What’s Fresh – June 1

We are back! The market returns after our break to accommodate the State High School Track Championships.  Hurray!

Sometimes our lot is full at peak times on market day. Don’t despair there is parking for those willing to take a stroll. There is parking on Leslie Boulevard and int the parking lot of  Lorenzo Greene Hall, on Leslie. The market is a very short walk from both locations. Another option is the lot right off the traffic circle – you can walk across the bridge and take the greenway path for a short stroll to the market, avoiding traffic any day!

We will start our Thursday Market on June 6 from 5:00 pm to 6:30 pm.

Here is what some of our vendors will be bringing on Saturday.

Invermos Valley Farms will have pastured beef and has new offerings of summer sausage and thin-sliced sirloin in 16 oz. packages (perfect for breakfast steaks or philly cheese steaks)

Ed Rakow will have spring vegetables and greens and eggs

J&D Poultry will have  free-range duck, chicken, and eggs

Richly Blessed Farm/The Country Gals will have seasonal produce, baked goods, eggs and free-range, organically-fed chicken

Paula Bollinger will have hand-crafted natural bath & body products and is bringing compost tea fertilizer

The Gillilands will have jams, jellies and hand-crafted soaps, and hand bags

Cari Skain – check out her pottery!

Longfellow Nursery will be here with vegetable plants (including tomatoes in 1 gallon pots) and flowers

Steve and Colleen Meredith will have goatsmilk fudge, radishes, kale, loose leaf lettuce, and green onions

Hugh Flowers will have his famous sweet potato pie and carrot cake, as well as other baked goodies.

Pam Schmutzler has various plants, baked goods and seasonal vegetables and greens.

Mae Benson plans on bringing gluten-free muffins, bread, banana nut bread, cookies, pasta – made with freshly milled grains

Duncan Family Farm will have their wonderful pork, chicken and eggs and STRAWBERRIES.

Caleb Bax will have lettuces, spinach, radishes, cucumbers, zucchini, and vegetable and herb plants

LU MANRRS students will have oyster mushrooms, grown right here on campus!

More vendors plan to join us throughout the season. Stay tuned for fresh things at the Market.

The LU Native Plants Program will have native plants for sale and information on native plants for your garden and landscape.

Come buy your garden and vegetable plants from local farmers instead of a box store this year. The flowering plants, baskets and planters have been beautiful and the variety of vegetables is unique.

What’s Fresh on Graduation Day- May 11

This Saturday is Graduation Day at Lincoln. Commencement will take place just down the road at Dwight Reed Stadium. To avoid parking issues, you may park on Leslie Blvd. or the Lorenzo Greene Building on Leslie. The market is a very short walk from both locations. Another option is the lot right off the traffic circle – you can walk across the bridge and take the greenway path for a short stroll to the market, avoiding traffic any day!

The market will be closed May 18 and May 25 due to the State Track Meet at Dwight Reed Stadium. We will return full-force on June 7. We will also start our Thursday Market on June 6 from 5:00 pm to 6:30 pm.

Invermos Valley Farms will have pastured beef and has new offerings of pre-cooked hot dogs and brats and sliced roast and brisket for sandwiches. They are offering two sales in honor of Mothers Day, Graduation and our forced 2 week break!

  • Beef Ribs – 50% off
  • T-bone Steaks – buy one, get one 50% off

Ed Rakow will have spring vegetables and greens and eggs

J&D Poultry will have duck, chicken, and eggs

Richly Blessed Farm/The Country Gals will have seasonal produce, baked goods, eggs and free-range chicken

Paula Bollinger will have hand-crafted natural bath & body products

The Gillilands will have jams, jellies and hand-crafted soaps. They will also be bringing home made laundry detergent.

Cari Skain – check out her pottery

Longfellow Nursery will be here with vegetable plants (including tomatoes in 1 gallon pots), blooming spring bulbs, and flowers

Steve and Colleen Meredith will haveradishes, kale, wild garlic, chives, goatsmilk fudge and peanut brittle

Hugh Flowers will have his famous sweet potato pie and carrot cake, as well as other baked goodies. Perfect to fight off that pre-graduation hunger!

Pam Schmutzler has various plants, baked goods and seasonal vegetables and greens.

Mae Benson plans on bringing gluten free muffins, bread, banana nut bread, cookies, pasta – made with freshly-milled grains and her pre-baked pizza crusts (they are fabulous!).

