KidMarket is coming!

Get set for a very special event at Cheverly Community Market, our first (and hopefully annual) KidMarket! We'll have special activities and tables from local groups and schools, including CPRC, Hoyer, CAPS and Spellman. There will be face painting, potato print t-shirts and other great activities in addition to the great food and music found at every Cheverly Community Market event. Mark your calendar for Saturday, September 20!

And if you're part of a Cheverly organization that focuses on kids, we'd love to have you join us for this special day. To get group information, please email us.

Maryland begins its Farm to School Homegrown Lunch Week two days later -- what a great way for Cheverly to participate in this very worthwhile program!

Soup! Soup! Soup!

We have so much produce that we've been making soup hand over fist in the past week. I made a great minestrone last night, Scott Eichinger made a creamy sunchoke soup last week, and I think I hear gazpacho calling my name today (I suppose vegetables really shouldn't call your name, but there it is...) Scott has a great recipe for a creamy corn soup over on his blog, Eat With Me... (By the way, Scott at Jug Bay has the best corn I've had all summer. It's sweet, juicy...absolutely delicious. Thanks, Scott, for bringing it to us at the Market. We can't wait to get more of your great produce at the Market on September 6!)

New Recipes...

We're planning to post lots of new recipes on the Cheverly Community Market website over the next few weeks. This week, we've posted Monica's Peach-a-Rita, Kelly's Watermelon-Pomegranate Slush and, from Scott, Pasta with 1000 Herbs. Scott also has a great recipe posted at Eat with Me for Sunchoke Bisque. Basil recipes are coming, as well as some wonderful surprises...

There are some really delicious treats on our recipes page -- and we're always happy to add more. If you have recipes that use ingredients from the Market, and you'd like to share, let us know. Judging from the bounty at potluck in July, there are some fantastic cooks in Cheverly!

Krishon Chocolate

Did you taste Krishon Chocolate's amazing bittersweet/espresso bark last Saturday? Or the dulce de leche truffles? Phenomenal. I even went off my regular vegan diet for this. Eric Johnson, the chef/chocolatier behind Krishon, continues to make incredible small-batch confections using the best organic, free-trade chocolate, cream and other ingredients. When the weather gets cooler, look for Eric to bring his hot chocolate -- really a drinkable ganache -- to the Market, as well as caramels and more of his unique flavor combinations. And think ahead -- the holidays are coming and chocolate makes a great gift (hint, hint)!

You say "Jerusalem Artichoke", I say "Sunchoke"...

Okay. That doesn't quite have the same lilting quality as "You say potayto, I say potahto"... still. Did you get any of Mrs. Dudley's sunchokes on Saturday? They're creating quite a stir amongst the Market foodies. (Sort of like Iron Chef goes local...) What to do with them? What are they? According to Wikipedia, sunchokes come from a species of sunflower and are native to North America, although they are cultivated around the world and used in much the same manner as other tubers. They are not native to Jerusalem and they are not a type of artichoke, though they are related. Sunchokes store the carbohydrate inulin (not to be confused with insulin) instead of starch, so they are an important source of fructose. They are also useful as a replacement for white potatoes for people who have diabetes. The tubers have a consistency much like potatoes, and in their raw form have the same taste as potatoes except with crispness and a slight powdery note. The carbohydrates give the tubers a tendency to become very soft and mushy if boiled, so it is, as with most vegetables, best to steam them lightly to preserve their texture. The inulin is not well digested by some people, leading to the misconception that sunchokes are not edible or an assumption that they cause flatulence and gastric pain. In the Baden-Württemberg, Germany, over 90 percent of the Jerusalem artichoke root is used to produce a spirit called "Topinambur", "Topi" or "Rossler". When buying sunchokes, look for the freshest roots, which are plump and vibrant in appearance. If they are left too long in the open, they become wrinkled and soft and can develop a bitter taste. Fresh ones, properly steamed, have a mild, sweet and nutty flavor that requires no additional sauce or condiment to accentuate it. So far, I've heard about plans to roast, steam, saute and puree sunchokes into soup. Personally, I plan to roast them, then toss with some slow-roasted garlic and a little grey salt. How about you? We'll be publishing some recipes using sunchokes in the coming weeks. If you have a cooking method for this Market treasure, email us -- we'd love to add your recipe!

