Farmers Market on Historic N 1st Street

Bruschetta - Refreshing, Tasty & Simple!

2010-08-10T11:37:00.002-05:00

One way the Farmers Market welcomed the tomato season was via some tasty bruschetta, using ingredients found at the market. Add balsamic vinegar and a good quality olive oil, you've got a tasty treat all your guests will rave over.

(Note: our bruschetta was made with balsamic vinegar. The recipe below can easily be accommodated to include it.)

Recipe and nutrition information courtesy of: Medicine.Net

Quick Bruschetta

Ingredients:

3 fresh, ripe Roma tomatoes
4 fresh basil leaves
1 teaspoon fresh oregano leaves (or 1/4 teaspoon dried oregano flakes)
1 teaspoon bottled minced garlic (or 1/4 teaspoon garlic powder)
4 slices sourdough, French or country-style bread, about 1/2-inch thick
1 1/2 tablespoons extra-virgin olive oil
Salt and pepper to taste

Preparation:
1. Wash the tomatoes, then cut down the middle with a plastic knife and remove most of the seeds and juice. Chop into small pieces, and add to small bowl.
2. Tear or chop basil into small pieces, then add to tomatoes in bowl, along with the oregano and garlic.
3. Toast bread slices to desired brownness. Spoon the tomato mixture evenly over the toasted bread slices, then sprinkle with salt and pepper. Drizzle about 1 teaspoon of olive oil over the top of each tomato-topped bread slice.

Yield:
4 servings

Nutritional Information:
Per serving: 146 calories, 3.5 g protein, 19.5 g carbohydrate, 6.4 g fat, 1 g saturated fat, 0 mg cholesterol, 1.5 g fiber, 181 mg sodium. Calories from fat: 39%.

Did you say soup? In this heat?

2010-07-14T22:46:00.018-05:00

Yup, soup in the summer! While we all get excited by the fresh produce that is available from the farmers market at this time of the year, the excitement for cooking when it's hot tends to wane. Well, we've got the recipe for you - gazpacho!

According to Wikipedia "Gazpacho is a cold Spanish tomato-based raw vegetable soup originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities."

So if you miss Mary Knight from the Mettler Center preparing this on the morning news on Thursday (ABC News Channel 15), here's the recipe. Thank you Mary! (And here's the video on how to make it: Farmers Market Gazpacho)

Farmer’s Market Gazpacho

This recipe calls for three types of vinegar; but any combination will work.

Yield: 8 servings (serving size: 1 1/2 cups)

6 cups coarsely chopped tomato (about 3 pounds)
1 (32-ounce) bottle low-sodium tomato juice
2 cups coarsely chopped peeled cucumber (about 2 medium)
1 1/2 cups chopped green bell pepper
1 1/4 cups finely chopped Vidalia or other sweet onion
1 cup finely chopped celery
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon basil-flavored vinegar
1 tablespoon rice vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
3 garlic cloves, minced

Combine all ingredients in a large bowl; stir well. Cover and chill.

CALORIES 95 (23% from fat); FAT 2.4g (sat 0.3g,mono 1.3g,poly 0.5g); IRON 1.3mg; CHOLESTEROL 0.0mg; CALCIUM 29mg; CARBOHYDRATE 17.3g; SODIUM 321mg; PROTEIN 3.1g; FIBER 3.7g

Squash Blossoms - Five Flavorful Ways

2010-07-02T12:26:00.011-05:00

Have you spotted these colorful blossoms at our farmers market? One of our vendors has these orange beauties, but he often gets questioned, "How do I cook them?" According to the University of Illinois Extension website you can stuff them. The Seasonal Chef website adds these tasty options: put them in a frittata and quesadillas, make them into hush puppies, or put them in a soup. Not quite as many recipes as the squash itself, but nonetheless impressive.

Since going local is always good, here's the recipe for the stuffed version:

Stuffed Squash Blossoms

Use your favorite bread or meat stuffing or use the ricotta/mushroom stuffing below. Or skip the stuffing, and simply batter the blossoms and fry. The batter must be chilled for 30 minutes. Or it can be made in advance and refrigerate it for up to two days. If it is too thick after refrigeration, add a few drops of water to return to original consistency.

