The strawberries are here!  The strawberries are here!  And many of our standholders have come up with some great specials featuring this local, sweet delight.

Check these out:

Lancaster Juice – Strawberry Lemonade Chiller

Ric’s Bread – Individual Shortbreads

Stoltzfus Baked Goods – Strawberry Jam

Dutch Country Deli – Strawberry Cheese Delight

Willow Valley Bakery – Chocolate Covered Strawberries





Zig’s bakery – Strawberry Pie

Simply Sweet – All Strawberry Candy is 10% off

The Herb Shop – Strawberry Teas – get a quarter pound for price of 2 ounces

Lettuce Toss Salad – Chilled Strawberry Soup and Strawberries on the Salad Bar

Spring Glen Fresh Foods – Strawberry Cheese Dessert

Amish Family Recipe – Strawberry Jam

Miesse Candies – Chocolate Covered Strawberries

Turkey Lady – recipes for Strawberry and Turkey Salad, Turkey Tacos with Strawberry Salsa and Strawberry Turkey Wraps

DELGIORNO’S Italian Specialties – Chocolate Covered Strawberries

PA Fudge – Strawberry Sundae

The Goodie Shoppe – Tuesday – Strawberry and Asparagus Salad, Friday and Saturday – Strawberry-Rhubarb Crumb Tarts




It’s that time of year – dust off the grill and get it fired up!!  With so many great fresh, local veggies and fruits from Central Market, it’s hard to decide what to make.

Last night’s dinner was so simple and so delicious!  This time of year is all about asparagus.  It can be cooked and eaten in so many ways.  For this meal, we tossed asparagus (from Barr’s) lightly with olive oil, salt and pepper and put it in a foil pouch.  Our protein was a beautiful piece of salmon from Mr. Bills and for starch we added some quinoa from Green Circle Organics.

The salmon was treated the same way as the asparagus – lightly coated with olive oil, salt and pepper.  Place the salmon on the grill, skin side down and you don’t need to worry about it falling into the grill.  Put the asparagus pouch on the grill shortly after the salmon and they should be done about the same time.  For extra flavor and color, we grilled some lemon slices.

The quinoa was made on the stove – not quite adventurous enough to try this on the grill.  But, we made it with a little bit of a twist.  Mary, at Linden Dale Farms, told me to save the brine from the goat cheese mozzarella and to use it to make brown rice.  Guess what?  It tastes great with quinoa, too!  So, save the brine – too much flavor in it to just toss it away.

And for dessert – from the newest stand at Market, Steeplechase Jack Deli – rugelach.  Just enough sweet to finish off a great meal.