Cooking with Chef Jen

It’s the first Friday of September and time once again for Cooking with Chef Jen.  She’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.

July is a BUSY month at the Market!

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[…]

Empty Bowls Fundraiser, June 9 4-6:30 pm

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[…]

Some recipes from 2016-finally!

Chef Jen Cooks August 5th:

Gazpacho:
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. […]