Just a reminder that the Online Market will be closed this week so our farmers, bakers and makers can observe the Christmas Holiday with their families.

The Online Market will re-open Monday, December 26th and their will be a pick up on Saturday, December 31st from 9 to 11 a.m.

Thank you so much for your continued support and we wish you a very Merry Christmas and Happy New Year!

Sincerely,
Your Siloam Springs Farmers Market Family

www.siloamsprings.locallygrown.net

The holidays are fast approaching and now is the time to stock up on meats,eggs, herbs, locally roasted coffee, baked goods and homemade bath, body and laundry supplies. There is still produce available from both Opossum Hollow Produce and Vang’s Fresh Market.

Stay warm this week and see you Saturday!

www.siloamsprings.locallygrown.net

The market is brimming with lots of fresh, nutritious whole foods! Fingerling potatoes have been added this week. All chicken products were re-stocked last week. There are products that make great stocking stuffers as well- lip balms, lotions, dish cloths, Wowie Bug Spray, natural hand sanitizer, homemade cookies, locally roasted coffee and more!

Market will not be open the week before Christmas, because Christmas Eve is on Saturday this year. We will be open the week of New Year’s Day and delivery will occur on New Year’s Eve day at the regular scheduled time.

Winter weather is coming this week and could affect the produce. Please be aware as you order that some things just may not make it due to freezing temps and if they are not delivered I will deduct the product from your order.

Have a great week and get prepared for the winter weather!

www.siloamsprings.locallygrown.net

The weather has been amazing and our farmers still have a great variety of produce available! Check out the meat and egg selections and baked goods too! You can do the majority of your grocery shopping online and pick it up Saturday.

The market will be closed the week of Thanksgiving so our farmers, makers and bakers can spend quality time with their families, so please be sure to think of what items you may need to bridge the gap until the next market.

See you Saturday!!

www.siloamsprings.locallygrown.net

The Online Market will now be open Sunday through Thursday. Place your order by 9 p.m. Thursday evening and pick up on Saturday morning between 9-11 a.m.

The newsletter with product listing will come out each Monday, ensuring that all inventory updates have been made over the weekend, but, market will still open on Sunday so you can place your order as usual. You might want to check back in during the week to see if any additional items were added.

Have you ever tried Bok Choy? Bok choy (aka pak choi), Brassica rapa, is a type of Chinese cabbage. Records show that the Chinese have been cultivating the vegetable since the 5th century AD. It wasn’t introduced to the United States until early in the 20th century.

Bok choy prefers mild to cooler weather and will bolt when temperatures are consistently colder than 50 degrees Fahrenheit or warmer than 75. It can withstand occasional frosts, making it a great crop for the early spring here in Yavapai County. Plants are generally ready to harvest 50-60 days after planting. Most of the bok choy found in grocery stores and farmers markets is “baby” bok choy, meaning it was picked while still immature and/or is a variety selected for its small size.

When harvested, the plant is cut just above the roots, leaving a loose head of leaves attached by their stems to the base. All parts of the harvested vegetable can be eaten. When selecting bok choy, feel for stems and leaves that are still somewhat crisp. Store the vegetable in the fridge and use within a few days to ensure that it still has its crunch.

Bok choy is an excellent source of vitamins A and C and K and a good source of potassium, folate, vitamin B6, calcium, and manganese. It has a mild flavor and slightly crunchy texture, and is fantastic in stir-fries. It is a great stand-alone vegetable when sautéed—the stems stay crisp while the leaves wilt, becoming silky. You’ll find bok choy in nearly all Asian food cultures. Bok choy features prominently in soups: Japanese Udon, Vietnamese Pho (a noodle soup), Filipino pork sinigang, and Taiwaneese beef soup. It’s a popular ingredient in rice and noodle dishes across Asia. Bok choy is truly a delightful green to experiment with and mix up your greens intake.

Give this nutritious vegetable a try!

(credit to http://www.prescottfarmersmarket.org/bok-choy/ for the great info and photo)