Oh Sweet Summer! Sweetwater What’s New at the Market Saturday July 8th

Michigan Summer Salad! (recipe below)
Sweetwater Local Foods Market
Saturday, July 8th, 2017
9:00am to 12:00 noon
Mercy Health Lakes Campus
On 6401 Harvey St. at US31/Pontaluna Rd. Exit. 1st Bldg North of Pontaluna Rd.
We are a Bridge Card Market!
Vendors with * Accept Credit & Debit Cards

Special deal for first 10 customers – see end of newsletter at Etcetera listing!

Attending this week’s market: 

Returning vendor!
Hidden Creek Farm of North Muskegon
Pasture raised/free range/gluten free
Duck egg’s
Chicken egg’s
Quail egg’s
Also taking orders for our pasture raised Freedom ranger broiler chickens! $3.50per pound * (feet, necks, hearts, liver, and gizzards available-sold separately.)
Heirloom Vegetables
Lacinato kale
Chinese Cabbage
White tip Radish
Heirloom potato mix
Fresh flower bouquets!

Blackbird Farm of Coopersville
We’ll be back at market this week with kohlrabi, kale, chard, head lettuce, Asian greens, peas, and maybe some herbs. Looking forward to seeing everyone on Saturday!

Summer Blend Gardens of Spring Lake 
*We accept credit & debit cards!
A year ago we opened our stand at Sweetwater Local Foods Market and we’d like to celebrate our anniversary by showing our appreciation. Come see us, and take home a complimentary bundle of kale, parsley, or garlic scapes. We’ll also have a drawing for a few juices provided by our partner Bodhi Tree. Our salad mix now has nasturtiums so it’s officially Summer Blend! Thanks again – John, Marty, and Renee!
Summer Squash
Potatoes (Red Norland)
Garlic Heads
Summer Blend with Nasturtiums (Salad Bag Mix)
Swiss Chard
Bundles of Parsley
Snow Peas
English Peas
Bundles of Kale (Curly, Scarlet, Tuscan, & Red Russian)
Garlic Scapes
Collard Greens
Potted Stevia Plants
Flowering Kale (ornamentals)

Grandsons Gardens of West Olive
*We accept credit/debit cards!
We will be bringing.
Lettuce Mix
Spring Mix
Swiss Chard
Potatoes (Blue, Red, Fingerlings, White)
Baby Bok Choi
First of season! Green Beans (Limited Amount)
Pea Tendrils??

Pine Row Farm of Rothbury
This week we’ll have:
Stew meat
Kabob meat
Hot dogs
Snack sticks
Soup bones
*please note we are sold out of burger and burger patties until late July. We apologize for the inconvenience.
Chicken, duck, and goose eggs. Last expected week for goose eggs this year.
Honey in several sizes.
We have a half available for late July. Please see me Saturday if you’re interested. That’s the final day for this round, and I’ll begin taking orders for fall.
See you Saturday!

Earthscape Farm of Hesperia 
*We accept credit & debit cards!
We may have some large onions and some garlic scares.
We are picking up beef Friday, so will have a full array of cuts available!  If you want to order in advance, email earthscapefarm@gmail.com or call us by 7pm on Friday  – the number is below.
Special this week:  SHORT RIBS.  15% OFF  LIVER 15% OFF.  SUET $1 per lb.
Grilling Steaks ~   Tenderloin, New York Strip, Ribeye, Porterhouse, T-bone, Rib, Sirloin, Cubed Steak, Skirt Steak, Hangar Steak, Flank
Braising Beef ~ Stew Meat, Round Steaks, Kabob Beef
We have grilled some round steak recently and have been amazed at how tender it is!
Roasts ~ Chuck,  Rolled Rump Roast, English and Arm Roasts,
Brisket!  We have some large briskets, as well as smaller ones.
Lean Ground Beef in 1 lb packages
Short Ribs
Soup Bones, including some nice marrow bones
Liver, tongue  and Heart
Patrice and Bill Bobier
4220 E. Loop Rd.
Hesperia, MI  49421

Liberty Family Farm and Bakery of Hart
Pasture Raised Chicken
Fresh Batch!
Whole Chickens
Breast Roasts
Drumsticks & more
Grass fed Lamb
Leg steaks
Garlic Basil Sausage
Pasture Raised Pork
Bacon Nitrate Free
Maple Breakfast Sausage
Brats Italian and Hot Italian
Ribs & more…
Fresh Flowers !
Limited Eggs- We have a whole new flock of layers
that will be starting to lay soon:)
Bakery Offerings
Breakfast Cookies
Paleo Cookies
Fresh Kale & Cheddar Quiche
Morning Glory Muffins
Pizza Crusts
See you at the Market:)
Check us out on Instagram- Liberty Family Farm and Bakery

