2010 marks the start of a great new tradition: the Sunday Market. On opening day, 45 vendors lined 67th Street in Aksarben Village. Shoppers enjoyed many of their favorite vendors from the Saturday Market while also receiving the benefits of free parking and easy access to all the surrounding shops in Aksarben Village.
By the close of the season, the Market had expanded into the park to accommodate new vendors and even more shoppers. With such a great response from Market fans and support from our awesome sponsors - we are happy to announce that the Sunday Market’s 2011 season will run from May to October with new hours, 9:00 AM to 1:00 PM. More details to follow!
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“Mark-et” on your calendar - the Holiday Market has returned! Two heated tents will fill 13th Street between Harney and Farnam on Saturday, December 11th, from 10 a.m. to 7 p.m. and Sunday, December 12th, from 10 a.m. to 5 p.m. with a bustling Holiday Market inspired by Germany’s classic Christmas markets. Shoppers will savor hot-spiced wine, traditional German foods and entertainment. Vendors will offer a unique selection of holiday gifts, including jams, jellies, crafts and more.
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1. Opening of the Sunday Market
The ‘buy local, eat fresh’ movement found a new home this year at the Omaha Farmers Market at Aksarben Village. The Sunday Market featured 45 to 55 vendors, offering an array of bake goods, fresh produce and hand-made crafts. Among the most popular features at the new Market were the free and easy parking, convenient hours and Wohlner’s Market on site making it a complete shopping experience!
2. Expansion onto 11th Street
To accommodate over 110 vendors and thousands of shoppers each week the Market expanded onto 11th Street from Jackson to Howard Street. The new space was definitely enjoyed by both customers and vendors!
3. Flash Mob
It started with a lone dancer dancing to the Black Eyed Peas’, “Where is The Love”, on the corner of 11th & Howard. In a flash over 25 fellow Basement Dance Studio dancers joined the dancer in the Market’s first flash mob! Just as quickly as they appeared, the dancers, ages 6 to 58, dispersed back into the Market crowd. If you missed the performance, check out the YouTube video on the Facebook page!
4. Together Inc. Food Drive
Thanks to the effort of our incredible customers and vendors, Together Inc. was able to collect over 1,300 pounds of food in one weekend!
5. Cooking Demos:
With the Market located in the heart of the Old Market, it only made sense to invite chefs from the Old Market’s best restaurants to share recipes and cooking tips for preparing fresh, seasonal produce. Throughout the season shoppers enjoyed a variety of tastes sampling everything from Indian Oven’s chicken tikka and tandoori wings to V Mertz’s German potato salad with pork cheeks.
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The Market season may be coming to an end, but a regular supply of your favorite Market produce doesn’t have to stop. You can continue to enjoy locally grown produce throughout the winter by learning how to properly freeze and store fresh vegetables.
Picking out vegetables:
Not all vegetables are ideal for freezing, but onions, peppers, beans and tomatoes are perfect candidates. Make sure to pick vegetables that are in good condition and have just ripened. The quality of frozen vegetables will always match the condition of the vegetable when they’re fresh.
Preparation:
First, wash the vegetables in very cold water. Next, prepare the vegetables as you would if you were cooking them (i.e. cutting off the ends of green beans, squeezing beans out of the pod). Finally, cut them into bite-sized pieces.
Blanching:
Blanching is the most important step in the process, and is critical to preserving the flavor of the vegetable while it is frozen. Vegetables can be blanched in either boiling water or with steam.
Boiling method: boil a gallon of water in a large pot. Once the water is at a full boil, pour in one pound of prepared vegetables and cover with a lid. Once the water starts boiling again, start the timer. Blanching times vary depending on the vegetable. Check online gardening guides for specific times. (One of our favorites is, Colorado State University’s guide to blanching times: http://www.ext.colostate.edu/pubs/foodnut/09330.html)
The steam method: Bring a pot of water (steamer attached) to a full boil, then pour in the vegetables. Cover the steamer with a lid and start the timer. Again, blanching times for vegetables vary.
Chilling:
After the vegetables are boiled or steamed, chill them right away. The best way to do this is to place the vegetables directly in a kettle full of icy, cold water, until the vegetables are cool inside and out. A good rule of thumb is to leave them in the cold water for the amount of time that you boiled them. Then put the vegetables into freezer bags. Make sure to pack the bags full and firm.
