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Double-UpBucks
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