Wow. It’s already September! Where did the summer go? Our Thursday market downtown has come to an end for the season. Thanks to everyone who visited us in that location. What a great place to be in the afternoon. Our Saturday market is still going strong here on campus and there is plenty of local goodness to go around.
Here’s a rundown of what you’ll find this weekend at the market:
- Pasture-raised beef, pork, and chicken
- Baked goods including granola, chocolate biscotti and sweet potato pie
- Locally grown and milled whole wheat flour and corn meal
- Vegetable transplants, mums, kale & and assorted fall plants from Longfellow’s Garden Center
- A variety of Cheeses
- Bath and body items made with honey (The Kauffmans would like you to know that their popular hand balm now comes in a larger size!)
- Sweet potatoes
- Sweet corn
- Pie Pumpkins
- Goats milk fudge and caramel
- Bare Knuckle Coffee
- A selection of local crafts
- Music by Mike Gorman and Friends
Our regular market season ends September 27. We will take the month of October off and be back for our winter season on November 15. Check the Winter Market page to find out all the details. Look for email sign up sheets at the vendor booths this September, so you can stay in touch and get market updates and winter “shopping lists” delivered to your inbox. Also, stay tuned for details of our Winter Craft Sale the first weekend in December – a perfect time to pick up some local gifts for the season!
See you at the Market on Saturday morning.
Wow. Is it already the middle of August? Where did summer go? You may be thinking back to school, but don’t forget about all the fresh, local goodness still available at the market this week.
Produce is still going strong. There will be plenty of tomatoes, squash, beans, and peppers. I’m pretty sure we’ll still have sweet corn. If you haven’t tried the locally grown and freshly milled flour from Plows to Shares yet, nows your chance. There will also be corn meal available. there should be plenty of baked goods and jams and jellies this week, as well.
I’m kind of looking forward to the habanero cheese that I’ve been told will appear this week. Come pick up some brats, steaks, or hamburger for grilling. I think Ozark Yankee and Invermos Valley Farms still have whole pastured chickens for sale. You may want to pre-order a pasture-raised turkey for Thanksgiving from Invermos Farms as well.
After this week, there are only two weeks left for our downtown Thursday night market. Our Saturday market on campus runs until the end of September.
If you’ve been to the market lately, you will realize there’s a lot of local deliciousness available right now. Tomatoes are everywhere. We’re up to our ears in corn. You can’t swing a cat without hitting cucumber or squash. We’ve got everything you would expect to see at a farmers’ market this time of year. We also have lots of things that you may not expect – there is cheese. Who doesn’t like cheese? There are vendors with baked goods made from freshly-milled grains – Mae Benson’s Conejo Cookies are pretty darn tasty! You can get a cup of freshly brewed coffee and buy a bag of beans or ground coffee to take home (all varieties from both vendors are fair-trade). The watermelons and cantaloupes have been a hit for the last couple weeks and they are grown right down the road in Osage County.
It has been mentioned that what some people like about our little market is the variety. You can find so many varieties – heirloom and hybrid of tomatoes. Want pole beans or bush beans? You can decide! Our farmers want to grow things you will enjoy. There are many different types of peppers coming into season right now. Do you like your peppers hot or sweet? Do you want a mild jalapeno or a fiery one? You’ve got a choice. And the best part is you get to ask the grower, the person who knows that produce best, what it tastes like or how it was grown.
You can really do a large chunk of your shopping at the market – pastured beef, pork, chicken and eggs are all available from farms in Cole and Callaway counties.
You may have noticed the Native Plants/Sprouts and Roots tent at the market. All week long a group of 18 kids ranging in age from 5th to 8th grade have been participating in a camp which focuses on gardening, agriculture and nature. We spend a bit of time working on entrepreneurial pursuits as well. Students learn about farmers’ markets and what it takes to sell something they have made. This week we have learned about native plants and the community garden, pollinators, and crawfish farming. Campers have spent a day hiking a wilderness area and experiencing nature, learned the importance of activity through archery, and seined crawfish from a farm pond. They’ve spent time in our commercial kitchen learning to make salsa, and bake cookies. They’ve helped prepare gumbo and a crawfish boil with crawfish they caught themselves. They will be participating in our market this Saturday. Please stop by and support this great program. Try a jar of their fresh salsa or a package of persimmon cookies. All proceeds go to the program. They will also have various crafts they made during the week available.
There will also be live music this week from Mike Gorman and friends. Grab a cup of coffee and a tasty cookie, pie, blueberry swirl or cinnamon roll and hang out with us for awhile!
You may have noticed that the market has been swimming in cucumbers lately. Here’s a great way to utilize cucumbers. This is a recipe I taught recently at an introduction to fermented foods at the Missouri River Regional Library. These pickles must be refrigerated after the fermentation occurs, just save a spot in your fridge – it’s worth it! The tannin in the grape or oak leaves help keep the pickles crisp. Make sure to use fresh ingredients. This is not a recipe for pre-chopped, bottled garlic. The library has some great books on fermentation, if you’d like to learn more.
