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Frankenmuth Farmer's Market
City Brush/Leaf Collection

Your Name Here at the Market

by Dietrich Bronner

Farm Store Hours 
Wednesday-Friday 12:30-5:30pm and Saturday 9am-5:30pm
Contact or 989-607-9214 to register for classes 
or book events
6pm Monday, April 24 – Sausage Making 101 with Keith Gere of Willi’s Sausage Co.
6pm Monday, April 24 – Vendor Meeting
9am Saturday, April 29 – ServSafe 
Manager Training
Market Dates:  8am-2pm Saturdays 
May 13-October 14 and 3-6pm 
Wednesdays June 7-October 11

  With less than a month until Opening Day on May 13, vendors are beginning their bookings for our booths.  While the number of vendors attending varies every week as our openings allow, we have only five more booths that you or your business or organization could sponsor with a name or note on permanent display.  For $12,500, you could support the Market’s capital campaign and claim a booth of your very own.  
  As of now, we have had many enthusiastic and generous donors for these coveted booth sponsorships.  We are so thankful for these sponsors so far, listed alphabetically:  AirAdvantage, Bavarian Inn Restaurant & Lodge, Bronner’s CHRISTmas Wonderland, Emil Rummel Agency, Inc., Frankenmuth CheeseHaus, Frankenmuth Insurance, Frankenmuth Jaycees, Frankenmuth Noon Rotary, Frankenmuth Women’s Club, Friends of Frankenmuth United Methodist Church, Friends in memory of Lorraine “Mutzie” Rogner-Ortner, Gafkay Law, PLC, Glen & Susan Traubenkraut, Mobile Medical Response, The Pendleton Family, Rau’s Country Store, Inc., Schaefer & Bierlein Chrysler Dodge Jeep Ram, TSSF Architects, Inc. and Zehnder’s of Frankenmuth.  
With your business name emblazoned on one of our booths, you’ll show the entire community and its visitors your tremendous support of the Market and community involvement.  
  In addition to business or names, the booth signs could also feature messages or other commemorative moments, mentions or milestones.  These can also be featured on the Market Bricks lining our patio.  Bricks cost $100 or $150 and can feature your desired words or message.  
  Pave the way for your Market and buy a brick or sponsor a booth before our opening day, May 13! 

Keep Calm and Chive-Gnocchi On

  Combine last year’s harvest with the first food of spring (after maple syrup) now sprouting up in your herb patch.  Gnocchi are potato-based dumplings suitable to any sauce you desire.  The sauce option here is a suggestion, or you can also smother them in any sauce and cheese and bake until hot and golden brown on top.  

3 large Ma Tilger potatoes (Farm Store)
1 cups flour, plus more for dusting (Try the different new flours in the Farm Store!)
cup minced chives
1 Tbsp. olive oil or Small House Farm oil from the Farm Store
1 tsp. salt
tsp. onion powder

  For the sauce:  2 Tbsp. browned butter, butter, or oil of choice plus 1/3 cup minced chives
  Bake the potatoes individually wrapped in foil at 350F 90 minutes or until tender through the center when pierced with a fork.  Allow to cool until manageable and peel them.  Beat the potatoes in a mixing bowl or put them through a potato ricer to form a smooth, sticky, lump-free puree.  Add the flour, chives, oil, salt, and onion powder and mix to combine.  Bring a large stockpot 2/3-full with water to a boil.  Sprinkle a generous amount of flour on a cutting board or work area.  Place the dough on the flour, divide into 4 even portions, and roll each into a rope about ” thick.  Cut into ” pieces.  (If desired, to help the sauce stick better, gently roll each dumpling against the tines of a fork to create ridges.)  Drop the gnocchi into boiling water.  When they float to the top, remove them to wire racks with a slotted spoon.  In a large frying pan, combine the 2 Tbsp. of butter/oil and chives over medium-high heat.  Add the gnocchi to the pan and cook, stirring and flipping them, until they are coated in the sauce and nicely browned in spots.  Serve with a grating of your favorite Ludwig Cheese from the Farm Store.  


(c) 2006 Frankenmuth News