Posts Tagged ‘Delray GreenMarket’

Find the Vendors you Love in the Off-Season: Shop and Support Local Biz

 

shop-localOn October 18, 2014, the wait for opening of the Delray GreenMarket will be over! But until then, we wanted to share how you can find some of our vendors during the off-season.

Dr. Pickle

  • The Fresh Market on US 1 in Delray
  • Alexis Produce 3890 N. Federal Hwy., Pompano Beach
  • Maranda Farms 1401 SW 1st Ave, Fort Lauderdale
  • Bedner’s on US 441 in Boynton Beach
  • Brothers Farmers Markets Stores, 4191 N. State Rd 7, Hollywood
  • Palm Beach Gardens Summer Storage Market, 11010 N. Military Trail, WPB 8-1pm on Sundays
  • Fort Pierce Farmers Market Downtown, Saturdays from 8-12 pm
  • Jupiter Farmers Market Sundays from 10-2pm
  • Yellow Green Farmers Market, 1940 N 30th, Hollywood Saturday & Sunday
  • Pinecrest Farmers Market, 11000 Red Rd, Miami, Sundays at 8-1pm
  • The Big Apple Shopping Bazaar, 5283 W. Atlantic Avenue, Delray on Saturdays, 10-4pm

Lip SMAKin’ Good Honey – farmersmarkethoney.com

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Le Petit Pain Bakery

123 S. Third Street in Lantana

The Delray Beach Jam Company –  mangohouse.net
201 SE 5th Ave., Delray Beach, FL 33483

Finn-Atic Fish Co. – finnaticfishco.com

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Master Gardener

Mounts Botanical Garden, Military Trail, West Palm Beach

Pickle Peddler

Palm Beach Gardens Summer Storage Market, 11010 N. Military Trail, Palm Beach Gardens

Serenity Flows – serenityflows.com

Antonina’s Gourmet – www.antoninasgourmet.com

“A Touch of Spain and More”

  • Volunteers Park, 12050 West Sunrise Blvd., Plantation, Saturdays from 8-2
  • Las Olas Farmers Market, 333 East Las Olas Blvd, Ft Lauderdale, Sundays from 8-2
  • Tamarac Community Farmers Market, Veterans Park, Corner of University Drive and Southgate Blvd., Tamarac, Sundays from 9-2

Paellas de Espana Catering- PaellasDeEspana.com

Nisha’s Indian Food

  • Deerfield Green Market, Cove Shopping Center @ East Hillsboro Blvd. and the Intracoastal Waterway on Sundays from 8-2pm

Farris Farm – FarrissFarm.com

Loic Autret (French Baker)

  • Big Apple Shopping Bazaar, Saturdays from 10-3

Pasta Amore

  • Palm Beach Gardens Summer Market, 11010 N. Military Trail, Palm Beach Gardens, Sundays from 8-1

Tweedle Pet Products Natural and Organic –  www.tweedlepetproducts.com (sold online)

  • Available at Wellington Whole Foods Market
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Planning Ahead for Memorial Day

design_1391217827810_-8698435247522025541Memorial Day: A time to remember those who have given their lives for our freedom, a time to enjoy the company of friends and family, and share in conversations over delicious food. Here are a few of our favorite recipes from our very own Delray Market Cookbook, Tastes of the Season.

Vegetarian Friendly Options/Side Dishes

Party Potatoes by Marjorie Riddle

  • 12 servings
  • 1 tsp onion salt
  • 8 oz cream cheese (softened)
  • 1 tsp chives
  • ¼ tsp. paprika
  • 1 ½ cups of grated cheddar cheese
  • 1 tbs butter
  • 1 cup sour cream

Prepare mashed potatoes as usual and drain. Blend in salt, cream, cheese, chives and sour cream. Spoon the mixture into a large casserole dish. Top with cheese, paprika, and dot with butter. Bake in 350 degree oven for 1 hour.

 Tall Slaw by Vince Wooten

  • 2 cups white cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 cup red onion, sliced super thin
  • 1 cup green onions, chopped
  • ½ cup olive oil mayonnaise
  • ½ cup whole grain mustard
  • ½ cup parsley
  • 1 tsp. salt
  • ¼ tsp. ground pepper
  • ¼ tsp. cayenne pepper
  • 2 tsp. sugar

Place the white cabbage, red cabbage, red onions, green onions and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, pepper, cayenne pepper and sugar. Mix well. Add the dressing to the cabbage and toss until well blended. Cover and refrigerate for at least an hour.