Laughing Tree Bakery of Hart
Greetings from Laughing Tree Bakery!
Cheddar Peppercorn:  Smooth Vermont cheddar and organic cracked pepper.  $8.00
Big Country:  A sumptuous 2# beauty for those who like an old-world loaf made with wheat and rye.  $7.50
Hazel Road Rustic:  A New England-style Anadama loaf made with organic polenta, organic rye, and a bit of molasses.  $6.00
Deep Mud Brownies:  Our brownies are made with Callebaut dark chocolate, fresh organic eggs, and Michigan-grown organic barley flour—they are extremely deep and dark…  $3.25 each
Pecan Maple Oaties:  The quintessential oatmeal-raisin cookie made with real Michigan maple syrup, pecans, and organic raisins $3.00 each.
Hilltoppers:  A spicy cookie sweetened with golden molasses and bits of candied ginger.  $3.00
Treehuggers:  The one and only quarter-pound peanut-buttery original with organic dark chocolate chips.  Sweetened with Michigan maple and honey.  $3.00
Whangdangdoodlers:  A cookie as memorable as its name… Made with organic walnuts and dark chocolate batons—this one will absolutely WOW your tastebuds!    $3.00
 $2.50 each
Truly Ginger Scones
Michigan Cherry Scones
Blueberry Scones
Cranberry Orange Scones
Lovely Lemon

Three Speed Coffee of Grand Haven
*We accept credit & debit cards!
Also: Brewing immersion drip coffee by the cup, and we will have our four roasts available by the cup as well.
All Three Speeds coffee is roasted by sight, smell & sound based on a roast profile developed by Chad. All coffee is small batch, no automation. We invite all to sample what time and attention taste like in a cup.
Along with coffee by the cup, this week’s offerings, whole bean and ground, several sizes to choose from:
Mocha Java Blend
Ethiopian Yirgacheffe
Papua New Guinea
Sumatra Mandheling
Chad & Lorie

Bodhi Tree Market of Spring Lake
I will be at Sweetwater Saturday with my raw, organic, cold-pressed juices and Switchel.
See you soon!

Michigans Finest Mushrooms of Spring Lake
Mushrooms are blooming! This week we have:
Fresh Shitake mushrooms
Dried Reishi
See you at the market!
Michigans Finest Mushrooms

Never Better Naturals of Twin Lake 
Happy summer! You can expect to see us this weekend with our HERBAL BUG SPRAY, MINERAL SUNSCREEN, HERBAL HEALING SALVE (heals sunburns, rashes eczema, bruises, cracked skin and more), SINUS RESCUE Sticks for allergy sufferers, NATURAL PAIN REMEDIES, SCAR BALM, WHIPPED BODY Butters, LIP BALM (spf 10), BABY PRODUCTS, TURN BACK TIME SERUM, BACTERIA BALANCING SOAPS AND SPRAYS, DEODORANT, ORGANIC BAR SOAPS, TOOTH SCRUB,  and more!
Stop by and get a FREE SAMPLE of our Turn Back Time serum!!  All products are locally hand made and 100% free of toxins and chemical preservatives.

Market Info Booth & Etcetera!
Special deal!  $5 in market bucks to the first 10 customers who stop by our info booth and give the secret word: SUMMER! This week we will also have Cultured Ferments Botanical Bliss Kombucha &  Bloom Ferments Parejas Kombucha! Both excellent!

Not attending this week:
Shady Side Farm of Holland
Shady Side Farm will be back at Sweetwater on July 15. See you then!
Shady Side Farm
Otherworldly Botanica of Grand Haven
I will attend the last Saturday of the month. In the meantime:
My Etsy shop is https://www.etsy.com/shop/OtherworldlyBotanica
If you are local and would like to pick up something between markets, my email is cdorf79@gmail.com

Michigan Summer Salad (pictured above)
For the eggs
6 large eggs
1 qt. homemade or store-bought pickled beets
For the salad
1 tsp. ground smoked paprika or chile pepper flakes
1/2 cup plus 2 tsp. extra virgin olive oil
1 clove garlic
1/3 cup vinegar – rice or red wine or other favorite
1 Tbs. Dijon mustard
5 oz. (about 5 cups) mixed baby greens
1 oz. (about 1 cup) mixed herbs and edible flowers, such as lovage, flowering chives, shiso, fennel fronds, nasturtium, goose tongue, and basil, thinly sliced
5 medium radishes thinly sliced, preferably on a mandolin
1 medium kohlrabi or 9 oz. broccoli stems, peeled, cut in half, and thinly sliced, preferably on a mandolin
1 oz. (about 1 cup) finely grated favorite cheese
1 Tbs. finely grated lemon zest (from 1 large)
For the eggs
Bring a 2-quart pot of water to a boil over high heat. Gently add the eggs, reduce the heat to a simmer, and cook for 7 minutes. Drain immediately and run under cold water until the eggs have cooled completely. Peel and transfer to a medium bowl.
Carefully pour enough of the pickling liquid over the eggs to cover, leaving the beets behind in the jar. Cover with plastic wrap and refrigerate for at least 24 hours.
For the salad
In a mortar and pestle, combine the 2 tsp. of the oil, garlic, and a generous pinch of salt and pepper. Pound the mixture to a paste, transfer to a medium bowl and whisk in the mustard and the vinegar. In a slow, steady stream, whisk in the remaining 1/2 cup oil. Season to taste with salt and pepper.
In a large bowl, combine the greens, herbs, flowers, kohlrabi, radishes, and season to taste with salt and pepper. Toss to lightly coat with the vinaigrette and gently transfer to a large serving platter.
Remove the pickled eggs from the brine and gently pat dry. Halve the eggs lengthwise and sprinkle the cut sides with the flakey sea salt. Arrange the eggs over the greens. Evenly sprinkle the cheese and lemon zest over the salad and serve.

Recipe adapted from Moveable Feast with Fine Cooking.