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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:

For the Toasted Sesame Seeds:

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.

www.siloamsprings.locallygrown.net

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!

www.siloamsprings.locallygrown.net

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!