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Despite the blistering heat and torrential rainfalls of the summer, Omaha gardens are overflowing with fresh bounty. In Nebraska, August is the perfect time to celebrate National Farmers Market Week, when harvest is at its peak. In honor of the week, the Market partnered with Together Inc. and invited both customers and vendors to help needy families in the community by donating produce from their own gardens.
Last weekend, corn, zucchini and tomatoes could be seen overflowing from collection bins at both the Saturday and Sunday Markets. Customers and vendors alike joined in the effort to share the benefits of eating fresh, nutritious produce straight from the garden. Thanks to their effort, over 1,300 pounds of fresh produce was donated to Together, Inc!
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You don’t have to travel to the Netherlands for the classic Dutch cheese: Gouda. It can now be found every Saturday at the Market, thanks to Frisian Farms and the Bandstra brothers. Staying true to their Dutch heritage, Mike and Jason Bandstra (with the help of a cheese maker from Holland) developed their technique to model the traditional production of Gouda cheese.
The process begins with the milk from the Bandstra’s eighty-head herd of cattle. At Frisian Farms, maintaining the herd’s comfort and health without the use of growth hormones or antibiotics is a critical part of the cheese making process. To ensure that the Gouda is as natural as possible, the cows are given a diet of grass, hay and grain - supplied from Jason Bandstra’s own grain farm just a few miles away.
Twenty-five percent of the cows’ milk is devoted to making the Gouda. After milking, the milk is piped directly to the cheese vat in the cheese house. There the cheese is pasteurized, cooled and cultured. Next, vegetable rennet is added to the milk, causing the milk to curd and whey. Once the curd can be separated from the whey (the liquid portion of milk) water is added. The water helps to dilute the lactic acid and create a sweeter taste. The cheese is then put into moulds and soaked in brine for four days, allowing the rind to form around the cheese. The cheese is then given an edible coating to help it retain moisture. Finally, the cheese is stored in a climate-controlled room, where it will ripen and cure for a minimum of 6 weeks or up to 5 years. The longer the cheese is cured the more intense the flavor.
The sharp, intense flavor of Frisian Farms Gouda has become a favorite for Market shoppers. Still skeptical? Stop by Frisian Farms’ booth, located on the west side of 11th Street outside of Spaghetti Works and try a sample for yourself.
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Celebrate National Farmers Market Week, August 1st through August 7th, by voting for the Market in America's Favorite Market Contest!
Just click on the link to vote! http://www.farmland.org/vote.
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The Omaha community needs your help! WOWT Channel 6, Creighton University Medical Center and Creighton Medical Associates invite you to help feed neighbors in need Saturday, August 7 and Sunday, August 8 at the Omaha Farmers Market. Bring your surplus homegrown bounty—fruits and vegetables – and other non-perishable food items to the Market for donation to the Together, Inc. Food Bank and Pantry.
The Together, Inc. Food Bank and Pantry is open to families four days every week, offering fresh and canned foods, personal hygiene items and baby products. Your contribution to the Pantry will not only help to feed needy families across Omaha but will allow families to share in the benefits of eating fresh, nutritious produce straight from the garden.
Bins will be available for Market-goers to donate their fresh veggies (aswell as non-perishable food items) Saturday, August 7 at the Omaha Farmer sMarket in the Old Market from 8 a.m. to 12:30 p.m. and on Sunday, August 8, from 10 a.m. to 2 p.m. at Aksarben Village (67th & Center Streets).
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½ cup whole-wheat flour
½ cup all-purpose flour
2 tablespoons cornmeal
1 teaspoon salt
½ teaspoon freshly ground pepper
1 ½ pounds zucchini (about 3 medium), cut into strips
2 large egg whites, lightly beaten
Preheat oven to 475 F. Coat a baking sheet with cooking spray.Combine flours, cornmeal, salt and pepper in a large sealable plastic bag or bowl.
Dip zucchini in egg white, coat with dry ingredients mixture then arrange on baking sheet.
Coat all exposed sides with cooking spray. Bake on center rack for 10 minutes. Turn zucchini and continue to bake for 10 more minutes.
Serve hot!
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Was the first round of fruit and vegetable trivia a piece of cake? See if you are truly a fruit and vegetable expert by testing your knowledge against other Market shoppers in the latest Market video.
Fruit/Vegetable Trivia Part 2 of 2 from Joe Cubicle on Vimeo.
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