Did you miss something at yesterday's Market?

Did you miss Elk Run Vineyards yesterday? We certainly did. Elk Run Vineyards had signed up to be at our market this past Saturday -- and at two more markets as well. Unfortunately, the State of Maryland won't let them. Seems that Marylands' laws prohibit them from attending more than 12 events a year and nor more than three in each county... If we were all in Virginia, this would be no problem since Virginia has -- for a long time -- actively supported viticulture by allowing wineries to attend an unlimited number of events. Elk Run will (hopefully) return to us in November for our final Market of the season, but we think they should be allowed to sell more frequently than our current laws permit. If you also feel that the laws limiting the manner in which wine is sold directly to Maryland consumers are too restrictive, visit Free the Grapes! and Marylanders for Better Beer and Wine Laws or contact your State Senate District 47 legislators, Jolene Ivey, Doyle Niemann or Victor Ramirez.

New Recipes Posted

We have new recipes on the Cheverly Community Market website: Mint Juleps and Tabbouleh. There are some great recipes on the site, and we're adding more contributions from our Market friends. Kelly Fisher's watermelon slush is coming this weekend (and it's fantastic) as well as a delicious recipe for corn and black bean salad. If you have recipes that use Market foods and you'd like to share, email us!

At the Market this Weekend

It's high summer...the tomatoes are fantastic. So is the corn... and the cucumbers...and the peaches...and the peppers...and...and... These are the days (and the foods) you want to remember in the middle of February. And -- in addition to our wonderful regulars -- we have some extra-special treats in store for you this weekend:

Local (really local -- he's in Cheverly) organic gardener Gary Williams will be coming to market and bringing Cheverly-grown tomatoes, cucumbers and green peppers. Cheverly Concord Grapes The Market will also be selling a few bunches of local concord grapes -- get to the Market early to get yours! Circle C Oysters (Rich is bringing Southern Maryland White Peaches, too!)

Jug Bay corn, watermelon, tomatoes, flowers, cherry tomatoes, red peppers and ... eggplant! We're also trying to get beans, potatoes, cucumbers and squash. Scott has the best corn in Maryland -- it's sweet and delicious.

C&E Farm Stock up on herbs and plants -- Mrs. Dudley has fantastic aloe plants!

Simple Pleasures Ice Cream Continue this summer's traditional Market breakfast of ice cream...

Marthas Jams Have you tried the Mango-Lemon Jam? Heaven on toast.

Methodist Church Coffee They also have great gifts...the holidays are coming! And remember to place your tulip bulb order.

Cheverly Breadbasket We will be bringing some of the famous Uptown Teacakes, so come early!

Krishon Chocolates is rumored to be bringing handmade caramels...and his delicious chocolates

Cherry Glen Goat Cheese

and of course Charles & Kelly of the Hot Noodles bring the tunes...

So join us for another great Saturday morning at the Cheverly Community Center. Do your shopping done, get some breakfast, sit down, relax and enjoy some music (or maybe you're the dancing type -- we're always happy with that, too) and make some warm summer memories for those cold winter days!

Budgie Bird Kitchens

Did you try the pie? As I wandered around the Market last week, I kept hearing about THE PIE. There were people swooning... there were people sighing... there were no samples left. Then I sighed. But from what I understand, the pie is THAT GOOD. And it's coming to us straight from Cheverly's own Budgie Bird Kitchens...

