Wednesdays 8am to Noon
OCTOBER thru MARCH
call us: +1 (941) 445-9209

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Disclaimer: Google translate is provided for convenience and illustrative purposes, we cannot be responsible for inaccurate or erroneous translations or misinterpretations of the original English text.

Access to Cool Today Park as West Villages Parkway is being repaved on Dec 4.

Please see attached a map, and a short explanation to follow:

  • Preto Road is the one on the left that curves down to the stadium and intersects with West Villages Parkway.
  • If you are coming from River Road, please go through the light at West Villages Parkway and take the very next left turn onto Preto Rd. There is an Atlanta Braves sign there and you will see Farmers Market arrow signs as well. Proceed for 2.2 miles to the four way stop right at the stadium
  • If you are coming on S. 41 Tamiami Trail take the first right after the entrance to Island Walk development. There is an Atlanta Braves sign there and you will see Farmers Market arrow signs as well. Proceed for 2.2 miles to the four way stop right at the stadium
Please feel free to call me or Tom tomorrow morning if needed. Our cell numbers are:
Lee: 310 308-0251 or Tom: 941 270-6406

Englewood’s farmers market opens to crowds

By STEVE REILLY (Englewood Sun - STAFF WRITER)

A sure sign that autumn has arrived in Englewood is its Thursday farmers market.
Lee Perron, manager for the nonprofit Englewood, Venice and new North Port markets, anticipated 2,000 to 2,500 shoppers to visit vendors by the 2 p.m. closing time Thursday. “That’s a good opening,” Perron said. Wednesday, opening day the North Port farmers market — located at CoolToday Park, the Atlanta Braves Spring Training facility, 18800 South West Villages Parkway — saw 2,000 to 2,500 people turn out.

In November 2011, the first day of the Englewood Farmer’s Market saw 17 vendors, 21 booths and attracted 1,500 people. Now there’s more than 56 vendors at the market — and that doesn’t count the markets that sprung up around Englewood’s downtown and are piggybacking on the success of the original nonprofit market.

“We’ve heard nothing bad about Englewood,” said Anthony Sessa of the Fort Myers-based The Pasta Machine, a new vendor at the Englewood Farmers Market.

For Stevie Banks, the drive from North Port was worth it. “There’s so many different (vendors),” she said.

Rosibel Malheiro sells jewelry and women’s wear at one of the smaller markets at the corner of South Orange Avenue and West Dearborn Street. She’s been coming Thursdays from Sarasota to the Englewood markets for several years.

“I like the people — and it’s quiet,” Malheiro said. Email: steve.reilly@yoursun.com

The Plant City-based Hernandez Farm Produce owners Lucia Hernandez and her husband, Artemio, never miss selling their produce at the annual Englewood Farmers Market every Thursday until May. SUN PHOTO BY STEVE REILLY

Sautéed Shrimp over Wilted Mustard Greens

Ingredients: grilled shrimp

4 tablespoons canola oil, divided
½ cup onions, diced
1 large bunch mustard greens, shredded
¼ cup rice wine vinegar
1 ½ cups chicken stock
Kosher salt & pepper to taste
2 shallots, minced
2 tablespoons Anaheim pepper, seeded & minced
1 ½ pounds medium shrimp, peeled & deveined
½ cup white wine
4 tablespoons cold butter, cubed
½ cup tomatoes, diced
¼ cup flat-leaf parsley, chopped fine
Preparation: Preheat two large sauté pans on medium-high heat. Add two tablespoons of canola oil to the first pan. Add onions and cook for 3-5 minutes, stirring. Add the greens in small batches until all are in the pan. Season with salt and pepper. Cook for 5 minutes.Stir in the vinegar and chicken stock and reduce by 2/3rds. Turn off the heat, cover and hold warm.Add the remaining canola oil to the second pan, add shallots and peppers. Season with salt and pepper, cook for 3 minutes. Season the shrimp with salt and pepper and add to the pan. Cook for 3-5 minutes.Add in the wine and reduce by half. Stir in the cold butter, tomatoes, and parsley. Adjust the seasoning if needed and serve on top of the greens.
Credits: This recipe was contributed by Maggie’s Seafood!

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