Wytheville Farmers Market
Wytheville Farmers' Market
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Container Gardening

4/7/2019

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Are you one of those people who want to grow an edible garden and lack the outdoor growing space? Well, then this post is for you!
Many varieties of vegetables and fruit trees have been carefully selected for traits that allow them to be grown successfully in small spaces, including containers.

Container Size
Generally, the bigger the container, the better. For some plants, like potatoes, you will want about 3 gallons (pot size) per seed potato; that really adds up! For other plants, like Genovese basil or Oriental Chives, a 1/2 gallon container might do nicely. When selecting seeds or plants, you want to keep in mind the size of the root system and the size of the canopy in selecting a container size. Most garden plants, like tomatoes or eggplants, will do well in with a five gallon container. Most potted fruit trees will prefer 10 to 15 gallons. Always consult the planting instructions or seller for more specific information. Container type is also important. Have you ever removed a pot from a plant and found a mass of thick, white, circling roots were the soil should be? Using smooth-sided, non-porous containers causes this problem. Instead, you can use porous materials like clay or wood, or use specially-designed "air pots", either soft- or hard-sided, to alleviate or prevent this problem. Always make sure your pots have drainage at the bottom.

Soil
Using well-draining soil is your best option in most cases. Use soil that is high in organic matter, holds water well-enough that it does not dry out quickly, but also drains easily to prevent anaerobic conditions that inhibit root growth. Some plants, like potted citrus, will require a more sandy soil. For container plants, you may notice that the soil level lowers over time: that is a good sign you need to add a bit more soil or compost to the pot.

Water
Make sure your soil does not dry out (except when growing drought-tolerant plants or potted citrus), but also does not stay soggy for long periods of time. The author finds that drying out is generally the more common problem. Generally, if the first two inches of soil is found to be dry, it's time to water. If you are dealing with a lot of pots, perhaps in an outdoor space, you can setup a drip irrigation system with a timer to do your watering for you.

Light
Light needs vary from plant to plant. Some plants, like many herbs, can be grown in a sunny window. Others, like tomatoes and fruit trees, will need full sun.

A Few Suggested Plants
  • Tiny Tim Tomato
  • Tom Thumb Pee
  • Sugar Baby Bush Watermelon
  • Buena Mulata Hot Pepper
  • Dwarf Fruit Trees (these trees have a special root stock that keeps the tree from growing too large)
  • Herbs such as basil, catnip, mint, chives, thyme, and more!!

Your container gardening options are almost limitless! Some people use container gardening to grow fresh greens and sprouts indoors all winter long. Some people use containers for all of their gardening, because it gives better control of soil conditions. Don't be afraid to experiment and have fun!

Don't forget: starting around May, many of our vendors have potted garden plants for sale. This year, skip the big-box store and get your starts from a local farmer!


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Opening Day at the Wytheville Farmers Market!

3/29/2019

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Spring has spring and summer is just around the corner! Join us at the Wytheville Farmers Market for our Opening Day Event, Saturday, May 4, 8AM-12PM! Get your fix of fresh produce, meat, desserts, breads, plants, flowers, bath and beauty products, and artisan crafts!

Free parking! Sheltered location! Public restrooms! ATM onsite!

Don't forget: We match your SNAP funds up to $20!

Live well, eat local, buy local!

RSVP to our Facebook Event!

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Spotlight on the Spud

3/17/2019

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Potatoes! Spuds! Taters! Papas!

Who doesn't love potatoes? Potatoes, a member of the Solanaceae (Tomato) family,  are the world's fourth largest food crop, and for good reason: In temperate regions, no crops comes close to topping the amount of calories per acre that potatoes provide. Not only that, but potatoes are also high in fiber, vitamin C, vitamin B6, and a whole slew of minerals.

Potatoes originated in the Andes Plateau over 7000 years ago and spread to many geographic areas through trade. Today, there are well over 1000 different varieties of potato, coming in a rainbow of colors, shapes, and sizes. Potatoes can be white, yellow, red, and even purple. Potato varieties are generally classified in three broad categories depending on their maturity date: early season (<90 days), mid season (around 100 days), and late season (>110 days).

Mid-March is a great time to plant potatoes, but they can be planted earlier or later to widen the harvest window. Potatoes are basically a cool-season crop, growing best when soil temperatures are between 60 and 70 degrees. Potatoes enjoy lots of organic matter and slightly acidic soil. Too much nitrogen will cause potatoes to grow lots and lots of leaves, but few tubers, so do not over-fertilize. Potatoes can be grown in the ground, in hills (above the soil surface), in raised beds, or even in pots (at a rate of about one seed potato per gallon of soil). Solanaceous crops, especially potatoes, should be rotated on a 4 year schedule to keep disease pressure as low as possible.

