Category: Uncategorized

Thanksgiving is around the corner! Shop local this season and preorder today for pick up before the holidays.

Here are some of the preorder specials happening now:

CHEF MARY BASS

Lon on to chefmarybass.com to order!

Orders will close end of the day Thursday the 17th.

​Order for pickup or delivery. Delivery is $25.

​Pickup is Wednesday, Nov 23 12-6pm or Thursday, Nov 24th 9am-12pm.

1508 39th St, Galveston

Click image to enlarge

FOOD OF LIFE

Call 281-549-4682 to place an order! Preorders close on November 17.

Click image to enlarge

Here are some Food of Life examples!

GROW4HEALTH

Preorder vegan pralines or Kamut energy bar $4 for $10!

Grow kit $20 ready to ship.

Contact Siok-Hong Sabot at chensabot@gmail.com

SMASH & sQUEEZE

• Will have making hot cocoa on site

• You can also take home bottled ginger lemonade!

Come clink glasses and say hi to GOFM’s Board of Directors, staff, and your fellow patrons who support our little big organization.

Location:
Daiquiri Time Out
2701 Market Street
Galveston, TX 77550

Date & Time:
Sunday, May 15
4:00 PM – 7:00 PM

In partnership with Keepin’ it Green Recycling, we’ll be able to offer recycling at Galveston’s Own Farmers Market again!

Recycling Material that will be accepted:

• CLEAN Cardboard (Folded)

• CLEAN glass bottles

• CLEAN Aluminum/tin cans

• ONLY CLEAN plastic water bottles

All items must be 100% CLEAN before they are placed in the recycling bins.

The below will NOT be accepted:

• NO paper whatsoever

• NO plastic including clamshells/packaging from market 

• Any items that have food contamination / not been cleaned

Thank you for your cooperation & help in building a sustainable market.

If you have any questions, please don’t hesitate to reach out to us at info@gofarmersmarket.com.

We’ll be at Dickens on the Strand Saturday, December 4!

If you’re perusing the streets that day, stop by and say hi and shop some of our vendors — Dickens style.

We’ll be at 21st & Mechanic (right across from the Cotton Exchange Building, and near Gate 3).

Angie’s Garden
BZ Honey
Cookies by Blondie
Food of Life
Galveston Salt Co
Grow4Health
Jimbo’s Nursery
Local Roast Co.
Muffin Tops Catering
Stump Farms
The Mushroom Factory

Pfizer Vaccine will be distributed. The vaccine is free and available to all. Drop-ins welcome.

What do you need?

• Photo ID required.

• Masks required in order to receive vaccination.

• If receiving second dose, bring COVID-19 Vaccination Card.

• No appointment necessary.

Dates & Times

Sunday, August 22

In partnership with Texas Army National Guard

9A – 12P

Sunday, September 12

In partnership with Walgreens

Also available for FREE — flu shots! 40 free flu shots vouchers will be given to those that are uninsured/underinsured

For 9/12, you may schedule your COVID19 Vaccine appointment online here.

Location

at Galveston’s Own Farmers Market

28th & Market

If you can’t make any of the dates or only one of the two, there are many opportunities to get your COVID-19 vaccine!

Find Vaccine by Phone

Get answers to questions or help finding a vaccine near you by phone:

Text your ZIP code to find vaccine, childcare, and free rides to clinics to

• GETVAX (438829) for English

• VACUNA (822862) for Spanish

Call 1-833-832-7067 (toll free) for referral to a local vaccine provider

• Call center is open Monday–Friday 8:00am⁠–⁠6:00pm, and Saturday 8:00am–5:00pm.

• Spanish language and other translators are available to help callers.

Call the national vaccine finder hotline toll free at 1-800-232-0233 (TTY 1-888-720-7489)

Texas Public Health Vaccine Scheduler

The Texas Vaccine Scheduler helps Texans get scheduled for a COVID-19 vaccine at clinics hosted by participating Texas public health entities.

Register online at GetTheVaccine.dshs.texas.gov. You will be notified by email or text when and where to get the vaccine. If there’s not a public health clinic near you, you will be directed to other places to get your vaccine.

Call (833) 832-7067 if you don’t have internet or need help signing up.

Both August 15 and August 22, we will be hosting two drives at market! You can drop off the below items at the GOFM Info Booth.

School Supply Drive

for The Future is Us

• 3-Subject Notebooks

• 12-Pack Pencils

• Crayons

• Colored Pencils

• Washable markers

• School glue

• Glue sticks

• Kleenex

• 3-Pack Erasers

• Anything else school supply related as long it is new and in its packaging

Teen Clothing Drive

for Child Advocacy Center of Galveston County

We have seen an increased need for teen clothes (Junior Sizes and adult S,M,L) and have almost depleted the stock.

