Holiday Market

2012 Easley Farmer’s Market – Holiday Market

Saturday, November 17, 2012, 10:00 AM until 2:00 PM

All craftsmen, artists, bakers, growers/farmers (fall vegetables are encouraged), are invited to participate in this special holiday market.

Please fill out the PDF form and mail it in or drop it off at City Hall with your $5.00 rental fee no later than November 14th. Set up will begin at 9:00 AM. We will have some heaters around the parking lot in case of really cold weather.

The event will be cancelled if it rains and money will be refunded.

For more information, call Lisa Garrett, Easley Farmers Market Manager, phone: 864-855-7900, ext. 7200.


Easley Farmers Market Chili Cook-Off

Saturday, September 29, 2012
Set up 10:30-11:30 a.m. Tasting and Judging: 11:30-12:30


This is a fun event, and is not a sanctioned “Chili Cook-off”.  To enter the chili cook-off you must register and pay a $20.00 entry fee. Limited to 25 contestants. There will be three (3) winners in each category (Beans and No Beans) and an overall People’s Choice Winner.

Contest Requirements:

  • Minimum of 3 gallons of your special chili
  • Bring your chili as hot as possible and ready to serve in an electric crock-pot
  • Your chili must be prepared in a sanitary manner, and kept heated to 145 degrees throughout the event, all the meat must be thoroughly cooked.
  • Your chili must be “edible” and that means you’ve got to be willing to eat your own and safely serve to others.
  • Table displays are encouraged, fun names are encouraged, a lots of FUN is encouraged.
  • If you wish to bring condiments, i.e. cheese, sour cream (must be kept cold) for your chili bring plenty along with cups and utensils for serving to the public.

All chili is to be cooked from scratch: “Scratch” is defined as starting with raw meat, no marinating is allowed. Commercial chili powder is permissible, but complete commercial chili mixes (“Just add meat” mixes that contain premeasured spices) are NOT permitted. No fillers, i.e. macaroni, pasta, rice, hominy or other similar ingredients are not permitted.

Traditional Red Chili Characteristics and how chili will be judged:

  • Taste: The most important factor. The taste should consist of the combination of the meat, peppers, spices, etc with no particular ingredient being dominant, but rather a blend of the flavors.
  • Consistency: Chili must have a good ratio between sauce and meat. It should not be dry, watery, grainy, lumpy or greasy.
  • Aroma: It should smell good which will also indicate what is in store when you taste it.
  • Color: Chili should look appetizing; reddish brown is generally accepted as good.
  • Bite: Bite or after taste is the heat created by the various types of chili peppers and chili spices.

After you have submitted your entry to the judges your chili can be sold for $1.00 a bowl at the end of the event all money will collected and the People’s Choice Winner will split the money 50/50 with the market.


Fresh Tomato Pie

(courtesy of Paula Deen)


  • 4 tomatoes, peeled and sliced
  • 10 fresh basil leaves, chopped
  • 1/2 cup chopped green onion
  • 1 (9-inch) pre-baked deep dish pie shell
  • 1 cup grated mozzarella
  • 1 cup grated cheddar
  • 1 cup mayonnaise
  • Salt and pepper

Preheat oven to 350 degrees F.

First, blanch the tomatoes and slice. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.


2012 Proclamation

A Proclamation

WHEREAS farmers markets are important outlets for agricultural producers nationwide, providing them with increased marketing opportunities; and

WHEREAS thousands of farmers markets across the country offer consumers fresh, affordable, convenient, and healthful products sold directly from the farm; and

WHEREAS farmers markets play a key role in developing local and regional food systems that support the sustainability of family farms, revitalize communities, and provide opportunities for farmers and consumers to interact; and

WHEREAS farmers markets increasingly offer electronic benefits transfer technology for use by SNAP, Supplemental Nutrition Assistance Program, recipients in redeeming their benefits, and

NOW, THEREFORE, to bring further awareness of farmers markets and of the many important contributions farmers make to daily life in America, I, Larry Bagwell, Mayor of the City of Easley, do hereby proclaim August 18-25, 2012 as Farmers Market Week in the City of Easley. I encourage the people of Easley to celebrate the benefits of the Easley Farmers Market and the bountiful produce of our local farmers by visiting the market on Saturday mornings from 8-12.


