Monday, April 21, 2014

Tomorrow at the Market - Tuesday from 4 to 6 pm

The Webb City Farmers Market welcomes another new vendor tomorrow at the Tuesday market – Dogs on the Roll.  Dogs on the Roll will offer all-beef hot dogs, chili dogs, chili-cheese dogs and Frito pies, plus chips and drinks.  Ten percent of meal sales is donated to Golden Paws Animal Rescue.  Dogs on the Roll will be located just north of the pavilion next to King’s Kettle Corn.

The market is open from 4 to 6 pm Tuesday in the pavilion at the South Main Street entrance to King Jack Park.
The market will be loaded with fresh local greens including five varieties of kale, plus collard greens, Swiss chard, Chinese broccoli, spinach, bok choy, lettuce (about 10 varieties! See photo below “lettuce count the kinds…”), spinach, watercress, cilantro, radishes and green onions. There will also be plants galore – hanging baskets, herbs, and vegetable plants, as well as handcrafted wooden planters. We’ll have farm fresh eggs and raw honey, handcrafted seasonings and sauces, all-natural beef, chicken and lamb and energy bars as well.

Bill Adkins of Bella Vista, Arkansas plays from 4 to 6.  The new Tuesday hours (we’d been 11 to 2 on Tuesdays for 14 years) were set by our vendors to make the mid-week market more available to folks with day jobs.  Customers can pick up a free refrigerator magnet at the information table to help them remember – Tuesday from 4 to 6 pm, Friday from 11 to 2 and Saturday from 9 to noon.  In other words, since we’re all about food, Tuesday – supper, Friday – lunch and Saturday – breakfast!

Thursday, April 17, 2014

Webb City Sentinel column - Friday, 4-18-14

I can’t say much for the weather we’ve had this week. Freezes?  Really?  Hopefully we’re done with freezes but they probably put the kibosh on at least some of the early field tomatoes. Several of our farmers said they lost their field tomatoes, peppers and squash despite multiple layers of row cover. They’ll have to start over. On the other hand, all the cool weather crops came through just fine and the high tunnels also did well so we don’t need to begin gnashing our teeth yet (except on some of the best salads of the year).

Speaking of salads, I was visiting with Vicki Groff over at the Sentinel yesterday about the greens at the market. She uses market spinach in all sorts of dishes, both cooked and fresh. And she agreed with my observation of the greens at the market, which is that they keep wonderfully well. Vicki said her spinach lasts about 10 days. I have found that the lettuce I buy holds beautifully if I just keep it in the shopping bag it comes in, add just a bit of cold water, tie it shut, give it a toss or two to distribute the water and put it in the fridge. Before we began opening on Tuesdays, I would buy several kinds of lettuce on Saturday and pull it out of the fridge on Wednesday evening to serve at church. It was crisp, fresh and beautiful four days after I bought it.

And what choices we have of greens. I counted about eight varieties of lettuce on Tuesday and four varieties of kale, plus there was Swiss chard and collard greens, green onions and radishes. The asparagus won’t be far behind.

(At right, call me obsessive, but I continue to be wowed by Jim Oxley's dresses which will be at the market again Saturday - last chance till next fall!  These dresses will be winging their way to Australia next week.  Top - size 6 to 9 months dress with panties, socks and hair band - $40, Middle - size 3 dress with panties, socks and hair bow - $23, Bottom - sundress with lined bodice - $10)

There’s a lot going on this weekend at the market. Both today and tomorrow we should have local produce, honey, kettle corn and other flavored popcorn, roasted nuts, baked goods (Black Forest on Friday and Hazel’s Bakery on Saturday!), eggs, and plants – and do I ever mean plants. Between Braker Farm and Fredrickson Farms we should have about 600 hanging baskets go through the market this spring. Tim Green has big beautiful tomato plants, as well as cucumber, pepper and onion plants. If you have children in the family – or the neighborhood - mark down the first Saturday in May when we have our annual Let’s Plant a Garden Day. Each child will receive one of Tim’s big beautiful tomato plants and instructions from the master himself.

But back to plants you can buy. Fredrickson Farms also has Tumbling Tom tomato plants in hanging baskets that were hugely popular last year, as well as 20 varieties of herb plants. Josh Flager has many varieties of heirloom tomato plants as well as flowers for your beds. Fairhaven will have their custom designed wooden planters filled with cheery flowers.

