Farm to Table, June 1, 4pm-7pm 1

I have been so privileged over the last 7 years to be a farmers market manager. Along with my husband we have enjoyed meeting the folks that grow fruits and veggies, meat producers, beekeepers, folks that make soap and spin wool into fiber and make pickles and sauces, bread makers,  the folks that milk cows and goats and sheep and make cheeses and the list goes on. I cannot express the pleasure and satisfaction that it brings us to be so connected to all of these people, these families, farmers and producers. By forming the connections and the relationships, our food and the honey and the soap and the cheese and the wool shawls seem to have more value and more meaning. We tend to have more respect for what we have and what we buy. Of course, we are far from perfect!! But always practicing. Our practice the last few days was participating in a traditional Boucherie.

Changes in how we plan our meals, how and where we buy our food and how we prepare it doesn’t just come overnight. Planning meals around food that’s fresh and in season is not easy. Many years ago that’s all folks had to work with. Now we have so many choices, all times of the year, 24 hours a day, 7 days a week.

Start small, start easy….maybe plan one or two of your meals a week with ONLY seasonal, fresh market food. Or plan at least one or two side dishes at each meal with local produce, eggs, honey, bread or cheese. If you don’t know what’s seasonal, start with the University of Missouri Extension’s Seasonal and Simple App.

May I encourage you to make the Farm to Table transition in your home by visiting the vendors at the market, the University of MO Extension table and soon to come market recipe and cooking demo tent. We want to make the experience of  selecting local, sustainable, seasonal, fresh food a pleasant, easy, fun time. We want you to know your farmer, know your food, enjoy your food and make seasonal and simple changes to incorporate more into your meals.

The market continues to grow and flourish and I continue to look forward to a wonderful season.

We will continue to host the University of Missouri Extension Nutrition department. They will be visiting with us throughout the market season sharing information about local, seasonal, food, healthy and nutritious food options, recipes and more. Visit their website Family Nutrition Education Program

Join us at the Market, 4pm-7pm. Enjoy live music, complimentary Schlafly beer samples and a great line-up of vendors.

We will try to keep you updated and posted on who will be at the market from week to week. Please stop by each Wednesday, rain or shine, be surprised, enjoy the variety of what’s in season at any given time, create relationships with the folks that grow your food.

Today’s Special Event- Las Pache Boucherie Pop Up

Alpacas of Troy– alpaca meat, yarn and alpaca fiber items
Baetje Cheese- Award Winning, Artisan Goat Cheese
Bee Simple– a unique variety of locally grown sprouts and microgreens
Biver Farms- certified organic plants and produce; mostly recently lots of garden plants, herb and flowers
Buila Family Farm– a variety of local, seasonal produce; the last few weeks we have seen a variety of greens, strawberries, asparagus, radishes and more
Ivan– a variety of local, seasonal produce; perhaps broccoli, greens, kale, chard
Eckenfels Family Farm– locally raised, pastured beef and pork cuts, farm fresh eggs
El Chico Bakery-traditional fruit filled empanadas and cookies
Farrar Out Farm– locally raised, pastured beef, pork and lamb
cuts, organically raised strawberries, local maple syrup
Flower Hill and Rosy Buck Farms– salad mix, sprouts, pea shoots, radishes, eggs, bedding plants, edible flowers, bouquets
iScream– a unique variety of locally made ice cream treats
Ludwig Farms Creamery– a variety of cows milk cheeses
Ozark Forest Mushrooms– a variety of unique locally cultivated mushrooms, dried mushrooms and other related delicies
Red Guitar-a variety of local artisan breads
Riverbend Roots Farm-a variety of local, seasonal produce; we’ve seen a variety of beautiful salad mix, baby chard, spinach and radishes
Seed Geeks– a large variety of non GMO seeds, handmade soaps and a unique variety of local, raw honey “goodness”
Tamale Man-fresh, handmade tamales
Three Rivers Community Farm– a variety of local, seasonal produce; she’s had beautiful lettuces, salad mix, radishes, and a variety of greens and strawberries
Weidner Farms-local raw honey
Windy Lake Farm- local pastured beef, pork, chicken and eggs

Non Food Vendors this week include-
Goose Creek Soap Co

Don’t forget to thank Schlafly Bottleworks for sharing the space and supporting the market, local small businesses and family farms. Enjoy a complimentary Schlafly beer sample and live music each week.

Please visit the website, check out the Facebook, Twitter and Instagram market pages. Please “Like”, “Share”, “Retweet” and whatever else you do to make the market shine on social media

Thank you for your support.

See you at the Market,
René Sackett, Market Manager

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