We know that Del Ray loves dogs. After all, they’re practically the price of entry to the neighborhood and we have many, many dog-related businesses on the Avenue and surrounding blocks. And the Del Ray Farmers’ Market loves dogs, too. However, we love to have them outside the market footprint.
Our four-legged friends are not allowed inside the market footprint, but many of our visitors tie their friendly, well-behaved furbabies up to the signs and other immobile objects outside the market, while they do some quick shopping. If you do so, please keep an eye on your pet and be cognizant of the crowds and other dogs. And don’t forget to pick up a Fuzzy Paws Bakery cookie from The Pretentious Gourmet booth or a beef treat from Smith Meadows!
And if it isn’t your dog, just remember the golden rule of interacting with a dog you don’t know: always ask the owner first!
HELP WANTED! Do you plan your Saturdays around visiting the market? Do you desire to know your market vendors on a more personal level? Do you like getting hefty discounts? Then become a farmers market volunteer!!
We are looking for someone to work the market and manage the website and social media accounts. The time commitment is minimal – one 3-hour shift every 3-4 weeks, and about 1-2 hours per week of web development. The position is flexible – we’re happy to divide duties between multiple volunteers. No experience necessary!
Please direct message the market Facebook page at www.facebook.com/delrayfarmersmarket or contact us at email@example.com for more information.
A special announcement to inform our beloved customers that the market will be CLOSED on Saturday, October 1. Regular market hours will resume on October 8.
On October 1, make your way down to the Avenue for Art on the Avenue, an annual multi-cultural arts festival celebrating our community’s diversity through the arts. The festival will be held rain or shine 10am-6pm. See you there!
Courtesy of Springview Farm
FRIED OKRA ALA MARY SUDDUTH
1 to 2 quarts of okra, sliced in about 3/4″ thick disks
1 cup flour
1 cup cornmeal
1/2 tsp each sea salt & garlic powder
1 tsp each pepper & oregano
3 eggs, well beaten
Enough olive oil to fill 1 to 2″ in your frying pan
Slice okra. Begin heating oil over medium heat while preparing other ingredients.
Blend all dry ingredients in pie plate or similar dish with a fork until mixed well.
Dredge okra slices in egg, then in flour mix forming a batter on the okra pieces.
Place okra in pan gently in a single layer to keep from burning yourself. When brown on bottom, use a spatula or slotted spoon to gently turn the okra. When brown on other side, remove from oil and place on a plate covered with paper towels.
For each additional amount you need to fry, you may need to add oil, remove excess batter, and/or lower heat. Enjoy!