This little piggy went to the Market
by Executive Director, Gale Howe
Farm Store Hours
and Saturday 9am-4pm.
Contact frankenmuthfarmersmarket@gmail or 989-607-9214 to book events
8am-2pm Saturday Market with Music by the Silverwood Bottom Boys, sponsored by Frankenmuth Credit Union
3pm-6pm and Saturdays 8am-2pm
MSU Extension Classes at the Market Blanching and Freezing Class, Thursday, August 24 6-8pm
Food, music, festivities and fun at the Car Hop, Thursday, September 7,
beginning at 5pm.
Mouthed at the Market-Love the Market! “Picked up some glads for my bride, kettle corn for me, donuts for the morning, veggies for dinner. Gotta love the Frankenmuth Farmers Market!”~Greg Wischmeyer
Every parent at one time or another has played “this little piggy went to the market” with their child’s toes. Well, a very large piggy did come to the Market, courtesy of Zehnder’s Restaurant! The Annual Frankenmuth Farmers Market Pig Roast was this past Saturday, and Market volunteers served nearly 200 Market patrons and Market vendors. Guests were able to enjoy a mouth-watering roast pork sandwich, with sauces donated by Uncle Bob’s Barbeque Sauce and Slo’ Bones Barbeque Sauces donated by Slo’ Bones BBQ Smokehaus, accompanied with coleslaw, corn on the cob, and Blueberry Peach Crisp! Zehnder’s Restaurant in Frankenmuth generously donated the roast pork, coleslaw, and 2 of their Chefs ready to serve eager Market guests! On behalf of myself, and the Frankenmuth Farmers Market Board of Directors, we are grateful to Zehnder’s Restaurant for their partnership with the Market for this successful fundraiser.
The Market is abounding with the freshest of fresh, mouth-watering fruits and vegetables, ready for your favorite recipes! Sweet corn, beautiful butter crisp lettuce, blackberries, peaches, melons, potatoes, basil, zucchini, summer squash, carrots, peppers, and cucumbers are just a few of the offerings. Stop by the Market on Wednesdays from 3-6pm and Saturdays from 8am-2pm. Don’t be the “little piggy” that stayed home. “
The Farm Store at the Market offers a small amount of fresh produce. Great finds are organic dry beans and lentils, specialty flours, Nightingale Pastry Flour, cornmeal, honey, maple syrup, brown sugar, along with handcrafted treasures. If you are that “little piggy” that wants roast beef, you will also find grass-fed beef in the freezer in the Farm Store, along with pasture raised chickens, and meat and fruit pies that are ready to bake. The Farm Store offers something for everyone.
Plans are under way for the Market’s annual fundraising dinner, The Feast of the Harvest Moon Dinner, on September 26, at 5:30pm, in the Gathering Barn at the Frankenmuth Farmers Market. Limited seating is available, and tickets may be purchased in the Farm Store. You will not want to miss this great event.
1 small zucchini
1 small yellow squash
4 medium plum tomato, seeded and chopped
1 small roasted red pepper
1 poblano pepper, roasted, seeded, and chopped
1 small red onion, chopped
1 tsp. dried oregano
Juice of ½ lime
Salt and pepper
Dice the zucchini and squash into uniform pieces. Transfer to a bowl and combine with the tomatoes, bell and poblano peppers, and onion. Mix in the oregano and lime juice. Season to taste with salt and black pepper. Let the salsa sit 15 minutes before serving to allow flavors to meld. Fresh oregano and optional fresh cilantro may also be used in place of the dried oregano. Yield: 8 servings or 2 cups