Duncan Family Farm will have their wonderful pork, chicken and eggs.

Caleb Bax will have lettuces, strawberry plants and vegetable plants.

More vendors plan to join us throughout the season. Stay tuned for fresh things at the Market.

Come buy your garden and vegetable plants from local farmers instead of a box store this year. The flowering plants, baskets and planters have been beautiful and the variety of vegetables is unique. The Community Garden has heirloom tomato plants for sale!

This week’s recipe – spring vegetable and chicken stew

Last week we had a cooking class for our group of older adults, the “Roots” in our Sprouts and Roots program. It was the last class of the spring. All of our group will now be tending their garden boxes in our Community Garden. We will gather in the fall to continue classes on gardening, nutrition and well-being.

Many seniors in our community don’t get the chance to eat as healthy as they would like. Sometimes there’s just not enough time in the day, or age makes the effort to cook difficult. Some in our group are now faced with becoming the cook, when for years that was someone else’s responsibility. So, our last class focused on one dish meals with minimum prep time. This recipe is centered around vegetables available right now (many at the market!). The asparagus came from our plot in the Community Garden. I was hoping for some leftovers. There were none. This is a great recipe for anyone short on time.

Spring Vegetable and Chicken Stew

  • Serves: 6
  • Total Time: 5 hours
  • Prep Time: 15 minutes

Ingredients

1 ½ pounds boneless, skinless chicken thighs, cut into chunks

2 cups baby carrots, halved lengthwise

1 large leek, white and light green parts only, sliced (2 cups)

1 tablespoon chopped fresh tarragon

32 ounces low sodium chicken broth (1 box)

1 tablespoon flour

½ teaspoon salt

8 ounces fresh asparagus, trimmed, cut in to 1 inch to 2 inch lengths

1/3 cup peas (if frozen, thaw first)

Directions

  1. Put chicken, carrots, leeks and tarragon in slow-cooker. Pour in chicken broth, reserving 1/3 cup aside. Mix 1/3 cup chicken broth, flour and salt. Pour into slow cooker; toss to coat. Cover and cook on low 5 to 8 hours until chicken and vegetables are tender.
  2. Turn to high. Add asparagus and peas; cover and cook on high 10 to 15 minutes until asparagus are crisp-tender.
  3. Serve with cooked noodles or rice, if you desire. Or better yet, pick up some new baby potatoes and toss them in at the beginning.

What’s Fresh – May 4

Invermos Valley Farms will have pastured beef and has new offerings of pre-cooked hot dogs and brats and sliced roast and brisket for sandwiches

Ed Rakow will have spring vegetables and greens and eggs

J&D Poultry will have eggs and Jennifer and David are taking orders for fresh free-range chicken and duck ready next week

Richly Blessed Farm/The Country Gals will have seasonal produce, baked goods, eggs and free-range chicken

Paula Bollinger will have hand-crafted natural bath & body products

Honeysuckle Acres will be there with their local honey, flavored honeys and bath & body products, including a new salt scrub and natural deoderant

The Gillilands will have jams, jellies and hand-crafted soaps. They will be bringing a new dandelion jelly (they say tastes like honey!), and their ever-popular pepper jelly too

Cari Skain – check out her pottery

Longfellow Nursery will be here with vegetable plants (including tomatoes in 1 gallon pots), blooming spring bulbs, and flowers

Steve and Colleen Meredith will have kale, wild garlic, chives, goatsmilk fudge and peanut brittle

Hugh Flowers will have his famous sweet potato pie and carrot cake, as well as other baked goodies

Pam Schmutzler has various plants, baked goods and seasonal vegetables and greens

Mae Benson plans on bringing gluten free muffins, bread, banana nut bread, cookies, pasta – made with freshly-milled grains

Duncan Family Farm returns this week with their wonderful pork, chicken and eggs

Caleb Bax will have lettuces, strawberry plants and vegetable plants

More vendors plan to join us throughout the season. Stay tuned for fresh things at the Market.

The Lincoln University Cooperative Extension Native Plants Program will be at the Market with information on plants for pollinators, native edibles and samples of sumac jelly.

Come buy your garden and vegetable plants from local farmers instead of a box store this year. The flowering plants, baskets and planters have been beautiful and the variety of vegetables is unique.