Let The Wednesday Market help inspire you for Valentine's Day!
Please join The Wednesday Market in welcoming a new producer, Chad Baker, and his product, Baker’s Bark. According to Chad’s website, “Baker’s Bark is a rub made from a unique blend of spices and dehydrated craft beer. Perfectly balanced, it compliments pork, beef, chicken, fish and game. It’s spicy, it’s warm, it’s complex, it’s malty. It’s delicious. Rub it in good. Life is short. Drink [and eat] good beer.” Check out http://www.bakersbark.com for more information and a recipe for Baker’s Bark Balti-Frisco Crab Cakes. Looks delicious!
Valentine’s Day is Thursday, February 14, and The Wednesday Market is here to help you as you plan your celebration. I can’t think of any better way of expressing my love for friends and family than to prepare a tasty, home cooked meal. So, here are some ideas for you.
Start with breakfast. Muffins, scones, angel biscuits, granola, eggs, fresh milk, bacon, sausage – whatever you fancy – The Wednesday Market has plenty of items to inspire a delicious breakfast.
Quiche and spinach salad make a satisfying lunch.
For a special dinner, serve an appetizer of glazed pecans, smoked raw milk cheese, grapes, and biscotti. Prepare an entrée of steak, green salad, baked sweet potato, and homemade bread. No matter what kind of dessert you prefer, decadent or delicate, we have products to suit any taste. Consider turtle cheesecake, German chocolate cake, strawberry cake, red velvet pound cake or devil’s food cake. Or, if a big cake is just too much, choose angel food cake, cookies, coconut macaroons, or a mini cake.
The Market is open! Log on to www.wednesdaymarket.locallygrown.net and place your orders before Monday at 10 p.m. for pick up on Wednesday between 3:30 and 6:30 p.m.
Happy Valentine’s Day and happy eating!
Did you know that yesterday was Groundhog Day?
According to legend, if a groundhog sees his shadow on February 2nd, there will be six more weeks of winter weather. If he does not see his shadow, there will be an early spring.
According to Punxsutawney Phil of Gobbler’s Knob, Pennsylvania, spring will arrive early this year. Not so, says Georgia’s own Gen. Beauregard Lee. According to the AJC, “On the coldest morning so far this season, Georgia’s resident weather-prognosticating groundhog, Gen. Beauregard Lee, emerged from his Gwinnett County lair only to be chased back inside by his shadow, declaring that we can expect another six weeks of winter.”
Whether spring is just around the corner, or another six weeks away, cold mornings like yesterday deserve a hot, hearty breakfast. With that idea in mind, consider all of the items that The Wednesday Market has to inspire you to prepare a hot breakfast:
Bacon; hot, medium, or mild pork sausage; eggs; honey (to put in your hot tea!); breads, biscuits, and muffins, heated up or toasted; fresh, whole milk (to pour over a bowl of steaming oatmeal); and beautiful preserves, jellies, and jams to top your favorite toast.
The Wednesday Market is open. Log on to www.wednesdaymarket.locallygrown.net and place your orders before 10 p.m. on Monday for pick-up between 3:30 and 6:30 p.m. Wednesday.
Some of our customers were unable to use the link published last week to subscribe to The Wednesday Market’s new Facebook page. We apologize that it didn’t work. Let’s try again. Click on or paste this link into your browser: http://www.facebook.com/pages/The-Wednesday-Market/588186251195805. Then you will have the option of logging into Facebook if you already have an account, or you can sign up right then and there. We extend thanks to our customers who have already “Liked” our page and who have started leaving comments.
Thank you for supporting local agricultural, stay warm and we’ll see you on Wednesday!
Your friendly market volunteers,
Anna, Brenda, Sharon, Irma, and Beverly
Taking Orders Now for The Wednesday Market
The Wednesday Market is open, and we have some exciting news to share!
This week we are *celebrating two years *of delivering the freshest, healthiest and most delicious local products to our customers. That’s right – yesterday was our 2nd birthday!
And the Market is now on Facebook. Please log on to www.facebook.com/pages/The-Wednesday-Market and “Like” us. Then you will have an additional means of communicating with the Market managers and seeing what is offered each week. We those of you who are on Facebook to share the word about The Wednesday Market with all of your friends. We want to “go viral”! Facebook also provides a convenient method for you to give us feedback about what you like about the market and suggestions for items you want offered.
January is National Bread Month, National Soup Month, and National Canned Food Month. With only a few days left in January, consider ordering kale or one of our other spectacular greens, and cook up a big batch of soup, accompanied by tasty bread from one of our bakers. Choose some delectable jams, jellies, or preserves produced by some of our skilled canners, spread it on the bread of your choice and have yourself a delightful meal or two!
To place an order, log on to www.wednesdaymarket.locallygrown.net between now and Monday at 10 p.m. Pick your order up on Wednesday between 3:30 and 6:30 p.m.
Thank you for your support of local agriculture. We look forward to serving you for many, many years!
