Yarmouth Farmers Market Opening Day!

What a wonderful market and a great opening day!  We will be on the town green in front of the Yarmouth Town Hall & Police Station every Thursday from 2:30-6:30.  Stop by for the makings for dinner OR buy dinner there!  We have a sausage vendors selling sausages from Pineland Farms and a Wood Fired Pizza oven too, Pizza By Fire.  Lots of baked goods from Paula C's Baked Goods or gluten free from Kelley of Wildflours.  Soup and fruit smoothies (and more) from Kamasouptra and frozen fish sticks and cakes and chowder from Maine Saltwater Creations!  Farm fresh veggies, eggs, cheeses, local raised meats (goat too)!  I have soap and another great vendor, Love For Lemons has natural cleaning products.   There is room for the kids to run around and picnic tables for you to sit and enjoy!

Hope to see you there sometime!!

Here are some picture I thought I would share with you:

 

Bob with Thyme for Goat.  Goat meat, sausage and more.

 

Kelley selling her Gluten Free baked goods.  Muffins, bread, cookies, bars and more!

 

 Winter Hill Farm has wonderful cheeses.

 

Deri Farm has seedlings and lots of lettuces.  More to come as the season progresses.

 

Christine from Gryffon Ridge Spice Merchants has everything you need to spice up your meals!

 

Mad Knight Farm has seasonal veggies and Lamb!

 

Gretchen is talking about her delicious crab cakes (she has tartar sauce too).

 

The "Z" pizza from Pizza By Fire!  Zucchini and red onion.  Soo good!

 

Pizza By Fire portable pizza oven!  It smells amazing!

 

The pizza tasted soo good!  I had only 1 slice, but think I need more!

"Hop" To It

"Hop" To It, my popular beer soap, is made with real beer (a batch made with Sam Adams and a batch made with Shipyard Ale) and swirled with real ground HOPS!

Great for both your skin and your hair, I assure you, you will not smell like a beer or a frat house after bathing with this soap.  It has a nice, sweet, mellow fragrance to it.  I add a bit of fragrance oil with some honey notes too.    This soap is nice and creamy, sweet and mellow and makes a great novelty gift for the beer drinker in your life! 

Find my "Hop" To It Beer soaps with me at market near the end of June.  I am happy to take special requests and advance orders too.  I will not have this on my website, as I have a limited amount of it.

I even had a special poster made for the beer soap!  This will help draw attention to it while on the table at the market and I will include this with any wholesale orders as well.

Rhubarb Recipe

Sour Cream Rhubarb Squares...Mmmmmm.....

My hubby really enjoys Rhubarb (he even eats the stalks raw, woowwweee, too tart for me!) so every year I make up some sort of new Rhubarb recipes.  Strawberry Rhubarb squares are his favorite, but this year I thought I woudl try this.  I found it through a series of links and likes on Facebook.   Since Rhubarb is one of the first edible items to come onto the scene in Maine in the Spring season, we all get pretty excited about it.  You can find it everywhere too.   Farm stands, grocery stores, farmers markets, growing in just about anyone's back yard.

Terry’s Sour Cream Rhubarb Squares
Martha Greenlaw, Recipes From a Very Small Island

Ingredients:
 
½ cup sugar
½ cup chopped walnuts or pecans
1 Tablespoon unsalted butter or margarine, melted
1 teaspoon ground cinnamon
1½ cups packed light brown sugar
½ cup solid vegetable shortening
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
½ pound fresh unsweetened rhubarb, cut into ½- inch cubes (about 1½ cups)
 
Preheat the oven to 350°. Grease and flour a 13 by 9 by 2-inch baking pan.
In a small bowl, mix together the sugar, nuts, butter, and cinnamon. Using a fork, pastry blender, or your fingers, work this mixture until crumbly. Reserve.
In the bowl of an electric mixer set at medium speed and fitted with the paddle attachment, cream together the brown sugar, shortening, and egg for 4 to 5 minutes, or until light and smooth.
In a large bowl, whisk together the flour, baking soda, and salt. Whisk eight to nine times to blend. With the mixture on low, add the dry ingredients to the batter, alternating with the sour cream. When smooth, remove from the mixer and stir in the rhubarb.
Transfer to the prepared pan and sprinkle evenly with the reserved topping. Bake for 45 to 50 minutes, or until the topping is browned and crisp and the rhubarb squares are cooked through.
Serve from the pan, cut into squares.
Serves 10-12.