Just opened by local girl Claire Flintoff, this little home bakery prides itself on good food and sweet memories. Budgie Bird offers a variety of biscuits, brioche and cookies in addition to Claire’s famous pies. Taught to cook by her mother and grandmother, Claire had a chance to bake her way into people’s hearts while on her student exchange year in Germany. She’s delighted to be back in Cheverly and hopes you’ll enjoy her baked goods made with high-quality ingredients and local fresh fruit.

So get yourself out of bed and to the Market early and get your pie. And cookies. And whatever else Claire has to share this Saturday. You'll be so glad you did!

(PS -- I understand she even takes orders. And delivers. Visit her table to get the details...)

Basil is summertime in a leaf

from herbalist/nutritionist Bevin Clare ... Basil (Ocimum spp.) is a tender annual herb native to Iran and India whose name is derived from “king” in Greek (basileus). The herb certainly reigns in this season of tomatoes, but there are many more medicinal and culinary uses for basil beyond a simple caprese salad. Like most herbs in the mint family, the essential oils provide most of the flavor in basil. However, the compilation of oils in basil varies dramatically in growth phase and in variety. Basil plants taste differently before they flower, and there are many different basils on the market including lemon basil, holy basil, Thai basil, cinnamon basil and many more. The most commonly used is sweet basil, a delicate basil which looses its oil quickly when heated. If you are using fresh sweet basil in a summer recipe, be sure to add it just before serving; and if that bunch of basil looks like more than you can imagine eating, you can make pesto and freeze it, or you can quickly blanch the whole leaves and immediately freeze them for later. While the use of basil in Italian dishes is popular, my favorite place for basil is in certain Asian cuisines. Basil imparts a complicated, sweet flavor to spicy stir-fries when added just at the end. It is also lovely in cold noodle salads and rice dishes. There are few rules when cooking a summer stir-fry, so when you are at the market this weekend choose some of your favorite vegetables (eggplants, peppers, squashes and chili peppers are a good combination and should be available this weekend) and a giant bunch of fresh basil. While Thai basil is best for this, any basil will do beautifully. Stir-fry the veggies in peanut (or other) oil with soy sauce, lots of fresh ginger, chili peppers or chili sauce, and add in the basil at the last minute and serve. Beyond its culinary uses, I use holy basil (Ocimum sanctum), also known as tulsi, in my clinical practice. Tulsi is used predominantly as an adaptogen, helping the body to adapt better to the stress it is experiencing. I also use it to help balance blood sugar, and human research has demonstrated its blood sugar stabilizing and cholesterol lowering properties[1]. Additionally it is a nice tasting tea which aids digestion and is anti-inflammatory, and is safe and well tolerated. Since the chemistry of basils are similar, I would imagine most basil would have a related effect in the body. Remember to stop and smell the basils this Saturday at the market! [1] Effect of Ocimum sanctum Leaf Powder on Blood Lipoproteins, Glycated Proteins and Total Amino Acids in Patients with Non-insulin-dependent Diabetes Mellitus. Journal of Nutritional & Environmental Medicine. V. RAI MSC, U. V. MANI MSC PHD FICN AND U. M. IYER MSC PHD. Volume 7, Number 2 / June 1, 1997. p. 113 - 118

Cheverly Community Market has a new addition...

We're so glad to introduce Bevin Clare, our very own house herbalist and nutritionist. Bevin will be contributing articles to the blog about ways that we can use herbs to enhance our lives. We hope you'll take advantage of her expertise!

Bevin Clare, MS, is a clinical herbalist and nutritionist living in Cheverly since 2005. She is the Herbal Division Chair in the Masters of Science degree program in Herbal Medicine at the Tai Sophia Institute in Laurel, Maryland, where she also has a clinical practice specializing in wellness. Bevin serves on the board of directors of the American Herbalists Guild, and the United Plant Savers, a group supporting international preservation of medicinal plants in their native environment. Bevin lives with her husband Richard and their many plants on Joslyn Place in east Cheverly.

