Contact: Lee A. Perron 941-445-9209
The Venice Farmers Market celebrates its 20th Anniversary this season by adding an exciting new line-up of all star vendors. Starting this month the VFM will be adding over a dozen new vendors in the food space. Don’t miss our new fresh and organic Florida farmers Venus Veggies and Fresh Harvest, our four new bakers; French baker JC’s Daily Bread, Sarasota’s own Sift Bakehouse and Five-O donuts, Nona’s Holy Canolli and Island Gluten Free Bakery, along with local gourmet butcher Beef Country and our new artisan cheese monger Stamper Cheese to name just a few. In addition, you’ll see live cooking demos every week with Master Chef Chasky. Chef Chasky will be creating and featuring recipes made with fresh ingredients purchased that morning from the market vendors for both tasting and take away meals!
As part of our mission to support local farmers and an initiative with our SNAP and Fresh Access Bucks double dollars program, we’re thrilled to be adding Florida organic farmers and a fantastic group of food artisans to the Venice market this season” stated market manager Lee Perron.
As a non-profit farmers market that donates its proceeds back to the local community, we’re honored to have the opportunity to give back to the Venice community in ways that add value to the quality of life for our local residents.
The Venice Farmers Market is open every Saturday year around from 8 AM – 12 Noon on the 200 Block of Tampa Avenue W. in historic downtown Venice on the island.
1 lb pasta of choice – cooked and drained
1/2 cup celery and baby or rainbow carrots – sliced
1 red onion, cut into crescents
1 each red, yellow and green pepper – julienned or diced
1/2 bunch fresh chopped basil, rinsed
1/2 cup fresh or frozen peas
1/2 cup sliced thing Parma Proscuitto
1/4 cup sun-dried tomatoes – julienned
1 tsp Chef Chasky’s “Royal Dust” (Bottarga Caviar and 14 organic mushrooms)
1/2 tsp “Mile market-44 Spice”
2 pinches of Chef Chasky’s “Adriatic Sea Salt” with lemon essential oil
1 oz Chef Chasky’s “Trojan Balsamic” plus 2 drops basil essential oil
3 oz “Limited Reserve EVOO”
4 turns of “Lavender Pepper” from mill
In a large skillet on high heat, stir fry all ingredients (except Royal Dust and Pasta), starting with onions and garlic. Add the “Limited Reserve EVOO” and toss gently for 3 minutes. Add pasta and toss. Then lightly drape with “Royal Dust” on top and serve it up!
Serves 4 – 8
Most items are available from Venice Farmer’s Market Vendors