Hot Water Bath Canning 101


Saturday, August 22,  2015

1-3 pm at Trinity Episcopal Church

Preston Ave, Charlottesville


Sign up here


Hot Water Bath Canning 101: Come learn how to put up the bounty of local produce available at the market this time of year.  Leni Sorensen, Ph.D., will lead the class, talking about the history of food preservation and the science behind it while students gain hands-on experience putting up tomatoes.  Everyone will leave with a jar (or two!) of what was put up along with knowledge, recipes and resources to go home and get going with their own canning projects!

Leni Sorensen

About the instructor:  Leni Sorens​e​n has been a folk singer, a homesteader, a culinary instructor, a history interpreter, wife and mother. She holds a Ph.D. in American Studies and recently retired from Monticello, where she was the African American ​Research Historian. She lives with her husband on their small farm outside of White Hall, where they have raised chickens, cows, pigs, all sorts of flowers and vegetables, as well as two of their four children.  

Sign up here or fill out the form below to request more information.

Photo credit: Emily Sacco

Market Central Small Business Program


Photo credit: Emily Sacco


This past winter, Market Central conducted a program designed to encourage the start-up of small value-added products to our local market.  As part of this program, we held a series of seminars designed to address the business side of running your own small business.  These seminars were open both to those interested in starting their own business as well as current market vendors.

      Photo credit: Emily Sacco


Wednesday, March 11, 6:00 pm

“Internet Marketing & Social Media”

Dr. Gustavo Ferreira of Virginia Tech, Department of Agricultural & Applied Economics will give a talk on Internet Marketing and Social Media for small businesses. The goal of this workshop is to help smaller businesses understand the basics of a successful web marketing strategy. The presentation will include practical exercises and discussions among participants, and the following topics will be covered:

  • The Importance of Web  marketing
  • Website (content & design)
  • Search engine marketing
  • Web marketing and the Virginia Wine Industry
  • Geomarketing

Thursday, February 19, 6:00-8:00 pm and

Tuesday, February 24, 1:00-3:00 pm (rescheduled)

“DIY Web Design”

Designing your own website is no longer just for the technologically advanced.  Come learn how to utilize the services and templates of websites such as WordPress to make your place on the internet.   Led by  Daniel Willson of HackCville.

Tuesday, January 20, Noon and

Tuesday, January 27, 6:30 pm

“Small Business Bookkeeping 101”

Led by Libby Edwards-Allbaugh of The Tax Ladies, this seminar will highlight the importance of having a bookkeeping system and answer any related questions you have on the topic.

Free to Charlottesville City Market Vendors and participants in Market Central’s Small Business Program.

Tuesday, January 13, noon

“Branding and Packaging – Maximizing the Visibility and Purchase”

This interactive and informative talk will be presented by Glenn Lock of College Company Design and TachLock Group.  Glenn has over 20 years of consumer and b2b marketing expertise and will offer a fun and engaging conversation about how to bring your products to life to capture the attention and interest of consumers/retailers with the objective of inspiring purchase.  You will leave this program with actionable ideas that you can apply to your own products and business efforts.  

Tuesday, January 13, 6:00 pm

“Branding and Packaging – Maximizing the Visibility and Purchase”

A repeat performance of the day’s earlier presentation, by request.

Tuesday, January 6, 10:30 am

“Navigating Virginia’s Food Laws”

Ian Pasquarelli, Family and Consumer Sciences Extension Agent of the Virginia Cooperative Extension Albemarle/Charlottesville area office will discuss the rules and regulations of starting a small food business in Virginia, as well as the resources available to help you along the way.

Photo credit: Emily Sacco

Photo credit: Emily Sacco

Please fill out the form below to request more information.



Forrest Green Farm Miniature Herefords Tour

Highlights from Meet Yer Eats 2014

On Labor Day, Market Central hosted its sixth annual Meet Yer Eats Farm Tour, celebrating the work of twelve farms that produce food for the Charlottesville City Market.  Classes, lectures, tours and demonstrations were scheduled to highlight each farm’s unique contribution to our local food system  —  from raising hogs on seventy-five acres of forest land, or using permaculture practices to grow fifty different kinds of vegetables on only five acres, to cheese-makers, who raise and milk their own flock, crafting some of the best cheeses in the region. 









Autumn Cooking Classes

Market Central Cooking Classes

Holiday Pies with Lynette Meynig of Family Ties and Pies
November 10, 2014  6:00pm – 8:30pm
$25. Trinity Episcopal Church
Sign up here

Have you ever made your own butter crust? Or used fresh pumpkin to make a perfect holiday pie? In this hands-on class, Lynette Meynig uses delicious and foolproof recipes for three classic holiday pies: pumpkin, sweet potato, and pecan – or a combination pie she calls Harvest Medley. Fee includes all ingredients and homemade pie to take home.

Learn more about Family Ties and Pies:


Peach, Tomato and Basil Salad

When I began planning for today’s market demonstration, I was told by some of the Charlottesville City Market vendors that peaches are late this year, and they couldn’t guarantee I would get the kind of sweetness I wanted on market day.  The warning didn’t really worry me, because I knew there were bound to be some ripe peaches, or some other fruit I could substitute in its place.  I like the idea that I may have to improvise and substitute another fruit or vegetable that may not normally be in my usual repertoire.  Adapting a recipe challenges me as a cook and an a eater, and reminds me of the balance between our food system and the food choices we make. 

Thanks to Saunders Brothers Farm and Agriberry for the wonderful peaches;  Sunset View for the most delicious nectarines; Whisper Hill Farm and Frankie Medina for the most beautiful heirloom and strawberry tomatoes;  Little Hat Creek Farm for the fragrant basil; and A Pimento Catering for supplying everything else, including moral support!

Peach, Tomato and Basil Salad
Inspired by the sweetness of ripe peaches and the rich, tangy flavor of tomatoes.
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  1. 3 tablespoons extra-virgin olive oil
  2. 1 tablespoon balsamic vinegar
  3. 1 tablespoon lemon juice
  4. 3/4 teaspoon salt
  5. 1/2 teaspoon freshly ground black pepper
  6. 4 large peaches, (about 1 1/2 pound)
  7. 3 large red tomatoes, (about 2 pounds)
  8. 3 large yellow tomatoes, (about 2 pounds)
  9. 1 1/2 cups cherry tomatoes, (about 10 ounces)
  10. 1/4 cups fresh mint leaves, plus sprigs for garnish
  1. Step 1
  2. Whisk together olive oil, vinegar, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; set vinaigrette aside.
  3. Step 2
  4. Halve and pit peaches. Cut halves into quarters. Remove core from stem end of large tomatoes; slice into 1/2-inch rounds.
  5. Step 3
  6. Arrange peaches, tomatoes, and cherry tomatoes on a serving plate. Sprinkle with remaining 1/4 teaspoon salt and pepper. Coarsely chop mint leaves; add to vinaigrette. Pour over salad, and garnish with mint sprigs.
Adapted from from Martha Stewart
Adapted from from Martha Stewart
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