Customer Choice Awards

Vote for your favorite local vendor in January, and they could win some fun prizes.
Who’s your favorite local vendor?

Come to the market in JANUARY and vote (it’s free!) for your favorite vendor, and they could win some fun prizes!

Vote at every market in January, once per visit. There’s no online voting for this, you have to come spread the love in person!

It’s a way to say THANK YOU to our local farmers, bakers and artisans. 

Farmhouse Cooking Recipes

Join Val Colvin at the Winter Farmers Market Dec. 16, as she’ll be demonstrating how to make a filling winter meal with fresh, local produce. She’ll be cooking a Sweet Potato Casserole and a Wintery Wilted Kale Salad with Pomegranate Dressing (recipes below).

Thank you to our sponsors, Hank’s Market, and our farmers!

Sweet Potato Casserole

Makes 10 servings

  • 2½ pounds sweet potatoes, (3 medium), peeled and cut into 2-inch chunks
  • 2 large eggs
  • 1 tablespoon canola oil
  • 1 tablespoon honey
  • ½ cup low-fat milk
  • 2 teaspoons freshly grated orange zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup whole-wheat flour
  • cup packed brown sugar
  • 4 teaspoons frozen orange juice concentrate
  • 1 tablespoon canola oil
  • 1 tablespoon butter, melted

1.    Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups. (Reserve any extra for another use.)

2.   Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.

3.   Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish.

4.   To prepare topping: Mix flour, brown sugar, orange juice concentrate, oil and butter in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the casserole.

5.   Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes. 

Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 2 days.


Wintery Wilted Kale Sale

Serves 8, but recipe can easily be cut in half. 

  •  1 medium Butternut Squash (-3 lb.) peeled, seeded and chopped into 1” pieces
  • 4 cloves garlic, minced or pressed
  • 1 Tbsp. Olive Oil or Melted Coconut Oil
  • 2 Pinches of Sea Salt
  • 2 lb. Kale, thinly sliced
  • 3 Tbsp. Lemon Juice (juice from one lemon with the zest reserved for garnish if desired)
  •  2 Tbs. Extra Virgin Olive Oil
  • 1 tsp. White wine or Rice Vinegar
  • ¼ tsp. Sea salt, or to taste
  • 1 tsp. Honey
  • 1 tsp. Dijon Mustard
  • 1 Cup Pomegranate arils (from 1 large Pomegranate)
  • Zest from 1 Lemon

1.    In a medium bowl, combine butternut squash cubes with the oil, minced garlic and sprinkle with sea salt. Place on a parchment-lined baking sheet and spread into a single layer. Roast until fork-tender, but not falling apart. (around 30-40 minutes)

2.   Meanwhile, mix the kale, lemon juice, and salt with your hands in a large bowl. Massage it all together. It should wilt to half its volume in 3 minutes or so.

3.   Make dressing by whisking olive oil, vinegar of choice, salt, honey, and mustard. Pour over wilted kale, tossing to coat.

4.   When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes. Add to kale and gently toss together. Stir in the pomegranate seeds, and garnish with lemon zest. Season to taste.

 This can easily be made ahead and store for the next day.

5 Great Reasons to visit the Winter Farmers Market on Saturday!

It’s always a GREAT idea to come to the Winter Farmers Market by Grow Oak Ridge, but Opening Day is especially fun! Here are 5 great reasons to be there:

  1. One-of-a-Kind Gifts – You’ll find handmade, beautiful gifts at the market this month, as our crafters are out in full force! Check out the beautiful wreaths and winter berry arrangements of Wilson Family Farm and Alive and Digginit will bring, plus baskets, clothing, and rugs from a new vendor, Dream Weaver.
  2. Free Kids Club – We always have a free activity for children at the market, but this week art teacher and city councilman Jim Dodson is bringing his paints and brushes, and they’re going to create “Oak Ridge Rocks,” sponsored by Willow Ridge Garden Center!
  3. Fresh Savings – We have a brand new program this year at the market, that doubles a person’s SNAP/EBT benefits up to $20 for fresh fruits and veggies. Scan your card at the Welcome Desk, and you’ll get tokens to spend in the market. And since they NEVER expire, Opening Day is a great day to visit!
  4. Fabulous Bakers – I don’t know about you, but the holiday season isn’t right without lots of baked goodies!  We have FOUR vendors with baked goods, everything from whole grains to delectable sweets: VGs Bakery, Colvin Family Farms, and new vendors, Paysan Bread and Delights by Dana Mitchell.
  5. And the best reason of all…. THE FARMERS! We have 15 agricultural vendors this year, and they’re bringing everything from fresh green produce, and pasture-raised meats, to eggs, honey, flowers, and even locally raised tilapia.  Buying from them keeps strengthens the local food economy. It’s better for the environment than shipping food thousands of miles, and yes, they take care to raise their animals ethically and treat their land with respect. Plus, they’re just great folks, and you’ll enjoy meeting them.


So come to the market on Opening Day, Dec. 2, on Saturdays this  winter. Indoors, at St. Mary’s School Gym, 323 Vermont Ave., Oak Ridge. Closed Dec. 23 & 30.