The Batter

1 cup flour
1/2 cup cornstarch
1/2 teaspoon salt
1 cup fat-free chilled milk, beer or water

The Stuffing

1/4 cup ricotta cheese
1 garlic clove, minced or pressed
1/4 teaspoon each salt and pepper
2 tablespoon mushrooms, finely chopped
1 tablespoons fresh basil or parsley, minced
16 large squash blossoms, washed
Canola oil for frying

Prepare the batter first. Sift together dry ingredients, then whisk in milk, beer or cold water until smooth. Cover and set in the refrigerator for 30 minutes. Leftover batter can be stored for up to two days.
Meanwhile, prepare the stuffing. In a bowl combine the ricotta cheese, garlic, salt, pepper, mushrooms and basil. Open the blossoms and spoon about one 1/2 teaspoon of the mixture into the center of each. Avoid overfilling the blossoms. Twist the top of each blossom together to close. Place on a baking sheet and refrigerate for 15 minutes.
Pour the oil into a skillet to a depth of 1/2 inch. Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.
Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil. Cook until golden on all sides, about three minutes total cooking time. Add only as many blossoms at a time as will fit comfortably in the skillet. Transfer with a slotted utensil to paper towels to drain briefly.
Sprinkle with salt, if desired and serve immediately. Serves 4.

What do I do with Kohlrabi & other odd veggies?

2010-06-18T12:44:00.016-05:00

While strolling through the Farmers Market you may have noticed some vegetables that were new to you. While we strive to keep the variety wide at our market, we don't strive to confuse you. Instead, we want to challenge you to try something new.

One example is the odd looking kohlrabi. To better understand it, perhaps a derivation of its name might help. The first part of the word 'kohl' is German for cabbage and the second part 'rabi' is (Swiss) German for turnip. And knowing that its origin is the same as the cabbage, broccoli, kale, and collard greens should make this vegetable seem a little less odd (or perhaps not).

Now that you've been properly introduced, the next question is what do you do with it? The most common way to 'prepare' it is to simply peel off the hard outer skin (and it is a bit tough), and then slice it like you would a cucumber. You can eat it as is or dip it in your favorite veggie dip. If eaten plain, the taste is a combination of broccoli stems and very mild radish.

If you'd like a recipe, here's a simple one 'borrowed' from Prairieland CSA:

Kohlrabi Gratin
Anna Barnes

4-6 kohlrabi with leaves
1 T butter or olive oil
1 clove garlic or 1/2 garlic scape thinly sliced
2 - 3 T sliced green or bulb onion
3 - 4 c stock
3 - 4 T flour
salt and pepper to taste
2 ounces sharp cheddar or other strong cheese, grated

Preheat oven to 375 degrees F. Remove greens from kohlrabi and set aside. Cut off roots and tops of kohlrabi and trim off fibrous outer layer. Slice into 1/4" slices or cube into 1/2" pieces. Wash greens. Remove stems using a knife to make v-cuts in the leaves. Stack several leaves together, roll like a cigar, and thinly slice into strips 1/8" to 1/4" wide. Repeat.

In a large pan heat 4 qts. water to a boil. Add leaves. Test for tenderness and bitterness. Cook until leaves are on the verge of losing their bright green color. Remove and drain. In a large saute pan, heat butter or oil. Saute garlic and onion for 2 min. Remove, set aside. Add 3 c stock to pan, bring to a low boil. Add kohlrabi bulb pieces. Cook until tender crisp. Remove from pan. Remove 1 c stock and into it stir flour. Add back to stock in saute pan. Salt and pepper to taste. Stir to prevent lumps. Add onion, kohlrabi, and kohlrabi leaves. Coat with sauce. Add 1/2 to 1 c more stock if mixture is too dry. Adjust seasoning if necessary. Transfer to a greased 2-3 quart dish. Top with grated cheese. Bake until cheese is brown, approx. 15 to 20 min.