Your friendly Market volunteers,
Anna, Brenda, Irma, Sharon, and Beverly
The Wednesday Market is Open!
The Wednesday Market is open!
Log on to www.wednesdaymarket.locallygrown.net and place your orders before 10 p.m. tonight for pick up on Wednesday between 3:30 and 6:30 p.m.
Thank you for supporting local agriculture!
Your Wednesday Market Volunteers
Well this isn’t 50 ways to leave your lover, but it is 20 Ways to Improve Any Old Soup! Try a few of these suggestions during these chilly days. I LOVE soup. We have FIVE kinds of kale at market this week: Curly, Blue Scotch, Lacinato, Nigerian Dwarf, and Red Russian!! You will only find ONE kind at Ingles….plain. If you scroll farther back in the Wednesday Market website “Weblog” you will find the recipe for Spicy Kale soup, Heck, triple the recipe, it freezes Very well.
Enjoy! and thanks for supporting the Wednesday Market for fresh local food!
Anna Evans and The Market Girls
Anna, Brenda, Sharon, Beverly, and Irma
A great group of dedicated volunteers!
1. Add parsley. If your soup tastes flat or seems to be lacking something, parsley will brighten it up. Plus it is a great source of Vitamin C. [Add the parsley just as the soup is finishing cooking. High heat over long time will destroy Vitamin C.] If it still seems to need something, it may be salt.
2. Add lime. A little lime juice and cilantro can give a brothy soup a Mexican flair. Or if you add lemon, you can get more of a Greek feel. Strands of citrus zest can also make a beautiful soup garnish.
3. Add sautéed garlic. Slice the garlic as thin as you can and sauté it until it is good and crispy. You only need a pinch sprinkled over the middle of the bowl.
4. Add a dollop of dairy. Greek yogurt, creme fraiche or sour cream not only looks pretty on top of a soup that has some body to it, but it will give it a richer, fuller flavor. These kind of dairy products enhance any number of soups, from tomato to black bean. Great on chili too!
5. Put a pastry lid on it. Use puff pastry (you can find squares of puff pastry that fit easily over a six (measure) inch ramekin) to add a golden flaky top to a thick or chunky soup.
6. Give it some veggies. Use a mandolin to cup paper-thin slices of cucumber (or tomato) that you then sprinkle with herbs and float on the soup bowls. Or, shave curls off carrots or zucchini and make a little pile on top of the center of the soup.
7. Spice it up. Just a half teaspoon of cayenne pepper or a few shakes of Tobasco sauce can completely change the character of a soup. If you’re not used to spicy soup, add a little and taste, then add a little more until it achieves a level of spice you are comfortable with.
8. Float a couple of croutons on top. It is so easy to make your own. Just grind some fresh pepper into a puddle of olive oil at the bottom of a large bowl. Cut cubes of bread, toss the cubes in the herb mixture, then spread on a baking sheet. Bake at 400 degrees until they dry out. I like to take one of Concord Street Sweets’ Country Rustic loafs and turn the whole loaf into fabulous panko type crumbs and croutons. Her bagettes are to die for too ;-)
9. Create 3D art. For instance, balance a single sprig of an herb crossed with a piece of citrus zest on top of each serving. Pick an herb that was used in the soup recipe. If you don’t know what exactly went into your soup, crush pieces of the herbs you would like to use between your fingers and smell the combined fragrance. If it smells pleasing, it is probably a good match.[We are going to teach you how to grow your own herbs, THIS year, stay tuned.]
10. Add edible flowers. Use sweet flowers (pansies, rose petals, and day lilies) with sweet fruit soups. Go for spicier pepper-like options with nasturtiums. Try clove flavored ones like carnations/dianthus or plain old clover blossoms. Whatever flowers you choose, make sure you have identified them properly. Make sure the flowers you have are edible by finding them listed in at least THREE different WRITTEN edible flower sources. Also, do not eat flowers from the florist trade, as they have probably been sprayed with high levels of pesticides. TIP: Three pansy blooms will give you 100% of your daily requirements of Vitamin C! Toss them into a salad, they are gorgeous as well as nutritious. Edible flowers are loaded with vitamins and anti-oxidants and add tons of nutrition and beauty!
11. Pep it up. Sometimes a simple grinding of black pepper can be all the contrast a light colored soup needs. Light creamy soups also look elegant with a dusting of paprika or other colorful spices. Try Hungarian or smoked paprika for a bit of a change.
12. Make it grate. Grate some parmesan cheese onto the surface of the soup. Or sprinkle on a little shredded cheddar. Whatever your favorite cheese, there’s probably a soup that would pair beautifully with it, so don’t be afraid to experiment. If you’re not sure, before you offer your flavor combination to guest, put a little soup in a ramekin and add a tiny serving of the cheese to preview the effect. I LOVE to add Brie to the Fresh mushroom soup recipe you can find on this weblog.
