Here's how it works: For every EBT dollar spent, the cardholder will receive $1 in market bucks. The silver tokens can be used same as cash at ANY farmers market statewide. People can receive up to $20 in market bucks. This is a great way to stretch EBT dollars and promote healthy eating. The market bucks can only be used for fruit and vegetable purchases.
DIXON FARMERS MARKET 2025 SEASON
We have a New Location !
Come one, come all – dust off those market baskets that have been in hiding all winter waiting to sling on your arm and get filled with fresh produce and other offerings. Join us in the opening of the Dixon Farmers Market on Wednesday, June 11th from 9:30am-1:30 pm at St. Anthony's Parish parking lot (downtown Dixon kitty corner from Coop) 1114 Private Dr. #5 in Dixon. See what our local farmers have been planting and getting ready to share with you as you take their precious crops home to transform them into something scrumptious in your kitchens. The Farmers Market will be every Wednesday at this time and location throughout the season! See you there.
Week of June 11, 2025
Managers
Jennifer Una Celine Kayser-Scherman Maggie Durham
Vendors Offerings
Community Table produce, flowers, herbs, crafts, food
Managers Table newsletter, recipes, chef demos, weekly raffle, SNAP
Rattler’s Club school garden products
Barb Pollock starts, produce, flowers
Ron Monsour produce, beverage
John Cruiser/Luna greens, salad mix, produce
Lorraine Archuleta chiles, corn, crafts
Chuc West + family dog biscuits, collars, garlands
Cassandra Dimas squash, peas, eggs, flowers
Amanda Lopez breakfast pastries, burritos, coffee
Tacos Before Vatos breakfast items, homemade tacos
Bernie Ellis greens, produce*
St. Anthony’s baked goods, needle arts*
*pending
Crafts
Khan family ceramics*
Musicians
Lahar
Richard and Russell Kline
R E C I P E O F T H E W E E K
Hearty Grain Bowl with Garlic-Ginger Bok Choy makes 3 - 4 Cups
Sauteed Bok Choy
1 large bunch of bok choy
1 - 2 T. olive, avocado or other oil
½ onion, chopped into ¼” pieces
3 cloves garlic, grated, minced or thinly sliced
3 - 4 green onions, root end trimmed off, sliced fine - white and green parts
1” knob of fresh ginger, skin scraped off with a spoon, grated
2 T. soy sauce
1 T. apple cider vinegar or alternate (balsamic, rice, etc.)
1 T. maple syrup
1 - 2 T. water to deglaze pan
salt and pepper
Chop off bottom of bok choy or separate leaves and trim, rinse and pat dry
Chop into bite sized pieces
Heat 1 T. oil in a saute pan
Add onions and saute until a little soft
Add minced garlic and green onions and stir until getting soft
Add ginger and stir around with first ingredients so it doesn’t stick to pan
Add soy sauce, vinegar, syrup and a little water and stir in with vegetables
When bok choy is completely wilted, season with salt and pepper to taste.
Leave in the pan until ready to add to the Grain Bowl.
In a large serving bowl, place 1 C. rice, 1 C. beans
Place sauteed bok choy in bowl next to rice and beans
Drizzle 1 - 2 T. good extra virgin olive oil or flax oil over rice and beans
Top with avocado cubes, toasted nori, toasted pumpkin seeds
Prepare before building your bowl:
Brown Rice (or basmati, jasmine, red, wild)
Use precooked leftover rice or whatever grain is on hand
Cooked or canned black beans (or any on hand)
Cubed 1/2 large ripe avocado
Crumbled Toasted Nori (seaweed)
Toasted Pumpkin Seeds
