Speaker Series

Join us for community conversations featuring farmers, advocates, and food system disrupters who will help us make connections to the broader food system. Let’s explore this together! The last Saturday of each month, November-April at 11am. Funding support for the…

Why Buy Local?

TEN REASONS TO BUY LOCAL FOOD 1. Local food tastes better. The crops are picked at their peak. Imported food is often picked before ripe, has traveled on trucks or planes, and has sat in warehouses before it finally gets to…

Vendors

Become a Vendor Learn more about being a winter farmers market vendor and apply HERE. List of Vendors *Please note: not all vendors attend every market. Click HERE for a list of participating vendors.

News

Fill-in Vendors – November 27

Phillips Heritage Homestead – Jams and Jellies Jon’s Freeze Dried Goods – Candies and Pet Treats

Don’t miss our November Speaker Series tomorrow at 11am!

Learn more about this month’s speakers.

Speaker Series – November

Saturday, November 27, 2021Women in Ag: Female Farmer Perspectives What comes to mind when you picture a farmer? Odds are you imagine an older white man driving a tractor through rows of corn. This may be true to a degree,…

Carrot and Kale Vegetable Sauté

Ingredients:8 bacon strips, coarsely chopped4 large carrots, sliced2 cups peeled cubed butternut squash (1/2-inch pieces)1 poblano pepper, seeded and chopped1/2 cup finely chopped red onion1 teaspoon smoked paprika1/4 teaspoon salt1/4 teaspoon pepper2 plum tomatoes, chopped2 cups chopped fresh kale Directions:…

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Butternut Squash Enchiladas

Get your squash and onions for this tasty recipe at the Winter Market this week! Ingredients: 2 1/2 cups butternut squash, cooked or roasted 1 can (15 ounces) black beans (drained and rinsed) 1/2 cup onions, diced (1/2 medium onion)…

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Vegetable Shepherd’s Pie

Ingredients: 6 medium Yukon gold potatoes, peeled and diced Kosher salt 2 tablespoons extra-virgin olive oil 1 large onion, diced 3 large carrots, cut into 1/2-inch chunks 2 stalks celery, cut into 1/2-inch chunks 1 bunch baby turnips, halved or…

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