt and sugar

1/2 cup shredded fresh basil

6 cups day-old dense, crusty bread cut or torn into 1" cubes (about 1/2 lb.)

1/8 cup aged balsamic vinegar (or balsamic glaze)

Directions:

Combine all ingredients except bread in a large bowl.  Let stand for flavors to develop, about 10 minutes.

Add bread and toss well to coat. If bread seems dry, sprinkle with an additional teaspoon or two of water.

Salad will hold several hours at room temperature before serving.

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.

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!

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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.

Thanks to all of you who voted, we have moved up into 5th place in the nation. However, we are now trailing by a whopping 548 votes behind first place!! Voting ends in less than 3 weeks, so we need your vote today if we’re going to keep our title as “America’s Favorite Farmers Market”. Vote now.

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Saturday, August 21

8:00 a.m. – 12:00 p.m.

Apples, peaches, seafood, cut flowers, cheese, honey, soaps and herb plants are among the many items available from over 30 vendors. Rosalyn Taylor of Hampton Roads Food Safety Co. will be at the Chef’s Tent at 9:30 a.m. and 10:30 a.m. Susan Greenbaum will play from 9 – 11 a.m.

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Thanks to all of you who attended our Tuesday markets this summer.  Today is the final Tuesday market of the season.