Winter Market in February, So January will be a well-deserved time for resting and recharging

Winter Market in February, So January will be a well-deserved time for resting and recharging

Though we’ll not be gathering for New Year’s Eve festivities there is no reason not to celebrate. In fact, we’ll be reflecting on the difficult year that was 2020 and hoping for brighter days ahead in 2021. We will be toasting to these sentiments — Good Riddance 2020 and Hello 2021!

While we’ve missed the camaraderie of the market, the break has been a welcome reprieve and allowed us to reset and recharge for the next season. We’re looking forward to seeing all your beaming faces (masked, of course!) in February when the Market resumes with the start of the Winter season.

The Winter Market runs every Saturday from February to April, 10:00AM-1:30 PM. The Market staff is doing everything we can to do our part and slow the spread of the virus by continuing our safety protocols from the 2020 season.

Market goers will expect to see a similar setup to the Fall 2020 market — masks required, increased sanitizing stations, frequent sanitizing, marked lanes of traffic, etc.

Thank you for your help in maintaining a safe place to shop and supporting a local food economy. We can’t wait to see you!

See you at the Market!



Ginger’s Favorite Blue Cheese Dressing: So good, you might even eat cardboard if it were served with this dressing!

If you are celebrating the New Year, no matter how small the gathering, you will want to make Market Master Ginger Rapport’s crazy addicting blue cheese dressing. Now, even though this recipe makes a big batch, it is good on so many things, you won’t have to worry about it going to waste.

For parties and buffets, Ginger likes to make an appetizer version of the classic wedge salad by serving it on mini-wedges of iceberg lettuce topped with your favorite wedge salad toppings, including croutons, cherry tomatoes, and crumbled bacon, as well as blue cheese crumbles!

This dressing is also delicious served as a dip for Buffalo Cauliflower and Hot Wings, raw vegetables, sweet potato fries and chips. Use it as a topping for baked potatoes or your favorite steak. In fact, Ginger is known to have said on more than one occasion that she would probably eat cardboard if it was served with this dressing!

Starting Ingredients

  • 1 1/2t. minced garlic
  • 1/2t. dry mustard
  • 3/4t. black pepper
  • 3/4t. onion salt
  • 1/8t. white pepper
  • Whisk together, then whisk in:
  • ¼ c. red wine vinegar
  • Worcestershire
  • 1/4t. Tabasco

Add and whisk until well combined:

  • sour cream
  • mayonnaise
  • 1/2c. buttermilk

Fold in:

  • 1/2lb. blue cheese (I use Roquefort)
  • Chill, covered, overnight.
  • Keeps about one week. Makes about 6c. of dressing.

Blue Cheese Dip with Pecans: Wonderful with veggies and many fruits such as apples and pears.

  • cream cheese
  • Blue cheese dressing (above)
  • Combine in mixer, then add:
  • 1 1/3 c. toasted, chopped pecans

To make this recipe more like Bleu Diamond’s recipe, just add more pepper. If you liked their Smoke Bleu Cheese dressing, substitute Rogue Creamery’s Smokey Blue Cheese for regular bleu cheese.