Gardeners' Market

We're Excited to Announce We'll be Open for 2021

Live Music Returns to the Market!

The Gardeners’ Market welcomes back live music.
Here is the schedule for June and July:

June 5 Wade Evans Alternative Cultural

June 12 Pudding and Friends Jazz

June 19 Summer Bloom Rock Indie

June 26 Eric Nelson Trio Jazz Classical Pop

July 3 Guava Tree Dan Fields Blues Indie Folk Jazz Alternative

July 10 Relic Irv Nelson Folk Rock Pop

July 17 Blue Blazers Blues and Rock

We specialize in the local family farms and backyard gardeners that offer everything from heirloom tomatoes to starts for your own backyard garden. Our farmers are always willing to share friendly farming advice.

Our market wouldn’t have the wonderful atmosphere it has without the music, informational, entertainment and artisans.

Please social distance. Masks are optional but available upon request!

We are a non-profit organization.

Vendor Wait List Open

The CVGM is opening applications to a waiting list, only. It is free to apply. We will review the list and contact you when we have an opening. If you are interested, feel free to apply. Not everyone will be contacted, but your name will remain on our list.

Learn More Here (Vendor Information)

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Cache Valley Gardeners' Market

1 month ago

Rainy days are great for taxes. If any vendors need tax forms, let me know. ...

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Cache Valley Gardeners' Market

2 months ago

Recipes for last week's tasting!Salsa VerdeIngredients:1 1/2 pounds tomatillos1/2 cup chopped white onion1/2 cup chopped cilantro leaves and stems1 tablespoon fresh lime juice2 jalapeño or serrano peppersSalt to tasteInstructions:1. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.2. Place the cooked tomatillos, lime juice, onions, cilantro, and chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.3. Season to taste with salt.Corn SalsaIngredients:4-5 ears of corn1 cup roma tomatoes1 cup bell pepper1/2 red onion, diced1/2 cup finely chopped cilantro1/2 jalapeno, seeded and diced finely 1-2 limes juicedsalt and pepper to tasteInstructions:1. Grill the corn over medium high heat for 3-5 minutes. Remove from cob.2. Chop and combine all vegetables.3. Add lime, salt, and pepper to taste.Pico De GalloIngredients:3-4 medium tomatoes, diced1/2 medium onion, chopped1 jalapeno pepper, seeded and finely minced1/2 cup cilantro, chopped2 Tbsp lime juice, from 1 lime1/2 tsp salt, or to taste1/8 tsp black pepperInstructions:1. In a medium bowl, combine diced tomatoes, onion, jalapeno pepper and chopped cilantro.2. Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.Squash PuréeIngredients:1 large butternut, sweet meat, or other squash6 tablespoons unsalted butter; diced 2 tablespoons brown sugar½ tsp ground cinnamon¼ tsp ground nutmeg¼ teaspoon kosher saltInstructions:1. Preheat oven to 350°F.2. Slice the squash in half; scoop out and toss the seeds. Place the halves flesh-side-up on a foil-lined baking sheet.3. Sprinkle the diced butter and brown sugar evenly on both halves.4. Roast for 45-60 minutes or until the squash can easily be pierced with a knife.5. Remove squash from the oven; allow to cool for about 10 minutes. Scoop out the flesh and liquid and place into your food processor or blender.6. Add the cinnamon, nutmeg and salt; pulse until you reach a creamy consistency.7. Top with whipped topping or candied nuts. ...

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Cache Valley Gardeners' Market

2 months ago

We are here, ready to make your day the best it has ever been. Fresh produce, baked goods, fish for that special meal, cheesecake because you have been really good this week, and a variety of crafts. Did I mention the rain has stopped? ...

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