Watermelon Salad by Chef Lou

  • 1 seedless watermelon
  • 1 red onion, dices
  • 1 bunch fresh mint, lightly chopped
  • 6 oz of crumbled blue cheese
  • 2 tbs Heirloom Balsamic Vinegar (or more to taste)

Cut the flesh of the watermelon into bite sized pieces and place in large fruit salad bowl. Finely dice the red onion and lightly chop the mint leaves. Toss all of the above and add crumbled blue cheese and drizzle with the balsamic vinegar. Great summer time recipe!

Now for the entrée/carnivores…

Texas BBQ Beef Brisket by Bubba Smith

  • 2 ½ – 3 pound of beef brisket
  • 2 tbs olive oil
  • Cayenne pepper

Marinade

  • 3 cups of ready made spicy BBQ sauce
  • 1 cup of beer
  • Juice of 1 lemon
  • 2 tbsp. of Worcestershire sauce
  • 3 onions, chopped
  • 5 garlic cloves, crushed
  • 3 tbsp. brown sugar
  • 2 tbsp. ground cumin
  • ½ tbsp. ground ginger

In a large bowl, combine the BBQ sauce, beer, lemon juices, Worcestershire sauce, onions, garlic, brown sugar, cumin and ginger. Turn the brisket in the marinade, cover and leave to marinate in the refrigerator, burning occasionally for 1-2 days. Remove the beef from the marinade, reserving the marinade and pat dry with paper towels. Heat the oil in a flameproof casserole, add the brisket and brown Pour the marinade over, cover and cook in a pre-heated 325 degree oven for 2.5-3 hours until tender, adding a little water if the sauce becomes thick.

Remove the casserole from the oven and leave to stand for 15-20 minutes. Remove the meat and slice. Season the sauce with cayenne pepper to taste then heat through. Arrange the meat on a serving platter, and pour over the sauce.

And for Dessert…

Marilyn’s Peach Cobbler by Marilyn Pospy

  • 6-8 peaches, peeled and sliced
  • 6-8 slices of bread cubed and crust off
  • 1 cup sugar
  • 1 stick of butter, melted
  • 2 tbs self-rising flour
  • 1 egg

Put peaches in the bottom of an 8×10 inch Pyrex dish, top with bread cubes. Mix together, sugar, butter, flour and egg and pour on top of bread. Bake in 350-degree oven for 45 minutes.

The History of Chili

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In honor of Delray GreenMarket’s 17th Annual Chili Cook-off, we thought it would be fun to find out how this delicious concoction of beans, meats, spices, cheese and veggies came to be.

According to the International Chili Society (yes, that actually does exist), the origin of chili seems to have its own bowl full of spicy and controversial beginnings; and who serves up the best bowl in history may forever be an unanswered question and area of debate.

It is said that chili began “…somewhere west of Laramie, Wyoming in the early nineteenth century – being a product of a Texas trail drive – to a grisly tale of enraged Aztecs, who cut up invading Spanish conquistadors, seasoned chunks of them with a passel of chile peppers, and ate them. The mixture of meat, beans, peppers, and herbs was known to the Incas, Aztecs, and Mayan Indians long before Columbus and the conquistadores.”(Source: International Chili Society)

YIKES! Thank goodness for the Industrial Revolution.

So the age-old question of where it all began may be up to debate. But, there are a few things we do know:

Fact: Chile peppers were used in Cervantes’s Spain and show up in great ancient cuisines of China, India, Indonesia, Italy, the Caribbean, France, and the Arab states. (Source: International Chili Society)

Fact: Don Juan de Onate entered what is now New Mexico in 1598 and brought with him the green Chile pepper. It has grown there for the nearly four hundred years since. (Source: International Chili Society)

Fact: Canary Islanders, transplanted in San Antonio as early as 1723, used local peppers, wild onions, garlic, and other spices to concoct pungent meat dishes – improvising upon ones they had cooked for generations in their native land, where the Chile pepper also grew. (Source: International Chili Society)

We also know that in 1998, Chris Brown, the former CRA director, started the Delray GreenMarket’s Annual Chili Cook-Off, and Lori Nolan the GreenMarket’s current GM, has carried on the tradition ever-since.

“The chili cook-off has always been a popular event for both professional and home chefs to really showcase their chili creativity,” said Nolan. “Everyone enjoyes the camaraderie between the chili lovers and chili creators.  It’s always a spicy good time!”