Not sure where to start? Here are a couple suppliers of certified disease-free seed potatoes:
  • Sow True Seed
  • Southern Exposure Seed Exchange
  • Seed Savers Exchange
  • Johnny's Selected Seeds
Please note, Wytheville Farmers Market is not affiliated with any of the above suppliers.

After you've got your potatoes harvested, why not try your hand at this Appalachian-Style Rosti (potato pancake) recipe?

Oh, and by the way, you can always just buy your local taters are your local farmers market! Our next market is Saturday, March 23, 10AM-12PM. See you there!
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Just Announced: Pumpkin Day at the Wytheville Farmers Market!

3/3/2019

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Mark your calendars and get those garden plots ready! The Wytheville Farmers Market is pleased to announce our upcoming Pumpkin Day to be held on Saturday, September 21st, 2019!

We will be having a contest to see who can grow the heaviest pumpkin. A scale will be on hand at the event to weigh all pumpkins. The grower of the heaviest pumpkin will receive a trophy and a WFM Gift Certificate! Additionally, a WFM Gift Certificate will be awarded to the market patron who most accurately guesses the weight of the winning pumpkin! Full contest rules are below.

Ready to get growing? See Modern Farmer's guide to growing a record-setting pumpkin!

Haven't got your seeds yet? Check these varieties out:
  • Burpee Seeds
  • Baker Creek Heirloom Seeds
  • Victory Seeds
  • Eden Brothers
  • Sustainable Seed Company
  • Johnny's Selected Seeds

Full Contest Rules
  • The contest is open to all ages.
  • Only one pumpkin per grower.
  • Pumpkins may have no holes or cracks.
  • Grower responsible getting the pumpkin to the Market.
  • Wytheville Farmer's Market is not responsible for any damage to pumpkins.
  • Grower must help unload and load pumpkin. (We will have a tractor with operator provided by Southwestern Equipment for moving pumpkins)  Plan to be at the Market between 7am -8am for unloading.
  • Grower authorizes the use of any pictures taken at the event for marketing purposes.

Please note, Wytheville Farmer's Market is not affiliated with any of the mentioned seed companies.

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Product Spotlight: Lamb. Healthy eating with the Market.

2/17/2019

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Often overlooked, lamb meat is a nutritional powerhouse and easily adaptable to many recipes. Lamb meat, especially pastured lamb, is high in omega-3 fatty acids, L-Carnitine, B vitamins, and many important minerals including iron, selenium, zinc, and phosphorous. And for those of you who are environmentally minded, sheep grazing has shown some promise in restoring grassland function.

Come on out to the market and stop by our many vendors who carry pastured lamb. Our next market will be February 23, 10AM-12PM. See you there!

Lamb and Spaghetti Squash
Recipe provided by Peaceful Heart Farm

Ingredients
  • 1 medium spaghetti squash
  • 1 pound lamb ground
  • 1/8 pound liver ground or pureed (optional)
  • 1/2 medium onion diced
  • 1/2 teaspoon sea salt (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano dried
  • 8 medium mushrooms white button
  • 2 tablespoons coconut oil

Instructions
Prepare the squash
  1. Preheat oven to 375 F.
  2. Cut the spaghetti squash in half length-wise with a large knife or cleaver.
  3. Place cut side down in a shallow baking dish. Add 3/4" of water to the dish.
  4. Bake for 45 minutes or so, until the squash is soft to the touch.
  5. Remove from oven and set aside to cool to a temperature comfortable for handling.
Prepare the lamb
  1. Heat a large saute pan over medium-high heat.
  2. Add lamb, liver, onions, sea salt, garlic, and oregano, and cook 5 minutes, stirring frequently.
  3. Add mushrooms and continue to cook 10 - 12 minutes or until lamb is fully done.
Assemble the dish
  1. Remove the "spaghetti" from the squash.
  2. Turn the cut side up, and remove from the rind with a fork. Tip: Scrape the fork cross-wise, so the strands of squash fall out like spaghetti.
  3. Spoon lamb mixture over spaghetti squash to serve.
  4. Optional: add a sauce of your choice


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Spring Dreaming in Wytheville

2/3/2019

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Punxsutawney Phil has spoken... spring will be here soon! Well, maybe. In any case, now is a great time to plan your garden for the year. While we all think of warm-season staples like tomatoes, peppers, and squash, there are many crops you can start now or in very early spring. Why not try a few this year?

