Berkley Bridge Closed Use Alternate Route

The Berkeley Bridge will be closed this weekend for repairs. Map Quest may be used to plot an alternate route to the Downtown Tunnel or you may elect to use the Midtown Tunnel. Directions from Hampton Blvd. in Norfolk are given below and shown above. Just Mapquest directions from where you are to High St. and Court St. in Portsmouth for more exact directions.

1. Start out going WEST on HAMPTON BLVD/VA-337 W toward GRESHAM DR. Continue to follow VA-337 W. 0.1 mi
2. Stay STRAIGHT to go onto MIDTOWN TUNNEL EXPY. 0.4 mi Map
3. MIDTOWN TUNNEL EXPY becomes US-58 W. 2.3 mi
4. Take the VA-141 S/LONDON BLVD ramp toward DOWNTOWN PORTSMOUTH/NAVAL SHIPYARD/NAVAL HOSPITAL. 0.3 mi Map
5. Merge onto VA-141 S/LONDON BLVD. 1.2 mi
6. Turn RIGHT onto EFFINGHAM ST/VA-141. 0.1 mi
7. Turn LEFT onto HIGH ST. 0.3 mi
8. COURT ST & HIGH ST.

Thanks to Mapquest for the map and directions.

Kitchen Prepared Food Labeling Rules for Vendors

This information is for those Portsmouth Farmers Market vendors who sell foods prepared in uninspected home kitchens that qualify for an exception to inspections, i.e., jams, jellies, breads, cookies, etc.--see regulation quoted below.

Typically you don't need an inspection by the state for foods from:

Private homes where the resident processes and prepares candies, jams, and jellies not considered to be low-acid or acidified low-acid food products and baked goods that do not require time or temperature control after preparation if such products are: (i) sold to an individual for his own consumption and not for resale; (ii) sold at the private home or at farmers markets; and (iii) labeled "NOT FOR RESALE - PROCESSED AND PREPARED WITHOUT STATE INSPECTION."

Please make sure your foods are properly labeled at the Portsmouth Farmers Market. The Farmer's Market volunteers are so happy to have your participation! If you have any questions, please contact Terry Danaher, PortsEvents Volunteer, at: 397-6395 or terryatwinc@aol.com.

Spring Has Sprung and The Freshest Produce Is Here

Fresh veggies, herbs, poultry, eggs, seafood, baked goods, and sassy sauces are just a few of the delights offered through the Portsmouth Farmer's Market. In addition to the produce, farmers, local growers, and hobby gardeners usually offer live plants, unusual as well as more common herbs, and cut flowers. The May 1st date will coincide with the Downtown Flea Market. The new space for the Farmer's Market is on Court Street and High in the heart of Olde Towne Portsmouth. I'll be there with camera in tow. See you there.

May 1st Grand Opening for 2010

We are looking forward to our first official Farmer's Market opening on May 1, 2010. There are new and better things in store for all of us.

Our permanent location is now at High and Court Street one block west of our old location on Middle street. We have banners flying to welcome you.

We will be participating once each month with Olde Towne's "First Fridays" at the same location from 5:00pm to 8:00pm on the first Friday of each month.

In addition to our "First Fridays" 1st and 3rd Saturdays, we will have an additional market on May 8th 9:00am to 1:30pm in conjunction with the Gosport Arts Festival.

So..... for the month of May, there are four dates you don't want to forget , Sat. May 1st, (Friday May 7th, 5:00pm to 8pm) Sat. May 8th, and Sat. May 15th.

See you there....

2010 Sneak Preview

This past Saturday, May 3rd, the Portsmouth Farmer's Market opened for a special preview. The market was held in the Museum parking lot just off Court Street. The market generally begins at 9:00 AM and ends around 1:00PM. Sometimes farmers stay a little later to sell out of their wares. However, the smart shopper comes early.

Arriving just after 9:30, I spied some freshly harvested, tender asparagus at the Brother's Farm Market booth and am glad I purchased them right away.

By the time I chatted for a few minutes with a friend and recommended he check out the asparagus, they were sold out. However, they still had leeks, fennel, and mint. In addition to the asparagus, I purchased some fresh scallops from Pat Taylor at the Old Man and the Seafood booth. Once home, I rinsed the asparagus and snapped off their lower stems. This ensures I save and use the only tender part. Next, I steamed them until they were a brilliant green.

Then it was to focus my attention on the scallops. After drying them thoroughly, I sauteed them in olive oil. I added both to cooked whole wheat linguine and included some steamed broccoli florets and cubed zucchini to create a scallop,veggie, pasta salad. I added a splash Newman's Balsamic Vinegret to add some flavor, and voila a cool spring luncheon was born. Needless to say the scallops were plump, fresh, and succulent. Sauteing them dry brings out their sweetness. My husband appreciated the fresh combination of veggies and scallops as it was a feast for the eyes and tastebuds.

I do enjoy going to the farmers market. Inevitably, I meet and chat with friends and vendors. The visit made for a pleasant, satisfying Saturday morning, lunch, with great leftovers to savor later.