The Power of Gathering Around the Market Table

LJ Khen

When we sit down to share a meal with others, something magical will happen. We, as

sentient beings, slow down, put away distractions to become fully present with the people

around us. It’s not just about eating – it’s about sharing conversations, stories, and moments

that create a deeper sense of connection and appreciation for each other and most importantly

the labors of our growers and producers that brings this bounty to the table and how the

Market wants to share this joyous celebration of the season of harvest with our community.

Food becomes the universal language where there are no boundaries. Our Market Table

Dinner is one of the simplest and most powerful gestures of friendship for our community.

A shared meal creates a feeling of belonging, teaches us to be present and grateful and

we’re reminded to savor each bit, appreciate the company, celebrate the labors of the growers

and producers, the creativity of our Chef and simply cherish the moment…slow down,

experience acts of kindness and be present!

The Market Table as a place of belonging where sharing a really great meal and the

importance of togetherness and community is the main course.

Needless to say, the Market this week will be bustling with produce, breads, eggs,

sweets, value added products, personal care products and art, not to mention, conversation,

hugs and smiles galore! You’ll be able to buy completely local all the food for your dinners this

weekend.

We’re looking forward to seeing at the Market!

Thank you for being our community partners as the Market hosts

our growers of fresh produce, baked goods, value added items and arts.

We appreciate you!

Market Recipe

Summer Zucchini, Blackberry, Corn and Tomato Salad with Blackberry Vinaigrette

Ingredients:

*Zucchini: 2 medium, peeled into thin ribbons using a vegetable peeler.

*Tomatoes: 1 C halved cherry or grape tomatoes.

*Blackberries: 1+ C…to your liking on the amount

*Corn: 1 C fresh corn kernels.

*Red onion: ¼ C finely diced.

Feta cheese: ½ C crumbled.

Optional: roast walnuts or pecans, amount to your taste

Blackberry Vinaigrette: Blend until smooth.

*½ C fresh blackberries

2 T apple cider vinegar

¼ C olive oil

*1 T maple syrup

1 t Dijon mustard

salt and pepper

Instructions:

Layer the zucchini ribbons, corn, tomatoes, blackberries and red onion in a bowl.

Pour the freshly blended blackberry vinaigrette over the top, add the crumbled feta, and

gently toss to combine.

Don’t forget a loaf of bread and dessert!

*Items available at the Market