We expect to have enough Washington Hawthorn seedlings to give them away today and tomorrow and we still have lots of seed packets from Baker Creek Heirloom Seed Company to give away.

Today, when the market is open from 11 to 2, we are delighted to welcome back Terrell Creek Farm, our goat cheese vendor. They plan to have chevre - plain, herb & garlic, hog heaven (bacon and chives), smokin' goat (fire roasted jalepeno), horseradish and chocolate chip, plus feta and feta marinaded in EVO, garlic and herbs.

We also expect Sunny Lane with all-natural beef, lamb and chicken and Madewell Pork today, as well as Cottage Small Coffee Roasters and Endless Bounty energy bars and lotions.

Need to know exactly who’s at the market before heading our way?  Just check the market facebook page. We’ll post a listing of all vendors on site within 30 minutes of opening on every market day.

Granny Shaffers at the Market debuts a menu today with old favorites and what we hope will become a new favorite: chicken salad sandwiches, spinach and strawberry salad and bierocks. Bierocks, a specialty of Granny Shaffers Chef Scott Teal, are meat-filled pastries originating in Germany. They will be sold hot and ready to eat, as well as frozen for taking home and eating later.

Lindsay Supplee with University of Missouri Extension will demonstrate a Braised Greens recipe which can use either kale or collard greens. Stop by her table in the center of the pavilion and try a sample.
No Strings Attached plays bluegrass, gospel and whatever else strikes their fancy from 11 to 1.

Tomorrow, when the market is open from 9 to noon, we’ll have Cooking for a Cause the first two hours – biscuits and gravy, sausage and eggs cooked to order. All profits benefit The Missouri Fisher House, which is a sort of Ronald McDonald house for the families of veterans receiving care at the St. Louis VA Medical Center. Volunteers serving the breakfast are members of the Carl Junction Order of the Easter Star. The Pommerts play. 

Jim Oxley returns for the last time until fall with his handcrafted dresses for little girls, new-born through 10 years. We’ll also have Copperleaf Pottery, glass artists Rebecca Bristow and Jane McCaulley, as well as Edith Bayless with her sewn goods.

The sides are coming off the pavilion Monday so we are officially declaring “No More Cold Weather!”  Next Tuesday (don’t forget the new Tuesday hours – 4 to 6 pm), Dogs on the Roll will serve supper with a menu of all beef hotdog, all beef chili dog, Frito pie. There will also be chips and drinks for sale. Ten percent of sales to the Golden Paws Animal Rescue Shelter. Bill Adkins will play golden oldies on Tuesday.

Freeze or not, the market is going to have a great season. I hope you’ll join us!

Monday, April 14, 2014

The Market Opens for the Season Tomorrow! (Tuesday, 4/15)

Spring may have temporarily abandoned us, but the Webb City Farmers Market is declaring tomorrow the beginning of the regular season!  We’ll be open from 4 to 6 pm inside our cozy pavilion (the sidings will come down when it warms up) just east of the Main Street entrance to King Jack Park. There’ll be free Washington Hawthorns for our first 400 customers, it’s the state flower. And we have 400 hot dogs with chips to serve as well. Former mayor Glenn Dolence and former council Don Meredith will be grilling.

Joe Palmer of Fairhaven
The Sours will play traditional music for our first Tuesday market. We’ll open up with a short recognition of our Champions of the Year – Nashon Bishop with Lincoln University Extension and Patrick Byers with University of Missouri Extension. This annual award recognizes community folks who support the market. Nashon and Patrick are at the market every first Friday helping growers and gardeners, they lead many training workshops for our growers and they also accompany the market manager on farm visits providing on the farm advice. They were a tremendous support to the market in 2013. Their reward?  They each get $15 in market tokens and a tick picker (which will come in handy on those farm visits this year).

The market will be loaded with plants tomorrow (herbs, hanging baskets, bedding plants, cucumber, peppers and over 20 varieties of tomatoes including heirlooms). Customers can learn when and how to plant and care for the plants straight from the plants’ grower. Fairhaven will have their smaller planters filled with flowers at the market on Tuesday (they’ll bring the larger ones when it warms up – they’re too heavy to move in and out in case of late freezes). We’ll also have five farms with many varieties of lettuce, plus spinach, kale, cilantro, green onions and radishes. PT Gardens returns with their seasoned sugars and salts, plus dried herbs.

