Farmers market opens this Saturday
The Salisbury-Rowan Farmers Market opens this Saturday, April 13, 8 a.m.-noon at 520 S. Main St.
It has been a tough spring, with lots of rain and cool temperatures, but at least some of the usual vendors will be there the first week with an assortment of plants, herbs, some greens, meat and eggs.
David Correll of Correll Farms/Red Barn Market plans to be there with some herb plants, some greens and a little asparagus. Son Talton is the chicken keeper and in charge of the fresh eggs. He is excited to see his friends at the market.
Chantel Johnson, of Off Grid in Color will be back with fresh pork and chicken, as well as turkeys in season. She’s known for her thin-cut pork chops and giant turkeys.
This year, she’s coming off a winter speaking tour and will have things like turkey sausage and ground chicken products. She will sometimes have microgreens, as well. twin oaks first of May
Other regulars include Mike Miller of Miller Farms, who should have strawberries in about two weeks. This week, he’ll have plants, greens and onions. He figures the weather has set him back about four weeks.
Kristine Turco with How Sweet it Is will have her delicious pound cakes, muffins, cookies and more.
Better Loafing will also be back with an assortment of breads and treats.
Lee Ly plans to be there with her fresh vegetables and beautiful flowers.
As spring progresses, more vendors will show up with their produce.
The location is the same as 2018’s, the large parking area next to Sidekick Karate and near the Elks Lodge on South Main Street.
Correll says they are going to change things around a bit so the vendors will be closer together, to help shoppers.
The market moved from its spot on Fisher and Jackson streets for construction of Bell Tower Green.
The South Main Street location has more parking, a plus for busy market days. The market will be open on Saturdays, 8 a.m.-noon through September. Fall hours are to be determined.
The first week of the market will be just the beginning, as temperatures warm and spring crops begin to flourish. Miller expects Twin Oak Farms to show up around the first of May.
Here is a recipe for spring vegetables you can enjoy:
Minty Snap Pea Salad
1 pound sugar snap peas, tough strings removed
3 Tbsp. olive oil
2 Tbsp. freshly squeezed lemon juice
1 tsp. whole-grain or regular Dijon mustard
1 tsp. minced shallot
Freshly ground black pepper
1 pound fresh small mozzarella cheese balls, halved
1 small bunch radishes, thinly sliced
3 Tbsp. finely chopped fresh mint leaves
Fill a large bowl with water and ice; set aside.
Bring a large pot of water to a boil. Add the snap peas and cook until just tender, yet still crisp, about 2 minutes. Drain and immediately transfer them to the ice water. Meanwhile, whisk together the oil, lemon juice, mustard and shallot in a large bowl. Taste and season with salt and pepper as needed.
Drain the snap peas and slice each in half on the diagonal. Add the snap peas, mozzarella, radishes and mint to the dressing and toss evenly to coat.
By David Freeze for the Salisbury Post Her own life and family seemed normal and good even through the loss... read more