Make a Farmer’s Market Smoothie!


Don’t let yourself get into a rut, buying the same things every week. Try picking up some different produce this weekend and try blending it up in a smoothie, it’s a great way to start the day and get in your servings of fruits & vegetables! I bought some nectarines last week and they were incredible. Juicy, sweet & ripe.  Try blending up combinations like nectarine, almond milk, greek yogurt, ice & maple syrup or get adventurous and add vegetables like celery, kale or tomatoes.

If you have a juicer at home you can juice items like apples, beets or carrots.  Get creative and see what works! You can even make dog biscuits from the leftover vegetable pulp.

This weekend at the market…9-13-15…

Remember the market is rain or shine! We’re hoping that the thunderstorms hold off until the afternoon but we hope you’ll come out to support the vendors either way.

Vendors joining us this Sunday are…Swiss Bakers, Witch City Salsa, Alfalfa Farm Winery, Grant Farm, Clark Farm, Moran’s Pet Food, Lanni’s Orchard, Golden Cod Fish, River Rock Farm, Long Hill Orchard, All Fruit, Pour Man’s Coffee, Pickle Emporium, Rowands Fish, The Soup Guy, Next Step Living.

Crafters at the market this Sunday are…Made With Love Beaded Jewelry, Kaleidoscopesoap, Storyteller Jewelry, Iris Design Decoupage Tiles.

Civic booth this week is…The Girl Scout’s

Musician week is…Tev Stevig

{Recipe} Zucchini Pancakes

Sorry for the delay!  Here is the fantastic Zucchini Pancake recipe that Chef Gregg Brackman from G Bar & Kitchen cooked up at the market last week.

Zucchini Pancakes (makes about 8 cakes)
Wine Pairing: Oaked Chardonnay or Pinot Noir

3 Zucchini Grated (water squeezed out)
2 Eggs
1 tbsp baking powder
Onion Powder to taste
Kosher Salt and Ground Pepper to taste
½ Cup All purpose Flour
2 cups canola oil for frying

1. Grate zucchini on a cheese grater and squeeze out as much water as you can (I like to use a hand press potato ricer)

2.  Place zucchini, onion powder, baking powder, eggs, salt and pepper and mix evenly.

3.  Add flour (not all at once) and distribute evenly.. use a tablespoon to drop cakes into hot oil.

4.  Form cakes  (I like to make silver dollar size) and bring to stove

5.  Place large sauté pan on stove on med-hi heat with oil

6.  Pan Fry 4 cakes at a time.  Don’t over crowd pan, because you need room to flip.

7.  Cook until golden brown on each side (out 3-5 minutes over medium high heat)

8.  Enjoy with sour cream, Greek yogurt, hot sauce, applesauce…whatever you might eat with potato.

These can be cooked ahead of time an reheated in the oven


{Recipe} Healthier Sweet Pea “Alfredo”

Sweet Pea Alfredo

Pick up some peas, garlic & onions next week at the Farmer’s Market and give this recipe a try, it’s a healthier take on creamy fettucine alfredo.


  • 1 tablespoon olive oil
  • 1/2 cup onions (diced)
  • 4 cloves garlic (chopped)
  • 1 cup fresh peas (shelled)
  • 10oz cauliflower
  • 1 cup chicken or vegetable broth
  • 1 tablespoon butter
  • 2 tablespoons parmesan cheese (plus more for serving)


1.  In a medium saucepan, heat olive oil over medium-high heat. Add onions and cook for 5 minutes stirring occasionally. Add garlic and cook for another minute until fragrant.

2. Add the peas, cauliflower and broth and bring to a boil. When it reaches a boil reduce to a simmer and cook for another 10 minutes.

3. Transfer to a blender and blend until smooth & creamy. Return to the pan and stir in parmesan cheese and season with salt & pepper to taste. Toss with your favorite pasta and serve with extra parmesan cheese.

