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Always Fresh-Always Local |
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Our Sponsors | 
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| VFM Programs
EBT Program for SNAP, Debit and Credit Transactions
WIC
Farmers' Market Nutrition Program
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JUNE MARKET NEWS
The VFM begins this month with Talofa and Aloha Day.
There will be a Cooking Demonstration at 10:00AM on Saturday, June 5, presented by vendor, Keone Ah Yek, owner of Kristens Sweet Delights, who will also provide some great Hawaiian musical entertainment later in the day.
The market will get a visit from the Library Bookmobile on Saturday, June 12 (10:00 AM to 1:00 PM) accompanied by a Children's Craft Day where children can make their own bookmark.
A variety of fresh berries (strawberries, raspberries, cherries, etc.) is available now, with more in the coming months. If you've always wanted to learn to make fresh berry jam, you'll want to attend our WSU-sponsored Jam Making Demonstration on Saturday, June 26.
Sunday, June 20 is Father's Day!
We have numerous vendors offering great gift ideas to get Dad something special for his day. Since all guys love to eat, bring Dad down to the Market and buy him lunch from one of our hot food vendors!
VFM will be holding a Father's Day raffle with tickets available on Saturday, June 19, and early Sunday, June 20. The winner's name will be announced Sunday afternoon, but the winner does not need to be present. Purchase tickets at our Information Booth!
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"FRESH FRIDAYS"
Don't Forget!
The VFM is now open every Friday evening from 5 PM to 9 PM thru September 3rd!
See the listing below for Friday evening musical entertainment!
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VFM ANNOUNCEMENTS
WIC RECIPIENTS: The WIC Grant was received by Clark County Public Health. Several of the area's Farmers Markets help the county to get the grant. The grant is for educating WIC recipients. Several educational classes involving cooking demonstrations will be at our Market this year and next year. The WIC attendees will get extra coupons to shop at the Market. This is a win-win situation for all involved.
Please check at our Information Booth for WIC dates.
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Our website, www.vancouverfarmersmarket.com has a new search feature:"Product Availability". Just type in the produce item or product you are looking for to find out when it will be available at the Market.
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Boil 'em hard, boil 'em soft, scramble 'em, cook 'em over easy, make 'em into an omelet, add 'em to your recipes - EGGS - we've got 'em! The Market now has seven vendors (see May newsletter for listing of other 6)) selling fresh eggs. Our latest egg selling vendor: Creative Outlet". The chicks in Clark County are definitely in production mode!
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VFM VENDOR IN THE NEWS
We're happy to announce that one of our artisan vendors, Renee Shearer of Wild Prairie Pottery, was selected along with 120 innovative ceramic artists from "around the world" to be featured in a beautiful pictorial reference book published by Schiffer Publishing Company. What an honor!Renee's booth is usually located on 6th Street for those of you who will want to check out her latest ceramic pottery creations.
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| MUSICAL ENTERTAINMENT
June 4 - Friday Night Market
The Dirty Commies
June 5 - Talofa and Aloha Day
Keone and Friends
June 6
Karsilama
Tony Madrigal
June 11 - Friday Night Market
Kink Radio Roadies
Painted Grey
June 12
Kirby Swatosh
Bobs of Wrath
June 13
Michael Baker
June 18 - Friday Night Market
The Shivas
June 19
Vancouver Community Concert Band
Earthquake Ethyl's Roadhouse Band
June 20
Groupo Condor
Aric Riley
June 25 - Friday Night Market
Fading Hail
June 26
Jesse Meade
Columbia River Chorus
June 27
Michael Griffus
The Dixie Cups
For more information, click Kink |
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Our featured recipe this month comes from a frequent VFM customer who has become my friend. She served it to me recently at her home and it was so delicious, I asked her for the recipe to share with all of you.
RED LENTIL & VEGETABLE SOUP
1 TBSP. OLIVE OIL
4 MEDIUM CARROTS, CHOPPED
1 SMALL POTATO DICED (optional)
1 SMALL ONION, CHOPPED
1 TSP. GROUND CUMIN
1 CAN (14.5 OZ) DICED TOMATOES
1 3/4 CUP VEGETABLE BROTH
1 CUP DRIED RED LENTILS
1 BUNCH (5 OZ.) BABY SPINACH
In a 4 quart saucepan, heat oil on medium until hot. Add carrots and onion and cook 6 to 8 minutes or until lightly browned and tender.
Stir in Cumin, cook one minute.
Add tomatoes, (potato), broth, lentils, 2 cups water, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper, cover and heat to boiling on high.
Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach.
Makes about 7 1/2 cups.
Newsletter & photography
by Marilyn Estenes
TO ALL DADS:
WE WISH YOU A VERY
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| Vancouver Farmers Market / 605 Esther St. / PO Box 61638 /
Vancouver, WA 98666 / 360-737-8298 / www.vancouverfarmersmarket.com |
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