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August 14 - Daniels Farmstead Farmers Market

Happy Farmers Market week! Be sure to visit us at the Daniels Farmstead for our Sunday Farmers Market 11:00am to 2:00pm (Sunday, August 14th) featuring a variety of local vendors and live music!


Enjoy live music from noon to 2pm with Sam Masoud.


Our wonderful group of market vendors:


Candle Interpretations with handmade artistic candles.


Wagontails - homemade dog biscuits and accessories.


Oakdale Farms featuring a large assortment of fresh garden vegetables, including delicious tender fresh corn!


Mandie C’s Sweetery - a fantastic assortment of delicious cookies, all handmade with the finest ingredients.


Boudrot Brine - delicious artisanal pickles made locally in Upton, MA.


Stone Meadow with hand-grown produce.


BV Cats - Cat placements as well as homemade cat blankets, scarves, toys & jewelry.


The Fudge Lady with a large assortment of tasty fudges.


Ironstone Farm with an assortment of local and organic produce


Don’t Bee Shy Honey & More with an assortment of honey products, including flavored honey, honey skin products, and more!


Fresh from the Daniels Farmstead organic garden is a variety of herbs, carrots, kale, curly kale, Red Russian & Dinosaur Swiss chard, bok choy, lettuce, cucumbers, peppers, zucchini, tomatoes, and our own raw honey!


Doris's Kitchen will be open from 11:30 to 2:00, serving up grilled franks, Angus beef burgers, veggie burgers, Italian sausage with peppers & onion, chips, plus an absolutely delicious assortment of baked goods. 100% of proceeds from Doris's Kitchen go towards the preservation of the historic Daniels Farmstead.


Looking for a recipe?


Try these simple and delicious Veggie-Stuffed Bell Peppers


Here is what you'll need:

  • 6 large bell peppers - cut in half and cored

  • 2 tbsp olive oil

  • salt and pepper - to taste

  • 1/2 cup quinoa

  • 1 onion - finely diced

  • 1 hot chili - finely minced (optional)

  • 2 cups zucchini - diced

  • 2 ears of corn - kernels removed

  • 1 cup cherry tomatoes - quartered

  • 6 scallions - finely sliced

  • 1 cup cilantro - finely chopped

  • 12 oz Monterey Jack cheese

  • basil or chives - for garnish (optional)

Instructions:

  • Heat the oven to 475 F. Place peppers cut side down on a sheet pan lined with parchment paper. Drizzle with oil. Cook for 15-20 minutes or until the peppers begin to blister. Remove and set aside.

  • Fill a medium pot with water and bring to a simmer. Cook quinoa 9-12 minutes or until done. Drain and set aside.

  • Heat 2 tbsp olive oil in a large skillet over high heat. Add diced onion and chili, lower heat to medium. Cook for ~5 minutes, stirring occasionally, until onion soften and begins turning translucent.

  • Add diced zucchini and cook for 2 minutes or until zucchini loses rawness. Add corn and cook for additional minute. Turn off heat and add tomatoes, scallions, and cilantro.

  • Add quinoa to zucchini mixture and stir to combine. Add salt and pepper to taste then fold in Monterey Jack cheese.

  • Spoon filling into the cavities of the bell peppers. Place peppers in oven to cook for additional 10 minutes or until the cheese is melted and vegetables begin to brown.

  • Garnish and enjoy!

House tours are available this Sunday; donations are appreciated.


Parking is located across the street from Daniels Farmstead.


Daniels Farmstead Foundation's continuance relies heavily on our amazing volunteers, members, and donors. We always have room for more volunteers and are currently looking to add to our close-knit family. Whether it be working in the garden, selling our beautiful produce, or working in Doris's Kitchen, you can help contribute to the preservation of one of the Blackstone Valley's historic gems.


Please email us at info@danielsfarmstead.org for more information.


We look forward to seeing you this Sunday!





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