The Great Tastes of Tailgating Benefit

Oak Street Local Market

This Thursday, September 2 5:30 - 7:30

Join us for this fun event! Here's your chance to sample our tastiest local treats; they're all perfect for game-day tailgating parties or for hanging out at home with the TV tuned in and remote in hand. Meet the people behind these local goodies, enjoy a beverage, including Jones Valley Urban Farm's 'Bicycle Blender' making frosty mojitos, and taste all of the goodies you've been coveting. Listen to blue-grass music by Charlie Hunter, and enjoy Oak Street Local Market on a cool (!) summer evening.


Pimento Cheese (Tame & Spicy Bitch) - MaryAnn Saylor
Wright Dairy Cheeses - Cory Henkel
Stone Hollow Creamery - Deborah Stone
D'Luks Services, Inc. - Judy Luks
Gus's Hot Dogs - Ernie Gerontakis
Petals from the Past - Jason Powell
Oak Street Local Market - Ellen Riley
Jones Valley Urban Farm - Edwin Marty
Good People Brewery




Our tasty evening benefits Jones Valley Urban Farm's Seed to Plate Scholarship Program. This wonderful program allows school children to visit the farm, experience hands-on food production, and learn the yummy benefits of eating local, home-grown, fresh produce. The cost is $8 per student to participate, and many city schools lack sufficient funds. A suggested donation of $10 for our evening of fun will help children know the satisfaction, achievement, and joy of locally produced food.

Rustic Summer Tart

What could be better than fresh peaches and blueberries folded together in a super simple crust! This dessert (or breakfast) is the epitome of rustic elegance, and takes virtually no time to put together. Try our recipe, then experiment with your own fruit choices, and enjoy!

Rustic Summer Tart

1 Pillsbury pie crust

Mascarpone (Italian cream cheese)

4 peaches

1 C blueberries

Preheat oven to 400 degrees.

• Line a cookie sheet with parchment paper and unroll the piecrust.
• Working from the center of the pie crust, spread a 1/4-inch layer of mascarpone in a circle; stop within 2-inches of the crust's edge.
• Place peeled and sliced peaches on top of the cheese, and then top with the blueberries.
• Fold the sides of the crust up over the edges of the fruit and gently press the folds in the crust together.
• Brush the crust edges with milk and sprinkle turbinado sugar on the crust and top of fruit.

Bake for 30 minutes. Garnish with additional fresh blueberries if desired.

Rosemary Honey & Goat Cheese

This is an easy appetizer with an unexpected taste twist.

-In a small saucepan, place 1/2 cup honey.
-Pick 2 - 3" stems of rosemary. Gently rub them between your hands to release the flavorful oil and add to the honey.
-Gently warm, until honey heats almost to a boil. Remove from heat and allow the honey and rosemary to steep.
-Remove the rosemary (stems, for sure, if some leaves remain, don't sweat it).
-Slowly drizzle honey over a goat cheese log, and serve with an unsalted cracker or toasted baguette.

Voila!