Farmers Market Annex
Farmers Market Annex Newsletter 
August 22nd 2014
Dear (Contact First Name),
Our season is not over yet!!!
Back to school is right around the corner but that doesn't mean that we are done down here at the market! We still have plenty of fresh veggies for you to can, freeze and store for winter. The market is open until October 26th so as we creep into fall, make sure you're taking full advantage of these last few weeks to get the freshest product around. Visit us regularly because we have seasonal vendors coming in with gloves, sweaters and other fall & winter items.

Check out these warm and cuddly sweaters from Tracy at her booth T.

  

Vendor Spotlight
Prolific Plant Probiotic - 
Now is the perfect time to get those perennials ready for our brutal winter. With the addition of Prolific Plant Probiotics you will insure that your root system has all the nutrients it needs to store up for the long winter months ahead. Your perennials are done putting the effort into making beautiful blooms for your enjoyment. They are now storing up whatever energy they can to make that bulb even more magnificent for next year. Help them along with this process by picking up your plant probiotics this weekend at the market.
 
Nelly Belly Sweet Shop -
Janelle spends her Friday & Saturday nights baking up delicious treats that she brings fresh to the Annex. She has been adding fun new things for us to try over the summer. These include whoopie pies, cupcakes, cookies and fresh baked breads. Come down and buy yourself a special treat. If you have bigger needs Janelle does some beautiful special event cakes. Her options also include gluten free and vegan items that are a must try for anyone with dietary restrictions. She is not always in the same location in the market so be sure to look for her bright pink table cloth and display of delicious.

  

Market Flowers
Fresh Cut Local Glads!
$6 each or 2 for $10
Cut fresh and in our coolers waiting for you.

Check our website for all the information about our DIY program. 

 

Market Flowers is open Thursday and Friday 9am - 3pm,  
Saturday and Sunday 7am - 1pm

 

Here's a link to the list of bulk flowers you can count on getting from us each week:  

   

Market Flowers Pre-Book Flowers List   

 

But remember, that's not ALL we carry!   

 

You need to come see for yourself what special items we find for each week.     


Know a bride or someone else needing flowers for an event?  

 

Visit the Market Flowers Website for great information on our DIY program!

 
Annex Special Event - OPERATION: No Punkin Left Behind on September 13th 2014
SoCal Style has put together one last pet rescue event for 2014. 
Join us on 
September 13th 9am-1pm
for
OPERATION: No Punkin Left Behind.
This will be our biggest event yet. Stop in and get some training advice from Cheryl at Giffy Dogs or chat with a twin cities mobile vet service. Sidewalk dog will be down to let you know about all pet friendly places in the cities. Talk to the Animal Rights Coalition and see how you can help stop puppy mills.
 Come see the mini agility course that we will have set up and of course there will be many great rescues. 

Canning Tomatoes and Sauce
Tomato Pie
Ingredients
  • 1 deep dish frozen pie shell
  •  4-6 peeled & sliced tomatoes *depending on size*
  • 3/4 cup of mayo
  • 2 cups Parmesan/Reggiano cheese *some use swiss, Gruyère, or Mozzarella, whatever you prefer*
  • about 15 basil leaves
  • salt & pepper to taste
  • a dash of oregano

Directions

  1. Peel & slice your tomatoes.  I let them sit on layered paper towels to drain for at least an hour.  *Some may even like to de-seed the tomatoes. *
  2. Mix your mayo, cheese, oregano, salt & pepper in a bowl.
  3. Place a layer of tomatoes in pie shell.
  4. Spread half of the cheese mixture over your tomatoes.
  5. Then layer in half of your basil.
  6. Repeat the layers
  7. Bake at 350* for 30-35 minutes.

Thank you Nest of Posies 

for pics & recipe
 

Glazed Lemon Zucchini Bread
Ingredients
  • 2 cups cake flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 1/3 cups sugar
  • 2 TB lemon juice
  • 1/2 cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini

Glaze Ingredients

  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 1 TB milk

Directions

  1. Mix flour, salt and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini until it is mixed well.
  4. Add dry mixture to the wet mixture and blend all together until well combined.
  5. Pour batter into greased 9x5 loaf pan.
  6. Bake at 350 for 40-45 minutes.
  7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Thanks to Lil' Luna for Pics & Recipe

It's FUN!  It's Local!  It's what we're all about.

 

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and stay tuned for the details of our upcoming events.

FMA and Urban Garden Event Center
Pre-Game Events at the Farmers Market Annex
Got your baseball tickets yet?  Wondering if there is anywhere you can go to have an old-fashioned, fun, tailgating party?  Glad you asked!  Visit our Pre-Game Event Website for more information.

 

We also host graduation parties, weddings and receptions, birthday parties, company picnics, family reunions, charity benefits, and more in our beautiful Urban Garden.  Call Audrey 612-573-0148 for details. 
Call us.  Email us.  Stop by and see us in person.  We are here to serve YOU so let us know how we can better do that. 

See you soon!

Sincerely,

Audrey Grzeskowiak
Farmers Market Annex, CFO
612-573-0148

www.FarmersMarketAnnex.com

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