As a way of introducing Bevin to you, I posed a few questions to her -- she was kind enough to answer! 1. What got you interested in herbal medicine? I grew up in the woods of New Hampshire and always had an attraction to plants. As I got older, I realized that their impact in our bodies (be it coffee or ginger or poison hemlock) was much more than a coincidence. As I realized that people and plants co-evolved together I also realized the therapeutic potential of plants in our lives, and went on to study herbal medicine from both a traditional and contemporary evidence-based perspective. 2. What's an easy thing that we can do every day to make our lives or homes more healthful? Grow something useful! Herbs such as rosemary, thyme and sage grow so well outside in Cheverly, and are all incredibly good for you. Each day you can go outside and pick a spring of rosemary and add it to anything you make, from eggs to salads to marinades. Kitchen herb gardens are easy to care for, take little to no water, and cut down on the amount of lawns we have. Plus, pollinators love the flowers on these herbs, and our butterflies and bees can use all the help they can get. 3. What is your top concern for our health? From a big picture, I would say the challenge is a lack of cultural interest in wellness itself. While we know we need to exercise and eat better to prevent health disease and cancer and all of the other things we are scared of, the motive is rarely to just feel great and be well. Most people come to see me to try to fix something they think is wrong with them, and I would someday like it to be the opposite-- that we take the time to do the things that are good for us because we want to. I would like to see each person strive to create their life in such a way to feel vibrant, happy, and healthy just for the sake of being well. 4. What plant do you recommend everyone cultivate in their homes or gardens? There are a few things which grow really well in Cheverly, as I mentioned rosemary, thyme, and sage above for food and medicine. Medicinal plants such as yarrow, echinacea and milkweeds are prime food for butterflies. And for the cost of a couple of packets of seeds morning glories (sun), zinnias (sun), and forget-me-nots (in shade) are all lovely and bring a lot of color. 5. What's your favorite thing to cook? Anything involving herbs! I use a lot of herbs and spices from all over the world. At the moment I would say the combination of fresh basil (usually holy basil) and fresh chilies is amazing and a core tradition of Thai cooking. The holy basil (or tulsi) is an herbal medicine used to promote energy and blood sugar regulation, and the chilies are also good for increasing energy and detoxification, are high in anti-oxidants, and have loads of other medicinal properties. Plus, a nice spicy meal can help turn on your body's own cooling on a hot day.

Keep reading the blog for more great advice from Bevin (and if you have a question for Bevin, email us). We're sure she's going to be a real asset to the Market community!

Moctec

We were saddened to hear of the recent passing of Victor H. Vazquez, Sr., owner of Moctec Mexican Foods (the makers of the delicious chips and tortillas we feature at the Market). Mr. Vasquez was a research psychologist who came to Washington to direct a major research project. Upon arriving from his home state of Texas, he soon found out that tortillas were neither fresh or readily available. In 1977, he established Moctec Mexican Foods and -- for over 30 years -- was devoted and passionate about making tortillas the old-fashioned way, He even hand-carved the lava stones on which whole kernel is wet-milled. There is a nice excerpt about Mr. Vazquez's memories of helping his mother in the kitchen from a book called Kitchen Memories here.

Mr. Vazquez died several weeks ago from complications resulting from a bicycle accident near his home in Culpepper, Virginia. His son Victor Jr. and the many long-time employees continue to make the tortillas and chips for which we are grateful.

Our thoughts and wishes go out to the Vazquez family and the Moctec company at this time.

The Grains Are Coming! The Grains Are Coming!

We're very pleased to announce that we'll be featuring polenta, couscous and fine bulgur from Baltimore's Vanns. We carry their spice mixes, and they've been so popular that we thought our customers would like to try some other offerings from this great home-grown company. Bulgur and couscous make terrific summer salads -- add some tomatoes, a little basil, some vinaigrette... Or you can make a terrific polenta pie (it's like pizza, only with a polenta crust) that uses those summer squashes, eggplants, tomatoes...whatever you have on hand! We'll feature some great recipes in the next few weeks highlighting these great ingredients. One pound bags of couscous, polenta and fine bulgur will be available for $5 at our next Market (August 16)...make sure to try one, two or all three!

