There is new furniture at Lancaster Central Market!! A small team of people made up of design professionals, stand holders and Central Market Trust staff reviewed the proposals of several local crafts people before they decided on this design. The crafts person is Gene Shaw from Lancaster. Gene used locally sourced materials to build these fabulous pieces of furniture.
Now, here’s where we need your help. Generous donations have already been made by the Friends of Central Market, the Stand Holders Association and Central Market Trust, but we still need to raise over $5,000 to cover the cost of the furniture.
If you love Market and want to be a part of enhancing the Market experience for all who visit, you can make your tax deductible donation to Central Market Trust, 8 N. Queen Street, Suite 700E, Lancaster, PA 17603. Any amount will help us reach our goal. If you are interested in sponsoring a piece of furniture, a plaque will be added to designate your very generous donation.
There are four levels of sponsorship:
Stools — $295.00
Benches — $425.00
29″ Tables — $550.00
42″ Tables — $900.00
Please consider making a donation, no matter how small. The Market Manager has a collection jar in her office so, stop by and make your donation on your next visit to Market!
There are three new, fantastic additions to the already amazing stands at Lancaster Central Market. In order of their appearance:
Pure:Blend Tea –
Kari Dandrea brings her organic, fair trade teas and matcha from West Chester to share with all of us in Lancaster. Teas and matchas are available as takeout beverages or as dry products for you to take home. One visit to this tea bar and you quickly feel the passion Kari has for her product. So, whether you get a hot matcha latte to go or a sleeve of ginger pear tea to prepare at home, prepare to be “wowed”!
Rooster Street Provisions –
Can you say “charcuterie”? Wonderfully prepared, smoked pork products are in abundance at Rooster Street. Tony and Kristina Page are enthusiastic about pigs and use the entire pig in the variety of products they offer. Pate, terrines, sausages, speck and more are available at their market stand. As a compliment to the meats, they also offer some canned vegetables like spicy carrots or pickled onions. Make your selections with Tony and Kristina’s help, add a crusty bread, beverage of choice and you are going to be delighted.
Oasis at Bird-in-Hand –
All the dairy products at this market stand come from 100% grass-fed, raw cow’s milk. A wide variety of cheeses, pro-biotic yogurt drinks, roll butter and more fill the refrigerator case. Eventually, this co-operative of organic farmers is hoping to add dairy products from sheep and goats. Stop by and welcome our newest stand located across from the German Deli in the northeast corner.
The hours for both the Christmas and New Year weeks are as follows:
Monday, December 24 and December 31, 6:00 AM till 2:00 PM
Friday, December 28 and January 4, 6:00 AM till 4:00 PM
Saturday, December 29 and January 5, 6:00 AM till 2:00 PM
AND – we will have live music every Saturday in December!! Come to Lancaster Central Market and check out the food, gifts, music and fun.
Meet me at Market!
November 15, 2012
Remember Central Market Trust this November 30 as we participate in the Extraordinary Give. The Extraordinary Give is Lancaster County’s first 24-hour Online Giving Marathon, where every dollar donated at ExtraGive.org will be stretched by a $250,000 contribution from the Lancaster County Community Foundation.
Your donations to the Central Market Trust will be used to increase and continue to improve the experience of visiting Lancaster Central Market. We will do this by:
- Increasing the number of events held in and around the Market
- Providing additional seating inside and outside
- Creating a permanent display for all Market goers to learn more about the history of our amazing public Market
- Continuing to attract and keep vendors of choice
In addition, your donation will allow the Central Market Trust, the management of Lancaster Central Market, to reach out beyond the walls of our Market House to have an impact on our entire community. We are currently developing our strategic plan, looking at ways in which Market can impact others. Some of the preliminary ideas are:
- Working with local schools to conduct tours, participate in Wellness Nights and visit the classrooms to provide education on nutrition, history and the importance of public markets
- Working with local churches and other non-profits to get good food into the mouths of those that need it most
- Creating a Market district that will help add to the existing vibrancy of our downtown
It is an exciting time for the Central Market Trust. The renovation for the Market House has been completed, there is a waiting list of vendors wanting a stand at Market, buying fresh and local food has never been more important and re-development of our city center is underway.
Please consider being part of the current and future impact of Central Market Trust by donating during the Extraordinary Give. On November 30, 2012 go to ExtraGive.org and donate to Central Market Trust. Like Lancaster Central Market on facebook to be informed of up to the minute details.
Mark your calendars. Tell your friends. Give ExtraOrdinary.
Jessica Mailhot, Market Manager
During Thanksgiving Week we will be adding hours to our regular schedule:
Tuesday AND Wednesday from 6:00 AM till 4:00 PM
Friday from 6:00 AM till 4:00 PM AND some stands will be open for the Tree Lighting in Downtown Lancaster. Lancaster Central Market will be open from 5:00 PM till 8:00 PM.
Saturday from 6:00 AM till 2:00 PM.
Come on down to Market to do all of your holiday shopping!
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.
Central Market will be open our regular hours this week – Tuesday, April 3rd from 6:00 AM till 4:00 PM, Friday, April 6th from 6:00 AM till 4:00 PM and Saturday, April 7th from 6:00 AM till 2:00 PM. Come on in and get everything you need to make your holiday special.
Ever want to have a great burger, but can’t decide which protein to use? Why not make sliders and have three different kinds! That’s what we did.
Our dinner combination is a turkey burger, beef burger and a goat burger.
The turkey burger starts with ground white meat turket from the Turkey Lady. We added some chopped fresh peppers, onions and parsley (courtesy of Market Street Produce), and some salt and pepper. The cheese we selected for this burger comes from Green Circle Organics – Monterey Jack Habenaro Goat Cheese.
The middle burger is a beef burger using ground beef from Country Meadows simply topped with lettuce and tomatoes from Barr’s Produce. We kept this one pure beef – not even any cheese.
The final burger we made used ground goat meat from Linden Dale Farm. We added a bit of lemon zest and chopped mint to this one – sort of treated it like we would lamb. Lemon and mint from Meck’s Produce. And to top this burger we used another product from Linden Dale Farms – their Feta Cheese.
The rolls are both wheat and white dinner rolls from Ric’s Breads – hard to decide which I like better! The side plate carries some horseradish pickles from Long’s Horseradish – you have to ask for them – Mike keeps them in the refrigerator. And I finally learned the trick to baking french fries. After cutting the fries let them soak in water for about 15 minutes, rinse them and pat them dry. Toss the dry fries in olive oil and salt and pepper. Spread them out on a cookie sheet, bake at 400 degrees. Flip them once and cook till they reach your desired “doneness”.
This is a great meal to do for a group – the sliders are small enough that you can eat two or three and your guests and family can choose their favorites.
This breakfast has become part of my Sunday morning ritual – along with the newspaper and the morning news shows. It starts with a multi-grain English muffin from Ric’s Bread. Split it and get it going in the toaster. Get your bacon out – this Sunday I used the thick cut from Riverbound: A Heritage Deli, but sometimes I’ll use turkey bacon from The Turkey Lady. Cooking the bacon in the oven saves some of the stove splattering and it’s easier to capture the fat (for future cooking). I like my eggs over easy – egg is from Thomas’ Produce and butter from Maplehofe.
Put it all together and you’ve got a great breakfast sandwich. I have a glass of orange/pineapple/grapefruit juice from Lancaster Juice and decaf cold brew coffee from Market House Coffee and Snacks with skim milk from Maplehofe. If you’ve never made cold brew coffee before, you really ought to try it. I find the flavor to be much improved with no bitterness.
A roasted tomato on the side would be great with this!