Friday, May 7, 2010

May 2010 - Downtown Waterfront Market Newsletter

Contact: Denise Richards
I spoke with a few of the farmers and here are a few things we can expect to see at the market this week.

STRAWBERRIES!!!, sweet corn, lettuce, kolhrabi, kale, collards, cilantro, jams and jellies, peppers, pickles, asparagus, broccoli, radishes, pecans, onions, mixed greens and maybe some soft crabs.

This Saturday the Downtown Waterfront Market is happy to welcome for the first time, the Tae Kwon Do Institute of Self Defense. They will be thrilling us with demonstrations of skill and power.

We are also happy that River City Beadworks will be hosting a "Make and Take" jewelry project instruction at their booth this Saturday.
They will have Mother's Day projects for you to make @ the market!
Stop by and create a piece of jewelry for that special mother in your life....OR for yourself!!!

Be sure to stop by the Bunch of Munchies booth to get your coupon for a free dip. Sherrie is excited to share a new recipe with us. Be sure to try her new Hawaiian Pineapple fruit dip samples while you are there.

Thanks again to all our loyal friends!!

Recipe courtesy of


Recipe for a strawberry pizza made with strawberries, cream cheese and sweetened condensed milk. Dessert recipes.

1 stick butter, (4 ounces)
1/4 cup confectioners' sugar
1 cup flour
8 ounces cream cheese
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
2 cartons frozen strawberries, in juice
4 tablespoons cornstarch

Crust: Melt margarine; mix with confectioners' sugar. Add flour; mix well. Pat out on pizza pan. Bake at 350° for about 15 minutes, or until lightly browned.
Filling: Beat cream cheese and condensed milk together. Add lemon juice and vanilla; pour over cooled crust.

Topping: Combine frozen strawberries and cornstarch in a medium saucepan. Cook, stirring, over medium heat until thickened. Cool and spread over cream cheese filling.
Refrigerate at least 4 hours.

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