CUCUMBER PICKLESAdapted from Real Food Fermentation by Alex Lewin Yield: 3-4 pounds Prep time: 10 minutes Total time: 3 days – 2 weeks
- 3 to 4 pounds small, thick-skinned cucumbers
- 2 quarts chlorine-free water
- ½ cup sea salt
- Seasonings: generous amounts of dill, whole garlic, bay leaf, red pepper, whole black pepper, mustard seed, etc. (optional)
- A few fresh grape or oak leaves
- Cutting Board
- 1 gallon pitcher
- ½ gallon mason jar, or a plain glazed ceramic crock
- Something to hold the cucumbers under the brine
- Clean dishtowel or cloth to cover the top of the jar or crock
- Trim the blossom end off the cucumbers.
- Combine the chlorine-free water and salt in the pitcher.
- Place the seasonings and leaves at the bottom of the jar or crock, followed by the cucumbers.
- Pour the brine into the crock or jar.
- Weigh down everything so it stays submerged.
- If needed cover the top of jar with a cloth and secure with a rubber band or twine.
- Store at cool room temperature. Every day after the second or third, pull out a pickle, cut off a piece with a clean knife and taste it. When the pickles are pleasantly sour, but still crunchy, they are done. Move them to a cool place (like the refrigerator)
If a little mold grows on the top of the brine, it is not a problem – just remove it and continue. But, if there is a lot of mold, and it has long tendrils reaching down into the brine, it is a problem. Chalk one up to experience and send your pickles to the compost bin.
Wow! We had such a crazy, busy week last week that I didn’t get a post up about all the wonderful things we have at the market. This week I’m squeezing in a moment to let you know.
We will be downtown tonight (Thursday) from 4:30 to 6:30 on Madison Street next to the Governor’s Mansion. Saturday we will be in our normal campus location at 1219 Chestnut from 9:00 a.m. to noon.
At our Thursday market look for:
- cherry tomatoes
- peppers (sweet and hot varieties)
- banana and zucchini bread
- freshly milled bread & baked goods
- bath & body products
- jams & jellies
- grass-fed beef
- whole chicken
- summer squashes
- goats milk fudge and caramels
On Saturday you will find all that, plus:
More vendors and more local goodness!
- an even bigger variety of awesome baked goods & produce
- whole and 8-piece cut chicken
- green beans
- items from our Sprouts & Roots participants and the community garden
- native plants
This week produce is entering its own.
There should be tomatoes – heirlooms are starting to arrive, cucumbers, green and hot peppers, onions, potatoes, beets, blueberries, garlic, herbs, zucchini, squash and green beans. There will be sweet corn on Saturday!
We’ll have the normal selection of baked goodies – breads, rolls, pasta, cookies, and pies.
There will be local honey and jellies and jam to go with those loaves of bread.
It’s summer and you surely need something for the grill! Don’t forget the locally-raised pork and beef. Duncan pork chops + grill = heaven.
And you know you will find goats milk fudge and caramels from the Ozark Yankee. Grab a cup of freshly brewed coffee from Bare Knuckle Roasting Company. And take home a bag of locally roasted coffee from them or from Three Story Coffee. Also check out the pottery and jewelry as you visit us.
We will be Downtown on Madison Street next to the Governor’s Mansion from 4:30 to 6:30 this Thursday and Saturday from 9:00 to noon, we will be at our LU Campus location – at the corner of Leslie Boulevard and Chestnut Street, next to the Community Garden.
Stock up this week as we take off next week for the holiday. We lose our Downtown location to the 4th of July celebration and have decided to spend some time with our families on the 5th.
We hope to see you tonight Downtown on Madison Street next to the Governor’s Mansion from 4:30 to 6:30 – perfect for State and Downtown employees! And if you are staying for, or coming to Thursday Night Live, bring a little cooler to put your fresh stuff in. It will be fine in the car while you enjoy an evening downtown. Tonight we will be joined by young participants in our Sprouts and Roots summer camp. They will help sell fresh garlic and onions from our Community Garden, as well as a few crafts they have made this week.
Saturday from 9:00 to noon, we will be at our LU Campus location – at the corner of Leslie Boulevard and Chestnut Street, next to the Community Garden.
More produce is becoming available. There should be tomatoes, cucumbers, greens and lettuces, onions, potatoes, zucchini, and green beans. There has also been a nice selection of fresh herbs the last couple of weeks.
We’ll have the normal selection of baked goodies – breads, cookies, and pies.
There will be local honey and jellies and jam. If you are a fan of Honeysuckle Acres’ flavored local honey, there is a new flavor – tangerine!
It’s summer and you surely need something for the grill! Don’t forget the locally-raised pork and beef. Invermos Valley Farms have added hand-made pizzas in three varieties – their own pepperoni, beef sausage or vegetarian. Take a frozen pizza home or enjoy a hot breakfast pocket or pepperoni pocket at the market.
And you know you will find goats milk fudge and caramels, coffee and hand-made soaps here. Also check out the pottery and jewelry as you visit us.
See you at the Market!