The Enterprise took a trip down to the Angels Camp Farmers Market at Utica Park on Friday to sample some local eats and inspirational ingredients.
Sponsored by the Angels Camp Business Association, the 13th annual market features over 30 vendors, offering a range of local produce, cheeses, olive oil, bath and body products, homemade sweets and more.
Every Friday at 5 p.m., all summer long, Utica Park is transformed into a family-fun venue for live music, wine, arts and crafts, shopping and food truck dinners.
As we perused, the Enterprise met with Angels Camp farmers – from young entrepreneurs to old family legacies – who have put their whole heart into hand-growing the best produce.
Additionally, there were vendors from throughout the Central Valley region who make the trip each week to take part in the one-of-a-kind market.
“Every evening at the market we have a featured band as well as a featured winery in the market bar,” said Sarah Wiebe, manager for the Angels Camp Farmers Market. “We are so glad to see that it’s growing every year.”
A calendar of featured events at the market can be found on the Angels Camp Business Association website at angelscampbusiness.com.
Throughout the county, there are a number of exceptional farmers markets to make the summertime a little sweeter, from CalaverasGROWN in the San Andreas UCCE Master Gardeners Demo Garden, which offers locally-raised eggs, national award-winning roasted coffee and fresh flowers, to Outer Aisle Thriving Thursdays near downtown Murphys, which hosts an “upscale” certified farm stand and family-friendly activities.
To find a farmers market close to home, visit gocalaveras.com.
Shop, sample, relax, and be sure to try out this recipe crafted by Enterprise team member and mom extraordinaire Corissa Davidson after an evening of shopping at the Angels Camp Farmers Market.
2-3 large peaches, diced
1 green bell pepper, diced
3 green onions, sliced
1 yellow wax chili pepper, minced (remove seeds for a milder flavor or use a jalapeno for a warmer flavor)
½ lime juice
2 tablespoons cilantro, chopped
Mix all ingredients together, chill at least 30 minutes before serving. This is great with steak, chicken, or fish!