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Community Support is Imperative!

We started this farmers market three years ago to fill a void in our community and at the same time support the local farmers, bakers, and other local purveyors of specialty items like beverages, personal care, etc. You get the picture…right?

But, we CANNOT sustain this farmers market without COMMUNITY support.

If you like what this farmers market represents, please tell ALL your friends and ask your friends to tell their friends. We need more support— that means more people from the hood need to come and buy from these vendors… otherwise, they will STOP coming. This is how they make a living, ya’ know.

Our market offers fresh grown produce EVERY Monday…it lasts way longer than ANYTHING you can buy in a local grocery store. And, we have a variety of vendors offering unique organic, items such as drink mixers, body products, CBD items and more.

Okay, Mondays suck for market day. We agree completely! Show the vendors some LOVE. Let them know you care! Come out and buy some stuff! Then, they will wanna’ move WITH us to a more equitable day for the COMMUNITY.

We LOVE this community SO much.

We know WE can do this TOGETHER… with YOUR SUPPORT. The market will go away without bigger crowds from the community every Monday. That is the simple truth.

We know you want more diversity in products, a lot more produce as well. We want that too!

Come support the market to help it grow. Then, we will attract the diversity you crave.

Let’s do this!

 

It doesn’t take a Master Chef to make something delicious with blueberries!

There’s no wrong way to cook with blueberries!  They taste great, and, they’re delightfully versatile.

So, July 11, grab a carton from our market and make these stunning cookies! (We’ll be closed Monday, July 4)

Blueberry White Chocolate Cookies

Ingredients:

  • 1 cup all-purpose flour (GF is fine)
  • 1⁄2 teaspoon baking powder
  • 1⁄8 teaspoon salt
  • 1⁄3 cup unsalted butter, softened
  • 1⁄3 cup + 1 tablespoon granulated sugar
  • 1⁄3 cup fresh or frozen frozen blueberries
  • 1⁄2 cup white chocolate chips (dairy-free works too)

Instructions:

Preheat your oven to 400°F.

  • In a small bowl, whisk together the flour, baking powder, and salt.
  • Either in the microwave or on the stovetop, thaw the frozen blueberries until they are soft and jammy. If using the microwave, this should take about 30 seconds on high heat. If using the stovetop, it should take about 2-3 minutes on medium heat.
  • Let the blueberries cool for about 2-3 minutes. While they are cooling, use an electric mixer or a stand mixer to cream together the butter and sugar until the mixture is noticeably lighter in color and fluffy.
  • Add the blueberries to the butter and sugar and cream at a high speed. Make sure the blueberries get “mashed” into the mixture so that they are pureéd and fully combined with the butter and sugar. The mixture should be a deep purple color.
  • Gradually fold the dry ingredients in with the wet ingredients to form a dough. Mix in the white chocolate chips.
  • Chill the dough in the freezer for 30 minutes before shaping into 12 balls.
  • Bake the cookies for 10-13 minutes or until they are slightly brown on the edges. Let cool on a cooling rack for 5-10 minutes.

If that’s just too much work, (I get it!), just add a handful of blueberries to your pancake batter or just toss them on your cereal in the morning!

kale pasta

Kale Pesto With Whole Wheat Pasta

This kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.

 

Ingredients

4 servings

  • 1 large bunch Tuscan kale, ribs and stems removed
  • Kosher salt
  • 12 oz. farro pasta or whole wheat pasta, or GF pasta
  • ⅓ cup raw pistachios
  • ¼ cup extra-virgin olive oil
  • 1 garlic clove
  • 1 oz. Parmesan, finely grated, plus more for serving
  • 2 Tbsp. unsalted butter
  • Freshly ground black pepper

Prep:

Step 1

Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.

Step 2

Cook pasta in pot of boiling water, stirring occasionally, until al dente.

Step 3

Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.

Step 4

Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.

Why I started the Castleberry Farmers Market

I moved to Castleberry Hill in 2017 and one of the first things I noticed was that “good for you food” was really, really hard to come by in the neighborhood. Our neighborhood is actually considered a food desert… meaning people have limited access to affordable, healthy food. This just shouldn’t be.

I created the Castleberry Farmers Market to make a positive impact on my community.

Fast forward…this is my third year supporting the community with fresh, locally produced and affordable food.
This seasonal market also supports the local farmers, bakers, and other purveyors of homemade goods.

I would love for you to become a 2022 Castleberry Farmers Market Vendor! The weekly market resumes April 11 and is every Monday. Click this link to download the application and apply today! I want to support you!

You can choose between weekly, monthly or bi-monthly vending. And, farmers vend for free!

Please email your application to me, Diana, at info@castlerryfarmersmarket.org