Friday Night, June 13th Farmers Market Dinner 5-8pm

Rain or Shine We'll Have a Good Time at The Great Organic Cookout for Dad!

Join us for an organic tribute to Dad!  To kick off Father’s Day weekend we will be turning this week’s Market Dinner into a Grill Out on The Farm for Dad!  The menu will feature Farm Fresh Burgers, Organic Hot Dogs or locally made Brats with Old Fashioned Potato Salad, and Grilled Romaine Lettuce topped with Bacon and Blue cheese.  The Vegetarian Entrée option is a Green Pepper stuffed with Quinoa, Rice, Fleur De La Terre Cheese, Cilantro and Tomato filling.  Each meal comes with Iced Tea or Lemonade.  Kids portions are available too!

The Green Market

Come Rain or Come Shine!  That classic Jazz standard reminds us that the Green Market at Trader’s Point Creamery is open in all weather, barring tornado sirens!  We’re outside on the lawn in sunshine and up in the red barn when it’s raining (or threatening to do so).  New this week: liquid honey is back thanks to some hard working bees, oh and Mr. Green too, from Bluffwood Creek Honey; Zen Sheep Farm has their Certified Organic lamb; Seldom Seen Farm has basil tips and salad turnips.  All this and SO MUCH MORE is available at the Green Market.  We’ll see you on Friday!
 
There isn't enough room to describe every vendor or every product at the Green Market.  So, here's who is planning to be here this Friday, June 13:

* Bluffwood Creek Honey-liquid honey, creamed honey in a variety of flavors including lemon; honey sticks, lip balm, and salves all made with honey
* Capriole Farms-unique varieties of goat cheese
* Country Mouse City Mouse-condiments, dips and dressings made from generational recipes
* Flower Child Aromatherapy-handmade soaps, sachets, incense, and perfumes
* Fullcircle Farm-potted violas and daylilies, as well as produce
* Harvest Cafe Coffee Company-freshly brewed coffee, a variety of freshly roasted coffee beans or freshly ground beans
* Harvest Lodge Catering-a variety of tamales, sweets, soups, salsas, and granola
* Hoover's Country Store-nitrite and nitrate free bacon, ham and other pork products; real maple syrup!
* Life Farm-Certified Organic produce
* Murphy Farms- fresh chicken eggs
* New Day Meadery-a variety of handcrafted honey wines
* Peace Leaf Tea-custom green tea blends and tea accessories
* Perfect Pick Catering-soup and salsas
* Phelps Family Farm-a variety of meats and sausages as well as eggs
* Redwine Farm- a variety of dehydrated vegetables, frozen whole tomatoes; lots of peppers; beef; turkey and duck eggs
* Schacht Fleece Farm-chicken
* Seldom Seen Farm-a variety of greens plus tomato plants and herbs
* Seven Springs Farm-beef, stewing hens, eggs, and popcorn
* The Swiss Connection-unique cheeses, meats and ice cream plus a variety of pet products
* Valentine Hill-a variety of homemade breads, including a new wheat-free Spelt bread; baked goods and both wheat and spelt pasta
* Zen Sheep Farm-Certified Organic lamb

The Green Market runs from 4-8pm every Friday night from now through October.  Please be prepared as most of the vendors accept only cash and check for payment.
 

Treat Dad to some 100% grass fed organic beef for Father’s Day!

The Farm Store is open from 8am until 6pm daily and carries several cuts of organic 100% grass fed beef in the freezer section.  Our beef is hand cut and freshly frozen to preserve its natural flavor.  Pick up a strip steak or maybe a thick cut ribeye that will be sure to put a smile on every Dads' face this Father’s Day weekend!

Recipe of the Week

Millet Tempeh Burgers

1 cup millet - 3 cup water
2 - 8 oz. packages of tempeh
3/4 cup dried arame seaweed (Chef Erika likes the Emerald Cove Brand)
4T olive oil
1/2 cup minced parsley
3 cloves minced garlic
2 medium grated carrots
2 Tablespoon tamari
2/3 cup thinly sliced scallions
1 Tablespoon dijon mustard
2 Tablespoon umeboshi vinegar

 

In a medium saucepan bring water to boil, add millet, and return to boil.  Cover and simmer for 20 minutes.  Cut tempeh into cubes. Put in large saute pan with 1/2 inch of water.  Salt and pepper, cover, and steam for 15 minutes.  Put cooked millet in bowl and crumble in steamed tempeh.  Rinse arame in cold water several times then soak in water until soft; about 10 minutes.  Drain. In large skillet heat 2 TB oil on medium heat; add carrots, arame, and 1TB tamari.  Cook about 2 minutes, add garlic.  Cover and cook 10 more minutes.  Remove and add arame, scallions, mustard, vinegar, and parsley to millet/tempeh mixture.  Add last TB of tamari.  Mix well and taste for salt.  Form into burger patties and brown 5-6 minutes per side in pan with toasted sesame oil.