Sumter County Farmers Market, Webster, Florida

Sumter County Farmers Market, Webster, Florida

On our travel through Florida we came across Florida’s oldest Farmers Market located in Webster, FL. The Sumter County Farmers Market which was started back in 1937 by local farmers to sell vegetables and cattle and later on has added other good which has grown into Florida’s largest Flea Market. The Farmers Market takes place on Saturdays 8AM-3PM. There is a large assortment of fresh produce grown on local family farms and the Flea Market has 2,000 vendors that sell crafts, antiques, jewelry, clothing, leather goods, tools, birds, flowers, household goods, body care products and much more. There is a beer garden for the thirsty as well as a Farmers Market Restaurant with a farm to table Country Style Buffet that serves Breakfast, Lunch and Dinner and is open 6AM until 8PM Mon-Sat.

We love Farmers Markets and buy our produce as much as we can from Farmers Markets wherever we go. This was the first market we’v been to that had fresh Black Eyed Peas and we absolutely had to buy them! We made a vegan bean stew and the recipe came out so delicious that we make it every time we find fresh Legumes or Peas!


Black Eyed Peas with Heirloom Tomato and Roasted Veggies

(Ingredients For 2 People)
For the Black-Eyed Peas:

2 1/2 cups of freshly picked black-eyed peas
1 large tomato
3 Tbsp Extra Virgin Olive Oil
1 cup of water
1 onion
3 garlic cloves
1/4 jalapeno pepper
1 bunch of fresh thyme
1/3 tsp cumin powder
1/3 tsp coriander powder
1/3 tsp paprika
¼ tsp Cajun spices
Salt and pepper to taste

For the oven-roasted veggies:

2 red peppers
1 yellow squash
¼ butternut squash
1 potato
1 jalapeno
2 Tbsp Extra Virgin Olive Oil
1 dash of paprika
fresh rosemary springs
Salt and Pepper


Wash the produce and soak and wash the black-eyed peas.
Use a mid-sized pan with a lid and put on stove. Turn on the oven to 450 F and let it preheat.
Peel and cut the onion and add together with olive oil and a few springs of thyme to the pan, turn on stove to medium heat and stir-fry until onions become translucent. Take the rest of the thyme leaves off the stalks and set aside.

Cut ¼ of the jalapeno into small pieces and add to the pan. Cut the tomato into small pieces and add to the pan, then peel the garlic clove and press into the pan as well. Add all spices, salt and pepper and after a couple minutes add the water and stir occasionally while letting it simmer, then turn stove to low heat once it starts to bubble.

In the meantime, peel the potato and butternut squash and cut into bite-sized pieces, then cut the rest of the vegetables into bite-sized slices, including the remaining jalapeno and add to a bowl. Sprinkle with olive oil, salt and pepper, paprika and rosemary springs. Toss and turn so the veggies al get a nice coat of olive oil and spices and herbs, then put on a baking sheet and into the oven for about 30 minutes.

Check on the Black-Eyed Peas after about 30 minutes and add the remaining thyme leaves. They should be cooked to perfection within about 45 minutes total. Once everything is cooked to your liking remove the veggies from the oven and serve together with the Black-Eyed Peas.

Bon appetite, enjoy!





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