Sunny Lane Farm will have all-natural beef, lamb and chicken. There will also be honey and energy bars for sale. Our newest vendor Kings Kettle Corn will be set up just north of the pavilion with kettle corn and flavored popcorn as well as roasted nuts.

Starting tomorrow, the market will be on Tuesdays from 4 to 6 pm (yes, those are new hours for us), on Fridays from 11 to 2 and on Saturdays from 9 to noon every week through fall.

Thursday, April 10, 2014

Webb City Sentinel - 4/11/14

It’s that time of year again, time for the market to open full swing. Now, don’t get me wrong, the market has actually been in full swing all year. So where to start?  A round-up of news since last October when the last Market Fresh column was printed or the news about “opening day” next Tuesday?  Let’s start with the winter market and then you’ll have to read the whole column to find out about next week (and believe me, there is some important information you won’t want to miss at the end of this column).

You may remember that during the  previous two winters we moved to the Historical Society’s Clubhouse for winter market so we could be indoors. This winter we knew that we had outgrown the Clubhouse and would have to move back to the pavilion. Luckily the city had secured funding to enclose and heat it for the winter. But my oh my, what a winter it was. One Saturday the weather was so bad that we just had to cancel market, but otherwise we managed and were extremely thankful for the protection and heat. Kudos to the late Chuck Surface for securing the grant that paid for the improvements and to Parks Director Tom Reeder who designed and implemented the sidings. (When I say “we” managed, I have to admit that I spent most of the winter in Australia with my daughter’s family so it was other hardy folks who did the managing. There were days this winter when my “high” in Perth was about 100 degrees higher than your “high” in Webb City. I like my high better.)

In case you missed it, not only did we stay at the pavilion this winter but we added what we hope will become a major addition to the winter market – our Christkindlmarket. Look for an even better version of it next November and December.

And look for a special market Saturday when we have our Spring Celebration. We’re open from 9 to noon and we’re expecting at least four farms with all sorts of lovely spring greens, as well as our bakers, egg farmers, and honey vendor. There will be lots of plants, flowers, vegetable, herbs and hanging baskets.

William Adkins will perform from 9 to 11. We’ll have free seed packets from Baker Creek Heirloom Seeds – one per person till we run out. Three artists will be on hand selling jewelry and glass work. Randi Bachman returns after an absence of four years with her repurposed fabric items and pottery. Jim Oxley, Tami Fredrickson’s grandpa, returns with his frilly handcrafted dresses for little girls, newborn to 12 years. He only comes two or three times a year for our special markets, so don’t miss him.  (Right - That's little Josephine in her Jim Oxley dress.)

We’ll have cards at the information table for customers to sign. The first card is for Dr. Mark Robinson, our dairyman. Mark was hit by a baseball earlier this week and is in ICU at Mercy in Springfield with a very serious head injury.

The second card is a secret one for Bert and Daffol Ott of Black Forest Pastries. They are retiring from the market at the end of the month. Tomorrow is their last Saturday and then they’ll be at the market for the last two Fridays of the month. 

And now for the important information I promised. The market opens for the regular season on Tuesday and (get ready for it) the new Tuesday hours will be 4 to 6 pm. So between 4 and 6 next week, we’ll have free hot dogs, grilled up by our super volunteers and former city officials Glenn Dolence and Don Meredith, we’ll have a free Washington Hawthorne seedling for each customer. The Sours will play traditional music. Stop by the information table and pick up your free refrigerator magnet with our hours and days for the season – Tuesday from 4 to 6 pm, Friday from 11 to 2, and Saturday from 9 to noon.

And while you’re at the information table, you might pick up a volunteer form. The market wouldn’t exist without its volunteers and there plenty of tasks to suit any ability. Just this week, three volunteers worked with 30 middle schoolers to plant onion sets in the Kids Community Garden. And, of course, the volunteers pretty much run the market. So if you want to join our volunteer family for a couple of hours a month or a few hours a week, just let us know.

Next Friday Some Strings Attached play gospel, bluegrass and whatever else strikes their fancy. Granny Shaffers returns to the market with homemade bierocks (a German meat-filled pastry that will be available hot for lunch or frozen for your later enjoyment), chicken salad sandwiches and strawberry/spinach salad. 

It’s going to be another great year at the market. See you there!