Hey everyone, sorry about Game of Thrones last night. To cope, we’re having a support group tonight at the market. It will involve fresh local produce, wild-caught fish tacos, and discussion on the search for meaning when GOT so cruelly rips hope from the collective heart of the people it relies on to exist. 6-10pm in front of Stardust.
It also happens to be the Audubon Community Market … so that’s a plus! And In a plot twist of our own – one that won’t leave you in despair – we’ve invited some exciting new vendors to our roster. Just like your old favorites you’ve grown to know and love – who by the way will not be written out of the script – this new group sells quality local and artisanal product to round out your market experience.
Take a gander below to see what kind of shopping you can accomplish every Monday going forward.
Don’t have time to shop and cook in the same night?
Grab some yummy Empanadas made with chicken, beef, pork, guava, veggie or cheese.
Farm-Haus prepares delicious, complete meals using local produce. Their Meatless Mondays meals are a hit. They bring extra meals to purchase on the spot. To reserve a individual, children’s or family meals, be sure to place your order by 5pm.
Stay hydrated during these summer nights.
Enjoy Sol Juice cold-pressing all the best juices full of essential vitamins. Try the Watermelon Juice made from Frog Song Organic melons.
Pick-up your grains for the week, made fresh on market day.
Masa, non-GMO handmade tortillas. These scene-stealers on taco night also go great with eggs in the morning or beans at lunch.
Orlando Bread has fantastic bagels, fresh-baked Italian bread, and mouthwatering onion bialy.
Garnish your week with tasty treats to keep you going.
Ozark Dreams pickles seasonal local produce. They will be a welcome addition to your summer BBQ.
Buttermilk Bakery can’t seem to keep their product on the market table. Get there early because these delectable pastries go fast. Read on for their simple, but amazing recipe for Blueberry Jam, great for tart & pie fillings or just old-fashioned toast topping. Sidenote: You can get fresh, local blueberries from Heart of Christmas farms.
From Taissa of ButterMilk Bakery…
This recipe isn’t really a strict recipe…more like a guide that can be tweaked
according to each person’s taste…
2 pints fresh blueberries
1/4 to 1/2 cup granulated sugar, depending on how sweet your berries are and/or how sweet you prefer your jam
1 tsp fruit pectin (or more as needed), we like Sure Jell
1 tbsp freshly squeezed lemon juice, usually 1 lemon (optional)
Wash your blueberries well and place in a medium saucepan with the sugar. Make sure to taste the fresh blueberries first to get an idea of how much sugar you’ll need; the amount of sugar varies by the fruit’s natural sweetness and your preference.
Cook over medium heat until syrupy, about 10 minutes. Stir occasionally to
incorporate the fruit and sugar.
Taste the syrupy jam to check for sweetness. Be careful, it’ll be hot (obviously)! If you prefer a sweeter jam, add some more sugar. I’d recommend starting with 1 tbsp at a time to make sure you don’t over-sweeten it.
Add the pectin and cook for 10 more minutes over medium heat. Remove from the heat and allow to cool for 10 to 15 minutes. At this point if the jam is still too runny for your liking, add 1 teaspoon of pectin and cook for 10 more minutes over medium heat.
Repeat until you reach the desired consistency. Remember that the jam will thicken as it cools, so don’t get too nervous if it’s still a bit on the runny side.
Lastly, add the lemon juice, if using. Lemon juice nicely balances the sweetness of the jam and adds another dimension. But if you’re not into it, our feelings won’t be hurt.
Wait until the jam has cooled completely and store in an airtight container in the refrigerator. Keep for up to a week for ultimate freshness.
Mix into your morning yogurt, eat with toast or even mix with fresh fruit for
delicious pie fillings!