And as for other strange veggies, one is covered in this recipe - garlic scapes. So stop by the Farmers Market on Historic N 1st Street to get your kohlrabi (Koller Family Farms) and garlic scapes (Ed's Place) to make this yummy early summer treat. See you at the market!

2010-06-03T10:15:00.014-05:00

The farmers Market on Historic N 1st Street starts Thursday June 10 from 3-7 pm and runs until Thursday September 2. The market is seven days from today and excitement is in the air! The market will have cooking demonstrations, entertainment for all ages, food, and of course vendors to provide you with all the fresh produce you can buy. The vendors are ready to delight you with their fresh and delicious produce. There will be cooking demonstrations throughout the summer with the help of the Mettler Center and the Champaign Urbana Public Health District. So for anyone looking to learn new recipes to spice up your meals, or learn new healthy and nutritious meal ideas, you won't want to miss out.
If the cooking demonstrations are not enough to bring you out to the market, the wide range of entertainment from different groups in the community may interest you. On opening day the University of Illinois Capoeira dance group will be at the market from 4:30-5:30 pm, and other local entertainers like the CUperstars youth singing group, and Storyteller Camille Born are some of the entertainers to look forward to.
So let's recap. The market will have cooking demonstrations from the Mettler Center and CU Public Health District, and plenty of entertainment for all ages from local entertainers, what more could you ask for? Well, plenty of fresh produce of course, and there is going to be plenty of fresh fruits, vegetables and homemade goodies from the vendors. So come out to the Farmers Market on Historic N 1st Street; the market has plenty to offer for all ages.

What's Old is New Again

2010-05-04T09:48:00.031-05:00

'What comes around goes around', 'what's old is new again', 'when I was your age'...We've all heard these phrases at some time in our lives, and it seems it's coming true for one of the basics of life - food.

With the economy not being as strong as it was ten years ago, we are looking to the past for answers. There's an increased interest in vegetable gardening, a rise in the sales of organic food, and farmers markets are popping up everywhere. (Sorry, but I couldn't help pass up a plug for our market.) One part of the 'old is new again' in food, is seasonal cooking. Not only does it remind us of how economical it can be, it reminds us of how good food used to taste, and how easy it is to implement.

For those who didn't live through the 1930's or were brought up keeping up with the Jones', you may not know what this means. While economy was the reason I grew up with it, there are also good memories attached to my seasonal way of life. For me, it brings back the memory of getting excited by the warmth of the Spring sun, and closely following that, the little shoots of green in our home garden. Throughout the growing season it involved eating food that was bursting with flavor, easy to make, and required few ingredients.

One of my favorite seasonal dishes required a bit of patience. Each Spring day, I would make a trip to the edge of our garden looking for signs of the sour, yet tasty stalks of our rhubarb plant. When the plant first emerges, it looks a bit strange to those who have never seen it before. But a few warm days later, it morphs into a plant with leaves that resemble the decorative elephant ear plant. Once we knew the stalks were at their tastiest, we'd head out to the garden to cut the stalks down. We'd cut them into small one inch pieces and put them in the freezer for use later.

A few weeks later, my mom would buy a couple of pounds of sweet strawberries from a local farmer. They were so ripe and juicy that we had to clean and cut them up outside. The berries were so juicy that my hands were stained red for a day for two. (Who wants dry strawberries with white empty centers?) And when we were least expecting it, we would have a surprise for supper - freshly baked rhubarb strawberry crisp.

It's funny how you look back and remember how great food tasted. And now that Mother's Day approaches, I feel bad that I complained to my mom that I wanted to eat the prepared foods other kids ate. Now that I'm an adult, I realize that we should do a better job listening to our parents. I digress...

While my mom did it mainly for reasons of economy, there are multiple benefits to cooking seasonally. So I say, get old fashioned and give it a try. And you don't have to have a full home garden to embrace this way of life. Just remember to schedule a visit to your local farmers market or check out the roadside stand on your next trip outside of town. Your pocket book will be spared, your kids will give rave reviews, and your mom will be so proud!

