Pumpkin & Black Bean Soup-1st Prize Winner 2010 Squashtoberfest

Pumpkin Black Bean Soup

courtesy of: Fern Nesius

Serves 6-8

2T Olive Oil

3 cups pumpkin, peeled & cubed

4 cloves garlic

1 Large onion, diced

1-2 Hot Peppers to taste, seeded & finely minced

1 1/2 t cumin

1t cinnamon

1/2 t ground cloves

2t chili powder

salt to taste

1 28 oz can plum tomatoes chopped with liquid

1/2 cup dry red wine or chicken stock

31/2 cups chicken stock, easily substituted with veg stock

4 cups coooked black beans, rinsed & drained

1 cup corn

Garnish sour cream & cilantro

Directions

Heat 1 T Olive Oil in a large skillet, over medium heat. Saute pumpkin for 10 minutes until browned. Set aside. In a large stockpot heat remaining olive oil, add garlic & onion & hot peppers, saute until tender. Add spices, stir to combine. Add tomatoes & liquid, along with wine & broth. Add reserved pumpkin. Bring to a boil, reduce heat & simmer for 20 minutes. Add black beans & corn, simmer for 20 minutes more. Garnish with sour cream & cilantro & serve.

Squashtoberfest Fun!

Squashtoberfest was a hit this year! As the kids painted pumpkins, customers and vendors alike lined up to turn in their entries. Tantalizing soup samples lined the table with perfect pumpkins, ugly pumpkins & tiny pumpkins.

The soup contest had 14 entries, and our judges narrowed the field to the cream of the crop. Our winners were: 1st place Fern Nesius with her Pumpkin Black Bean Soup, 2nd place: Paige Campbell Johns with her Butternut Sausage Soup, and 3rd Place: Kelli Mehl with her Mushroom and Barley Soup. Many thanks to our Judges: Mayor Ed Morgan, Chef Jassen Cambell, & Leslie Brewer! (It was hard work, but someone had to do it!) Keep your eye on this blog for recipes from the winners!

Although we didn't get any giant pumpkin entries this year, we had several other entries for the other pumpkin categories. Perfect Pumpkin was awarded to this heirloom pumpkin grown by Mark Scott. The ugliest pumpkin was grown by Sherman Lamie and Ronna Blevins. Our smallest pumpkin was grown by George Kiser, and we awarded David King a prize for his small pumpkin that was decorated by a doodle bug!

We can't wait for our 3rd annual Squashtoberfest next year! Start planning your recipes, and gardens, for next October! We hope to see a giant pumpkin to win the $1000 grand prize!

Ask the Dietician with Hannah Carrol- Butternut Squash Soup

Join us this Saturday, September 18th, for Ask the Dietician with Hannah Carrol. She'll be making this lovely butternut squash soup for you to sample and try at home yourself! Find out how to eat well this winter to help keep the colds & flu away!

Image Credit: by Yana

Butternut Squash Soup

(adapted from All Recipes) 4-6 servings

• 2 tablespoons butter
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 small onion, chopped
• 1 stalk celery, chopped
• 32oz chicken stock
• 1 medium carrot, chopped
• 2 medium sweet potatoes, cubed
• salt & freshly ground black pepper to taste

Directions:

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes & squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in the remaining stock to attain desired consistency. Season with salt and pepper.

Tuesday Dinner Demonstration

Today at market, personal chef Joe Lewellin will prepare a fresh, seasonal and quick meal that you can recreate at home. The majority of ingredients can be found at market today! Come by from 3-6 to learn and taste!

Fresh tomato & basil sauce w/ goat cheese

Ingredients:

2 Large tomatoes (Large dice)
2 cloves garlic (minced)
½ red onion (minced)
3 T oil
4 oz goat cheese (crumbled)
½ c. Basil (chiffonade)

Choose your pasta:
2 dozen fresh Raviolis or other pasta such as Penne
1 c. water (or stock or white wine, etc.)
salt and pepper to taste

Directions:

Fill a medium pot ¾ full with water. Season liberally with salt. Boil. Meanwhile, prepare the rest of your ingredients for action. When the water meets a boil, warm a large pan over medium high to high heat with the oil. When the oil starts to wave, add your tomatoes. Cook without stirring for 3-4 minutes or until they start to caramelize. Turn the stove down to medium. Stir well then cook for another 3-4 minutes. You’ll notice the tomatoes are now breaking down nicely. Add your garlic and onions and cook for 3-4 minutes. Stir. Deglaze the pan with water and cook down for 2 minutes.

