From email announcement: Hope you had a great weekend! What’s Creamy, Ripe & Delicious? Yogurt and Berries with Honey. Herbed Sausage and Leeks with Mushrooms sauteed in Butter. Herbs Tossed with Sauteed Cabbage and dressed with Lemon Juice and Olive Oil. A Peach! A thick slice of toasted bread with melted butter and raspberry jam […]
From email announcement:
Hope you had a great weekend!
What’s Creamy, Ripe & Delicious?
Yogurt and Berries with Honey. Herbed Sausage and Leeks with Mushrooms sauteed in Butter. Herbs Tossed with Sauteed Cabbage and dressed with Lemon Juice and Olive Oil. A Peach! A thick slice of toasted bread with melted butter and raspberry jam or diced fresh tomatoes with a dash of salt and pepper…A Bouquet of Summer Blooms in a vase by the window – OK not creamy and delicious but certainly a ripe and sumptuous visual.
Cooking Demo 4-6pm
Features Onions, Leek & Garlics- Farmlet Manager Matthew Daniel shares the lore and lure of using these flavorful favorites, rich in vitamin C and so good in butter, soups, sautes. Recipes provided.
Caroline Cox Storytelling, 4-5:30pm and
Face Painting, 4:30 – 6:00
Alternating Vendors: Thinking of You Creations, St. Andrew’s Church, Wandering Cow Farm and Robin Raver’s Massage & Knitted Caps!
Featured Vendor: Old Church Creamery
Owner/operator Catherine Long has a great (and reassuring) approach to making and selling her family’s cheeses, milk, yogurts (regular and Greek-style) and kefir: “At the Old Church Creamery, our goal is to produce the healthiest foods possible and protect the environment at the same time. We use no man-made fertilizers or pesticides on our grazing pastures. Instead, we spray our own compost tea, raw milk, and fish emulsion with kelp to build up soil fertility and produce healthy forage for our cows.” You can find her tent between Epic Gardens and Salt Pork and a hop downhill from Deer Run or uphill from Steve Haas Mushrooms, #16 on the Market Map.
Need Fast Food Fast?
Tortilla pizza takes just 9 minutes to prepare and make with a rub of olive oil and a little garlic, covered with slices of fresh tomato, sprinkled with your favorite cheese and fresh basil – bake in a 425-degree oven for 8-10 minutes, serve immediately!
No Cash in Your Wallet?
Many of our vendors take Credit and Debit cards and at the Byrd House Market Info Tent you can swipe your SNAP/Credit or Debit card for Byrd House Market tokens – wooden nickels you spend at the market! Need more info about SNAP? Visit http://www.fns.usda.gov/snap/retailers/eligible.htm.
The Big Latch-On is August 3
Need information about it? Visit https://www.facebook.com/BigLatchOnRVA
Spread the word. Then: Support your local breastfeeding mom! Get her a gift of fresh, colorful, ripe and delicious fruits and veggies, a grass-fed roaster.
Ana Edwards, Manager
Byrd House Market & Library Programs
Grace Arents Library & Education Center
William Byrd Community House
www.wbch.org / 804.643.2717 ext.306