How to Freeze Strawberries

Strawberry season is in full swing-but it won't be long until they're gone! One of the simplest ways to preserve strawberries is to freeze them. Here is what you will need:

Cookie Sheet
Wax Paper
Colander
Knife
Freezer Bags
Lots of juicy, local, in-season strawberries :)

Step-by-Step Directions:
Wash and Hull the strawberries, leaving them intact
Line a cookie sheet with wax paper
Lay strawberries top down, so they aren't touching on the cookie sheet
Place in the freezer until they are frozen
Remove from the freezer, put the frozen strawberries into plastic freezer bags
Date bags, and place them back into the freezer, for up to 3 months


Frozen strawberries are great for smoothies! No need for ice! Just pop in some frozen strawberries, juice, bananas, and yogurt into the blender for a classic smoothie that everyone's sure to love.

Vendor Profile: Storybook Farm

STORYBOOK FARM : The Cotrill Family
The Cotrill Family are residents of Abingdon, who have been vendors at the Farmers' Market for 3 seasons. They have fond memories of old-time bakeries in their home-state of Michigan, and have brought those same staples to the Abingdon Farmers' Market. You can find them every Saturday on the lawn with a variety of baked goods. And you won't be disappointed!! Their offerings include: baguettes (plain, roasted garlic, blue cheese & more), pita bread, tortillas, english muffins, shortbreads, cakes, spinach feta boule, sundried tomato basil & asiago boule, cheese danishes and more. In the colder months, you are in for a real treat: Hot, fresh donuts! Grace Cotrill also offers her handmade jewelry for sale.

Food Drive at the Market during June

During the month of June, the Abingdon Farmers' Market will be holding a food drive in support of Ecuminical Faith In Action (EFIA)'s Stone Soup Food Pantry, which serves close to 1,000 families who are our neighbors in Washington County. We are holding a raffle for gourmet Brunch on the Lawn, prepared by The House on Main Chef, Jassen Campbell. Raffle tickets can be purchased during market hours through June 12th, and Brunch will be served to 2 winners and their guests on June 19th at 11am. Proceeds will be used to purchase food from the market for EFIA. Cash donations can also be accepted, see the Market Manager.

Please either bring a donation, or buy extra while shopping at the farmers' market. There will be collection barrels at several points in the marketplace for canned goods, preserves, etc. We can also accept perishable donations in seperate containers. As members of the Farmers' Market work to provide sustainable crops and food items, please join us in sustaining this worthwhile cause to help feed a needy neighbor. Thank you for participating!

Abingdon Library Presents Storytime on the Lawn this Tuesday

Tomorrow join us for a real treat! The Abingdon Library will be set up with mobile checkout and library card signup from 3-5 pm at the Market Pavilion! And at 4pm, there will be a farm-themed storytime for kids of all ages! We hope to see you there!

Strawberry & Spinach Salad

It's Strawberry Season! There is nothing quite like the taste of a fresh picked strawberry! The strawberries you'll find at the Abingdon Farmers' Market this season have been fully ripened on the vine, picked often just hours before market, and travel less than 15 miles! This ensures the most nutrient-dense and flavorful strawberries you can buy! Take some home this week, and enjoy a fresh spinach salad. Recipe courtesy of What's Cooking America.

Spinach Salad With Strawberries

Honey Mustard Dressing (recipe below)

2 bunches fresh spinach leaves, washed, dried & chilled

1 cup thickly sliced fresh strawberries

1 tablespoon sliced almonds, toasted

1 small red onion, thinly sliced (optional)

Prepare dressing; set aside.

Remove stems and veins from spinach and tear into bite size pieces; place into a large bowl.

Toss spinach with 1/4 cup of dressing for every 6 cups of spinach. Add strawberries, sliced almonds and onion, and toss again. Serve.

Makes 6-8 servings

Honey Mustard Dressing:

2 T balsamic vinegar

2 T rice vinegar

1T plus 1 t honey

2 t Dijon mustard

Coarse salt & freshly ground pepper to taste

In a small jar with a lid, combine balsamic vinegar, rice vinegar, honey, Dijon mustard, salt and pepper; cover securely and shake vigorously. Store, covered in the refrigerator. Serve at room temperature.

Delicious Greens

We have an abundance of greens at the market this time of year. Not sure what to do with them? Here is a simple and yummy recipe for greens. Makes 4 servings.

Ingredients:

1/2 pound mustard or collard greens, or kale

2 cups shredded cabbage

1 T vegetable or olive oil

2 T minced garlic

1 chopped onion

1 T vinegar

Instructions:

Rinse greens, remove stems, and tear or cut into small pieces.

In a large sauce pan, boil 3 quarts of water.

Add mustard greens, return to a boil, and cook 3 minutes.

Add cabbage & cook 1 more minute, Drain all in colander

Heat a large nonstick skillet over medium high heat. Add oil and saute garlic and onion until light brown, about 3 minutes.

Add greens and vinegar and cook briefly, about 3 minutes. Serve hot

Serve this alongside any dish for a delicious serving of veggies!