BOATWORKS MALL ON THURSDAYS 8AM-1PM

Weekly Update

Welcome to the very 8th edition of the Tahoe City Farmers Market Weekly Newsletter! We are so excited to bring the farm-fresh goodness directly to your inbox every week.

BIG NEWS! WILD LITTLE FISH ARE COMING TO MARKET AND WOULD ❤️ YOUR SUPPORT! SO PLEASE PREORDER THE SPECIALS AND SO MUCH MORE THEY ARE OFFERING! PLEASE CLICK HERE TO ORDER BY 9:00 PM TUESDAY. ORDER FISH HERE

VENDER ALERT..BLACKWALL BAKERY IS BACK! SO COME EARLY AND GET IN LINE!

Meet Grace and her husband Tim! Grace is the owner of Blackwall Bakery which is a licensed Cottage Food Operation (CFO) once based out of Homewood, now permanently relocated to Truckee! The bakery launched in the spring of 2023 after years of working in professional bakeries and restaurants, for catering companies and artisan cheese shops, and also earning degrees in conventional and holistic nutrition and food science. From 2021 to 2023 I slowly began acquiring mixers, a sheeter, a fridge, two ovens - to start my own bakery out of the dining room of my grandmas cabin in Homewood. With a leap of hope and a why not attitude I started selling at the North Tahoe Farmers Markets in May 2023 and it’s been a wild, wonderful dream of a ride ever since. You want to get there early because she will be sold out by 10:00 AM, she’s in the very back across from Tahoe Fit!

The Menu for this Week

• Country Sourdough

• Seedy Einkorn

• Focaccia

• Oat Porridge Bread

• Traditional Croissant

• Almond Croissant

• Cardamon Bun

• Pain Suisse Croissant

• Morning Bun

• Kouign Amann

• Pumpkin Tea Cake

• Chocolate Chunk Rye Cookies

IT’S TIME TO MAKE JAM! STRAWBERRY, BLACKBERRY OR RASBERRY, USE THE RECIPE BELOW FOR ANY OF THEM!

Honey Strawberry Jam

yield: 2 8 oz jars.

total time: 55 minutes

Ingredients

• 2 lb ripe strawberries, raspberries or blackberries,

  washed, hulled, and diced

• 1/2 cup honey

• 2 teaspoons fresh lemon juice

Instructions

1. To a deep pan, add the strawberries and honey. Set on the stovetop, turn the heat to medium-high, and bring to a boil. Turn the heat down just a bit and boil for five minutes, stirring frequently.

2. Turn the heat to medium-low for the rest of the cooking. Cook for an additional 20 minutes or so, stirring. At this point the fruit should be soft, use a potato masher to mash it.

3. Add the lemon juice and stir it in. Cook for an additional 10 minutes or so. You can scoop out some of the foam or just stir it in, it usually disappears by the time that the jam is ready.

4. At this point, you should notice that some of the juices have reduced and the jam is starting to thicken. Cook for an additional 2-3 minutes before turning the heat off.

5. Set on the stovetop and turn the heat to high. Bring the water to a boil (I usually do this as the jam is cooking since it takes some time).

6. Fill the jars with the hot jam leaving 1/2 inch of headspace. Use the bubble remover to remove air bubbles by scraping it along the inside of the jar.

7. Set the filled jars on the rack of the canner and lower them into the boiling water. Cover the canner and process the jars for 10 minutes (remember to adjust processing time according to the table in the notes if you live above 1000 feet in elevation).

8. Turn the heat off and uncover the canner. Let the jars rest in the hot water for five minutes before you remove them. Set them on a kitchen towel on the counter to completely cool overnight.

9. Check that the jars have sealed by pressing on the center of each lid. If there is no movement there it means that they are sealed. It's also easier for me to monitor what's happening inside the jar if the ring is not in the way).

DIRECTLY HARVESTED FROM NEWCASTLE, CA, WE HAVE MANDARINS AND MEYER LEMONS FROM SIDEHILL CITRUS!

Fall Hours & Location

Thursdays, 8am-1pm
Boatworks Mall until Dec. 17

Got any questions?

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