If you are able, we are looking for donations for teens/young adults in the above sizes of

• plain tshirts,

• athletic wear,

• leggings,

• basketball shorts,

• sweatpants,

• socks,

• underwear, sports bras

If you have any new or gently used name brand, Nike, Hollister, PacSun etc. stuff that would be great too.

Teenagers in the system are just like teenagers everywhere… they are dealing with a lot, they are struggling, but these teens sometimes have lost the only homes and families they have ever known because of drugs or abuse and are in new situations that can seem frightening…on top of all the normal teenage pain and angst.

Some of the teens have only been allowed the clothes on their backs, our stock has dwindled and we are using funds so that CPS workers can take the kids to buy clothes or provide them with giftcards to buy clothes.

We believe their clothes shouldn’t make them stand out because they are “too old or too young looking” and this age group puts so much emphasis on clothes…most of us remember how it was.

Rain Barrel Workshop

Learn how to utilize a rain barrel in your home garden and make your own at home! This workshop will consist of a virtual presentation via Zoom on the environmental benefits of collecting rainwater, as well as proper rain barrel preparation, installation instructions, and tips.

Cost: $35 (includes 1 barrel + 1 connection kit, admission to the virtual workshop)*

Barrel and kit pick-up will be on Sunday, July 18th from 9:00 AM – 12:00 PM at Galveston’s Own Farmer’s Market, and the virtual workshop will be that afternoon from 2:00 – 3:00 PM. To get a peek at the setup process, watch this video!

Pick-up:

Date: Sunday, July 18, 2021

Time: 9:00 AM – 12:00 PM

Location: 2822 Market St, Galveston, TX 77550

Virtual Workshop:

Date: Sunday, July 18, 2021

Time: 2:00 – 3:00 PM

Location: Via Zoom Link provided after registering

* Participants must pre-register before July 18th to reserve their barrel. Workshop participants can purchase a maximum of 2 barrels + 2 connection kits.

Questions?

If you have any questions or would rather pay by check, reach out to Sasha Francis at sfrancis@galvbay.org.

Frequently Asked Questions

“How big are the barrels?”

The barrels range from about 35 – 55 gallons and size selection is first come, first serve.

“Can I use one without gutters?”

Yep! We’ll talk about how to set up a simple rain chain and where to place your barrel in the virtual workshop.

“Are they legal?”

Absolutely! It is illegal for cities to ban rain barrels in Texas but your HOA may restrict how you display it and require you to paint or conceal it.

“How hard is it to install?”

Not hard at all! Takes about 20 minutes. You can do it all with a few cinder blocks, a simple power drill, and some silicone sealant. The drill bits needed for installation, and all other connections are included!

“Will it fit in my car?”

Yes! All of our barrels fit in a standard sedan somehow. Clear out your trunk and backseat before pick-up so there are options for transporting it. An SUV or truck is a little easier but my little hybrid has transported 2-4 small or medium barrels!

—

Galveston Bay Foundation’s Rain Barrel Program works in partnership with LyondellBasell and Coca-Cola Southwest Beverages to conserve water and reduce stormwater runoff, pollution, and bacteria entering Galveston Bay.

Join FMC’s advocacy efforts by contacting your House and Senate Representatives and asking them to sign on and support farmers markets and communities by increasing funding for the WIC Farmers Market Nutrition Program.

Make your voice heard today!

For Senator John Cornyn

I am calling/writing today to express my support for the WIC Farmers Market Nutrition Program and to encourage Representative/Senator John Cornyn to sign on to a Dear Colleague letter in support of the program that is being circulated by the offices of Representatives Barbara Lee and Adriano Espaillat/Senator Kirsten Gillebrand.

The WIC Farmers Market Nutrition Program provides critical access to fresh fruits and vegetables for millions of low income shoppers while increasing market opportunities to tens of thousands of independent, American farmers.

Thank you and I hope that Representative/Senator John Cornyn will sign on to this important letter in support of the WIC Farmers Market Nutrition Program.

TWITTER: @JohnCornyn

CALL: 202-224-2934

For Senator Ted Cruz

I am calling/writing today to express my support for the WIC Farmers Market Nutrition Program and to encourage Representative/Senator Ted Cruz to sign on to a Dear Colleague letter in support of the program that is being circulated by the offices of Representatives Barbara Lee and Adriano Espaillat/Senator Kirsten Gillebrand.

The WIC Farmers Market Nutrition Program provides critical access to fresh fruits and vegetables for millions of low-income shoppers while increasing market opportunities to tens of thousands of independent, American farmers.

Thank you and I hope that Representative/Senator Ted Cruz will sign on to this important letter in support of the WIC Farmers Market Nutrition Program.