Teenage Years, Oyster-Style, in France

Young French oysters have fallen prey to a killer virus because they have used up too much energy developing their sex organs, scientists believe. The destruction of oysters aged 12 to 18 months ranges from 40% to 100% in all the French oyster beds except for one area at Arcachon in the south-west. Read the BBC story here... And be happy (and grateful!) that Rich Pelz brings us lovely, wholesome oysters directly from Circle C Oyster Ranch!

Market Faces

This is our second in a series of occaisional visits with familiar faces from the Market... Many of you know volunteer Cathy Wintermyer (seen here, left, with another Market staple, Cynthia Robinson). She can usually be found at the Market offering samples of delicious cheese, discussing the best ways to use our herb mixes or giving information and tips to visitors. Cathy is also a member of the Market Steering Committee and plans fundraising and social events for us. I posed our ten questions to Cathy, and she was good enough to send a speedy response!

Ten Questions for Cathy Wintermyer

1. What is your favorite food memory? My favorite food memory is a recent one, a trip to New Orleans with my husband and 8 of our closest friends. We nabbed reservations at Chef Donald Link's Cochon restaurant for lunch and proceeded to eat small plates of exotic pork cheek and pickle combinations, alligator fritters, oyster-absinthe remoulades for three straight hours. It was heaven!! Then we got right up and drove until we found Donalisa's for roast beef po'boys, which is roast beef like none you've ever tasted. My favorite childhood memory involving food is of all the summer meals we enjoyed on our screened porch with simple food straight from our one-acre garden and off the end of our dock. Crab cakes, rockfish, refrigerator pickles, lima beans, okra, peaches from our own trees and corn we had just picked. Very few people grow up that way, and even then I knew how lucky I was. Growing food, preparing it and eating it just seemed to be part of the same process.

2. What is your favorite food smell? My favorite food smell is a stuffed turkey roasting. I think that stuffing cooked outside the bird is pretty much a waste of time.

3. Do you have a favorite "foodie" movie? My favorite "foodie" movie has got to be Annie Hall, when Diane Keaton is attempting to involve Woody Allen in the process of murdering a lobster. And he keeps picturing his family sitting around the Thanksgiving table kvetching and gesturing while in conservative Jewish garb, while hers is sitting in prim Presbyterian silence.

4. What are five ingredients you always have in your kitchen? I always manage to have on hand extra virgin olive oil, onions, soy sauce, lemons and, lately, goat cheese!

5. What five cooking utensils/gadgets do you rely on the most? The utensils I use the most are my grater, my nifty slotted all-purpose knife, my whisk, my food processor and my wine opener.

6. When did you start cooking? I started "cooking" when I was about three in my mother's pantry. She would let me shake all her dried herbs vigorously into my pot of water stew. I used to make spaghetti dinners for high school friends who dropped by. We had a cellar full of canned tomatoes, which made it easy.

7. What's the most challenging recipe you've ever made? The most challenging recipe I ever made was a Buche de Noel ( a rolled layer cake decorated to look like a log on the forest floor) with my sister for her son's wedding reception. We combined 2 recipes and it involved so much calculating (and praying) that it was hilarious.

8. What do you typically have/make for weekend breakfasts? We really enjoy sleeping in on the weekends, so we usually eat simply. Maybe good toast with a bit of chevre and some of Martha's jam smeared on it. On high days and holidays I'll make cheese grits and tomato gravy with bacon and green peppers.

9. What is your family's favorite dish that you cook? They wish I would be more consistent, but they like my potato salad because that recipe never changes.