This year the battle for bragging rights and the best chili (at least in Delray Beach) will be quite heated. Amongst the  13 entrants: Jarrett Jackson, Hank Langa, Joe Farrell, Jim Nolan, Inika Foods, Carolina Ale House, Dave McBride, Mary Schroeder, Lisa Mark, Nancy Simon & Sally Poe Hackman, John Hackman, Steve Savino and Susan Shaw.

The 17th Annual Chilli Cook-off is this Saturday, February 22 from 10-12pm at the Old School Square Park. Entry is FREE and samplings from the competitors will be given out. So come dance along to Heidi and the El Cats, while sampling unique and scrumptious chili dishes, voting on your favorite and do some shopping with all the varied vendors at the Market.

“Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili.”- Harry James

Credit: Broward Palm Beach New Times (Chili Cook Off 2013)

Credit: Broward Palm Beach New Times (Chili Cook Off 2013)

As we countdown to the 17th Annual Chili Cook-off event set for Saturday, Feb. 22 from 10 am-noon, we thought we’d share one of our favorite, award-winning chili recipes, along with a shopping list of ingredients for your homemade chili from our GreenMarket vendors.

SINGAPORE STING, Coconut Ginger Chili

By Thuy Shutt, 2004 Chili Cook-Off Winner

Ingredients

  • 2- 14oz cans of coconut milk
  • 2-14 oz cans of coconut juice
  • 6 small Vietnamese or Thai peppers chopped (2 tbsp)
  • 2 large cloves of garlic, chopped
  • 2 cups of water chestnuts
  • 2 cups of white potato, peeled and cubed
  • 1/3 cup sugar
  • ½ cup fish sauce
  • 1 cup of water, with ¼ cornstarch mixed in
  • 1/8 cup vinegar
  • 1 pound of chicken breast, cooked and cubed
  • 2- 16 oz cans of navy beans, rinsed and drained
  • Juice from 1 ½ small limes
  • 1 medium ginger root, chopped

Instructions

1. In a large crock-pop, put cooked chicken breast, coconut milk and coconut juice, sugar, fish sauce, vinegar and water mixed with cornstarch.

2. Puree peppers, limejuice, ginger and garlic and put into crock-pot. Add water chestnuts and cubed potato.  Cook on high for 4 hours or until chicken and potatoes are tender. Turn temperature to low before adding canned beans and heath through. Garnish with fresh ginger, fired wontons or shrimp chips.

3. Enjoy!

Our vendors offer a fresh variety of peppers, onions and tomatoes; all the spices you can imagine from Tito’s;  and hot sauces from Carrie with Captain Redbeard for that extra kick.  For the chili carnivores, Farris Farm and Arrowhead Beef offer Florida grass-fed and finished beef, or chicken for added protein.

Join us on Feb. 22 for a day filled with hearty chili tasting, heated chef competition, soulful music from Heidi and the El Cats and more!

Interested in participating? Deadline to submit entries are Feb. 17. Please send information to greenmarket@delraycra.org or call 561.276.7511 for more information.

The GreenMarket Goddess: LORI NOLAN, Delray GreenMarket Manager

LoriNolanGMBlogDelray’s GreenMarket is celebrating its 18th year in 2014. The popular open-air market now features more than 60 vendors, and the variety of items and entertainment offered each week just continues to expand. So, who is behind the success of the Delray GreenMarket? The GreenMarket Guru or Goddess, of course! Meet Lori Nolan, Delray GreenMarket Manager.

Q: How many years have you been the manager and what has been your greatest accomplishment?

A: This is my 15th year, and one of the greatest achievements would be when we relocated the Market to Old School Square Park in 2012.

Q: What is a tip you would share for a GreenMarket newbie?

A: Shop early for best selection of items. Many of our vendors sell out of their most popular items early in the day, so definitely, the early bird gets the worm!

Q: When not at the GreenMarket, where would we most likely find you?

A: You’d find me at home, on the Avenue, or at the CRA office (my home away from home).

Q: What are your favorite restaurants in Delray?

A:  I have lots of favorites and I am such a creature of habit! On Monday my favorite is Marianne’s; Tuesday, Papa’s Tapa’s; Wednesday is Ziree’s; Thursday is the Green Owl; and Friday’s is City Oyster. Saturdays of course, I eat at the GreenMarket!

Q: What is your favorite Delray event (beside the GreenMarket of course)?

