Market Update

Market News March 9 2010 Market

If you missed the last post, the Lloyd Farmers Market officially became a year-round farmers market. We originally planned to finish up on March 16th and re-open in June. However, vendors and customers alike wanted to stay open. Thank you all for the great support.

What should you find at the market this week? All greens (chard, collards, kales, salad mixes, spinach) will be plentiful. There should be some wild greens, nettles and perhaps mountain cress. Brassicas like broccoli raab, bok choy, kohlrabi and turnips should be available. You should find carrots, beets, radishes, potatoes, leeks, scallions, shallots, onions and Kubocha squash.

Here’s the expected availability list:

Rick Steffen Farm – asparagus (very limited), onions, shallots, scallions, leeks, potatoes, carrots, beets, kohlrabi, spinach, swiss chard, miner’s lettuce, broccoli, broccoli raab (rapini), turnips and daffodils.

Packer OrchardsOUT BACK IN JUNE.

Greenville Farms – prunes, hazelnuts, eggs and jams.

Osmogaia – mustard greens, spinach, kale (several varieties), collards, chard (maybe), salad mix, bok choy, radishes (maybe), winter squash (kubocha).

Nature’s Choice – fresh mushrooms (shiitake, maitake, black trumpets, hedgehogs (maybe)), dried mushrooms, nettles, miner’s lettuce (maybe), mushroom salt, honey, chestnuts, huckleberry jam.

Bigfoot Bread – toasting bread, pitas & flatbreads, pita chips, cinnamon rolls, cornbread.

Fressen Artisan Bakery – Austrian and German breads and pastries including boerek, mueslibrot, volkornbrot, pretzels, bavarian croissants, granola, fruit/almond danishes and brioches.

Little Pots and Pans – OFF THIS WEEK.
Savory et Sweet: crepes, salads, drinks.

Menu for March 9 2010

We offer 2 crepe batters. Separate equipment available for cooking, please specify.
White (unbleached gluten flour with real eggs, real butter & milk),
Dairy & Gluten Free Buckwheat (G.F.flour mix, buckwheat, whole grain drink, vegan butter & real eggs) Cooked in vegan or real butter ~ please specify
+ We now have SOY cheese & protein crumble to in any of today’s offerings +

Savory Crepes
* denotes products from fellow market vendors *

Chicken Caesar – $ 7
Rotisserie chicken breast, caesar dressing, tomatoes, avocado, parmesan cheese, & spinach*

Veggie $6
Pan seared yams, spicy blackberry sauce, chester blackberries*, toasted walnuts, creme fraiche & spinach*
(can sub soy smokey provolone for creme fraiche)

Cheese $5
Choice of: smoked mozzarella, pepper-jack OR brie cheese & spinach (add ONE ingredient your choice for $1)
(NON-DAIRY: soy pepper-jack, smokey provolone or cheddar “cheese” & spinach*)

Blue Cheese Pear $6
blue cheese, pear, dried crancherries, toasted walnuts & spinach*

Sweet Crepes

Plum $6
Greenville Farms dried plums*, Ayer’s Creek damson plum preserve*, toasted walnuts and creme fraiche
with powdered sugar & whipped cream

Paris $5
Brown sugar, butter & lemon with powdered sugar & whipped cream

Dark Chocolate Banana $6
with powdered sugar & whipped cream


Soup: $6 Bowl ~ $3.50 cup
spicy Cuban Black bean with Banana garnish: smoked ham, black beans, chicken broth, tomatoes, onions*, garlic, cumin & tabasco. Garnished with fresh banana to balance flavors. Served with Big Foot cornbread

Menagerie Snack Plate $7
Selection of winter fruits & veggies with nuts, cheese and other goodies!
Served with Fressen whole grain bread, brie and mini whipped cream filled crepe


Hot Tea $2

Hot Chai $3

Hot Coffee: Starbucks “Via” in Dark Roast or Columbian $2

Dark Chocolate Hot Cocoa with whipped cream $2.50

“Hot Lips” soda $2.25

Water $1

Eamon Molloy
Market Manager