Calling all LOCAL musicians!

Below is the sign up sheet for anyone who is interested in playing at our market starting April 2nd through April 30th. We operate on Thursdays from 9:00 am to 1:00 pm. We would like 1 hour slots if possible! Please spread the word!

http://www.signupgenius.com/go/10c0d48afa92ba2fc1-farmers

regards,

The Farmers Market Team

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Growing Agriculture Conference hosted by ETSU

ETSU is hosting it’s first Agriculture Conference at Walters State Community College on March 3rd. Check it out! It’s great for farmers and producers. Today is the deadline for early registration! There is also scholarships available for those under age 35!!

Here are some helpful links:

http://arcd.org/index2.php/growing-ag-conference-2015/

http://www.etsu.edu/news/2015/02_feb/Agconference.aspx

Spring 2015 Vendor Applications now available!

We are looking forward to this season of the Farmers Market! Our application is now available and we encourage any local vendor that is interested to apply. There is a $10 application fee (you will be reimbursed by attending the first two Markets). The deadline March 8th. We are always interested in expanding our Farmers Market family and we look forward to having you! You can find the application under the For vendors tab above.

We would love to have you join our Farmers market family! Please check out our Facebook to get a feel for our atmosphere!

https://www.facebook.com/FarmersMarketatETSU

 

Stay Tuned!

The new vendor application and community booth applications for spring 2015 will available soon! We are looking forward to a wonderful season!

Mark your calendars! We have changed the times of the Farmers Market! 

The new times are Thursday from 9:00 am to 1:00 pm… We will see you soon!

Fall 2014 Vendor Application Now Available!

We are looking forward to this season of the Farmers Market! Our application is now available and we encourage any local vendor that is interested to apply. There is a $10 application fee (you will be reimbursed by attending the first two Markets). The deadline is August 14th. We are always interested in expanding our Farmers Market family and we look forward to having you! You can find the application under the For vendors tab above.

We would love to have you join our Farmers market family! Please check out our Facebook to get a feel for our atmosphere!

https://www.facebook.com/FarmersMarketatETSU

     

Carter Cooks: Sausage Balls

Carter Cooks

So this is one of the ultimate Southern potluck foods. It’s perfect for church dinners, basketball games (NCAA championship is tonight!), funerals, and any get together with children. The traditional recipe is bisquick, cheddar cheese, and a pound of sausage. I wanted to try something a little different. Below is a homemade buttermilk biscuit with local sausage, goat cheese and chili powder. I think the creamy texture of the goat cheese really complements the flavorings in the sausage you can get at the market. I hope you enjoy this snack treat. It also freezes well. So think of making a double batch and freezing the second one, if you can get them to last long enough to cool. Another variation would be to substitute feta cheese for the goat cheese. Just something to think about experimenting with!

Sausage balls

From the market

Sausage

Chili powder

Goat cheese

Buttermilk

Flour

Butter

From your pantry

Baking powder

Baking soda

Salt

  1. In a skillet, brown sausage. Drain and set aside.
  2. Preheat oven to 350.
  3. Make biscuit dough. In a bowl, whisk together 2 cups of flour, 4 tsp powder, ¼ tsp soda, and a heavy dash of salt. Take 4 tbsp cold butter and mix into the flour mixture with your fingertips. You want to do this quickly and the butter should become pea sized or smaller. Pour in 1 cup cold buttermilk. Mix thoroughly. If the dough appears too wet, add a little flour.
  4. Mix dough, cooked sausage, goat cheese, and spices to taste. I would use about 1 lb of sausage, 8 oz of goat cheese, and 1 tsp of chili powder.  Again, if mixture will not form a ball, add flour. If too dry, add a bit of cold water or buttermilk.
  5. Spoon out bite sized balls onto a parchment lined cookie sheet. Bake for 20-30 minutes, until golden brown and dough is cooked through.

Carter Cooks: Spring Salad with Vinaigrette

Carter Cooks

Welcome back and Happy Spring! This is arguably my favorite time of year, especially with 2013’s lackadaisical winter.  There is nothing I love better than coming out of yoga on Monday evenings at 8 o’clock to a still bright sky. The endless conversation I have with myself on the drive home is what do I feel like making after a long day in the office, a great yoga practice, and the prospects of an early bedtime. Perhaps it’s the yoga or the spring sunshine that makes me want salads in everyway shape and form.

I really enjoy salads. They are a great stand-alone meal if beefed up properly or the perfect side dish to any main course. Spring is a nice time for salads because the lettuce is so sweet and fresh. I learned to look for unusual items to toss in my salads either for kick or protein to make them last a little longer. Also, making your own dressing is so much less expensive than store bought and there is less waste if you only make enough for dinner and lunch the next day. The same can be said for croutons. If you have day old bread, slice it and toss it with oil, salt, and pepper. Broil the chunks for a few minutes and voilia, croutons.

We are excited to see the market start back this week. Make sure you swing by on Thursday!

Spring Salad with Vinaigrette

From the Market

Salad greens

Spring vegetables

Nasturtiums

Feta cheese

Bread

From your pantry

Nuts, pine nuts or walnuts work nicely

Olive oil

Balsamic vinegar

Sugar

Mustard

Salt & Pepper

  1. Wash and dry your lettuce. Chop any desired vegetables. I like cucumbers and tomatoes. But, it’s a little early for these. Look for sun-dried tomatoes that were put up last year and early produce like asparagus.
  2. Add nasturtiums if using. Nasturtiums are an edible flower in season right now. They add a nice spicy kick and a beautiful color to the salad.
  3. Toast nuts in a dry frying pan. Place 2-3 Tbsp of desired nut in a dry skillet on medium-high heat. Toast until fragrant, stirring regularly, about 4 minutes.
  4. For croutons, slice older bread into desired size. Toss, just to coat, with olive oil, a little salt and pepper. Toast on about 375 until crisp (approximately 5 minutes). Be sure to stir have way through.
  5. Add feta, toasted nuts, and croutons to salad.
  6. In a mason jar add equal parts oil and vinegar (1/3 c. each), 1 Tbsp sugar (less if you don’t want it too sweet), 1 Tbsp mustard (I use a stone ground mustard), 1 tsp salt, and pepper to taste. Cap the jar and shake vigorously until incorporated. Taste and adjust seasonings.
  7. Add dressing to salad and mix to taste.
  8. Enjoy!