National Farmers Market Week, established 22 years ago, will be celebrated August 1st-7th, 2021.  This annual celebration was established by the National Farmers Market Coalition to highlight the vital role farmers markets play in the nation’s food systems.  The year 2020 and the nationwide pandemic, brought about societal change, and it is now more important than ever for farmers markets to bring people together.  

Farmers markets are essential. Farmers market operators have worked tirelessly throughout the pandemic to redesign operations and create safety plans to continue to serve their communities. The pandemic has made it clear that local food systems with short supply chains are resilient, and can respond and adapt quickly to change.  While the safety changes were not always popular, they allowed markets to continue to provide locally grown foods to the public.  

Farmers markets serve as community hubs. Farmers markets foster direct relationships between community members and farmers which can work to create a more fair and sustainable food system. Farmers markets are a hub for connection and collective action around shared values. 

The culture of farmers markets is changing. Together, there are farmers market operators and community organizers paving the way to improve equity in the farmers market space. We fundamentally believe that farmers markets are for everyone and seek to support efforts to make farmers markets safe, inviting and accessible for all. 

Please take some time to visit your local farmers market this week and be sure to post your favorite photos and how you used your fresh produce.  Post them here #FarmersMarketsAreEssential #FarmersMarketWeek  #LoveMyMarket

Collect your fresh local, seasonal produce and give these farmers market favorite recipes a try!  

 

Tomato, Cucumber and Feta Salad 

4 medium ripe tomatoes, cut into wedges and seeded
4 slender pickling cucumbers, thinly sliced
1 medium onion, halved, thinly sliced
1-1/2 tbsp. red wine vinegar
1 dash sugar
1 tbsp. fresh oregano leaves
2 tbsp. minced fresh parsley
4-1/2 tbsp. olive oil
1/4 cup minced pitted oil or brine cured olives
2 tsp. drained capers
1 dash salt, or to taste
1 dash pepper, or to taste
3/4 cup crumbled feta cheese

 

Combine tomatoes, cucumber and onion in a large nonreactive bowl. In a smaller nonreactive bowl, whisk together the red wine vinegar, sugar oregano and parsley. Whisk in the olive oil. Stir in the olives and capers. Season very lightly with salt and generously with pepper. Pour the dressing over the tomatoes, cucumbers and onions and toss lightly. Let stand for 10 minutes. Turn the salad into a deep serving plate and sprinkle with the feta. 

 

Summertime Brunswick Stew

1 large sweet onion, diced

2 tablespoons olive oil

2 garlic cloves, minced

6 cups chicken broth

2 cups fresh baby green butter beans

1 pound pulled barbecued pork (without sauce)

1 pound new potatoes, peeled and diced (about 2 cups)

2 cups fresh corn kernels (about 4 ears)

1 to 1 ½ cups barbecue sauce, or tomato based sauce 

2 cups peeled and diced tomatoes

 

Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute.  Add broth and beans; bring to a boil, stirring often.  Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until peas are tender.  Stir in pork and next 3 ingredients; cover and simmer, stirring occasionally 15 minutes or until potatoes are tender.  Add tomatoes, and season with salt and pepper to taste.  

 

Blueberry Salsa 

2 cups coarsely chopped fresh blueberries

1 cup whole fresh blueberries

1 fresh whole lime juiced

3 tablespoons cilantro

1/3 cup chopped red onion

1/3 cup diced red bell pepper

½ teaspoon kosher salt

 

Toss together coarsely chopped fresh blueberries, whole fresh blueberries, fresh lime juice, chopped fresh cilantro, seeded and minced jalapeño peppers, diced red bell pepper, diced red onion, and kosher salt in a large bowl. Serve immediately, or cover and chill 8 hours.

 

Boiled Peanut Hummus

1 cup shelled spicy boiled peanuts 

1/4 cup water 

2 tablespoons chopped fresh cilantro 

2 tablespoons fresh lime juice 

2 tablespoons olive oil 

2 tablespoons creamy peanut butter 

1 1/2 teaspoons hot sauce 

1 teaspoon minced fresh garlic 

1/4 teaspoon ground cumin 

Olive oil 

Pepper 

Garnish: fresh cilantro sprigs

 

Process peanuts, water, cilantro, lime juice, 2 Tbsp. olive oil, peanut butter, hot sauce, garlic, and cumin in a food processor until smooth. Spoon into shot glasses or small bowls, and drizzle with olive oil. Sprinkle with pepper. Serve with carrot or sticks. Garnish with fresh cilantro sprigs.

 

Tomato-Lima Bean Relish

1 cup cooked baby lima beans 

3/4 cup sliced grape tomatoes 

3 tablespoons finely chopped red onion 

2 tablespoons finely chopped fresh dill 

2 tablespoons olive oil 

2 teaspoons red wine vinegar 

1 teaspoon minced fresh garlic 

Salt and pepper to taste 

 

Stir together lima beans, tomatoes, onion, dill, olive oil, vinegar, and garlic. Season with salt and pepper to taste.

 

Blueberry Corn Orzo Salad

12 ounces dried orzo

1/3 cup lime juice

1/4 cup olive oil

1/4 cup snipped fresh cilantro

1/2 teaspoon salt

1/4 teaspoon ground black pepper 

1 1/2 cups fresh blueberries

1 1/2 cups fresh corn kernels

2 green onions, diagonally sliced 

1/2 cup crumbled feta cheese 

Fresh cilantro

 

Cook orzo according to package directions. Rinse with cold water to cool quickly; drain well.

In a screw top jar combine lime juice, olive oil, 1/4 cup cilantro, salt and pepper; shake well to combine.

In a large bowl combine chilled orzo, blueberries, corn and green onion. Add dressing; toss to coat. Serve at once or cover and chill up to 24 hours. Top with feta and fresh cilantro before serving. 

 

Tam’s Pimento Cheese 

(a favorite recipe used at many of our market activities)

1 8 oz. block sharp cheddar cheese, shredded

1 8 oz. block Colby/cheddar cheese, shredded

1-2 Tbsp chopped green chilies with juice

1 4 oz. diced pimientos

1 cup mayonnaise (can use light)

1 Tbsp. Worchestshire Sauce

4 – 5 shakes red pepper

4-5 shakes black pepper

1 Tbsp chopped jalapenos (may use more)

 

Combine ingredients and chill.