A: Hands-down I would say the Delray Affair. It is such a fun event with an eclectic mix of art, music and food, and it brings so many interesting, vibrant people to the city.

Q: If we opened your pantry, what could we always find?

A: I always keep sea salt, organic olive oil and Pascale’s Jams readily available.

Q: If you were stuck on a deserted island, what are the three things you would want?

A: Exotic fruit and nut trees, fresh water supply and a thatched roof tree house (Swiss Family Robinson style).

Q: What are your favorite words to live by?

A:  On Saturday’s it’s Chop-Chop!

Q: Dogs or cats?

A: I am a dog LOVER and have always had them in my life.  I currently live with two rescues, Phish our Chihuahua, and Gabby our Bassett Hound. Oh, and Jim my hubby!

2014: New Year, New You!

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Resolutions. Everyone makes them when the New Year rolls around, but the question is, do you keep them? And are they even attainable?

Setting achievable goals for the upcoming year to make a better you is important. Eating well and shopping local are two attainable resolutions you can make – and keep! – with the help of the Delray GreenMarket.  Here are some ways you can start the New Year right and keep them going the whole year through.

1. Be bold and try new things! The GreenMarket is full of tasty, unique and hard-to-find products such as olives stuffed with blue cheese, organic empanadas and whey better butter, you just might find something you never knew that you’ve always loved!

2. Get your daily servings of fruits and veggies. Most of us don’t eat enough fruits and veggies. At the Market they are plentiful, with Interesting varieties and options for anyone to enjoy. In season right now are varieties of peppers, tomatoes, squash, zucchini, eggplant, corn, lettuce, arugula and herbs.  And, for citrus lovers, enjoy oranges, grapefruit and tangerines.

3. Healthy dietary/lifestyle choices. There are lots of choices at the Delray GreenMarket, whether you choose to eat organic, vegan, free-range, gluten-free or sugar-free, there is something for everyone’s dietary preferences or needs.

4. Support local businesses. The products you buy and money you spend at the Delray GreenMarket stays in the local community and directly benefits the vendor. Skip the grocery store and find delicious treats from your neighbors instead of products that are transported from thousands of miles away.

5. Get some fresh air & exercise. Enjoy the warm weather and Vitamin D from the South Florida sun as you stroll around the market. After shopping, venture a little east and head down Atlantic Avenue to the beach!

And remember to visit us on Saturday, January 18 between 10am and 11am to receive $2.00 in GreenMarket bucks to spend with any GreenMarket vendor!

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“Saving the life of one dog may not change the world, but the world will surely change for that one dog.”


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Every weekend at the GreenMarket our (furry) friends at TriCounty Humane Society and Dezzy’s Second Chance Rescue bring their cuddly, adoptable dogs looking for their forever homes.

When thinking about adding a pet to the family, it’s important to do your research. Adopting a rescue makes your new pet even that much more special. Not only do you find the gift of a loving animal friend, but you give them the gift of hope and a new forever home. Here are some tips to keep in mind when considering adopting a pet especially during the holiday season.

  1. Bring your whole family. Make sure everyone is agreeable and will take his or her own responsibility for the new addition to the family.
  2. Do your homework. Research various breeds and their demeanors along with the care, space and equipment you need to properly care for them.
  3. Narrow your search online. PetFinder.com is a one great resource to locate local animals that need homes and calling shelters directly is an option too.
  4. Consider fostering. Fostering is a great way to make sure the pet and family is a good fit before making a final commitment.
  5. Consider older dogs. Puppies don’t have the best manners so don’t rule out a well-trained and older animal that may better suit your family dynamics.
  6. Consider your lifestyle. Do you want an active dog or a mellower one?
  7. Take time to decide. Returning a pet is not like returning a toy or unwanted sweater. This is an important decision that should not be made on a whim.
  8. Adoption is less costly than a pet store. Adoption fees are minimal and saving a homeless, abandoned animal is priceless. Pet store dogs are mostly obtained from puppy mills and backyard breeders.
  9. Consider waiting until after the holidays. The holidays are a time often filled with stress, visiting guests and other craziness. It is important to ensure your new furry friend is introduced into a comfortable situation where they can more easily adjust to their new environment.

So when you think of adding a furry friend to your family, think about adopting local from a shelter such as TriCounty or Dezzy’s. Visit us at the GreenMarket on Saturdays to see some of their adoptable dogs and learn more if adopting a loving shelter dog is right for you!