10. Does anyone else in your family cook? My mother was always my inspiration--despite professing she hated to cook, she turned out three marvelous, complete meals a day. Her specialty was English breakfasts and a dessert called Persian Cream, which was divine. And Art's business is food--he does the world's best omelettes and we wait all year for his Christmas Eve shrimp scampi. But my sister Deborah has never met anything that walks, grows, swims or flies that she has not made into a good meal. She is absolutely fearless in her experimentation and makes full use of all the ethnic markets and farmer's markets near her home.

Make sure to say hello -- and thanks -- to Cathy the next time you see her at the Market... and buy some of that delicious goat cheese and spice mix ... the proceeds benefit the Market!

Share Your Market Story

Another in our occasional series of customer reviews...

from Bevin Clare: "Just back from the market this morning, I made our market morning breakfast. Thanks to all the vendors who bring us the fresh summer bounty. It was amazingly delicious! Jug Bay Farms: sweet corn, cantaloupe, melon, eggs and purple heirloom tomatoes C & E Farms: basil Cherry Glen: blackberries Cheverly Breadbasket/Uptown bakers: winter wheat baguette " Thanks, Bevin! We really enjoyed this Market, too. You can really tell that it's the height of summer now ... I've never seen so many gorgeous tomatoes and peaches in one place. This is summer eating, everyone -- fresh, natural, delicious.

Have a Market story you'd like to share? Email us -- we love your stories! By the way, photos from Saturday's Market have been posted on our flickr group page.

BIG DEALS! But you have to act fast...

What a great Market -- you can tell by the flowers and produce that it's high summer!

Crystal has leftover corn, peaches, tomatoes, sunflowers, basil and watermelons from today's Market... and she is selling them AT COST:

Corn: $3/doz.

Peaches $17/box

Tomatoes: $17/box

Sunflowers: $3/bunch

If you didn't make it to the market -- or if you did but still want more great produce -- you can come by the house while Crystal is home until it's all gone. Call first 301-773-0635 -- she'll give you her address.

Here's your chance to stock away some summer (canning, anybody?) for those cold wintry days!

Our Vendors: Saturday, November 2

A New Vendor! We've got pie! Budgie Bird Kitchens, Cheverly, MD Just opened by Cheverly's own Claire Flintoff, this little home bakery prides itself on good food and sweet memories, offering a variety of biscuits, brioche, cookies and Claire’s famous pies. Taught to cook by her mother and grandmother, Claire had a chance to bake her way into people’s hearts while on her student exchange year in Germany. She’s delighted to be back in Cheverly and hopes you’ll enjoy her baked goods made with high-quality ingredients and local fresh fruit. Make sure to stop by, buy a pie and welcome Claire to the Market! Jug Bay Market Garden (you can tell it's summer!): Eggplant, tomatoes, cherry tomatoes, red and green peppers and hot peppers, basil, corn, peaches, melons, watermelon, potatoes, cucumbers, squash and beans Fresh Pasta is Back! Didn't make it to Italy this summer? Well we're bringing it back to you. After MANY requests, freshly made straw and hay linguine, and fresh fettucine will return this market, along with containers of Pasta Plus' signature marinara sauce! Cherry Glenn Goat Cheese Look for fresh ricotta this week to pair with the pasta. Here's our favorite Market night supper: Mix a container of Riciotta or Chevre with Freshly cooked Pasta Plus Pasta. Sprinkle with fresh basil and herbs, salt and pepper. Top with some warmed marina and you have the beginnings of the BEST Italian dinner waiting for you. Just add a baguette, salad and wine. (For dessert, dip into that quart of Amaretto Peach Ice Cream you remembered to buy as you left the market.) Circle C Ranch Fresh Oysters! (Save the Bay-- Eat a Dozen Oysters!) Rich will also be bringing up some Southern Maryland produce from Trossbach Hilltop Farm! C&E - Emma Dudley Stop by Emma's stand for a variety of fresh, organic herbs. Toss them on pasta. Think marinades and spectacular salad dressings. Try a spring of one her special mint varieties in glass on homemade lemonade or iced tea. Simple Pleasure Ice Cream Those in know start their morning with ice cream. New This Week! Peach and peach amaretto made with local peaches. Plus Black Raspberry, Berries n Cream (black currents and blueberries), lemon ginger, and chocolate almond. Mystic Water Soaps Before you leave the market, pick up a bath or shower treat from Michelle. Go home, hop in a cool shower, emerge refreshed and ready to nourish your body with your finds of freshly-picked and -made vegetables, fruit, jams, bread, cheese and meat. Clan Stewart Farm Have you noticed the lines that form at this stand? For good reason! This is grass-fed meat that is full of flavor without the hormones, antibiotics, and unnatural feed. Have you tried the summer sausage? WOW! FRESH AND PACKAGED ORGANIC FAIR TRADE COFFEES will be available at the Cheverly United Methodist Church booth. Also, back by popular demand, the Church will be selling DUTCH GARDEN BULBS. Order now for bulbs to be planted this fall and enjoyed in the spring. The bulbs have received rave reviews for their quality and beauty year after year. Martha's Jams Cheverly's own Martha Allen is demand at other markets, but still, you will ONLY find her at the Cheverly Community Market. She's whipped up something new for this week. You'll have to come early to find out what! Cheverly Breadbasket Freshly baked breads from Uptown Bakers and fantastic tortillas and chips from Moctec. Buy a loaf of Sourdough for some Panzanella, the baguettes pair well with the Market's goat cheese. What's your favorite? Healing Touch Massage Teresa Williams will be at the market this Saturday with her massage chair. Please visit her website http://www.touchasart.com/. And, of course, Cheverly Community Market's own house band, the Cheverly Hot Noodle Concern!

