Thank you to Wyoming Community Bank for sponsoring this content.
Head to Lander City Park on Saturday from 9 to 11:30 a.m. to peruse and purchase local produce, products and art at the Lander Valley Farmers Market. The market will be back at its regular location this week, the grass field at the corner of City Park Drive and Fremont Street.
Volunteering at the Lander Valley Farmers Market
Do you want to get involved with the market? The Lander Valley Farmers Market is seeking two volunteers per week to help out. It’s a really fun way to spend a Saturday morning. For more information, or to sign up, email email@example.com.
Do you need a mid-week market fix? Check out Speedgoat Market, the Lander Valley Farmers Market’s online, year-round market, https://www.speedgoatmarket.com/.
Last week’s farmers’ market had lots of beets. Following is a recipe for roasting them.
• 2 lbs. beets
• 2 shallots
• 2 tbsp. olive oil
• 1 tbsp. honey
• 1 tbsp. balsamic vinegar
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Peel and slice the beets into 1/2 inch thick wedges. Slice the shallots into wedges. Toss the beets and shallots with olive oil, salt and pepper. Place in a single layer on the parchment paper. Roast for 40 minutes. Drizzle the beets and shallots with honey and balsamic vinegar. Toss to coat. Cook for 15 minutes, until the beets are tender and beginning to caramelize. Season with salt and pepper. Serve immediately, or let cool and store in an airtight container.