about this week's vendor:
Standard offerings: Cupcake bouquets, sourdough bread, biscotti, cookies, asst. pastries
How long have you been in business?
What motivated you to start your business?
I had a desire to use my baking skills to help the victims of human trafficking. The mission of Abolition Bakery is to raise awareness of human trafficking and to raise funds to support the organizations that help the survivors. All the bakery is home produced by volunteers.
What is your favorite part about operating your business?
The creativity in producing the cupcake bouquets and being able to donate to a worthy cause.
What are you looking forward to most about the market/movie nights?
Sharing human trafficking awareness with the public.
This Week's Featured Recipe:
Spanish Omelet with Sourdough Bread and Apple Butter
Be sure to visit the Farmers Market to pick up many of these ingredients!
- 5 potatoes (small, peeled and sliced)
- 1 tablespoon olive oil (or vegetable cooking spray)
- 1/2 onion (medium, minced)
- 1 zucchini (medium, sliced)
- 1 1/2 cups green/red peppers (sliced thin)
- 5 mushrooms (medium, sliced)
- 3 eggs (whole, beaten)
- 5 egg whites (beaten)
- Pepper and garlic salt with herbs (to taste)
- 3 ounces part skim mozzarella cheese (shredded)
- 1 tablespoon Parmesan cheese
- Preheat oven to 375°F.
- Cook potatoes in boiling water until tender.
- In a nonstick pan, add oil or vegetable spray and warm at medium heat.
- Add the onion and sauté until brown. Add vegetables and sauté until tender but not brown.
- In a medium mixing bowl, slightly beat the eggs and egg whites, pepper, garlic salt, and mozzarella cheese. Stir egg cheese mixture into the cooked vegetables.
- Oil or spray a 10-inch pie pan or ovenproof skillet. Transfer potatoes and eggs mixture to pan. Spread with parmesan cheese and bake omelet until firm and brown on top, about 20-30 minutes.