The Weblog

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Online Market is Open!!

This Saturday is Let’s Cook Local! Our guest Chef is Jasmine Allgood, owner of Tintos & Tapas, a Columbian restaurant in our historic downtown.

Jasmine will be demonstrating how to prepare a delicious soup using farm fresh ingredients from the market. The demo begins at 10 a.m. Samples will be provided.

SNAP recipients will receive $25 in Double Dollars for attending the demo. Please sign in at the Market Welcome Station.

Have a great week and see you Saturday!

Online Market is Open!

This weekend is Kids Day and KNWA’s Pig Trail Nation will be at the market! Kids Day is 9 am to noon and there will be some fun activities for the kids including using a blender bike.

Thank you for supporting our market. Have a great week and see you Saturday!

Online Market is Open!

Short newsletter because I’m with a group of friends enjoying my day off.

This Saturday is Samoles if the Season and our National Farmers Market Week kickoff celebration. Join us at 10 am for a Mayoral Proclamation celebrating farmers markets!

See you Saturday!

Online Market is Open!

Big shout out to Chef Alec from 28 Springs for a great cooking demo Saturday. If you missed out don’t worry – I’m including the recipes at the end of the newsletter. They are easy to make and include fresh vegetables that can be purchased at our market.

Join us for great music this weekend provided by Statehouse Electric under the pergola in the shade.

Statehouse Electric is Corey Post and Tim Patterson, with occasional special guests. The Fayetteville, Arkansas duo features high lonesome vocals with harmonies and heartfelt playing.

Drawing from traditional music, classic country, Americana, country blues, gospel, and rock and roll, they create a compelling sketch of the American musical landscape, stretching from the deep past into the present.

Their original material synthesizes their disparate influences into a unique sound that is sympathetic to what has come before, but seeks new expression.

Here are the recipes from the cooking demo:

Blistered Shishito Peppers with Sesame Seeds and Garlic Aioli

Shishito Peppers

Vegetable Oil 4 Cups and a bit extra for blistering peppers

2 Eggs

Lime Juice 4 Tbsp

5 Cloves Garlic, Minced

Salt and Pepper To Taste

Toasted Sesame Seeds

For the Aioli:

In a food processor combine the garlic, eggs, and lime juice. After it is thoroughly combined, while the food processor is on slowly pour in the oil. Once the oil is immulsified and the aioli is the desired consistency stop adding the oil. Add salt and pepper to taste.

For the Toasted Sesame Seeds:

In a dry pan slowly toast the sesame seed on low heat. You could also toast them in the oven on a dry sheet tray for 5 minutes at 250 degrees Fahrenheit.

For the Peppers:

Preheat a decent sized frying pan or cast iron on high heat then add enough oil to lightly coat the bottom of the pan. Once you start to see the pan slightly smoking add your peppers to the pan. Stir the peppers around as they cook. Once they start to blister and char slightly pull them from the pan and sprinkle with salt and toasted sesame seeds.

Limpin Susan Recipe

½ Cup Okra Quartered Lengthwise

1 Jalapeno Minced (Or scotch bonnet if available)

2 Cups Cooked Rice (Carolina Gold Rice would be the best option, works best if cool and cooked the day before or a few hours beforehand)

1 Tbsp Garlic Minced

1 Tbsp Ginger Minced

1 Tbsp Shallot Minced

3 Tbsp Vegetable oil

Salt and Pepper to Taste

Preheat pan on high and once hot add oil. Once oil starts to smoke add in the okra. Shake the pan every 20-30 seconds until okra starts to blacken and char. After the okra has charred add in your cooked rice and salt slightly. Keep pan in motion as to fry the rice and toast the edges. Once rice is fried and you can see slight browning in spots, add your Jalapeno( or other hot peppers), garlic, ginger, shallots, and turn the pan down to a medium, once everything is sweated and thoroughly combined season to taste.

Online Market Is Open!

Joins us this Saturday at the market for our second Let’s Cook Local cooking demo hosted by Chef Alec of 28 Springs Restaurant. He will show you how to create a meal using fresh ingredients from the market. Demo starts at 10am under the pergola in front of the kitchen.

Thank you for supporting our farmers, bakers, and makers! See you Saturday!

Online Market is Open!!

Join us at the market this Saturday for Kids Day from 9 to noon. We will also have young entrepreneurs from Rock-IT Kids selling at market this Saturday so please be sure to visit them and support their business.

Mark your calendars for our next cooking demo on July 20th! Alec from 28 Springs will be sharing how to cook a meal made from ingredients at the market. SNAP recipients that attend the demo receive an extra $20 in Double Your Dollars!

Our next live music will be on July 27th and will be provided by Statehouse Electric. Plan to bring a chair or blanket or sit under the pergola and enjoy this Americana group. Their high lonesome vocals, harmonies, and heartfelt playing create a compelling sketch of the American musical landscape.

Place an order online by Thursday at 10 p.m. and pick up Saturday morning between 9-noon.

Have a great week and see you Saturday!

Online Market is Open!!

This Saturday is Samples of the Season at the market! Join us under the pergola in front of the kitchen and get a taste of a few of the seasonal items available at market. Sampling begins at 9 a.m and ends when the samples run out.

One of our favorite musicians will be here Saturday – Sam Thompson. He will play from 10-noon.