From Field to Table

2010-04-13T08:52:00.004-05:00

As part of our mission to help you stay or get healthy, the Farmers Market on Historic N 1st Street is partnering with the Mettler Center and the Champaign Urbana Public Health District. In July and August, the Market will feature cooking demonstrations using ingredients that are available at each week's market.

The recipes will be not only showcase the food that is fresh from the field (ensuring the food is extra tasty), but they are also designed to show you quick and easy ways to keep your family healthy. You can pick up your recipes after the demonstrations are done, and then pick up those yummy ingredients. Don't forget to ask for help in the kitchen when you get home because kids will be allowed to help with the demonstrations, ensuring a clean plate at the end of the meal.

Add to the fact that you are also supporting local farmers, Thursdays at the Farmers Market on Historic N 1st Street is a no-brainer when it comes to staying healthy.

Opening day of 2010 season

2010-03-23T16:41:00.008-05:00

The dates have been set for the 2010 season of the Farmers Market on Historic North 1st Street. Mark your calendar for the opening day:

Thursday, June 10 from 3 to 7 PM, located on North 1st Street in Champaign

We have some new things planned and bringing back some favorites from last year. Once plans are more concrete, we'll let you in on the secret. Stay tuned!

P.S. In case you were wondering, we are in the process of recruiting produce and other fresh food vendors. Simply send the market manager an e-mail:

farmersmarket.on.northfirst@gmail.com

Warm memories on a cold day

2010-02-24T16:31:00.003-06:00

Want to feel warm on this cold, dismal day? Here's one way to get the warm fuzzy feeling. Watch the video that is a compilation of the food, fun, and festivities from last season's market. Woo hoo!

Tip: If there's too much lag on the video above, or you want to watch it on a larger format, you can view it on YouTube:
http://www.youtube.com/watch?v=0rdxL2P18oI

Plans in the Works for 2nd Season

2010-01-31T09:55:00.007-06:00

Blustery cold weather doesn't prompt thoughts of fresh, locally grown produce for most people. However, it's a perfect time to think about how best to improve the "fresh" experiences at the Farmers Market on North 1st Street.

So while we have ideas of what we liked, we'd really like your opinions. What did you like? What didn't you like? What was your favorite item to buy? What item was missing from the vendors' selections?

Farmers Market vendor helps reduce Holiday stress

2009-12-09T13:07:00.014-06:00

Tired of fighting the crowds in the stores? Worried about how much shipping will cost from far away warehouses? If you shop the Farmers Market on Historic N 1st Street virtually, you can lighten some of your Holiday stress.

A very popular stop at the Farmers Market was Toohill Beef. They offer their very own locally and naturally raised, source verified from birth, hormone free, Angus cross BEEF, pork and chicken. You can pick up their products at Strawberry Fields or the Fresh Catch, or you can simply order it online.

And to make this offer more tempting, the Toohill's have stated that they will take 10% off any order emailed to orders@toohillbeef.com, but ONLY if you mention that you read it on our blog.

So be sure to get some beefsticks for your uncle, some summer sausage for that office holiday party or a ham for Christmas dinner. Heck, get all three! But don't forget to mention the blog, Farmers Market on Historic N 1st Street, to get your 10% discount!

Post Season Reflections...

2009-10-15T12:08:00.007-05:00

It seems odd that the market season is all but over, but the cool wind and colorful leaves are certainly obvious indicators that summer is over. While our 1st season was a short one compared to the other markets, we still need to reflect on it.

So with that, keep an eye out for a survey where you, the consumer, can give your input on how you thought the season went. And it is with your input that we hope to make next season even better. Until then stay warm and enjoy the beauty that comes with Autumn.

Market bags to serve as a 'healthy' reminder

2009-08-27T09:56:00.009-05:00

It is with some sadness, yet with lots of satisfaction, that we mark today as the last Thursday for the 2009 season for the Farmers Market on Historic North First Street. We undertook this huge task in the hopes of promoting the healthy produce and great products that our local businesses have, while working hard to make it accessible to more people.

