If you haven’t been to the Marion Tailgate Market this year, you are missing all the wonderful fresh vegetables that are in season. Blackberries, squash, lettuce, onions, cabbage, carrots and cucumbers.
Don’t forget fresh breads, eggs, goat cheese, greens, beef, pork, gluten free breads, jams, jellies and sauces. Even a few tomatoes. Add some locally roasted coffee beans, kettle corn, fudge and fried pies. Come out and support your local farmers.
The Market is open every Tuesday 3-6 p.m. With 20-plus vendors at the Market, there is new locally grown produce every week. Enjoy live music, cooking demos and activities for the kids.
No cash is not a reason to miss the Market. Marion Tailgate Market accepts cards; credit, debit and EBT. EBT/SNAP users can use Market Fresh Bucks to double up to $40 to provide additional funds for fresh, seasonal items to supplement their Food and Nutrition Income.
The Market is located at the parking lot at the intersection of Henderson and Logan Streets.
For more Market information, call 652-2215. Watch for weekly updates on Facebook Marion Tailgate Market.
With all the fresh produce try this Vegetable Pie recipe. Don’t forget there are regular produce tastings at the Market. Check us out.
Vegetable Pie (aka Vegetable Tian) by http://www.familyfreshmeals.com
1-2 russet potatoes
2 plum tomatoes
1 yellow squash
2-3 cloves minced garlic
½ cup chopped yellow onion
1 tbsp butter
2 tbsp olive oil
2 tsp salt free multipurpose seasoning, like Mrs. Dash
1 cup Italian blend cheese
salt & non-stick spray
1. Thinly slice potatoes, plum tomatoes, yellow squash, and zucchini. Set aside. To give the tomatoes a little extra kick, I placed the thin slices on a paper towel to absorb some liquid and sprinkled 1 tsp or the multipurpose seasoning.
2. Sauté your chopped onions and minced garlic in 1 tbsp of butter until onions are soft (about 5 minutes).
3. Spray a pie pan with non-stick spray and layer onions on the bottom of the pan. If you do not have a pie pan, an 8x8 pan will also work.
4. Create a spiral layer (or rows if you are using a square dish) of potato, zucchini, squash, potato, tomato, potato, zucchini, squash, potato, tomato, potato, etc...
5. Drizzle with the 2 tbsp of olive oil and sprinkle with the remaining 1 tsp of seasoning and salt. Cover with aluminum foil. Bake at 400 degrees, covered for 30 minutes.
6. Remove from oven and sprinkle with your Italian cheese. Bake uncovered for an additional 15-20 minutes.