Tomatoes have made it to market! I’ve purchased slicers and cherry tomatoes. There are still greens like chard and kale, lettuce, green beans, potatoes, squash and zucchini, onions, garlic, cucumbers, and okra should soon debut. We’ve got some great locally made baked goods, hot jams (think jalapeno lemon, mango jalapeno, blueberry jalapeno, etc), regular fruit jams, local pecans, pies, eggs, poultry and pork. Blueberry season is almost over and the sweetest berries this season are being picked now. If you’ve been waiting now is the time to get them before the season is over!

You can buy hand crafted cutting boards, rolling pins, and more. Thomas Stanford, a local artist, is accepting commissioned work. Check out his beautiful art displayed in his booth. Ding-A-Ling Designs makes the most amazing aprons – one of my favorites is her harvesting apron. Perennial Gardens has beautiful bedding plants, herbs, and flowers. Get some mustard and use it to make a dressing for salad, a dip for fresh veggies, or a marinade for meats.

Nice Ice has joined us at market on Saturdays so you can cool off with a sno cone. The kids can play in the water feature while you listen to music and then your family can get a lunch from Little Free Lunch at 11:30. Start your Saturday morning at the farmers market in beautiful Memorial Park!

Our online market is low on inventory right now because the farmers are bringing everything to the market. You can get your chicken and pork at from the vendors directly even though it doesn’t show up online. You can pre-order eggs, pies, and gourmet mustards.

Have a great week and see you Saturday!

Online Market is Open!!

Join us this Saturday for music by Tater, Mater, & Squarsh! Listen to great music while shopping or bring a blanket or chair and grab a snack from one of our bakers, or pecans and blueberries from our farmers. Chickadees is close by and offers amazing, fresh food options as well as smoothies.

Tintos and Tapas downtown is now open on Saturday mornings for breakfast and the chorizo and egg empanadas are soooo good!

When you shop at the market stop by and get your Farm to Table discount punch card. Our annual Farm to Table dinner is September 8th. 3 punches on your card = $10 off up to two tickets! Our dinner will be held the amazing Red Oaks Barn just a few miles east of town. It’s a beautiful farm setting that you will enjoy! Visit the Market Welcome Station to pick up your punch card and to to get the card punched each week.

Hope you are all enjoying our new location in Memorial Park! With everything there is to do at the park it makes it a fun, family experience!

Have a great week and see you Saturday!

Online Market is Open!!

Thank you to Chef Kurt from 28 Springs for demonstrating how to make Bacon wrapped Chopped Pork Steak with Onion Gravy, Smashed Purple Potatoes, sauteed Swiss Chard and Brandied Blueberries over Ice Cream. The pork, onion, garlic, swiss chard, purple potatoes and blueberries are all available at the market! Recipes will be included at the bottom of this newsletter.

We will have a cooking demo the third Saturday of July, August, and September as well. Join us at 10 a.m. in front of the concession kitchen. SNAP recipients receive $10 in Double Your Dollars if they attend. Sign in at the Market Welcome Station before 10 a.m.

Place your order by 10 p.m. Thursday for pick up at the market in Memorial Park on Saturday between 9-noon.

Here are the recipes Chef Kurt shared with us Saturday:

Bacon Wrapped Chopped Pork Steak & Onion Gravy

Pork Steak Onion Gravy
½ Cup Small Diced Onion 1 Cup Julienned (sliced)
1 T. Granulated Garlic 1 T. AP Flour
1 T. Smoked Paprika 1 Cup Chicken Stock
1 tsp. Cumin 1 tsp. Black Pepper
1 tsp. Kosher Salt ¼ tsp. Kosher Salt
1 tsp. Ground Black Pepper
1 LB. Fresh Ground Pork
4 Strips Bacon
4 Tooth Picks

M.O.P (Method of Production)

1. Finely dice onion and put in bowl
2. Add all seasonings and mix
3. Add ground pork and fold in
Do Not Over Mix if you do it turns to pork loaf
4. Portion into 4 each 4oz balls
5. Wrap with bacon
6. Use the toothpick to secure the bacon
7. Heat a cast iron add bacon wrapped pork
8. Reduce heat and cover cook for 6 minutes then turn and cook for 6 more minutes
9. Allow resting for 5 to 10 minutes

For the Gravy

1. Add onions to cast iron pan and sauté till onions are soft or translucent
2. Add AP Flour and cook for a few minutes
3. Add Chicken stock and stir till thickens
4. Serve over toothpick less pork steak.

Brandied Blueberries & Ice Cream

¼ Cup Butter
¾ Cup Light Brown Sugar
½ tsp. Cinnamon
3 each Orange Slices
Juice of the rest of the orange
1 qt. Blueberries
¼ Cup Brandy

Ice Cream Pretty much whatever your favorite is.


1. Melt butter over medium heat
2. Add light brown sugar
3. Add cinnamon and orange slices
4. Allow to cook till nice and bubbly
5. Add half of the blueberries and cook for 2 minutes
6. Remove pan from heat add brandy and replace on burner make sure to catch on fire.
7. Allow alcohol to burn out
8. Add the rest of the blueberries
9. Scoop ice cream and serve over ice cream


Online Market is Open!

Join us Saturday at 10 a.m. for cooking demo using fresh ingredients from the market! Samples and a recipe will be provided after the demo.

Place your order online by Thursday at 10 pm and pick up a Saturday at market between 9-noon!

Have a great week and see you Saturday!