To help you remember to stay healthy throughout the rest of the year and into the 2010 market season, we will be giving away the other half of the market bags. Just like last time, you can get a free bag with the purchase of $3 or more with vendors at the market. It can be as easy as getting those peppers and onions to make some salsa or some hamburger patties for that Labor Day cookout or other those items you have on your shopping list - you can get a market bag.

Be sure to stop by from 3 to 7 pm today to help us close the season. There will be live entertainment, provided by 2BadActors. The mister will be available for the kids, and the smiling faces of the vendors will be there to thank you for making Champaign-Urbana a healthier place.

African dancing and drumming returns to market!

2009-08-19T08:40:00.011-05:00

The Market is pleased to announce this week's special entertainment - the return of the African dancing and drumming. During the previous performance at the market, patrons were drawn instantly to the earthy and rhythmic performance. Some pulled up lawn chairs, while others took a hands-on approach.

If you missed it, here’s why everyone is so excited. The Master Dancer, Djibril Camara, who hails from Guinea, has been wowing audiences everywhere he goes. He has worked extensively with another local artist, Master Drummer Bolokada Conde, showcasing their talent through dance and drum classes in Chicago. Locally, Djibril provides a local dance class at the Channing-Murray dance studio in Urbana. Champaign-Urbana is certainly fortunate to have to such talented artists residing here.

Here’s a quote from a Twitter update from when he was performing at the Common Grounds Co-op:
"Oh my goodness, the African drumming and dancing on the Co-op's porch is AMAZING! We're having to keep crowds from blocking the street!"

So don’t miss this week’s market. Come see and hear for yourself - Thursday, August 20 from 5:30 to 7:00 at the Farmers Market on Historic North First Street.

salsa! salsa! salsa!

2009-08-18T17:37:00.005-05:00

No unfortunately, we don't have any salsa dancers coming to the market. However, there are plenty of peppers available to spice up your life, or at least your salsa. I've blogged before about the beauty, quality and variety of tomatoes available at the market, but I haven't mentioned the peppers.

Well, last week, the pepper selection was at its best so far. And by the time I took a picture of the all the peppers available, the hottest ones were gone. Apparently, one patron asked for all the habaneros the vendor had. Now that's what you call a hot commodity! (Sorry, but I couldn't help myself; too easy.)

So if you are looking to make some salsa from all those tomatoes you grew, come get your peppers. And while you're there, pick up some orange or purple tomatoes. Your family and friends will say "Ooo" and "Ahh" when they see how pretty your salsa is, and then "Wow" when they bite into those spicy peppers.

Picante!

The bounty of summer is here!

2009-08-12T10:20:00.013-05:00

The mild summer weather has been nice, but it has delayed the appearance of some summer's most delicious veggies. So whether you've been wanting to make grilled eggplant, zucchini boats, cole slaw, or try out a new green bean recipe, the best of summer's veggies are available at the Farmers Market on Historic North First Street.

Not only is the quantity and variety awesome, but the taste simply can't be beat. You don't have to settle for those hydroponic, bland tomatoes that are in the large grocery stores. The green beans are at their 'snappiest'. And the variety and sizes of both zucchini and cabbages is unrivaled for miles around.

So whatever your favorite summer recipe is, be sure to stop by on Thursday, from 3 to 7 to get summer's finest veggies. And you might even get your kids to eat their veggies without a fuss. (No promises there, but life is full of surprises.)

Perenially perfect!

2009-08-06T11:41:00.007-05:00

One of the vendors at the market, who is known for his wide selection of herbs, is having a sale on his selection of Illinois native perennials. These are plants that will grow very well in ideal conditions and will still stand tall when others simply can't stand the extremes of weather often experienced in Illinois summers.

The plants that he will have will include Blue False Indigo, Cream False Indigo, New England Asters, Blue Lobelia, Prairie Liatris, Anise Hyssop and Beardstongue Foxglove. The plants are gallon sized, so you'll have the instant satisfaction.

And here's the best part. They will be on sale for only $4! Come on down and check out the booth for Goodison Gardens, and you'll be the envy of all your neighbors.

BLT sandwiches - a summer favorite!

