Upcoming Farmers Markets (July and August) I Farmers Market Salad

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Summer is coming, which means more openings in some of RI’s local farmer’s markets. Help our farmers and shop local at any of these locations:

Farm Fresh Woonsocket Way at Clinton St.
Tuesdays, 3 pm – 6 pm ( July 5th to October 25th)

Farm Fresh Central Falls at Children’s Friend Parking Lot
Tuesdays, 3 PM – 6 PM ( August 2nd, September 6th, and October 4th)

Tiverton at Tiverton Middle School Gym
Sundays, 10 am – 1:30 pm (Open Year-Round)

Miantonomi Community Farmers Market at Miantonomi Park – Newport
Mondays, 2 pm – 6 pm ( July 11th to August 29th)

Farm Fresh Providence at 10 Sims Ave.
Saturdays, 9 am to 1 pm (Open Year-Round)

Farm Fresh Neutaconkanut Park at Neutaconkanut Recreation Center
Mondays, 2 pm – 6 pm (July 4th to October 31st)

The DaVinci Center at 470 Charles St.
Saturdays, 9 am to 12 pm (July 16th and August 20th)

St Patrick Church at 244 Smith St – Providence
Saturday, 9 am – 12 pm (September 3rd)

Roger Williams Park at the Broad Street Entrance
Saturday, 9 am – 12 pm (September 10th)

West Bay Farm Stand at 1351 Centerville Rd.
Thursdays, 3 pm – 6 pm (July 7th to October 6th)

West Warwick Public Library Market at 1043 Main St.
Tuesdays, 11 am – 1 pm (July 5th to August 30th)

Farm Fresh West Warwick at Arctic Village Gazebo
Wednesdays, 3 pm – 6 pm (July 6th to October 26th)

African-Alliance of RI Pop-Up Market at Snake Den Park
Saturday, 9 am – 12 pm (August 6th)

Information gathered & adapted from:





Farmers Market Salad

1/2 cup of sour cream
1/2 cup skim milk
1 packet of ranch seasoning
1 pound of green beans
3 whole zucchini
4 hard-boiled eggs
1/2 pound of cooked crumbled bacon
1 tsp salt
1/2 tsp pepper
1 large red tomato


1. Combine sour cream, milk, and ranch seasoning. Place into the fridge to be able to thicken.
2. Bring a large pot of salted water to a boil. While waiting, snap off the ends of the green beans and rinse. Peel and chop zucchini and hard-boiled eggs.
3. Place green beans in boiling water and blanch until slightly tender. Once done remove the green beans and rinse under cold water, and add zucchini to the pot blanching until barely tender then remove and rinse.
4. Into a large bowl add the green beans, zucchini, eggs, bacon, and dressing mixing until combined. Season with salt and pepper to taste.
5. Before serving chop up the tomato and add it to the top of the salad.

Serving Size: 8 servings

Nutrition Information:
We believe focusing on numbers can harm our relationship with food. If your medical condition requires you to know of specific nutrition information, please contact us at info@evolutionrd.com.

Recipe adapted from:

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