About the Market

Open Fridays and Saturdays from 9:00 a.m. until 1:00 p.m.
from April through October
at Town Hall Park in Historic Downtown Smithfield

Thursday, June 30, 2011

Blueberry Pops -- the perfect treat for 4th of July Weekend!

Making Martha Stewart's recipe for Blueberry Pops is the perfect way to beat the heat and have a nice treat on 4th of July weekend. They're quick, easy, tasty, and the perfect thing to take to a cookout.
  • 5 cups blueberries
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • Popsicle sticks
  • Molds (we use small cups)
In a blender, puree blueberries with water, sugar, and fresh lemon juice. Strain mixture through a fine-mesh sieve, pressing with a rubber spatula to release as much liquid as possible; discard solids. Add water if needed to yield 3 cups.

Divide among molds; insert popsicle sticks, and freeze until solid, about 3 hours. To remove, dip bottom of molds in warm water for 2 to 3 seconds.

Enjoy! As always, please send recipes you would like to share to smithfieldfarmersmarketrecipes@gmail.com.

If you'll be staying in the area for the weekend, we hope to see you at Smithfield's Friends of the 4th Celebration!

Monday, June 27, 2011

Baked Cherry Tomatoes

  • 1 pint cherry tomatoes
  • 2 tablespoons garlic salt
  • 2 tablespoons extra virgin olive oil
  • salt (optional)

Preheat oven to 350 degrees.

Cut cherry tomatoes in half, and arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and garlic salt.

Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.

After I take them out the oven, I will sprinkle mozzarella cheese on top and toast some bread!

Enjoy! If you have recipes that you would like to share, please email them to smithfieldfarmersmarketrecipes@gmail.com.

Monday, June 20, 2011

Calico Squash Casserole

This recipe, featured in Taste of Home in 1997, is a great way to use all of the yellow squash and zucchini available this time of year.
  • 2 cups sliced yellow summer squash (1/4 inch thick)
  • 1 cup sliced zucchini (1/4 inch thick)
  • 1 medium onion, chopped
  • 1/4 cup sliced green onions
  • 1 cup water
  • 1 teaspoon salt, divided
  • 2 cups crushed butter-flavored crackers
  • 1/2 cup butter, melted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 large carrot, shredded
  • 1/2 cup mayonnaise
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon white pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese

In a large saucepan, combine the squash, zucchini, onion, green onions and water; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside.

In a large bowl, combine the soup, chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture. Spoon into a greased shallow 1-1/2-qt. baking dish.

Combine cracker crumbs and butter. Sprinkle the squash mixture with cheese and the crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.

Enjoy! If you have recipes that you would like to share, please email them to smithfieldfarmersmarketrecipes@gmail.com.

Thursday, June 16, 2011

Skirt Steak BLT with Basil Mayonnaise

My grandmother first made this sandwich after seeing this Tyler Florence video online. It's quick and easy to make, tasty, and uses ingredients that are available locally.

  • 2 pounds skirt steak
  • 1 head Bibb lettuce, separated leaves
  • 3 medium vine-ripened tomatoes, thick-cut slices
  • 8 strips of bacon, fried until crispy
  • 2 cloves of garlic
  • extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 1 cup mayonnaise
  • 1/4 cup fresh basil
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon lemon juice
  • 1 loaf of country style bread, thick cut slices toasted on a sheet tray

Begin by making the basil mayonnaise so the flavors have time to come together. Combine the mayonnaise, basil, chives, and lemon juice in a blender and pulse until combined. Cover and refrigerate while you prepare the sandwich.

Heat a cast iron griddle pan/skillet or outdoor grill until smoking hot. Season the skirt steak with plenty of kosher salt and freshly ground black pepper. Drizzle with extra-virgin olive oil then grill both sides for 3 to 4 minutes until medium rare. Set aside loosely tented with aluminum foil while you prepare the other fillings.

To assemble, take one slice of the toasted bread and rub a garlic clove all over 1 side. Put a big slather of basil mayonnaise across the bread. Layer the lettuce over the top and then the thick-cut slices of tomato. Top with the crispy bacon slices and season with kosher salt and freshly ground black pepper. Take the skirt steak and using a sharp knife cut across the grain into thick slices. Lay the pieces of the sliced skirt steak on the top of the open sandwich and serve with more basil mayonnaise on the side.

Enjoy! If you have recipes that you would like to share, please email smithfieldfarmersmarketrecipes@gmail.com.

Tuesday, June 14, 2011

Introducing...the Smithfield Farmers Market Blog!

The Advisory Committee decided that the farmers market should have a blog, and here it is.  The hope is that this blog will be just one more way the Smithfield Farmers Market can interact with vendors and customers.  Who knows what you will see here in the coming months, but we plan to include market news, pictures, and recipes to help you use the locally-grown and produced items that you purchase!  If you have recipes to share, please email them to smithfieldfarmersmarketrecipes@gmail.com.  I hope that you will check back often, comment regularly, and tell your friends!