13. Make it fit for royalty. Custard cutouts (better known as royales) are traditionally floated on consommés and elegant cream soups like asparagus. To make then, you combine an egg with a tablespoon or two of milk, and flavor it with salt, pepper and nutmeg . Pour it into a greased loaf pan and bake in a hot water bath in a 300 degree oven for 25 minutes, or until well set. Cut the custard into decorative shapes with small cookie cutters. Hmmm….This sounds like a lot of trouble doesn’t it? Yeah, me too, skip this one…lol.
14. Add a ring. Float a single onion ring on the surface of a thick soup (such as potato). Alternately, sprinkle on a handful of canned fried onions, or those strange little fried string potatoes in a can are fun!
15. Make it seedy. Roasted sesame seeds or pepitas (pumpkin seeds) add a nice nuttiness to boldly flavored soups. Actual nuts, such as almonds, which have been sliced, minced or slivered, can also look nice floating in soup. Try adding nut butters [peanut, almond, etc] to soup made from butternut squash.
16. Give it some crunch. Sprinkle on chow mein noodles or tortilla chips/strips.
17. Make a swirl. Make a pesto sauce, or a balsamic reduction (or even just some plain olive oil), or for sweet soups, a chocolate or fruit flavored sauce. Put it in a squeeze bottle and make patterns on the surface of the soup. This would be pretty for sour cream that you water down a bit with milk and put in a squeeze bottle. Why not make your soup as pretty as it is tasty? You deserve pretty food!
18. Got milk? Add milk instead of water when reconstituting canned cream soups. Add stock instead of water to brothy soups. Steam some fresh vegetables and toss them into canned soup to add a burst of flavor (not to mention a few extra vitamins). Always add cream/milk to soup as the last thing, then heat just to a simmer, NEVER never, never bring a cream based soup to a ‘boil’. It will create the most disgusting curdled stuff you have ever seen. Taste fine, but you would have to be blind to be able to eat it! lol.
19. Add rice, pasta, barley to your soup. Or if you are looking to go gluten free, try quinoa as an alternative to wheat [gluten] based products. By doing this, you take your soup from appetizer to substantial main course, especially if you have cheese or meat involved. Experiment with the textures of these ingredients until you find what matches the flavors of the soup. p.s. I only put pasta in soup as I am warming it to serve it, I never freeze or store it with pasta in it. It just gets too mushy, yuck.
20. Add mushrooms. Dried mushrooms are much cheaper and every bit as nutritious. If you reconstitute dried mushrooms (such as shitake)soak in warm water overnight, stir the soaking liquid into your soup, then float a few fresh mushrooms on top. Shitake are known to have fabulous medicinal benefits.
PLAY in your food and Enjoy!
Wednesday Market is Open!
The Wednesday Market is now open and taking orders.
It’s the season of greens! Arugula, cabbage, collards, kale, lettuces, turnip greens – we have them all – and much, much more!
Log on to www.wednesdaymarket.locallygrown.net and place your order before Monday at 10 p.m. for pick-up on Wednesday between 3:30 and 6:30 p.m.
As always, thank you for buying local!
Your Wednesday Market Volunteers
First Market of 2013
Happy New Year!
Wednesday Market 2013 marks year three and still growing.
Welcome Circle M Farm and John’s Eggs.
Market is open for orders until Monday 10 pm…
Healty, Happy, Local New Year!
Wed Dec 26, 2023
No online market this week but there will be Milk and Collards!
If you would like to order Milk or Collards and can pick them up on Wednesday between 2 and 5 pm…Let me know by email: firstname.lastname@example.org
Email your order before Monday 10 pm.
Milk is from Good Shepherd Farm and Collards are from McCrary Farm or Circle M Farm.
If you placed your order last Wednesday no need to order again. If any questions email or call 770-856-2144.
No Christmas Market tomorrow
Just sending you a quick note that there will be no Christmas Market tomorrow.
Thank you to all the customers and vendors who participated this year.
Happy Holidays to all, and we will see you in the New Year!
Your Wednesday Market Volunteers
Wednesday Market Holiday Plans
Season’s Greetings to everyone!
The Wednesday Market is open and taking orders for Dec. 19 at http://wednesdaymarket.locallygrown.net/market today and Monday until 10 p.m.
The Christmas and New Year’s holidays are quickly approaching, and we need to let you know about The Wednesday Market’s schedule for the next two weeks.
As you place your orders today and tomorrow, please keep in mind that this is the last opportunity before Christmas and New Year’s Day that you will have to place orders and pick up your items. The Market will be closed on Wednesday, Dec. 26 (the day after Christmas). You may want to consider ordering extra items this week to get you through the holidays!
If enough vendors show interest in participating in the Christmas Market planned for Saturday, Dec. 22, we will be open from 10 a.m. til 2 p.m. Look for an update on Friday, Dec. 21, as to whether the Christmas Market will be open.
Ordering will resume on Sunday, Dec. 30, and close at 10 p.m. on Monday, Dec.31, for orders to be picked up on Wednesday, Jan. 2.
Thank you to our producers and consumers for supporting The Wednesday Market this year. We look forward to serving you in 2013!
Your Wednesday Market Team