Exciting news! Beginning today, June 9th, the Matthews Community Farmers’ Market will be open on Wednesdays from 11am-1pm in their usual location. There will be a subset of producers featured today, with more to come in future weeks. Charlotte Fresh will be on hand to help out and to join in the fun! Come on down for a free cup of the market’s Berry Lemonade as we celebrate the opening of the mid-week market.
Today you can expect to find:
- Hinson Farms
- Carlea Farms
- Fisher Farms
- Pat’s Pickin’s
- Garden of the Woods
- Big Oak Natural Garden
- Tega Hills Greenhouses
- Nut Hill Farm
- MaMaw Shine’s Flower Patch
- Violette Blackberry Farm
- Sam Haigler Farm
- Dancing Bees Honey
- Simply Sweet Treats
- Down Home Baking Co.
- Baker’s Blessings
- Dove Pottery
- Baskets by Teresa
All the producers at Matthews Farmers’ Market produce their goods within 50 miles of the market, so you know it’s fresh and local. Last Saturday, Charlotte Fresh and hubby were at the market, and here are a few shots of the places we visited and purchased from that will be there today:
Hopefully that will tempt you to come on down today and see what else you can find! If not, here’s a recipe that between today and Saturday, you can find the parts at the Matthews Farmers’ Market to build:
Recipe: Prosciutto and Goat Cheese Crostini Appetizer
Makes 24 pieces – this is great for a party.
- 1 baguette – try Down Home Baking Co.
- 4 oz. goat cheese chevre – try Bosky Acres
- about 6oz. of prosciutto-style cured ham – try Grateful Growers
- microgreens for garnish – radish works well, I had some from my CSA, but you can get them at Tega Hills Greenhouses.
Slice the baguette into 24 slices, about 1/4 inch thick. (You’ll probably have leftover baguette.) Toast the slices in a 375 degree oven until lightly browned, about 5-7 minutes. Cool the crostini, then spread each slice of crostini with goat cheese. Slice the prosciutto into long strips and roll the strips diagonally to create a little tunnel. Place on the crostini so that some goat cheese is showing above the tunnel. Stick the microgreen stems into the prociutto tunnel and pat the heads into the goat cheese for stability. They’ll look like miniature prosciutto vases.