Fresh Blueberry Cream Pie

First Place Adult Fruit, Submitted by: Audra Lake

  • 1 cup sour cream
  • ¾ cup sugar
  • ¼ teaspoon salt
  • 2 tablespoons of all purpose flour
  • 1 teaspoon vanilla extract
  • 1 egg beaten
  • 2 ½ cups fresh blueberries
  • 3 tablespoons of all purpose flour
  • 3 tablespoons of chopped pecans
  • 1 ½ tablespoons of butter

Combine first 6 ingredients, beat 5 min at medium speed or until smooth. Fold in blueberries, pour filling into pastry shell, bake at 400° for 25 minutes. Remove from oven, Combine remaining ingredients stirring well. Sprinkle over top of pie, bake additional 10 minutes. Chill before serving.




Citrus Eskimo Pie

1st Place Youth Other, Submitted by: Anna Caroline McGuinn

  • 1 Cup orange juice
  • 1 10 ½ oz package of mini marshmallows
  • 3 tablespoons of lemon juice
  • 1 pint of whipping cream
  • Graham crackers for crust and crumbs
  • Butter to add to crackers to make crust.

Pour orange juice in large heavy pot, add marsh mellows and melt, add lemon juice and cool

Whip the cream then fold into orange juice mixture. Pour over prepared graham cracker crust. Sprinkle with graham cracker crumbs on top.

Refrigerate until ready to serve.



Pumpkin Pie

2nd Place Adult Other Category, Submitted by: Brenda Sanders


  • 2 slightly beaten eggs
  • 1 ½ cups pumpkin* (1 can)
  • 1 cup sugar
  • ½ tbsp salt
  • 1 2/3 c evaporated milk (1can)
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp cloves
  • ¼ tsp nutmeg


Preheat oven to 425

Combine all ingredients except milk; mix well. Gradually add evaporated milk; mix well. Pour into unbaked pie crust. Bake at 425 for 15 minutes, reduce heat to 350 and bake about 40 minutes or until knife inserted near center comes out clean.

*Note: This recipe is for canned pumpkin, for fresh pumpkin us about 2 ½ cups of cooked pumpkin and reduce the milk by ½.



Pickens Peachy Praline Pie

2nd Place Adult Fruit, Submitted by: Francine Bryson


  • 1 ¼ cup self rising flour
  • ½ cup sweet cream butter
  • ¼ cup ice water.

Blend flour and butter using a pastry cutter until crumbly, add water, stir until forms a ball, chill 4 hours, roll out an place in 9” pie pan. Pre-heat oven at 350°


  • 4 cups of peaches peeled and sliced
  • 2/3 cup sugar
  • 2 tablespoons flour
  • ½ teaspoon lemon juice
  • ¼ teaspoon cinnamon
  • ½ cup brown sugar
  • ¼ cup flour
  • 3 tablespoons cold butter
  • 1 cup chopped pecans

Praline Mixture:

Mix praline mixture until combined, place ½ of mixture in bottom of crust.

Add peach filling mixture, top with remaining praline mixture. Bake 45 minutes at 350°, until set.



Pecan Pie

2nd Place Adult Nut, Submitted by: Chuck Garrett


  • 1 ¼ cup all purpose flour
  • ¼ tablespoon salt
  • 7 tablespoons unsalted butter
  • 2 tablespoon shortening
  • 2-3 tablespoons ice water

Mix flour and salt in a large bowl, cut in butter and shortening until mix resembles coarse crumbs. Add cold water until dough comes together, roll into a ball, wrap in plastic chill 1 hr.


  • 1 cup dark Karo syrup
  • 1 cup white sugar
  • ¼ tablespoon salt
  • 3 eggs slightly beaten
  • 4 tablespoon butter
  • 1 teaspoon vanilla flavoring
  • 1 cup pecan pieces

Boil syrup, sugar and salt for 2 minutes. Pour slowly into beaten eggs stirring vigorously

Add butter, vanilla, and nuts, pour into pie crust bake 50-60 minutes on 350°.



Pecan Cheesecake Pie

Best of Show, Submitted by Francine Bryson


  • 1 ¼ cup self rising flour
  • ½ cup Butter (cold and cubed)
  • ¼ cup ice water
  • Blend flour and butter until crumbly, add water, stir until forms ball
  • Chill 4 hours, roll out place in 9” pie pan
  • Pre heat oven at 375°


  • 1 8oz. package of cream cheese
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • Beat cream cheese and sugar til fluffy, add egg and vanilla. Spread mix in bottom of crust
  • Top with 1 cup pecan halves
  • ¾ cup light corn syrup
  • 1 cup sugar
  • 4 tablespoons of melted butter
  • Mix together, pour on top of pecans
  • Bake at 375° for 25 minutes, reduce heat to 350 and bake 15 more minutes until set.