{Recipe} Cocoa Cayenne Dusted Kale Chips

Cocoa Cayenne Kale Chips

Hopefully you rescued all of those leafy greens last weekend from dying in the heat wave!  If you like crispy salty snacks and you’ve never tried kale chips, you need to go make these. Now!

Cocoa Cayenne Kale Chips

Number one, it’s easy.  Number two, they’re delicious. Number three, I’m willing to bet you could eat an entire head of kale in one sitting if they’re in chip form.  Simply massage the leaves in a little olive oil, season, and bake at 275 F for 20 minutes and you’ve got yourself an awesome afternoon snack.

Cocoa Cayenne Kale Chips

This recipe uses cocoa & cayenne for the seasoning but you could switch it up depending on what you like.  Experiment with things like parmesan cheese, salt, pepper, smoked paprika, garlic powder, herbs, or nutritional yeast.


Find more recipes from Mai-Lis @ A Sunshiny Day



  • 1 head curly kale (washed & dried thoroughly)
  • 1-2 tablespoon olive oil
  • cocoa powder
  • cayenne pepper powder
  • salt
  • coconut sugar (or regular sugar)


  • Preheat oven to 275 F.
  • Remove the ribs from the kale and cut or rip into small pieces.
  • Toss Kale in olive oil and massage with your hands until all of the leaves are lightly coated.
  • Spread leaves in a single layer on a baking sheet. Season well with salt, cocoa powder, coconut sugar & a LITTLE cayenne. A little goes a long way so go light with it or you’ll blow your head off.
  • Bake for 20-25 minutes or until light & crispy.



{Recipes} Strawberries Galore!


I hope you picked up some of those amazing strawberries at the Farmer’s Market last weekend.  If you somehow find it possible to not eat the entire pint in one sitting, you might want to try one of these awesome recipes.

This salad was shared by our committee member Marge, she said its one of her favorites and it looks devine!

Recipe from June 2011 Issue of Family Circle

1 pound strawberries, sliced
2 tablespoons sugar
1 cup extra-virgin olive oil
1 cup mint leaves, loosely packed plus more for garnish
1/4 cup almonds, sliced
1/4 cup parmesan cheese
1 clove garlic
1 pound fresh mozzarella cheese, 1/2 inch slices
1 tablespoon balsamic vinegar

1. Combine strawberries and sugar in a large bowl.  Cover & set aside

2. In a food processor, combine olive oil, mint leaves, almonds, parmesan & garlic

3. Layer mozzarella on a plate.  Spoon strawberries, mint pesto and balsamic vinegar over top.  Garnish with mint leaves.


This second recipe is great when you’re in the mood for some ice cream but you’d like something healthier.  Just freeze those strawberries and a few bananas and you have a creamy delicious soft serve “ice cream.”


1 Frozen Banana
1/3 cup frozen strawberries
3 tablespoons greek yogurt
1/2 teaspoon vanilla extract
graham cracker pieces

Combine the banana, strawberries, yogurt and vanilla in a food processor until smooth & creamy.  Top with graham cracker pieces and enjoy.

Find more recipes from Mai-Lis @ A Sunshiny Day

{Recipe} Turnip Quinoa Cakes

Turnip Quinoa Cakes with Avocado Crema

Have you seen those gorgeous white turnips at the Farmer’s Market but not known what to do with them?  You can eat them raw by slicing them very thin and tossing in a simple vinaigrette.  Or you can cook them and add to a recipe like these delicious Turnip Quinoa Cakes.  Turnips are crisp root vegetables that resemble radishes but the flavor will mellow when they are cooked.  They are best when they are fresh so try to pick small to medium turnips since the more mature ones have a stronger flavor. You can also save the greens to enjoy later if you like.

Turnip Quinoa Cakes with Avocado Crema

These Turnip Quinoa Cakes are the a delicious way to prepare this unique vegetable and make for a quick and healthy dinner!  This recipe uses one part greek yogurt to keep it light but you could use only sour cream if you prefer.