2009-08-06T10:56:00.012-05:00

If you haven't been to the Farmers Market on Historic North 1st Street this season, then this Thursday is the perfect day for you to give it a try. And if you have been craving that perfect BLT, the Market has all the fixings!

You can start off your shopping at either Pekara Bakery or Kaskaskia Farms booths for the perfect bread. Next stop by the Gray's for their beautiful selection of greens. Check out Cary's for the perfect tomato, whether you preference in tomatoes is juicy or meaty. And last, get your bacon from the Toohill's.

Is your mouth watering yet?

Market Bag Promo Causes Outbreak of Happiness at Local Market

2009-08-04T11:28:00.006-05:00

There were reports of outbreaks of smiles for many patrons to the Farmers Market last Thursday. The market manager has admitted that the cause of the outbreak was due to a promotional event - a gift of a free market bag with purchase. One of the patrons who fell victim to this outbreak was the beloved Miss Drish, pictured above clutching a cookie from Pekara Bakery. The market manager stated that there will probably be another outbreak sometime in the near future because "smiles and expressions of praise for the market tend to break out when people visit the Market". The manager doesn't expect the outbreak to be contained until after August 27th, the last day of the market season.

Free gift with purchase - market bags!

2009-07-28T12:35:00.012-05:00

As a thank you to our customers, we will be giving away a gift with purchase - a market bag to the first 50 customers! These handy bags are small enough to fit in your glove compartment (so you don't forget it at home), yet large enough for those veggies, fruit and or meat you pick up at the market.

Customers spending $3 or more for a qualified purchase* will receive a market bag with the Farmers Market Logo on one side and Carle Foundation Hospital on the reverse. We would like to thank Carle Foundation Hospital for funding this promotion. They are a great partner in promoting healthy eating. Get yours this Thursday before they're gone!

*Qualified purchase is any purchase of any non prepared food item(s) totaling $3 or more, including Link and WIC farmers market coupon purchases. Only one per family, please. See market manager on July 30th, for more details.

Rumors of sweet corn?

2009-07-22T10:20:00.005-05:00

Last week, one of our vendors brought a surprise - sweet corn! And even though it wasn't publicized, by the time 5:00 rolled around, he only had six ears left. He told me last week that he might be able to bring more this week, but no word one way or the other. No guarantees, but come on down to North First Street, and perhaps you'll be one of the lucky ones!

CUperstars voices ring through market

2009-07-20T10:18:00.008-05:00

Market goers were able to enjoy their shopping experience due to the talented voices of the CUperstars. There about 10 students who came down to the market and showed how much local talent there is. Among other popular and religious songs that were sung, there was a great performance of Michael Jackson's song "You Are Not Alone". If you are interested in more information about the CUperstars, you can call the Champaign-Urbana Area Project at (217) 373-2827.

Patrons & vendors find ways to stay cool

2009-07-20T09:56:00.007-05:00

Despite the fact that the weather was feeling a little on the warm side, both patrons and vendors found ways to stay cool. Some vendors found relief from the heat by wearing personal umbrellas. They surely also added something fun to the conversations between the vendors and their patrons.

While listening to the talented voices of the kids of the CUperstars, some younger visitors to the market chose to cool offer via a water mister. Even a few adults indulged themselves in the cooldown that the water mister offered. The mister is being lent to the market for the remainder of the season, courtesy of Illinois American Water.

Good cause - Gift of Life Walk

2009-07-14T18:43:00.008-05:00

The Gift of Life Walk is a walk worth having. It's to benefit the National Kidney Foundation of Illinois. The walk and family health fair will take place on Saturday, July 18th at the University of Illinois Arboretum.

Here are the details:

2009 Gift of Life Walk & Family Health Fair CHAMPAIGN URBANA
Saturday, July 18, 2009
8:30am Registration; 9am Walk Start
Univeristy of Illinois Arboretum | Champaign Urbana

Please join the Champaign Chapter of the National Kidney Foundation of Illinois at the Gift of Life Walk! You don't want to miss this fun and FREE event for the whole family! Participants enjoy a leisurely three-mile walk through the beautiful Arboretum on the campus of the University of Illinois followed by refreshments and entertainment. Register and set up your own fundraising webpage at www.firstgiving.com/nkfi. It's easy! Your family members, friends and co-workers can make secure donations online from anywhere in the world.