See you tomorrow morning at the Market!

Market Update

First, the bad news: Running a small business is a great challenge and rather unpredictable. We are so very thankful to the vendors who work hard to bring us their products each Market. Unfortunately, sometimes vendors have to cancel their trip to the Market. And sometimes, even with a lot of hard work and dedication, businesses don't prosper. Sylver Spoon Cupcakes will not be at the Market this week after all ... but they will be back with us on August 30. We're already thinking about what kinds of cupcake combinations we can make ... a month away! Also, our very favorite salsa maker, Brooks Brand Salsa, has had to close up shop... "Unfortunately the salsa business has failed for my boyfriend and his business partner. We tried very hard to make it work, but they are continually in the red. The partner is the one who actually makes the salsa, and he may go back to making it in his kitchen at home..." We are really going to miss this fantastic salsa...our first customer testimonial sang its praises! A heartfelt thank-you to Nancy and her family for bringing a wonderful treat to us for as long as they did. In a tough economy, there are more decisions about where to spend your money. It's particularly tough on small businesses (like our vendors) that rely on individual purchases to keep their businesses afloat.

Please support local businesses -- support our vendors!

Now, the good news: The Market is Tomorrow! In addition to great music by the Market's own house band, the Cheverly Hot Noodle Concern, we'll have great seasonal VEGETABLES and FRUITS, yummy BREADS and BAKED TREATS, JAMS and PRESERVES, OYSTERS, SPICE MIXES and delicious CHEESES. And, as if that isn't enough, we'll also have: * Simple Pleasures ICE CREAM: peach and peach amaretto, as well as black raspberry, berries 'n cream (black currents and blueberries), lemon ginger, and chocolate almond * FRESH AND PACKAGED ORGANIC FAIR TRADE COFFEES will be available at the Cheverly United Methodist Church booth. Also, back by popular demand, the Church will be selling DUTCH GARDEN BULBS. Order now for bulbs to be planted this fall and enjoyed in the spring. The bulbs have received rave reviews for their quality and beauty year after year. * Finally, relax with a MASSAGE! Teresa Williams will be at the Market with her massage chair. I can't think of a better way to round out a wonderful summer morning! See you tomorrow morning at the Market!