Grab your raincoat and visit the market tomorrow to pick-up all the ingredients you need to make a delicious meal for loved ones this weekend! There’s nothing better than trying a new recipe, listening to music and spending the weekend with friends and family. Even though it will be rainy, we hope you’ll join us tomorrow morning to spend time with your community.

Also, please note that the parking lot on Morris Street maybe closed on Saturday morning for repairs (weather dependent). There is still plenty of parking along Foster Street so you’ll be able to easily access the farmers’ market. Thank you for your patience and cooperation.

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What’s for Dinner?
Beet, Lentil & Sweet Potato Soup

This soup is perfect for rainy weather. Don’t forget to add your favorite meat to this recipe and serve with a side of bread and cheese from your farmers’ market vendors.

Ingredients

• 1 onion, chopped
• 2 cloves garlic, minced or crushed
• 1 lb beets, peeled and diced
• 1 lb sweet potatoes, diced
• 3 medium carrots, sliced
• 1 celery stalk, chopped
• 2/3 cup dried lentils, rinsed
• 5 cups veggie or meat stock
• 1/2 teaspoon dried thyme
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• Salt & pepper, to taste

Directions

1. Heat olive oil in a large saucepan or soup pot over medium heat. When hot, add the onion and stir for 5 minutes or until softened. Toss in the garlic and stir for 1 minute.
2. Add the beets, potatoes, carrots and celery. Stir for 1 minute, then add the lentils and thyme, stir once, and then pour in the stock. Add the turmeric, then bring to a boil, reduce the heat to medium-low, and cover. Simmer, stirring occasionally, until the lentils and vegetables are tender (about 30 minutes).
3. Stir in the paprika and simmer the soup for another 15 minutes.
4. Season with salt and pepper to taste. Enjoy!

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Want to learn more?

Read the rest of the February 22, 2019 newsletter or sign up to receive the next newsletter in your inbox.

What crazy weather we’ve had this month! Rain and above-average temperatures certainly present their own set of challenges for our farmers. Chat with your vendors tomorrow and learn how they’re doing this growing season. We love our customers year-round but we’re particularly grateful when you bundle up and join us in rainy weather. Thank you for your support and we’ll see you tomorrow!

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What’s for Dinner?
Roasted Carrot-Apple Soup

This soup will warm your soul during the rainy weather. You can add chicken or your favorite meat to this recipe, and don’t forget to serve with your favorite farmers’ market bread.

Ingredients

• 10 medium carrots, peeled and chopped
• 1 bunch scallions, chopped
• 2 apples, cored and roughly chopped
• 1 tablespoon olive oil
• 2 cups veggie broth
• 1/2 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 1/2 teaspoon celery seed
• 1/4 teaspoon ground ginger

Directions

1. Preheat the oven to 425 degrees.
2. Place carrot, onion and apple on a baking dish, drizzle with olive oil, and toss.
3. Bake for 30-45 minutes, or until all veggies are tender. Stir the veggies every 15 minutes.
4. Blend all remaining ingredients together until completely smooth. Enjoy!

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Want to learn more?

Read the rest of the February 15, 2019 newsletter or sign up to receive the next newsletter in your inbox.

We’re excited to celebrate Valentine’s Day with you at the market tomorrow! While we understand why some folks aren’t head-over-heals for this holiday, we believe there is a way you can meaningfully celebrate February 14. Pick up fun and free cards to give to your special someone at the Info Table tomorrow and fill out your card on the spot if you’re feeling inspired. We’ll have several sweet cards for you to choose from and all the art supplies you need. While you’re at it, consider creating a home-cooked meal with food from the market or take home a bouquet of fresh-cut flowers and some handcrafted chocolates. Choosing to spend your Valentine’s Day budget at the farmers’ market also means you’re showing fondness and appreciation for your local farmers and crafters. We look forward to helping spread the love throughout our community this weekend!

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What’s for Dinner?
Cheesy Broccoli, Butternut Squash
& Sausage Casserole

Cook this hearty meal and save the leftovers for lunch during the week. This recipe is adapted from Inspiralized.

Ingredients

• 1 medium butternut squash, peeled and diced into small cubes (Note: Can use any squash of your choice or sweet potatoes.)
• 1 large head of broccoli, chopped
• 1 pound bulk sausage, flavor of your choice
• 1 cup cooked quinoa
• 6 oz. cheese from your favorite farmers’ market vendor, grated
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon red pepper flakes
• Salt and pepper

Directions

1. Preheat the oven to 375 degrees. Grease a casserole dish or use parchment paper.
2. Saute the sausage for five minutes. Set aside.
3. Place the butternut squash cubes and broccoli in the casserole dish. Season with garlic powder, onion powder, red pepper flakes, salt and pepper. Stir together to combine.
4. Add the partially-cooked sausage and half of the grated cheese to the casserole dish and stir to combine.
5. Cover the casserole dish with foil and bake in the oven for 30 minutes at 375 degrees.
6. Remove from the oven, stir, and sprinkle over the remaining cheese and cooked quinoa. Cook uncovered for 10 minutes or until cheese melts.
7. Enjoy!

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Want to learn more?

Read the rest of the February 8, 2019 newsletter or sign up to receive the next newsletter in your inbox.

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