Farmer’s Market

cairo farmers marketThis week the Farmer’s Market is offering:


Scott Kissler & kids:  pecan pie, tomatoes, potatoes, cantaloupe

Dorothy Jarzynka:  breads, green beans, pillow cases & table clothes, zucchini, tomatoes, peppers, apple crisp, cookies

Brenda Anderson & Kathy Baasch:  tomatoes, cucumbers, egg plant, potatoes, beans, cinnamon rolls, snickerdoodles, caramel corn, fresh salsas & pickles, banana bread, peppers, broccoli, frozen runzas, strawberry lemon cakes, chocolate chip bars, decorative Indian corn, breakfast burritos.

Free coffee to all shoppers.

This Weeks Farmer’s Market Line Up

cairo farmers marketThis Weeks Farmer’s Market Line Up

Brooklyn will bring homemade bread, granola bars, peanut butter chocolate chip muffins.

Lynn & Lori Reimers:  6 varieties of homemade dog treats, Lynn’s usual 3 varieties of homemade jerky PLUS he’s adding and trying out a HOT variety, homemade from scratch blueberry and strawberry and chocolate chip muffins, boutique scarves, homemade bath saltz and other misc. crafts.

Mike Stutzman:  potatoes, onions, cucumbers, perhaps beets and green beans.

Dorothy Jarzynka:  crocheted pillow cases, cookies, breads.

Brenda & Kathy:  frozen runzas, snickerdoodles, strawberry-lemon cake, black bean & mango salsa, banana bread, cinnamon rolls, rice krispie bars, carmel corn, lettuce, kale, radishes, broccoli, brussel sprouts, cabbage and Saturday breakfast burritos.

Farmer’s Market This Friday

farmers market - lettuce, kale, brussel sprouts, lkaleThe Farmer’s Market opens again this Friday at 4:30 and again on Saturday morning at 8:30 am.

This week Lynn & Lori Reimers will offer jerky, dog treats, scarves, ornaments & crafts & baked goodies.

Brenda and Kathy Baasch will offer kale, lettuce, radishes, onions, broccoli, brussel sprouts, chango bars, snickerdoodles, frozen runzas, lemon/strawberry cake, rice krispie bars, cinnamon rolls, banana bread, caramel corn, cherry braids and breakfast burritos on Sunday.

Farmers Market Kale

Farmers Market Featuring Kale This Week

Farmers Market KaleKale is plentiful at the farmer’s market right now.

Kale is all the rage lately and rightfully so. It reigns as king in the leafy green kingdom due it’s high levels of vitamins and minerals such as Vitamins A & K along with calcium and magnesium. It’s also touted as an anti-inflammatory food high in antioxidants that also supports cardiovascular health. Below are three of my favorite ways to consume kale…

Detoxifying Smoothie:

1/4 pineapple
1-2 kale leaves, stems removed
1/2 stick of celery
1/4 cucumber (skin removed if you don’t like bitter)
1/4 lemon
2 tsp honey

Blend together until smooth. You can add ice if you prefer it cold.

Apple Walnut Kale Salad: (Feeding the Whole Family, Cynthia Lair)
4 servings
1 bunch kale
2-3 TBSP butter
1/2 apple, very thinly sliced
1/2 c walnuts, coarsely chopped
1 TBSP brown sugar (I like to use Rapdura)
2-3 TBSP apple jucie or apple cider
1 TBSP tamari (wheat free soy sauce)
2 tsp apple cider vinegar

Pull away the kale leaves from the stems before rinsing. Tear leaves into bite-sized pieces.

Melt butter in a large skillet over medium-low heat. Add apple and walnuts, and saute for a few minutes. Sprinkle sugar over the apple and walnuts and stir so that they are evenly coated. When apple is softened, remove caramelized apples and walnuts and place in dish. Add kale leaves and saute over medium heat until leaves begin to turn brilliant green.
In a small bowl combine juice and tamari. Pour into skillet. Cover tightly. Cook until leaves are tender, 5-7 minutes. Pour caramelized apple mixture over the top of greens. Taste to check for doneness: greens should be tasty,not bitter, still green, not gray. Dress with vinegar before serving.

Kale Chips:

1. Cut leaves away from stem and place on a cookie sheet.
2. Drizzle with olive oil and sea salt and massage onto leaves.
3. Bake in 350 degree oven for 12-15 minutes. Turn leaves over halfway through baking. Watch carefully as they will burn easily.

Guest Post by:  Heather Caspersen – -Health/Wellness Teacher

Cairo Farmers Market

Farmers’ Market Opens Friday

Cairo Farmers MarketMark your calendars the Farmers Market Opens for business Friday, May 23rd.  at the intersection of Hwy 11 and 2.

This week are vendors are:

Mike Stutzman – radishes, onions, kale, lettuce & jelly (Friday only)

Mel & Joyce Grim (Mom and Pops Kettle Korn) – kettle korn

Dorothy Jarzynka – embroidered pillow cases, banana bread, bread (Friday only)

Kathy Baasch & Brenda Anderson (Country Garden & Kitchen) – radishes, kale, banana bread,  cookies, cinnamon rolls, rice krispies bars, cherry braid, breakfast burritos on Saturday.

Emily Krolikowski – Baked goods

Dorothy Stutzman – Cinnamon rolls and kolaches


Our second week, May 30 & 31, we will also have Sue Mrkvicka & Lori Reimers join us with baked goods, crafts and soap. ek vendors are:

There is still time to become a vendor.  visit for more information.


Cairo Farmers Market

Farmers Market Accepting Vendor Applications

The Farmers Market is now accepting vendor applications.

Cairo Farmers MarketThe Market is held at 101 S High Street, Cairo, NE (Mike Stutzman’s corner building) located at intersection of Hwy 11 and Hwy 2 every Friday afternoon beginning May 23, 2014 through Saturday, October 25, 2014. The general operating hours are from 4:00 p.m. to 6:30 p.m. on Friday afternoons. On Saturday mornings the general operating hours are from 8:30 a.m. to 11:00 a.m. All closing times are approximate and based on customers needs.

If you are interested in becoming a Vendor and wish to participate now is the time to plan your garden or crafts as May is quickly approaching.

Click Here to Download the Farmers Market Vendor Agreement

Be sure to also Download the Vendor Application

Food Safety for Farmer’s Market Information

Weight and Measures Information