Buy Fresh, Eat Fresh: Farmers Market Returns to Riverbanks Botanical Garden

The wait is finally over. On Wednesday, May 12, the Farmers Market at Riverbanks Botanical Garden will re-open, providing residents of the Midlands with locally grown, organic produce and homemade goods.

Every Wednesday through October, from 2pm to 7pm, the Farmers Market at Riverbanks Botanical Garden will feature a variety of vendors selling everything from homegrown fruits and veggies to homemade breads, jams, dairy and even soaps. Most items have been grown or produced in South Carolina, and many of the vendors participate in the Certified South Carolina program.

Each week, from 2:30pm to 3:30pm, Earth Fare will be at the Market performing a cooking demonstration for shoppers.

“The Farmers Market provides people with the opportunity to buy local, fresh products,” said Andy Cabe, botanical garden director at Riverbanks Zoo and Garden. “By visiting the Farmers Market and purchasing from local vendors, you are contributing to the success of our community and its economy.”

Riverbanks Botanical Garden is located at 1300 Botanical Parkway, off Highway 378, in West Columbia. There is no admission required for those visiting the Farmers Market, which will be located in the Botanical Garden parking lot.

Earth Fare Cooking Demonstration Schedule:

• May 12^th – “Sweet Pepper Salsa” – Homemade salsa made with the unique flavors of red and green peppers, tomatoes, corn, a variety of fresh herbs and spices and local honey. Great with tortilla chips, poultry dishes, pork dishes and even seafood.

• May 19^th – “Strawberry Fields Salad” – Fresh spinach and mixed greens topped with creamy feta cheese, red onion, crunchy almonds, sweet organic strawberries and tossed with homemade strawberry vinaigrette. The perfect blend of sweet and salty.

• May 26^th – “Chicken Stir Fry with Fresh Herbed Veggies” – A combination of fresh, organic oriental vegetables, peas, squash and all-natural free range chicken. Cooked to perfection in a light and tangy sauce. Topped with freshly cut herbs and toasted sesame seeds.

• June 2^nd – “Sweet Mint Kaleidoscope Medley” – A colorful assortment of fresh, organic berries and fruit sprinkled with just the right amount of mint leaves and tossed in a savory sweet glaze. A perfect summer treat. Can be served with pound cake or simply by itself.

• June 9^th – “Peachy Keen Crepes” – The name says it all! Fresh grilled peaches rolled inside a toasted crepe and topped with a dollop of French mascarpone cheese. A sprinkle of sweet cinnamon and sugar seals the deal!

• June 16^th – “Grilled Garden Skewers” – Mushrooms, peppers, onions, tomatoes, zucchini, and squash skewered and grilled to perfection then brushed with a tangy herb sauce. The perfect dish for any summer cookout, these colorful kabobs will have your guests talking for days.

• June 23^rd – “Ragin’ Cajun Shrimp and Blue Cheese Salad” – Warm seasoned shrimp served on a bed of mixed greens tossed with roasted corn, tomatoes, onions and a homemade Cajun dressing. Topped with a sprinkle of fresh blue cheese. This is one Cajun salad that won’t give you the blues!

• June 30^th – “Open Faced Western Chicken Sandwich” – All-natural, free range chicken breast grilled to perfection and topped with sautéed onions, peppers, garlic, avocado and herbs. Served open-faced style on top of a creamy cheese spread and grilled artesian bread.

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