For more information, please contact Anne Black at 312.321.1500 x224 (800.9.KIDNEY) or via email to ablack@nkfi.org.

Lu Lu & Zu Zu owners on WAND-TV

2009-07-14T07:48:00.011-05:00

The owners of Lu Lu & Zu Zu Dog Treats were recently featured on WAND-TV news. Kendall & Sophie, the youngest vendors at the Farmers Market on Historic North First Street, described how they started their business and all the steps they had to take in order to sell their dog treats.

Great interview girls! And thanks for plugging the market! Here's the link to the video: Two young entrepreneurs take on doggie treats

If the link above does not take you directly to the video, follow this link: http://www.wandtv.com/Global/category.asp?C=100690&nav=menu589_6
You will be on the video page. Scroll down about 1/2 way, and look for the video as named above "Two young entrepreneurs..."

Entertain me! And yes, don't forget those veggies!

2009-07-07T13:12:00.011-05:00

This week's entertainment will include two separate groups.

From 3 to 4 PM, Moussa Bolokada Conde will be getting the market thumping with his Malinke rhythms. He is a master drummer, visiting lecturer at the U of I and has performed all over the world, and he has graciously agreed to perform at our market.

If you aren't able to come out in the afternoon, you'll still be able to enjoy some great music. Starting at 5:30, the market will be featuring a local band. The musical duo known as 2 Bad Actors, will delight patrons with their acoustic eclectic-electric guitars.

So if you love the entertainment at the market, don't miss this Thursday. And don't forget to pick up your fruit and veggies. Music and munchies. What a great combo!

Get out the vote!

2009-06-30T08:38:00.007-05:00

No, it's not political pandering. But you do have a chance to make your voice known that the Farmers Market on Historic North First Street is your favorite farmers market. The Farmland Trust and Care2, are holding contests to promote farmers markets, and thereby your local farmers.

If you love it for the convenient location or time, or the yummy veggies, or the live entertainment, let it be known. You can show your support and vote for the Farmers Market on Historic North First Street on www.farmland.org/vote and www.care2.com/farmersmarket/27502. We appreciate your support!

blues, blueberries & BBQ

2009-06-27T10:51:00.008-05:00

Despite the high temps and humidity, the sights, smells and sounds brought a good number of people in for the 2nd week of the Farmers Market on Historic North First Street.

There was a blues, rock & jazz guitarist (Aaron Sanders) who greeted people when they entered the market. The smell of barbequed rib tips, chicken and polish sausage lured hungry patrons from blocks away. And the beautiful blueberries, peaches and tomatoes delighted the eyes once patrons strolled among the vendor booths. To say the least, all the senses were satisfied.

Pics from the 1st day of the market

2009-06-19T14:18:00.000-05:00

Market's debut is a hit!

2009-06-19T13:32:00.000-05:00

Thanks to the efforts of many people and the dedication of the vendors, the first day of the market was a hit. There was fresh produce, yummy iced tea, and great entertainment. Even the dogs had a place to get some treats. Here are links to a few online articles and pictures detailing the event:

http://www.dailyillini.com/news/champaign-urbana/2009/06/19/champaign-farmers-market-makes-debut-to-local-crowd

http://www.news-gazette.com/scene/gallery/962 (lots of pics here, click on the NEXT button to see all of them)

What veggies do you want to see at the market?

2009-05-08T09:04:00.000-05:00

The recruitment of great produce vendors has continued to progress nicely, but we still have a few spots left. So I thought I'd put it out to our potential customers to let us (and any potential produce vendors) know what veggies they would like to see at the market.

So far we have one large vendor, who will be selling most everything from beets to turnips. But we also have lots of smaller vendors who have a few veggies they specialize such as hot peppers and tomatoes.

