Fresno Farmers Market back in season

| May 5, 2016

FRESNO – Here is your open invitation for the opening day of the Fresno Farmers’ Market! We invite and encourage everyone to come out May 7 to help us kick off the 2106 market season.

With the warmer temperatures and glorious sunshine that we have been having, it certainly gets one inspired to dig, plant, mow, and weed. I must confess that it does my heart good to get outside and get my hands dirty, to heck with the gloves, nothing breathes new life like into ones soul like nurturing the soil.

As always, we look forward to bringing the farm to your table, staples like: fresh brown eggs, homemade noodles, delicious baked goods, artisan breads and treats, homemade cold pressed soaps, herbal teas, hand poured soy candles, flowers and bedding plants are just a sampling of items that can be found at market. Some of the first signs of spring from local gardens may include: asparagus, rhubarb, radishes, kale or spinach all fresh and tasty favorites.

If you are interested in showcasing your own baking, crafting or gardening skills, we’d love to have you join us as a vendor. Simply bring your own table and come set up! Vendor set up is on a donation basis only. All are welcome to contribute in bringing the farm to our neighbors’ tables, no matter how big or small, as long as it is homemade, hand crafted, or homegrown, it is welcome here at market.

The Fresno Market is open 8 a.m. – noon every Saturday now until the end of October, located in the heart of downtown Fresno. For more information, call 740-545-0849.

Here is a simple and slightly spicy recipe to use some of that fresh first from the garden rhubarb that is excellent on chicken, pork or beef.

Rhubarb Relish

2 cups fresh chopped rhubarb

2 cups finely chopped sweet onion

2 1/2 cups dark brown sugar

1 cup apple cider vinegar

1/2 tsp. cinnamon

1/2 tsp. all spice

1/4 tsp. black pepper

1/4 tsp. ground cloves

Combine all the above ingredients in saucepan, and cook on medium heat approximately 30 minutes or until thickened.  Cool, place in containers, and store in refrigerator. Serve with grilled or roasted meats. Yields about 3 1/2 cups of relish.

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Category: People & Places

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