Celebrating Herb Week at the Farmers Market
|April is National Garden Month, and this week we are thrilled to celebrate one of our favorite themes of the month – Herb Week! The Farmers Market is bursting with fresh, locally grown herbs to add a pop of flavor to your favorite recipes.
Whether you’re a seasoned herb connoisseur or a novice in the kitchen, Herb Week is the perfect time to explore the wide variety of herbs available at the market. Join us as we embrace the flavors and aromas of Herb Week and discover all the benefits of growing and using herbs in your cooking.
See you there!
WHERE TO FIND US:
RED STICK FARMERS MARKET HOURS
An outside, producer-only market featuring locally grown fresh produce.
8 a.m. – 12 p.m.
8 a.m. – 12 p.m.
Main Street Market
This Week at the Market…
|Join us this Saturday from 8am – 12pm and Tuesday from 3pm – 6pm for Herb Week! Bring the kids to plant an herb seed in egg carton and decorate the popsicle stick to label it!
Music at the Market
|Join us this Saturday from 8am – 12pm with live music from Katie Love!
225 Gives: Early Giving is Now Open!
The Red Stick Farmers Market is so much more than just a place to get your groceries; it offers a special sense of community that cannot be replicated anywhere else!
Join BREADA & 225 Gives, a consider a thoughtful donation this year. The 3rd annual 225GIVES will be held on May 4, 2023!
As garden month comes to a close this week, we are focusing on herbs. Herbs are different from spices in that they are the leaves of certain plants, while spices come from all other parts of a plant such as the seed, root, or stem. Both fresh and dried herbs contain anti-inflammatory and antioxidant properties.
Many fresh herbs contain more vitamins, such as vitamins A, C, and K, compared to dried herbs. Try tossing herbs into your salad, sandwich, and pastas, or even in your desserts and drinks!
Be sure to stop by and visit our growers to pick up some starter plants that would be a great addition or start to your garden!
If you or an individual or company you know might be interested in joining our host committee or becoming a sponsor, click the link below!
Serves 6 | Recipe from Cookie + Kate
½ cup bulgur
1 cup diced cucumber
1 cup diced tomato
1 teaspoon fine sea salt, divided
3 medium bunches curly parsley
⅓ cup (⅔ ounce) chopped fresh mint
⅓ cup thinly sliced green onion
⅓ cup extra-virgin olive oil
3 to 4 tablespoons lemon juice, to taste
1 medium clove garlic, pressed or minced
- Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
- Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
- To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
- Add the cooled bulgur, chopped fresh mint and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
- In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.
- If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.