Farmers Market returns from break
Warm weather and clear skies welcomed the Rockmart Farmers Market back to Water Street, and locals quickly gathered to purchase locally produced vegetables, meats, and sweets with its annual winter break officially over.
The market has no more planned hiatuses until next winter, and patrons can shop from 2 through 6 p. m. every Thursday. Alongside popular winter produce like collard greens, cauliflower, and sweet potatoes, the market now features vendors offering home- canned foods, mushrooms, and more. More information about vendors and food can be found at http:// www. rockmartfarmersmarket.com/.
“It’s not just jams anymore,” market Executive Director Shonna Kirkpatrick said. “We’ve got vendors canning honey, veggie soup, pickled eggs, and tomatoes. The mushroom vendor is new. They were here once before, but they sold out really quickly and had to make more, and now they’re back.”
Kirkpatrick i s also looking to expand the market’s cooking classes with one or potentially two more events.
“The 6-week course will continue on Tuesday, and its over-filled,” Kirkpatrick said. “We’re looking to increase classes- especially for kids. If we add one more class that’s another 8 we can teach, but if we need to we’ll add another after that.”
The classes cost an average of $ 5.50, but scholarships available. Kirkpatrick and staff teach attendees the ins and outs of cooking such as hygiene, knife skills, and recipes. More information about classes can be found at http://www.rockmartfarmersmarket.com/upcoming-classes.
The market staff has been hard at work creating new recipes made with locally grown produce and other goods. The Jan. 25 market’s recipe of the week was a cream of mushroom soup made with vendor Suga’s Pimento Cheese. The meal calls f or 1 pound of fresh mushroom, 1 bunch of green onions, 2 cups of chicken broth, 2 tablespoons of butter, 2 tablespoons of flour, 2 cups of milk, and 1 and a half cups of pimento cheese. More recipes can be found at the webpage http://www.rock- martfarmersmarket.com/ recipes/.
Every ingredient needed can be acquired at the market. Preparing the meal begins by slicing the mushrooms into bite-sized pieces and melting butter in a large saucepan over medium heat. Sautee the mushrooms and green onions until browning, and add flour and stir for two minutes. Gradually mix in the broth and milk, and bring the heat to a simmer while stirring frequently. Reduce the heat to low and allow the soup to simmer until thick. After approximately 20 minutes, add cheese and stir until just melted before adding salt and pepper.
The farmers market promises to increase quality even more in 2018, and their new sponsor Floyd Medical Center hopes to help them.