Still, there are some veggie varieties that our market is lacking. What would you like to see? Voice your opinion on your favorite veggie!

check us out on champaigntaste

2009-05-06T15:26:00.000-05:00

Word is getting around town about the market. After being featured on the front page of the News-Gazette, the blog for Champaign Taste added to the buzz. Check out the buzz on http://champaign-taste.blogspot.com/

Marketing Wellness and Community

2009-05-04T14:03:00.000-05:00

The farmers Market on Historic North first street is so excited to be working with Champaign public health. This summer together we are marketing wellness and community our famers markets. Our market which will begin June 18 will last up until aUG 27. Then the public health department will continue the market season from AUG till OCT. :)

Article!!!!

2009-05-04T13:41:00.000-05:00

New Champaign farmers' market to begin June 18

By Mike Monson

Monday, May 4, 2009 7:00 AM CDT

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CHAMPAIGN – A new farmers' market is expected to open next month on North First Street.

Starting June 18, the Historic North First Street Market will be held every Thursday from 3 to 7 p.m. in the north end of the city parking lot near the police department building.

The farmers' market will include live entertainment and music, barbecue sandwiches, fresh produce, baked goods and a variety of crafts. It will run for 11 weeks, each Thursday through Aug. 27.

"I really believe this will be a great thing," said William Jones, president of the North First Street Association, a group of about 15 business owners on North First Street and University Avenue that is helping organize the event.

"People who live in Champaign can come over and get fresh produce and enjoy live entertainment," Jones said. "We'll have something for everyone."

At least in its first year, the farmers' market will be relatively small in size, with space for 26 vendors.

Land of Lincoln Legal Assistance Foundation managing attorney Valerie McWilliams, left; William Jones, president of the North First Street Association; and market manager Wendy Langacker gather at the north end of a parking lot near the Champaign Police Station, which will be the home of a farmers' market to begin June 18 and run for 11 weeks. By Heather Coit

"It's going to have more of a smallish, neighborhood feel," said Valerie McWilliams, managing attorney for the Land of Lincoln Legal Assistance Foundation, 302 N. First St., which is also helping organize the event.

McWilliams said a University of Illinois senior, Doris Okafor, a community health intern with Land of Lincoln, has spent many hours helping put the event together.

McWilliams said she hopes the farmers' market can be a way to get lower-income residents, such as families who receive Women, Infants & Children coupons for farmers' markets, to buy more fresh fruits and vegetables. Each participant in WIC receives $16 of farmer's market coupons each year that can be used only to purchase fruits and vegetables at farmers' markets, and about half of those coupons issued in Champaign County go unused, she said.

Women, Infants & Children is a federally funded program run locally through the Champaign-Urbana Public Health District that provides food coupons, nutrition counseling and assessment for pregnant and post-partum women and infants and children up to age 5.

McWilliams said organizers are working to get approval from the U.S. Department of Agriculture to be able to accept food stamp LINK cards as well.

"There's been an upsurge nationally in the use of food stamps, so this a particularly good time to offer something like this," McWilliams said.

Okafor said the event currently has about 16 vendors, including two produce vendors and two meat vendors. Other community members who intend to sell T-shirts, crafts and jewelry have also secured spaces, which will rent for $10 per week. Pekara Bakery, which produces its baked goods out of the former Lone Star Lodge building at 208 N. First St., will also be a vendor.

McWilliams said the farmers' market is still seeking more farmers interested in selling locally grown produce. Those interested can contact organizers via e-mail at farmersmarket.on.northfirst<@>gmail.com.

Champaign city planner T.J. Blakeman said that the farmers' market isn't being sponsored by the city, but that city officials want to see it succeed and are providing some assistance.

"We'd love to see it happen," Blakeman said. "It's a private venture we're supportive of. Because it's being held on our land, we want to make sure it's set up well and has some support."

WELCOME HOME

2009-04-28T11:40:00.001-05:00

The farmers market on Historic north first street is moving its website from
http://goosepondchurchfarmersmarket.blogspot.com/ to HERE!
WELCOME to our new blog . You can still find some cool stuff at our old address but for current info please visit us here