Your water should be boiling by now. If you haven’t already, throw in your ravioli. When it floats give it one more minute then strain. Put in a bowl or plate. With your fingers, crumble the goat cheese and add it to your sauce. Throw in your basil and stir until everything is incorporated, but not too long as you don’t want to completely melt the cheese. Cover the pasta with the sauce, garnish if you must. Eat!

Serves 4

Featured Vendor: Grandview Farm

John, Barbara & Jennifer Kling have been vendors at the Abingdon Farmers' Market for over 5 years. They produce wool & sheepskin products, lamb, garlic, dog treats, toys & jellies. The garlic horseradish jelly is one-of-a-kind, and you must try it if you haven't yet already! They offer wool, as well as items they hand-make, including wool toys and knitted crafts. Their lamb is a favorite of local chefs, pick some up and have a gourmet meal in your own home! Also, they offer various White's Mill products, locally ground cornmeal and more! Stop by and see the Klings in spot 17 every Saturday and Tuesday!

Blueberry GoatCheese Cheesecake

Blueberries are in season at the farmers' market-get them before they're gone! Freeze a bunch, eat some fresh, and make this delicious dessert to impress all of your friends!

Ingredients:
CRUST:
1 1/4 cup graham cracker crumbs
1/4 cup butter melted
1T sugar

FILLING:
2 1/2 cups fresh wild blueberries (or frozen, thawed)
1T cornstarch
2 8oz blocks cream cheese
1 8oz container plain chevre goat cheese
1/2 cup sour cream
1 cup sugar
2T cornstarch
1/4 t salt
5 large free-range eggs

TOPPING:
1 1/2 cups sour cream
2 T sugar
1/2 t vanilla extract

SAUCE:
1/4 cup sugar
1/4 cup water
1 cup fresh wild blueberries

Preparation
1. Preheat oven to 325
2. To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter, toss with a fork until moist, firmly press mixture into bottom of a 9-inch springform pan and bake for 10 minutes-cool
3. To prepare filling, combine 2 1/2 cups blueberries and 1T cornstarch in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes, or until slightly thick, stirring constantly. Cool slightly. Reserve 1/2 cup blueberry puree for sauce; set remaining 1 cup puree aside.
4. Place cheeses in a large bowl; beat with a mixer at high speed for 3 minutes or until smooth. Add sourcream and blend. Combine 1 cup sugar, 2 T cornstarch, and salt. Add sugar mixture to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Pour batter over prepared crust. Pour 1 cup blueberry puree over batter; gently swirl with a knife. Bake at 325 for 1 hour and 10 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; place cheesecake on wire rack. (do not turn oven off)
5. To prepare topping, combine sour cream, 2 T sugar, and vanilla in a small bowl, stirring well. Spread sour cream mixture evenly over cheesecake. Bake at 325 for 10 mins. Remove cheesecake from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Remove sides of springform pan.
6. To prepare the sauce, combine reserved 1/2 cup blueberry puree, 1/4 cup sugar and water in a small saucepan. Cook over med heat for 8 minutes, or until sauce is thick, stirring constantly. Gently fold in 1 cup blueberries. Remove from heat, and cool. Serve sauce with cheesecake.

Vendor Profiles: Kelly Chapel Produce

The Doss Family have been selling at the Abingdon Farmers' Market for over 3 years. They have a great variety of produce, including Chinese cabbages, several varieties of lettuce, peppers, onions, and lots of tomatoes. Head over to spot #30 to see what they have to offer this week!

Vendor Profiles: Diva Treva Soapworks

Diva Treva is our vendor of the week! She has been selling at the market for 3 years, and is a customer favorite! Her wide variety of scented body products include amazing combinations like ginger & orange, patchouli, cedar, rose, sagewood and more! Her soaps are almost pretty enough to display as artwork in your bathroom, but you will quickly give up that notion when you see how great your skin feels after you use it! She has expanded her offerings this year to include soy candles, bath salts, goat's milk lotion, body mist, sugar scrubs and laundry detergent! Come by and see her smiling face, at spot 23, every Saturday at the Abingdon Farmers' Market!

Cantaloupe and Pancetta Cream Sauce

Cantaloupes are a universal favorite, especially among kids. Besides cutting it up and enjoying it fresh, what else do you do with the melons? Emeril has a recipe that sounds crazy, but tastes amazing! Try it this week, and report back here to let us know how you like it! (Pancetta can be replaced with bacon if you prefer)

Cantaloupe and Pancetta Cream Sauce for Pasta

Ingredients:
3 T unsalted butter
2 oz sliced pancetta, diced
1/4 cup minced shallot (or small red onion)
3 cups diced ripe cantaloupe (approx 1 medium cantaloupe)
1/2 cup heavy cream
1/4 t salt
1/4 t freshly ground black pepper
1 t minced fresh marjoram (or oregano) leaves
8 oz spaghetti, linguine or fettuccine
1/2 cup freshly grated Parmigiana-Reggiano cheese

1. Bring a large pot of salted water to a boil.

2. Heat 1 T of the butter in a large saute pan or Dutch oven over medium-high heat. Add the pancetta and cook, stirring frequently, until it is crisp and has rendered most of its fat, 3 to 4 minutes. Add the shallot and cook, stirring, until softened, 1-2 minutes. Add the remaining 2 T butter, and when it has melted, add the melon. Cook, stirring frequently, until the melon completely breaks down and forms a smooth, thick sauce, 8-10 minutes.