TWITTER: @SenTedCruz

CALL: 202-224-5922

INGREDIENTS

FOR THE OSSO BUCO

• All-purpose flour, for dredging

• 4 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 1 bay leaf

• 2 ½ to 3 pounds (4 pieces) osso buco (bone-in veal shanks), patted dry with a paper towel

• 2 teaspoons kosher salt

• Freshly ground black pepper

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons unsalted butter

• 1 onion, diced into 1/4-inch pieces

• 2 medium carrots, diced into 1/4-inch pieces

• 1 celery stalk, diced into 1/4-inch pieces

• 4 garlic cloves, thinly sliced

• ½ teaspoon tomato paste

• ½ cup dry white wine

• ½ cup chicken or beef stock, preferably homemade

• 1 14.5-ounce can diced tomatoes, drained

FOR THE GREMOLATA

• ¼ cup finely chopped fresh parsley

• Finely grated zest of 1/2 lemon

• 2 garlic cloves, minced

• Pinch of kosher salt, plus more as needed

Steps

1. Spread flour in a shallow bowl or plate. Tie the thyme sprigs, rosemary sprigs, and bay leaf together with kitchen twine.

2. Season the veal with the salt and pepper to taste, and then dredge it in the flour to coat all sides. Using the sauté function on high if available, heat the oil in the pressure cooker. Add the osso buco in batches (do not crowd the pot), and brown it well on all sides, 5 to 7 minutes per side. Altogether this will take 20 to 30 minutes to get the pieces nicely golden all over. Transfer the osso buco pieces to a plate as they brown.

3. Turn the sauté function down to medium if available, or unplug the pot for a minute to let it cool down slightly. Add the butter to the pressure cooker and let it melt; then stir in the onion, carrots, and celery. Cook until the vegetables are very soft, about 8 minutes. Stir in the garlic and tomato paste, and cook until the garlic is fragrant and the tomato paste has darkened, another 1 to 2 minutes.

4. Add the wine to the pot to deglaze it, scraping up any browned bits from the bottom. Stir in the stock and tomatoes and bring to a simmer. Nestle the osso buco pieces into the pot, then top with the herb bundle. Cover and cook on high pressure for 40 minutes. Let the pressure release naturally.

5. Transfer the osso buco to a plate and, using the sauté function, simmer the sauce, stirring it often, until it is thick and reduced, 10 to 15 minutes. Let the sauce settle for at least 10 minutes, and then spoon any excess fat off the top.

6. While the sauce is settling, make the gremolata: In a small bowl, stir together the parsley, lemon zest, garlic, and salt.

7. To serve, transfer the osso buco to a serving platter, spoon the sauce over the top, and sprinkle with the gremolata, with more on the side.

Recipe by NY Times. Made by Mercedes Pang

There are many names for congee (at our home we called it jook). Nevertheless, this rice porridge is a staple in Asian countries.

We would eat jook when we were sick, when it was cold, or when we needed something comforting, warm, and filling. It could be eaten for breakfast, lunch, or dinner – it all depended on what was served with it!

Some of our favorite sides were salted egg, century egg, pork ribs, Chinese sausage, fried dough, scallions, shallots, white pepper, soy sauce, sesame oil… the list goes on. Pictured right, we topped with bacon, Grow4Health microgreens, fried egg, and soy sauce.

Ingredients

• 1/4 cup dried shrimp

• 2 tablespoons dried scallops

• 2 tablespoons oil

  2 tablespoons minced ginger

• 3 cloves garlic, minced

• 1/4 pound shiitake mushrooms, sliced into 1/4-inch thickness

• 1 cup jasmine rice

• 6 cups Jolly Farms chicken broth

• 3 cups water

• 1 teaspoon salt, add more to taste

Instructions

1. Rinse the dried shrimp and dried scallops with water. Then, place them in a bowl and soak with 2/3 cup of water for 30 minutes. The shrimp and scallops should have plumped up a little. You can drain the water once you’re done soaking or save it. I usually save the water and use it to cook the porridge.

2. Rinse the rice once and drain the water.

3. Heat the oil in a pot over medium-high heat. Add the minced ginger and garlic and cook for 30 seconds, until they start to become fragrant. Add the rehydrated shrimp and scallops to the pot. Use the tip of a wooden spoon or spatula to break the scallops apart. This does not need to be too precise. Add the mushrooms and rice, and sauté for another minute.

4. Carefully pour the broth and water into the pot. Sprinkle in the salt and stir. Bring the broth to a boil, uncovered. Then, turn the heat to low and cover the pot. I usually transfer the pot to a smaller burner so the congee cooks at very low heat. Let the congee simmer for about an hour, stirring occasionally.

5. After an hour, check the congee to see if the consistency is to your liking. I like to leave the pot uncovered for 15 minutes so that the porridge cools and thickens. If you notice a small film form on the top of the congee, just stir everything before serving. Taste the congee and add more salt if necessary.

6. Serve the congee in bowls. Have sliced scallions, fried shallots, chili oil, and sliced fried dough sticks on the side for topping.

Source: Healthy Nibbles. Prepared by Mercedes Pang.