Things are heating up at the Lancaster Farmers Market! Some of the early summer crops, like beans, cucumbers, and tomatoes are starting to trickle into the market, and as we enter July, many more summer favorites, including sweet corn, peppers, and melon will start pouring in.
Haven't been to the market this year? Now's the time! Each week, we have dozens of vendors with fresh produce, baked goods, meats, eggs, flowers, preserves, jewelry, crafts, plants, syrup, body care products, and more!
And, our next market (6/28) will feature a special food preservation event. Read on for more...
May 3 - October 25 8 a.m.- 12 p.m.
Government Services Parking Lot
239 W. Main St., Lancaster, OH
May 6 - August 26 3-6 p.m.
Kroger Parking Lot
E. Main St./Goslin Rd., Lancaster OHFor more information, click here.
Pressure Canner Testing
Make sure you're preserving summer's bounty safety! Fairfield County Extension
recommends that pressure canning gauges are checked for accuracy every
year to guarantee proper pressure processing. Bring your pressure canner
to the market on Saturday, June 28 and they'll test your calibration
for free! Plus--get your other food preservation
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Adapted from Glorious Soups for Entertaining by Colette Gouvion and Arlette Sirot
Gazpacho is refreshing, rich in vitamins, and a delicious and easy way to enjoy summer's bounty!
Ingredients (Serves 4-5):
4 large tomatoes
- 1 bell pepper (red or orange)
- 1 cucumber
- 2 garlic cloves
- 1 small onion
- 1/4 cup virgin olive oil
Blanch the tomatoes by dipping them into boiling water for 30-60 seconds, until the skins start to wrinkle. Dip the tomatoes in cold water, and slip the skins off.
Halve, seed (if desired), and dice the tomatoes. Wash, dry, and seed the pepper, then cut it into small chunks. Peel the cucumber (if desired), half lengthwise to remove the seeds (if desired), and thinly slice. Peel the garlic and onion and slice.
Put all these vegetables into the blender or food processor, and add 1/4 cup oil and some salt. Puree until you obtain a smooth consistency. Pour into a serving bowl and refrigerate.
Serve chilled, alongside a crusty bread with pesto spread. Garnish the soup with cherry tomatoes, chunks of cucumber, chopped green onions, or fresh herbs like parsley, chives, basil, or cilantro.