3. Add the heavy cream, salt, pepper and marjoram and cook until the cream has reduced by half and the sauce has a smooth, thick consistency that coats the back of a spoon, about 3 minutes. Remove the sauce from the heat.

4. Add the pasta to the boiling water, stir well, and cook until al dente (about 10 min). Drain well, reserving 1/2 cup of the pasta cooking water.

5. Add the hot pasta and 1/4 cup of the Parmesan to the warm sauce. Return the pan to medium heat, and toss until the pasta is nicely coated with sauce and heated through. Should the sauce seem too thick, add a bit of the pasta cooking water to help toss the pasta and thin the sauce.

6. Serve the pasta immediately, garnished with the remaining Parmesan cheese and with freshly ground black pepper.


Source: Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse

Terrific Tuesdays in July!

Terrific Tuesdays are here! We are celebrating our customers in July by offering 10% off of your purchases! Come out and support your local farmers who work so hard to feed our families! We'll be there from 3-6 every Tuesday! Look for vendors with a Terrific Tuesday sign when you shop.

Nearly 50 farmers and other vendors provide a rich array of fruits and vegetables, organic produce, healthy, hormone-free meats, poultry and eggs, gourmet cheese, delicious baked goods, jams, jellies and sauces and now, even homemade pasta! Artisan crafters, local musicians, periodic cooking demonstrations by local chefs and a cup of locally roasted coffee round out the experience. It’s all local, its all grown or made by the vendor, and it’s all at the Abingdon Farmers Market.

Featured Vendor of the Week: Blue Door Garden

Our featured vendor this week is: Blue Door Garden. The Petersons have been selling at the Abingdon Farmers' Market for close to a decade. Tom and Deni grow all sorts of produce along with gorgeous floral bouquets. They utilize hoop houses, and other growing techniques, in order to bring AFM customers produce early and later in the season. You can also find much of their goodies at local restaurants, including: The WhistlePig, The House on Main, The Troutdale and more. Tom and Deni love to answer questions about growing techniques and give you tips for your own gardens. Stop by and pick up some great eats and beautiful flowers at Blue Door Garden-spot #34!

Featured Vendor: The Baker Homestead

Our Featured Vendor this week is The Baker Homestead. Blake, Kristin, Grayson & Ren run the only Grade A Goat Dairy in Washington County, VA. The Bakers have a herd of 13 and are milking 7, with hopes of expanding their herd soon. As a Micro-dairy, the small scale production allows this family to be hands on in every aspect of production. They use as many local, fresh ingredients as possible, supporting many other farmers in the process.

Flavors include: Roasted Garlic, Plain Chevre, Fanny Nanny Blackberry, Herbs de Provence, Pimento, Cajun, Roasted Red Pepper, Chocolate Goat, and more! Check out their homemade granola, egg salad sandwiches and goat's milk soaps.

You may also enjoy their cheeses at one of many favorite local restaurants: The Martha Washington Inn & Suites, The House on Main, The WhistlePig, Pop Ellis Sodashop, The Wildflour Bakery & Cafe, Chef Heather's, or enjoy our cheese with a nice glass of local wine at The Abingdon Vineyard & Winery!

Featured Vendor: Honey Locust Farm Herb Patch

We are happy to introduce Karen Baker and her mother, who operate Honey Locust Farm Herb Patch. You can catch them every Saturday and Tuesday selling herb plants and old time flowers. When you buy a potted herb from Honey Locust, bring back your container and receive a discount on your next purchase! We love to see their recycling efforts! Honey Locust Herb Patch was generous enough to donate 2 gift baskets for our recent raffle. The winners will be announced this weekend! Currently available: chives, garlic chives, cilantro,dill, tarragon and parsley. Fresh mints for teas and dessert treats -- apple, chocolate, and spearmint. Other herbs will be available as we enter into Summer at the Market. We also have some unique flowers to include: black-eyed susan, coreopsis, lamb's ear, lavender, money plant, primrose, and yarrow. Special orders welcome. We look forward to seeing you at the Market !!