Turnip Quinoa Cakes with Avocado Crema


Quinoa Cakes:

  • 4 turnips, washed with greens removed
  • 1 cup cooked quinoa
  • 1/3 cup bread crumbs
  • 1 large egg
  • 1/4 cup red bell pepper (diced small)
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons fresh basil (sliced)
  • 1 green onion (sliced thin)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder

Avocado Crema:

  • 1 hass avocado
  • 1/4 cup plain greek yogurt
  • 1/4 cup sour cream
  • 2 cloves garlic
  • 2 tablespoons fresh lime juice
  • salt & pepper (to taste)


1. Cut the turnips into small cubes. Steam until soft and cooked through. Mash the turnips with a potato masher or the back of a fork.

2. Stir all of the quinoa cake ingredients together in a large bowl.

3. Make avocado crema by combining all of the ingredients well in a food processor.

4. Form the quinoa mixture into 5-6 small patties. Heat a nonstick pan over medium heat and spray with a little cooking spray. Cook the patties 4-5 minutes on each side until lightly browned & cooked through.

5. Serve quinoa cakes topped with avocado crema & fresh basil.


Find more recipes by Mai-Lis at A Sunshiny Day

{Recipe} Heirloom Tomato Guacamole Salad

Heirloom Tomato Guacamole Salad

If you happened to stop by the Clark Farms booth at the market on Sunday, you most likely saw this crate filled with gorgeous heirloom tomatoes.


If you were lucky enough to get your hands on one of these, you would know that they tasted just as good as they looked.

Heirloom Tomato Guacamole Salad

The best thing about fresh local produce is that you don’t need to do much to enjoy the amazing flavors.  These tomatoes are sweet and flavorful and could probably even be eaten by themselves.

Heirloom Tomato Guacamole Salad

For lunch this afternoon I sliced up the tomato, sprinkled it with sea salt and fresh black pepper and topped it off with some guacamole and a drizzle of olive oil and balsamic vinegar.  If you don’t have any guacamole on hand, it would be just as good with sliced avocado or mozzarella cheese.


{see more recipes from Mai-Lis at her blog A Sunshiny Day}

{Recipe} Roasted Beet Farro Risotto

Roasted Beet & Farro Risotto

Looking for a new way to enjoy those amazingly delicious beets from the Farmer’s Market?  Give this one a try with arborio rice for a traditional risotto or Farro for a slightly healthier version.

Roasted Beet Farro Risotto

{Roasted Beet Farro Risotto}


  • 2 large beets with greens
  • 1 tablespoon butter
  • 1 small onion (diced)
  • 3 cups chicken broth
  • 1/2 cup white wine
  • 1 cup uncooked farro
  • garlic powder
  • dried rosemary
  • salt & pepper (to taste)
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons crumbled gorgonzola cheese


1.  Preheat oven to 400 F. Remove greens from beets, wash, chop & set aside. Peel beets using a vegetable peeler and cut into small cubes. Create a small pouch out of aluminum foil and place the beets in the foil. Drizzle with olive oil and season with salt, pepper & a little dried rosemary. Crimp the top of the foil to create a closed pouch. Roast beets for 30-40 minutes or until soft.

2.  Heat broth in a small saucepan and bring to a boil. Meanwhile, heat butter in a medium cast iron pan over medium high heat. Add onions and cook for 5 minutes, stirring occasionally.

Add farro to the onions and toast for a few minutes stirring often. Add the white wine and cook until reduced (a few minutes).

4.  Add boiling broth to the mixture and stir in salt, pepper, rosemary & garlic powder. Transfer to 400 F oven and cook for 35-40 minutes until liquid is absorbed & farro is cooked.

5.  Remove from oven and stir in parmesan cheese, gorgonzola & beet greens until wilted. Mix in the roasted beets and serve garnished with gorgonzola cheese.

Roasted Beet Farro Risotto