Recipe Here:  http://blog.mainefoodandlifestyle.com/2012/05/sour-cream-rhubarb-squares.html

Yarmouth Market Opens THIS Thursday!

Opening THIS Thursday, May 24 The Yarmouth Farmers Market!

Follow the market on Facebook:  Yarmouth Farmers Market

We are easy to find on Main St. on the Town Hall Memorial Green

Thursdays 2;30-6:30


Local Vendors Include (there are a few more too):

Casco Bay Soap
Eastern River Cattle
Hayward Farm
Milkweed Farm
Deri Farm
Dragonfly Cove Farm
Tulip Cupcakery
Pizza by Fire
Kamasouptra
Gryffon Ridge Spice Merchants
Paula C's Baked Goods

Picnic on the green and enjoy the music from pick up jam sessions led by 317 Main

Earl Grey Tea Shortbread Cookies

For Mother's Day I made my mom some Earl Grey Shortbread Cookies.  She really enjoys Earl Grey tea and Shortbread, so the two combined should be a wining combination!

I found this recipe from Martha and used some Earl Grey tea from Jacqueline's Tea House here in Freeport.  They came out nice and delicate, buttery with just a hint of citrus.   I have included the recipe and link below, enjoy!

Earl Grey Tea Shortbread Cookies

http://www.marthastewartweddings.com/224621/earl-grey-tea-cookies

Ingredients

2 cups all-purpose flour
2 tablespoons finely ground Earl Grey tea leaves (from about 4 bags)
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup confectioners' sugar
1 tablespoon finely grated orange zest

Directions

1. Whisk flour, tea, and salt in a small bowl; set aside.
   
2. Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.
   
3. Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.
   
4. Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
   
5. Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.
   

Yarmouth Farmers Market

Looking forward to vending with a fantastic group of people at the Yarmouth Farmers market this summer!

You can follow the market on Facebook for market updates and reminders (and me too).

Yarmouth Farmers Market on Facebook

Casco Bay Soap Co. on Facebook

Mango

Mmmango! soaps are in the mold and will be ready for the start of markets and just in time for summer!  This popular seasonal soap is very tropical, fruity and sweet.  

I LOVE to eat Mangos.  Mango ice cream, Mango smoothies, Mango margaritas, Mango salsa, Mango milkshakes, Mango in salad, Mango plain and on it's own!   Using this Mmmango soap makes me want to eat Mango!  I have included below one of my favorite Mango recipes.  Enjoy!

Coconut Shrimp with Mango Ginger Sauce

Ingredients:

Tangy Mango Sauce

1 large rip mango, peeled and pitted

2 T. rice vinegar

2 T. honey

1 t. grated fresh ginger

Coconut Rice

1 lb. large raw, tail on shrimp, peeled and de-veined

1/3 C. honey

2 t. soy sauce

2 t. hot chili oil

2 C. flaked coconut

For the sauce:

Puree mango, vinegar, honey and ginger in a blender or food processor; set aside. 

For the shrimp:

 Preheat oven to 400°F and spray a large baking sheet with nonstick cooking spray. 

Rinse shrimp and pat very dry between paper towels. 

In a medium bowl stir together honey, soy sauce and chili oil. Dip shrimp in mixture then roll in coconut, pressing so that it sticks to the shrimp; place on baking sheet and sprinkle with some of the excess coconut. Bake for 6 to 8 minutes or until shrimp is firm and coconut is golden brown. Carefully remove from baking sheet with a spatula to a platter. 

Serve mango sauce on the side for dipping. 

Makes 4 main dish or 8 appetizer servings.

Right at the top of their "Summer in the Park" page is the Freeport Farmers Market!  Find me and many other great local Maine vendors selling their wares each Friday 1:00-5:00 this summer.  Opening day is June 8th.

AND The Freeport Farmers Market has a new blog:   http://freeportfarmersmarket.blogspot.com/

Visit L.L.Bean to see more of what is happening this summer
http://www.llbean.com/summer/