Beets

Beets are in season! The youngest, most tender beets can be found now at the Abingdon Farmers' Market. These delicious roots are crunchy when raw, and when cooked, they are sweet and buttery! The greens attached to the beet roots are delicious and can be prepared like spinach or Swiss chard. They are incredibly rich in nutrients, concentrated in vitamins and minerals as well as carotenoids such as beta-carotene and lutein/zeaxanthin. (Source) If you've never prepared a fresh beet, now's your chance. Here's a recipe to get you started:

Ingredients

• 1 bunch beets with
• greens
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped onion (optional)
• salt and pepper to taste
• 1 tablespoon red wine vinegar (optional)

Directions

1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Get out of your vegetable rut and try something new!

Vendor Profile: Watson Greenhouse & Produce

Vendor Profile: Louis Watson of Watson Greenhouse & Produce

Louis Watson has been an Abingdon Farmers' Market vendor for over a decade, when it was just half a dozen vendors in a parking lot! And he continues to sell on Saturdays, and Tuesdays beginning in late June at the Market Pavilion. He offers various bedding plants and hanging baskets, as well as eggs, sausage, bacon, and vegetables of all kinds. He's happy to give you cooking or planting advice, and is always greeting his customers with a big 'ol grin. Come by and visit Louis at booth # 13.

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!

Spring Quiche Trio

Don't those leeks look yummy! Have no idea what to do with 'em? Here's a recipe to jumpstart your creativity! It comes from the book: Simply in Season. This cookbook is a fantastic resource for those of us trying to cook in season for the first time. Check it out!

• 3 pastured eggs
• 1 cup evaporated milk
• 1/4 tsp salt
• 1/4 tsp pepper
• 9-inch pie crust

Filling:

• 1cup leeks (thinly sliced)
• 1cup broccoli (chopped)
• 2cups spinach (chopped)
• 1 cup Swiss cheese (shredded)
• 1/2 cup bacon (fried & crumbled)

Saute leeks and broccoli together ina greased frypan 5-10 minutes. Add spinach and cook until wilted. Place bacon and cheese in bottom of crust, then top with vegetable mixture.

Pour filling into crust topped by egg-milk mixture and ending with a sprinkle of reserved cheese. Bake in preheated oven at 425F for 15 minutes. Reduce heat to 350F and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before cutting and serving. Be creative! Any spring veggies will go great in this quiche!

Earth Day 2010

This is the 40th Anniversary of Earth Day! There will be many events held in and around Abingdon tomorrow and this weekend to celebrate. Get out and enjoy our wonderful community!

Thursday April 22nd:

Emory & Henry will hold it's first Farmers' Market, from 11-1pm on campus.

VHCC will host an Eco-Fair from 11-1pm

Glade Spring Middle School Eco-Fair from 4:30-6pm

Saturday April 24th:

Earth Day Fair at the Farmers' Market & Fields' Penn Lawn.

There will be over 40 vendors and booths set up with various activities, information & products to show you what you can do for the earth! Free to the public, including kids activities & FREE E-waste drop off at Depot Square! On the Market Lawn we're hosting the composting booth and rain barrell workshop. For more information email: SLEAB@eva.org

Spring Time RECIPE: Goat Cheese & Asparagus Quesadillas

This Saturday, every ingredient besides the olive oil will be available for purchase. Quick, easy, delicious, healthy and local!

Goat Cheese & Asparagus Quesadillas

2T extra-virgin olive oil

1/2 lb asparagus cut into 1/2 inch pieces

Salt & pepper to taste

2 (10 inch) flour tortillas

4oz herbed goat cheese

1/4 cup chopped fresh cilantro

fresh cilantro sprigs, for garnish

Heat 1 T olive oil in a skillet over medium-low heat, and cook the asparagus until tender and lightly browned. Season with salt and pepper and remove from heat.

Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to fold quesadillas. Brush the outsides of the quesadillas with remaining oil.

Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on the outside, or until lightly browned. Cut in half and garnish with cilantro to serve.

Recipe from AllRecipes

Opening Day: April 17th, 2010

It's been a long, dreary winter! But our vendors are ready to kick of the new season of the Market with a bang! We will have almost 40 vendors and live music on opening day, as well as new events at the market this year. Wine, goat cheese, fresh pasta, artisan breads, cut flowers, produce, grass finished meats, fine artisan crafts and preserves are just among some of the great items that will be available this Saturday. Abingdon Farmers' Market is a true community, and we can't wait to see you there! Every Saturday from 7-noon and Tuesdays from 3-6.

And don't forget! For a long list of what you can find for purchase at the market, check out our website: http://www.abingdonfarmersmarket.net/ and sign up for the weekly email newsletter!