Holiday Festivities Continue at TFM!
Join us in historic Kendall Whittier, Admiral Blvd & S. Lewis Ave for
Tulsa Farmers' Market
Saturday, Dec. 14th | 8:00 am- 12:00 pm
COMMUNITY CORNER:
Many of our guest artists & crafters from last week’s Yuletide Market will be back with us this Saturday. We still have plenty of local gifts available!
Tom Pevear returns for his final market performance of the year. Come on out and enjoy some live music from a true Tulsa talent!
This weekend, we will also host Our Blood Insititute for a blood drive! Please see below for details.
This Week's Vendor Line-Up:
3P’s in a Pod - All Natural bodycare and hand poured candles
Addis Ceramics - Dinnerware revivalist
Artful Threads Galley - We produce and sell framed quilts and other textiles of various sizes.
Avery Acres - Naturally fermented hot sauces made with Oklahoma grown peppers
Backyard Bread - Naturally fermented sourdough
Big Grass Beef - Grass fed & finished beef from Flint Hills
Birch Bottom Farms - Heirloom winter squash, mangalista pork, oxymels and more!
Blakley Family Farms/ Creekside Plants & Produce - Responsibly raised beef, pork, farm eggs, lamb, AND brand new jerky & beef sticks!!
Dale & Daughter - Oklahoma's only honky-tonk fermentery!
Danke’s Doxies - Whimsical Dachshund art
Donna Brunton Studios - Mixed media art from Donna
El Pandino - Venezuelan breads
Filigree Fine Fares - Specialized cheese pairings - specialty jams and candied nuts made to be paired with something savory (artisan cheese, charcuterie)
Georgie’s English Kitchen - Artisan delicacies from across the pond!
Inheritance Juicery - Fresh juices and vegan breakfast items!!
Jewelry by Jacque - Handcrafted jewelry made with silver and precious stones
Knight Pecan Farms - Variety of Oklahoma Pecans
Lassalle’s French Market & Farm - Seasonal veggies and Cajun Creole cooking!
Lithic Roots - Vegetables and fresh herbs based on seasonal availability; herbal infused honeys, vinegars, oils; herbal salves, balms, and home products; herbal teas and spice blends; and custom soaps made with plant materials from our farm.
Livesay Orchards - Apples, purple hull peas and pumpkins!
MASA - Fresh ready to eat & frozen Empanadas ready for take & bake!
Mood Bru - Everyone’s favorite terpene infused bevies
Oklahoma Mushroom Company - Fresh gourmet mushrooms!
Other Colors Homestead - Jams and preserves, locally-grown gift boxes, and cocktail kits
Pisonero Creations - Locally made beef jerky, salsas, sauces and baked goods such as cookies and brownies. All ingredients locally sourced whenever possible!
Pokeberry Paper - Orignal works of art created on handcrafted paper
Prairie Thyme Farm - Fabulous goat cheese, milk and goats’ milk soap!
Resilient Growers Farm - Fall produce grown regeneratively
Roark Acres - Local honey & bee products
Sixth Day Snacks - Hummus, salsa and other tasty snacks
Springfed Farms - Pastured Pork
South China Seas - Christmas decor!
T’s Kitchen Door - Tami is back with her usual spread of baked deliciousness!
The Heirloom Acre - Boutique farm goodies: Bouquets, veggies, kombucha, yogurt and more
The Spice Market - Hand blended spices, salts, sugars, and rubs
Tria Yang Farm - Locally grown veggies and fall flowers!
Uniquely Crafted Designs - Hand embroidered upcycled clothing and more!
Wild Fairy Apothecary- Herbal bodycare & more from Chanista
Woody River Hardwoods - Live edge creations using local wood
Xai Farm - Cool weather veggies from Xia & Yia
We have the party perfect pecan goat cheese appetizer for your holiday! Cranberry Pecan Goat Cheese Balls feature local ingredients found at our market!
Ingredients:
10 oz goat cheese (Prairie Thyme Farm)
6 oz cream cheese
2 teaspoons cinnamon (The Spice Market)
3 TBS Honey (plus extra for garnish) (Roark Acres)
1 ½ cups diced pecans, divided (Knight Pecan Farms)
1 cup diced dried cranberries
½ cup minced fresh parsley
1. Make the Cheese Mixture:
In a large mixing bowl, beat together the goat cheese, cream cheese, cinnamon, and honey until smooth and fluffy.
Fold in ½ cup of the diced pecans until well combined. Set the mixture aside.
2. Prepare the Coating:
Lay a sheet of parchment paper on your countertop.
In the center of the parchment, mix the remaining pecans, dried cranberries, and minced parsley.
3. Form the Cheese Balls:
Using a large cookie scoop or spoon, portion out rounds of the cheese mixture. Roll each round gently to form a ball.
Toss each cheese ball in the cranberry/pecan/parsley mixture, pressing lightly to ensure an even coating. Repeat with the remaining cheese mixture.
4. Refrigerate:
Place the coated cheese balls on a plate or tray and refrigerate until firm, at least 30 minutes. You can prepare these up to two days in advance; store them in an airtight container in the refrigerator.
5. Serve:
Just before serving, drizzle the cheese balls with honey if desired. Serve with crackers, crostini, or as a stand-alone bite with toothpicks.
