Week of July 19th Farmer’s Markets – BUTTER BEANS, BLACKBERRIES, PEACHES, BLUEBERRIES, TOMATOES!!!
Mark has some truly inspired local goods for you this week! Our Thursday Market is still on hold, please visit our other Markets: Tuesday – Eastern Market 4-7pm, Wednesday – Patriots Plaza 11-6:30 pm.
Here are the highlights:
All items are subject to availability! Get there early to get the best stuff! For more info on specifics, Call Mark at 804-397-7337 or email email@example.com
We’re Hiring for a Farmer’s Market Assistant + Interns
Farm to Family, based in Richmond, VA, has an immediate part time JOB opening for Farmer’s Market Associate/Customer Service for our well-established pop-up markets + CSA on Capitol Hill, Washington, DC. Interships also available.
Schedule is currently Tuesday 2-7pm; Wed 9-7pm, Thursday 10-7pm (25-30 hrs/wk). $12/hr to start based on experience – advancement opportunities exist to grow with our company.
Job duties include but not limited to:
. Market management including customer service and sales, staffing, forecasting, reports
· Educating and interacting with community members at CSA pick-ups, farmers markets, and more.
· Marketing experience including social media and events
· Must be able to do heavy lifting
· Setup, breakdown of farmer’s markets
· Assist with CSA delivery
Skillset and Experience:
· Experience with retail, CSA model as well as farmers markets a+ including inventory management, ordering, interaction with farmers and vendors.
. Excel, Microsoft word, Square, Powerpoint, graphic design a plus.
· Excellent customer service skills required
· High level of responsibility reliability, motivation, passion about local food and a willingness to learn required
· Ability to work effectively and cooperatively with staff = Required
· Must be able to do heavy lifting – Required
· Clean driver’s license/ability to drive a box truck a +
This is a year-round position for someone who is enthusiastic about growing the CSA and Farmer’s Market experience with us.
For more info about us: www.thefarmbus.com
Please forward resume to firstname.lastname@example.org or call 804-397-7337
You will be getting an heirloom pumpkin this week which is quite dense and heavy, so be prepared to carry that. Bring a friend or a cart if you are walking. Mark says he will be ready for you from 4:30-7pm. Let us know if you have any quesions, concerns or last minute changes. We have pre-bagged your produce shares for a quick grab and go this week.
- baby leeks – braised leeks with parsley and lemon
- apples – chopped salad with apples and bitter greens
- apple cider – 10 apple cider cocktail recipes ; Cider Sage Gravy
- parsley – carrot, leek and parsley mash
- celery – Celery Recipes that are Freakishly Delicilous!
- garlic – autumn root vegetable gratin with herbs and cheese garlic garlic mashed potatoes
- potatoes – Silver Palate Thanksgiving potatoes with Nutmeg
- sweet potatoes – sweet potatoe maple hash browns
- baby kohlrabi – Kohlrabi may be a new veg for some of you. Its delicious, versatile and beloved by chefs. kale and kohlrabi gnocchi kohlrabi apple walnut slaw;
- beets – beet cranberry salad
- kale – spinach/kale stuffing/dressing – so good!
- Heirlooom Porcelain Doll Pumpkin – Swapped for spaghetti squash. This is a beautiful pumpkin, and wonderful to cook with. Please use care cutting it. I use a grapefruit spoon to scoop out the insides, its serrated edge makes it easy to get all those strings. Make sure to save and roast the seeds! My suggestion is to make pumpkin puree, reserve what you think you will need for your pumpkiny things this week, and freeze the rest in 1 or 2 cup bags. Here’s an easy puree recipe. Here are some pumpkin recipes: pumpkin pavlov with pecan brittle GF Paleo pumpkin recipes bourbon pumpkin cheesecake
- onions – savory mushroom bread pudding – esp good if you have mushrooms left from last week.
- SERVINGS 4
- 2 medium fennel bulbs
- 1 cup all-purpose flour, for dredging
- 1 1/2 cups fresh bread crumbs, for dredging
- 2 teaspoons coarse salt, plus more for seasoning
- 3/4 teaspoon freshly ground pepper, plus more for seasoning
- 3 large eggs
- 1 1/2 cups Green Pasture coconut oil, just enough to yield about 1/4 inch in the pan
- Remove tops and fronds from fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices about 1/8 inch thick.
- Pour flour into a medium bowl and bread crumbs into another. Season with the salt and pepper. Crack eggs into a third bowl; whisk until frothy. Season with salt and pepper. Dredge fennel lightly in flour, then in egg, and then in bread crumbs, shaking off excess after each step.
- Heat oil in a large saute pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of flour into the pan. If the flour sizzles, the oil is ready.
- Fry fennel slices until golden brown on each side, about 30 seconds per side, working in batches so as not to crowd pan. Drain on paper towels; season with salt. Serve hot.