Byrd House Market Tomorrow

From Market manager, Ana Edwards: Oh my gosh, another chance of snow? We anticipate having our farmers and bread vendors here at the BHM, unless something really cataclysmic happens with the weather! We suggest that you get ready for another week/weekend of staying in…come and buy all your ingredients to cook up a storm! Secretly want to […]

From Market manager, Ana Edwards:

Oh my gosh, another chance of snow? We anticipate having our farmers and bread vendors here at the BHM, unless something really cataclysmic happens with the weather!

We suggest that you get ready for another week/weekend of staying in…come and buy all your ingredients to cook up a storm!

Secretly want to do something that takes patience and results in something wonderful – spend a Sunday afternoon of slow cooking for the week: grass-fed Beef stew, roast pork served with peach rosemary jam, while sipping cocoa and munching pizelles while yummy aromas drift through your home…

Visit the Byrd House Market online: http://www.byrdhousemarket.blogspot.com
Tuesdays, 3-5:30 pm

Due to snow, our Growing and Urban Garden was canceled last week. We plan to start classes tomorrow. Yes, you can still sign up for it.
Urban Garden Guru John Wise begins his 4-week course “Growing an Urban Garden” this Tuesday, Feb. 9 , 6-8 pm, following the close of the market day. Tonight’s topic is “The Place – Garden Design”. Classes are held in the Grace Arents Library of William Byrd Community House, 224 S. Cherry St. $25 for all 4 or $10 for a single class. Please RSVP to librarian@wbch.org or call 643-2717. Next week: “The Plants – What Grows Here?

REMINDERS:
Annual Vendor Meeting is Tuesday, Feb. 16 at 1:30 – application review, market updates, VDACS information, etc. Please RSVP to byrdhousemarket@gmail.com or (804) 643-2717
Vendor Applications accepted through Friday, Feb. 26 – online, by hand, fax or mail (don’t forget the fee!)


Byrd House Market
William Byrd Community House
224 South Cherry Street
Richmond, VA 23220
ByrdHouseMarket@gmail.com
(804) 643-2717

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