Canton Street Farmers Market

We wish you could smell these delectable strawberries. Gorgeous red, very sweet, and fresh from the sunshine state. #strawberries #delicious #nofilter

Looking to boost your immune system?? Stop by and pick up some delicious elderberry syrup. Excellent on oatmeal, smoothies, or just to take it in the morning. It's sweetened with local honey.

We will be closed Tuesday March 23 for Covid vaccinations! We will resume normal business hours starting Wednesday. Sorry for any inconveniences and thank you for your understanding.

Green beans you'll love to snap!!

Japanese Pancakes!! Ingredients Ingredient Checklist cup mayonnaise... 1 teaspoon Sriracha teaspoon toasted sesame oil 2 cups shredded green cabbage 2 cups shredded zucchini 1 cup shredded carrot 4 scallions, sliced, whites and greens separated, divided cup brown or white rice flour teaspoon kosher salt 2 large eggs 2 tablespoons canola oil 2 teaspoons toasted sesame seeds Directions Instructions Checklist Step 1 Whisk mayonnaise, Sriracha and sesame oil in a small bowl. Set aside. Step 2 Combine cabbage, zucchini, carrot and scallion whites in a large bowl. Sprinkle with rice flour and salt and toss to coat. Beat eggs in a small bowl, then pour over the vegetables and stir until evenly combined. Step 3 Heat canola oil in a large nonstick skillet over medium-high heat until shimmering. Add the vegetable mixture, pressing gently on the top and sides with a spatula to shape it into a large pancake. Cook until a golden crust forms on the bottom and edges, 6 to 9 minutes. (Reduce heat, if necessary, to prevent burning.) To flip, carefully place a large plate or inverted rimless baking sheet over the pan and quickly invert. Slide the pancake back into the pan, browned-side now facing up. Continue to cook until the vegetables are tender and the bottom is golden, 3 to 4 minutes more. Step 4 Slide the okonomiyaki onto a serving plate. Drizzle with the reserved mayonnaise mixture and sprinkle with sesame seeds and scallion greens. Nutrition Facts Serving Size: 1/4 Okonomiyaki Per Serving: 275 calories; fat 21g; cholesterol 99mg; sodium 434mg; carbohydrates 16g; dietary fiber 3g; protein 6g; sugars 5g; niacin equivalents 3mg; saturated fat 3g; vitamin a iu 5082IU. Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 03/20/2021