Sunday June 11, 2017

We look forward to seeing you at the market on Sunday!  We are expecting a warm and sunny day for the Schenectady Greenmarket so make sure you stay hydrated and pick up some fresh produce and local goodies while you’re here!  Check out more information in today’s newsletter about what items some of our vendors will be providing and other fun activities at the market.

Music Schedule

10am-12pm
Mike Yates

12pm-2pm
Hearty Hearty Love

Children’s Activity

Capital District Rocks:
Get creative with us and paint rocks!

Special Items From Our Vendors This Week

Oh Corn! Arepas* and More:  Today arepas are eaten daily for breakfast, lunch or dinner by almost every inhabitant in Venezuela, equally among all social classes, and you can enjoy them now every Sunday in the Schenectady Green Market.

Puckers Gourmet LLC:  Crunch, spicy, tons of flavor!  Our habanero half sours have been selling out so this weekend we will be armed with extra!  On a sandwich, on its own, or in a Bloody Mary!  This pickle is a winner!!

Rocket’s Canine Cookies: We now have mixed bags of biscuits. Bacon Cheddar, Gluten Free Peanut Butter and Cheesy Sweet Potato all in one bag 30 handmade, all natural biscuits for $10.00.

Saratoga Peanut Butter Company: For this Sunday only, a Saratoga Peanut Butter Company tote bag will be free with every purchase! Take home your all-natural nut butters in style!

*History of the Arepa provided by Oh Corn! Arepas and More: The Caribs and Cumanagoto tribes in what is today’s Venezuela, used to cook a local crop of white corn, in order to soften its natural hardness.  Once cooked, they will smash it until it becomes a soft dough and then make small patties that will ultimately be cooked again over a fire pit. The word Arepa comes from the voice ‘erepa’, that means maize for these tribes. Due to its artisanal and rather complex process, it remained  as an exotic delicacy reserved to the few who loved the art of its making by itself. It was not until 1960, when an industrial method of cooking the corn was developed, including smashing and dehydrating it in form of flour, that the eating of the arepa spread all around the country. Today arepas are eaten daily for breakfast, lunch or dinner by almost every inhabitant in Venezuela, equally among all social classes.

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