It’s the first Friday of September and time once again for Cooking Day. We’ll make an array of dishes from whatever is available at the Market. Learn how to cook fresh, local food. Samples are available and donations are appreciated.
It’s hard to believe that opening day is here at last. We have a great day planned! Chef Charles Parker from Heartwood is now the Local Food Ambassador for Friends of Southwest Virginia. He will be hosting a cooking demonstration during the entire Market. We have added an Artisan Craft Fair so you can do[…]
There is a special event each Friday in July! Plan to attend Cooking Day, Wellness Day, the Berry Festival and the HWY 21 yard sale. All events are free and occur during the entire Market from 9am to 1pm in Town Park. The Kids Corner is open each Friday from 10-11am with Miss Abby and[…]
This is your last chance this season to eat cake and ice cream for a great cause! Support your favorite Farmers Market THIS Sunday from 2-5 pm on Courthouse Street. We close down the street for our Ice Cream Social Fundraiser and set up tents and chairs and have sidewalk chalk for artists of all[…]
Where else can you get a Farm to Table meal for a 10-15 dollar donation? (Of course if you are moved to donate more, we won’t say no.) The core purpose of Empty Bowls is to raise funds for local food charities and educate people around issues of poverty and hunger in their community. The[…]
Here’s your chance to enjoy fresh,local food AND support a worthy cause.The Independence Farmers Market is pleased to partner with the Arts Council of the Twin Counties to host the Empty Bowls fundraiser, Saturday, June 9 from 4 to 6:30pm at VFW Post 7726, 115 Klondike Road in Independence, Virginia. Just in case you didn’t[…]
Chef Jen Cooks August 5th:
Hand mince the onion and rinse in cold water.( rinse anytime to you plan to eat an onion raw) Chop garlic and hot pepper in a food processor until fine. Add tomatoes and cucumbers and pulse until chunky or desired consistency. Add a splash of balsamic vinegar, extra virgin olive oil, salt, pepper, minced parsley and basil.
Squash with tomatoes and shiitake powder:
Saute sliced squash, chopped onions and minced garlic in a blend of butter and olive oil until squash is tender. Season with salt and pepper. Add chopped tomato and a tablespoon of shiitake powder from Baywood Organics. It adds flavor and thickens the sauce.
Pico de gallo:
Hand chop and rinse onion. You want ½ to 1 cup onion. Chop 2 cups of tomatoes and 3 Tablespoons minced hot peppers. Mince 2 cloves of garlic, add 1 to 2 tablespoons of apple cider vinegar or fresh lime juice, fresh cilantro and salt to taste. […]