If you lack a green thumb, the Market always has a great selection of seasonal fruits and vegetables, even in winter thanks to some of our ingenious growers! Don't forget to come out to our next market: Saturday, February 9, 10AM-12PM!

  • Lettuce
  • Cole Crops (Brocolli, Cauliflower, Kohlrabi, Collards, Kale, Cabbage, Turnip)
  • Mustard
  • Asian Greens (Bok Choy, Pak Choy, Mizuna, Tatsoi)
  • Alliums (Garlic, Chives, Onions)
  • Beets
  • Chard
  • Asparagus
  • Chicory/Endive/Radicchio
  • Parsnip
  • Peas
  • Radish
  • Spinach
  • Fruit and nut trees

Many of these crops can be planted as soon as the ground can be worked in spring. Some of these crops, and even specific varieties of each, will prefer to be set out before or after the last frost of spring. Some also prefer to either be started indoors or direct-seeded into the garden. Make sure to check the directions for individual seed packets.
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Happy New Year!... And Happy National Bean Day!

1/6/2019

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 It's a new year and a great time to recommit to eating more healthy, local foods! Speaking of... our next market will be January 12, 10AM-12PM. We hope to see you there!

Speaking of healthy foods, January 6 is National Bean Day! Beans have been a staple of Appalachian cuisine throughout our history, and for good reason: beans are easy to grow, simple to store, and pack a hefty nutritional punch! Beans are high in fiber and protein, and are absolutely packed with essential vitamins and minerals. In spring and summer, we can enjoy fresh green peas, edamame, lima beans, and an assortment of tender snap peas (as well as the leaves, flowers, and tendrils of many varieties). In fall and winter, we can enjoy every kind of dried bean in soups, casseroles, tacos, baked beans, and other creative ways. All year long we can grow and eat bean sprouts, as well!

To add a little warmth to your kitchen this winter, try your hand at this traditional Appalachian Cider Baked Beans recipe!

Ingredients:
  • 3 cups dried pinto beans
  • 3 cups apple cider
  • 8 ounces thinly sliced salt pork or thick cut bacon
  • 2 small yellow onions
  • 6 tablespoons sorghum molasses
  • 1 tablespoon dry mustard
  • 2 teaspoons sea salt

Directions:
  • Sort and rinse the beans. Soak beans in cold water for 12 hours.
  • Drain beans and transfer to heavy saucepan. Add the cider and slowly bring the beans to a boil. Gently boil, uncovered, for 30 minutes. Remove from heat and drain, reserving the liquid.
  • Preheat oven to 300 degrees F.
  • Layer half of the pork on the bottom of a deep baking dish. Spoon the beans into the pot and bury the onions in the beans.
  • In a small saucepan, combine the molasses, dry mustard, and salt. Pour the mixture over the beans and top with the remaining pork. Add the reserved cooking liquid. Add hot water as needed to cover the beans with liquid. Cover the pot.
  • Bake for 4 hours, then uncover the pot and add more water or cider if the beans seem dry. Cover the pot and bake an additional 1-2 hours until the beans are tender.
  • Service hot and enjoy!
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It's almost Christmas... have you checked your list twice?

12/17/2018

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Merry Christmas from all of us at the Wytheville Farmers Market!

Christmas time is just around the corner. Have you checked off all the names on your list? Stop by our market before Christmas to stock up on all your holiday needs. We have plenty of meat, baked goods, bath and beauty products, artisan items of all kinds, honey, wine, and maybe even  a little fresh produce to bring a little spring back to your kitchen.

We are open Saturday, December 22, 10AM-12PM. We hope to see you there!

Speaking of busting the winter blues... how about a pie to bring a twinkle to your eye? Stocking up on winter squash is an Appalachian tradition and what better way to prepare it than with a little milk and sugar? Try your hand at this wonderful pie after stocking up on squash from our local farmers!

Butternut Squash Pie

Ingredients:
* 1 Pie Crust
* 3 Cups Pureed Butternut Squash (about 2 small squash)
* 1/3 Cup Milk
* 2 Tbsp Butter
* 1/2 Cup Brown Sugar
* 1/2 Tsp Salt
* 1 1/2 Tsp Cinnamon
* 1 Tsp Ginger
* 1/2 Tsp Nutmeg

Instructions:
1. Preheat the oven to 400 degrees.
2. Mix all the ingredients together and pour into the unbaked pie crust.
3. Bake for about 50-60 minutes until a knife inserted into the pie comes out clean.
4. Cool and refrigerate before serving.

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