Author Archives: capcitymarket

Capital City Farmers’ Market – Saturday, September 22 – 9am-noon

I enjoy Fall. Hearty roast beef cooking for hours on low, slowly warming the house as it becomes unctuous and delicious. Surrounded by garden potatoes, celery, onions, and carrots, it highlights some of my garden favorites. But, am I ready … Continue reading

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Capital City Farmers’ Market – Saturday, September 15 – 9am-noon

I love finding new ways to use and preserve vegetables, especially veggies we have an abundance of in the garden…like zucchini. These Zucchini Meatballs are super amazing. So amazing, we (well, honestly mostly Matt) ate them over the course of … Continue reading

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Capital City Farmers’ Market – Saturday, September 8 – 9am-noon

So, I must tell you what’s on my mind tonight. We name all of our plots at the garden. Some are not creative…Plot 1, 2, etc. Some literally define the plot…Barn Plot. And, some are named after experiences…Snake Butte. About … Continue reading

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Capital City Farmers’ Market – Saturday, September 1 – 9am-noon

Preserving for winter continues. Another 19 jars of roasted tomato sauce on the shelf. Soon, I’ll blend basil leaves with olive oil and freeze them in little muffin tins for use during the cold months. Tossing a cube into a … Continue reading

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Capital City Farmers’ Market – Saturday, August 25 – 9am-noon

I canned my first batch of roasted tomato sauce (recipe) today!! Only a bazillion more batches to go. We need a lot of this sauce during the off-season. I use it in everything…lasagna, eggplant Parmesan, pasta dishes, pizza, vegetable sautes, … Continue reading

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Fort Pierre Farmers’ Market – Tuesday, August 21 – 5pm-7:30pm

This is our last Tuesday night market of the season and our theme is Back to School! Be sure to stop by and pick up some popcorn, an activities calendar, and a yard sign to support the Stanley County Buffaloes … Continue reading

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Capital City Farmers’ Market – Saturday, August 18 – 9am-noon

Last week, I mentioned wanting to be overflowing with tomatoes. I still want that. I am ready. But, instead, we are overflowing with pickling cucumbers and zucchini! Thank goodness our Preserve It CSA members are ready to make pickles! This … Continue reading

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