We are SUPER excited to have a few new vendors at the market.
We welcome Dan Imig selling Watkins Natural Products & Fuller Brush Products (see links to the side), Paula from Windmill farms, & Our Local Gridley Olive Oil.
The following recipe uses Root Beer Extract avaliable from Watkins:
Homemade Root Beer:
1 3/4 cups sugar
2 1/4 cups water
2 Tablespoons Root Beer Extract
Root Beer Syrup: Combine sugar and water in a saucepan; heat and stir until mixture starts to boil. Remove from heat and cool to room tempeture; add root beer flavor and mix thotoughly. Place in well sealed container and keep in refridgerater.
Root Beer: Place 1/3 cup of syrup into a glass. Add 5 oz. of club soda or sparkling water. Fill with ice. Enjoy!!
Wednesday, July 22, 2009
Tuesday, July 14, 2009
Tuesday July 14th
Tonight at the market:
Kaleidoscope is hosting an open mic night in the gazebo and also will be selling hot dog dinners.
Lots of great vendors. In addition to our regulars we are happy to have Fat Daddy's Franks, Windmill Farms, and local olive oil.
The count down is on for the salsa competition that will be held on July 28th. Applications are at the BID table or at the BID office. We had 8 entries last year and are hoping for lots more this year. If you don't enter, than you'll have to settle for judging. All awards are done by people's choice.
We are starting a recipe swap this evening that will continue through the rest of the season. Bring your favorite in-season recipe and share it with others. Recipe card will be available from the BID at the BID table in its new location on the north side of the park. Here's a recipe to get you started:
Apricot-Cherry Crisp
2 1/2 lbs. ripe apricots
1 lb. sweet or pie cherries
2 T. sugar
1 1/2 T. minute tapioca
1/8 t. almond extract
crisp topping:
6 T. unsalted butter, cut into small chunks
3/4 c. light brown sugar, lightly packed
2/3 c. all-purpose flour
1/2 c. rolled oats, or finely chopped almonds
1/4 t. salt
1/2 t. grated nutmeg
1 t. ground cinnamon, optional
1. Preheat oven to 375 degrees. Lightly butter a 2 1/2 quart gratin dish. Pit the apricots and cherries, then toss with sugar, tapioca, and almond extract. Lay fruit in the prepared dish.
2. Make the topping. Using your fingers or the paddle attachment of your mixer, work the butter with the rest of the ingredients until the texture is course and crumbly.
3. Pat the topping over the fruit. Set the dish on a baking pan to catch the juices and bake until the top is browned and the juices have thickened around the edge, about 45 minutes. Serve warm with ice cream.
Serves 6-8
Recipe taken from Local Flavors: Cooking and Eating from America's Farmers Markets by Deborah Madison
Kaleidoscope is hosting an open mic night in the gazebo and also will be selling hot dog dinners.
Lots of great vendors. In addition to our regulars we are happy to have Fat Daddy's Franks, Windmill Farms, and local olive oil.
The count down is on for the salsa competition that will be held on July 28th. Applications are at the BID table or at the BID office. We had 8 entries last year and are hoping for lots more this year. If you don't enter, than you'll have to settle for judging. All awards are done by people's choice.
We are starting a recipe swap this evening that will continue through the rest of the season. Bring your favorite in-season recipe and share it with others. Recipe card will be available from the BID at the BID table in its new location on the north side of the park. Here's a recipe to get you started:
Apricot-Cherry Crisp
2 1/2 lbs. ripe apricots
1 lb. sweet or pie cherries
2 T. sugar
1 1/2 T. minute tapioca
1/8 t. almond extract
crisp topping:
6 T. unsalted butter, cut into small chunks
3/4 c. light brown sugar, lightly packed
2/3 c. all-purpose flour
1/2 c. rolled oats, or finely chopped almonds
1/4 t. salt
1/2 t. grated nutmeg
1 t. ground cinnamon, optional
1. Preheat oven to 375 degrees. Lightly butter a 2 1/2 quart gratin dish. Pit the apricots and cherries, then toss with sugar, tapioca, and almond extract. Lay fruit in the prepared dish.
2. Make the topping. Using your fingers or the paddle attachment of your mixer, work the butter with the rest of the ingredients until the texture is course and crumbly.
3. Pat the topping over the fruit. Set the dish on a baking pan to catch the juices and bake until the top is browned and the juices have thickened around the edge, about 45 minutes. Serve warm with ice cream.
Serves 6-8
Recipe taken from Local Flavors: Cooking and Eating from America's Farmers Markets by Deborah Madison
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