The Weblog

This page contains news, event information, and other items added by the market managers. During the Saturday Farmers Market season, a weekly market preview is posted each Friday.

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Vote for a skiing chicken, take cooking classes!

Vote for our skiing chicken!
Have you seen our skiing farm animal window display? If you vote for us, we could win a $300 prize, you could win $100 gift basket!

Voting happens in person at the gift shop of the Storytelling Center now thru Saturday, 10am-5pm. Thanks!

Cook! Eat!
Classes at the Boone Street Market Community Kitchen

Intro to Fermentation—Tuesday February 9, 6:00-8:00pm
Are you interested in learning about fermentation for food preservation as well as personal health? Come join us in this 2 hour class where we will discuss the health aspects and various types of fermentation, and learn how to make 3 different fermented products (sauerkraut, sourdough starter, and kombucha). Workshop cost is $25.00 per person.
Read more/register here:

Herbs and Tonics—Tuesday February 23, 6:30-8:30pm
Instructor Lexy Close shares her favorite herbal remedies for staying healthy during the winter months. There are numerous traditional remedies using local herbs, roots and berries, but buying pre-made teas and tonics can get expensive. However, syrups, teas, tinctures and other remedies are easy to make at home and you can be sure of the quality of the ingredients in the process.
This two hour workshop will cover how to make Elderberry Syrup, Fire Cider Kombucha, and the basics of making Herbal Teas and Tinctures. Workshop cost is $35 per person and class size is limited to 8.
Read more/register here:

30 Minute Mozzarella and Pizza making—Tuesday March 22, 6:30-8:30pm.
Soft cheeses like Mozzarella are actually easy and quick to make in a home kitchen. You’ll be amazed at the flavor difference! Learn how you can transform a gallon of milk into delicious cheese in a fun process you can share with kids.
This hands on class will demonstrate how to make 30 Minute Mozzarella and pizzas featuring the cheese and other local, seasonal ingredients. Workshop cost is $30 per person and class size is limited to 6.
Read more/register here: