The Weblog

This page contains news, event information, and other items added by the market managers.

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Online Market Is Open!

Three more markets left for the outdoor season! This Saturday after you shop at the market you can enjoy shopping downtown at the Homegrown Festival! The festival begins at 10 am. There will be music through the day, our downtown merchants and restaurants will be open, and there will be food trucks on site as well. When the festival closes at 5 pm The Sons of Otis Malone will take the the stage! Plan to hang out in town this Saturday and enjoy the festival!

Online Market is Open!!

Over 60 kids enjoyed Kids Day at the Farmers Market Saturday! Many thanks to our Kids Day sponsors:

Grand Savings Bank
Sager Creek Pediatrics

This coming Saturday is Let’s Cook Local featuring The Park House Kitchen + Bar! They will demonstrate how to use fresh market ingredients to create a meal. Rumor has it that it might be a breakfast meal…..Yum!

Local band Common Roots will be joining us as well. Bring a chair or blanket and enjoy music, shopping and sampling a meal!

Have a great week and see you Saturday!

Online Market is Open!

The 5th Annual Farm to Table Dinner was a success! It was a beautiful evening at Red Oaks Barn. We honored our farmers and vendors and shared an amazing meal with our community.

Enjoy your week and see you Saturday!

Online Market is Open!

Hope you’ve been enjoying your Labor Day weekend! This Saturday is Samples of the Season and Polly Shafer will be sharing samples of some of the recipes from her cookbook.

Sunday is our 5th Annual Farm to Table Dinner. Tickets are still available at

Have a great week and see you Saturday!

Online Market is Open!!

Have a great week and see you Saturday!

Online Market is Open!

Join us this weekend for Music at the Market with guest musician Sarah Loethen!

Last weekend Tintos & Tapas owner Jasmine Allgood demonstrated how to make a delicious fall soup with fresh market ingredients. The recipe is below. Enjoy!

1 Lb Ground Pork
1.5 cups celery
2.5 cups of diced carrots
1 Lrg Onion yellow or white
4 garlic cloves
8 Potatoes small to medium size
2 Tomatoes largely chopped
2 green peppers
2 Corn on the cobb
1 tsp of pepper
2 tsp Salt
1/2 tsp Oregano
Chopped Cilantro & Scallions to garnish

The green peppers can be any variety you like – it can be a mix of sweet peppers, or one specific kind.

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.