What’s fresh – July 18 and July 20

Don’t forget Thursday’s market from 5:00 pm to 6:30 pm for local goodness. It’s a great alternative if you can’t make Saturday morning, or if you need a few things to tide you over until Saturday. It is smaller than our Saturday market, but there are produce, meats, eggs, honey and baked goods available.  And the hours are convenient for those on campus!

Produce showing up Thursday and Saturdays seems to be tomatoes, potatoes, peppers, green beans, summer squash, zucchini, cabbage, onions and a few greens. There’s always a surprise!

Saturday’s market is 9 am to noon and here are what some of vendors will be bringing:

Invermos Valley Farms will have pastured beef and has new offerings of summer sausage, pepperoni, italian beef crumbles and thin-sliced sirloin in 16 oz. packages. Check out there deals on package buying. Want a 1/4, 1/2 or 1/8 of a beef? They have it.

Ed Rakow will have vegetables and greens, banana and zucchini breads, and eggs (hopefully his family has returned and he has helpers to pick his blueberries!)

J&D Poultry will have free-range chicken, whole and in quarters, and eggs

Richly Blessed Farm/The Country Gals will have seasonal produce, baked goods, eggs and free-range, organically-fed chicken

Rothove Produce will have tomatoes, cucumbers and a variety of peppers

Cari Skain – check out her pottery! She is open to commissions

Honeysuckle Acres has local honey, flavored honey, crafted bath & body products (made with their own bee products!), some handcrafted toys and sewn items and a new salsa spice they’ve developed – Speedy Salsa

Hugh and Janett Flowers will have his famous sweet potato pie and apple pie, as well as other baked goodies

Pam Schmutzler has oatmeal and dill breads, cookies, garlic, seasonal vegetables and salad mixes, pecans and spiced pecans

Mae Benson plans on bringing gluten-free muffins, Ezekiel bread, banana nut bread, cookies, pasta – made with freshly milled grains. Try her pre-baked pizza crusts – YUM!

Duncan Family Farm will have their wonderful pork, chicken and eggs, tomatoes and blackberries.

Paula Bollinger will have all-natural deodorant, sunscreen and freshly harvested garlic and basil, organic sun tea, free trade coffee (now you can hydrate and get your caffeine buzz!)

The Gillilands will have some new jams – blueberry basil jam, habanero jelly, apple pie jam, carrot cake jam, and strawberry-rhubarb, as well as their soaps. Try a sample!

More vendors plan to join us throughout the season. Stay tuned for fresh things at the Market

Fresh Garden Pasta

I tend to make dinners with whatever I have available during the busy months of summer. In the summer what is available is often what is in the garden or what I pick up at the Market on Thursday night or Saturday morning.  Monday, I needed to make something quick and tasty with little effort. Here’s what I came up with. There were no leftovers!

Sauce being made.
Sauce being made.

Fresh Garden Pasta

Ingredients

  • 1 small onion
  • 2 cloves garlic
  • 1 pepper (I used a pimento for a bit of sweet and spicy)
  • 1 tablespoon olive oil
  • 1 pound tomatoes
  • 1/2 cup tomato sauce
  • 10 kalamata olives, chopped
  • 1 small zucchini, chopped
  • 1/2 cup fresh basil leaves, chopped
  • Tablespoon fresh oregano, chopped
  • 1/2 cup parmesan cheese
  • 1 pound of dried chunky pasta (something that can hold sauce well)

Directions

  1. Chop onion, garlic, pepper and tomatoes.
  2. In a large sauté pan, sauté onion, garlic and pepper in olive oil until translucent.
  3. Start pasta in boiling water, cook following manufacturer’s directions.
  4. Add tomatoes and simmer for 5 minutes. Add tomato sauce and simmer 5 more minutes.
  5. Add olives and zucchini. Toss in basil and oregano. Simmer another 5 minutes.
  6. Drain pasta and toss with sauce in sauté pan. Add parmesan cheese, salt and fresh pepper.
  7. Eat it up! 

This made enough to serve my family of three perfectly.

What’s fresh – July 11 and 13

Don’t forget Thursday’s market from 5:00 pm to 6:30 pm for local goodness. It’s a great alternative if you can’t make Saturday morning, or if you need a few things to tide you over until Saturday. It is smaller than our Saturday market, but there are produce, meats, eggs, honey and baked goods available.  And the hours are convenient for those on campus!

Saturday’s market is 9 am to noon and here are what some of vendors will be bringing:

Invermos Valley Farms will have pastured beef and has new offerings of summer sausage, pepperoni, italian beef crumbles and thin-sliced sirloin in 16 oz. packages.

Ed Rakow will have vegetables and greens, banana and zucchini breads, and eggs (hopefully his family has returned and he has helpers to pick his blueberries!)

J&D Poultry will have free-range chicken, whole and in quarters, and eggs

Richly Blessed Farm/The Country Gals will have seasonal produce, baked goods, eggs and free-range, organically-fed chicken

Rothove Produce  will have tomatoes, cucumbers and a variety of peppers

Cari Skain – check out her pottery! She is open to commissions

Honeysuckle Acres has local honey, flavored honey, crafted bath & body products (made with their own bee products!), some handcrafted toys and sewn items and a new salsa spice they’ve developed – Speedy Salsa

Hugh and Janett Flowers will have his famous sweet potato pie and apple pie, as well as other baked goodies

Pam Schmutzler has oatmeal and dill breads, cookies, garlic, seasonal vegetables and salad mixes, pecans and spiced pecans

Mae Benson plans on bringing gluten-free muffins, Ezekiel bread, banana nut bread, cookies, pasta – made with freshly milled grains. Try her pre-baked pizza crusts – YUM!

Duncan Family Farm will have their wonderful pork, chicken and eggs (and there is a rumor of blackberries!).

Caleb Bax will have tomatoes, cherry tomatoes, peppers, cucumbers, herbs and zucchini

Porter Threads will have wool and spinning wheels. Stop by and learn about local wool, spinning,  and knitted items. They will be here Thursday, but not Saturday this week.

Paula Bollinger will have all-natural deodorant, sunscreen and freshly harvested garlic and basil, organic sun tea, free trade coffee (now you can hydrate and get your caffeine buzz!)

The Gillilands will have some new jams – blueberry basil jam, habanero jelly, apple pie jam, carrot cake jam, and strawberry-rhubarb, as well as their soaps. Try a sample!

More vendors plan to join us throughout the season. Stay tuned for fresh things at the Market

Grill-Roasted Salsa

I needed something to take to a friend’s for a 4th of July bash today. I had to think quickly and use what I had on hand. Everybody loves a good salsa! All the ingredients are fresh and from the garden! You can find most of these things at the Farmers’ Market right now.

fresh and yummy
fresh and yummy

This salsa is quick and easy to make using the grill. No need to heat up the house in the summer. Roasting vegetables on the grill is a great way to enjoy them during warm months. If you are not familiar with roasting peppers, check out this link to find out how. You can roast the vegetables while the coals get hot, or you’re warming it up for other things. I used our propane grill and it took no time at all. Most of the time my recipes can be modified to suit your tastes. I’m a big modifier of recipes myself. Use whatever chili peppers you have on hand. I had Poblanos and Jalapenos ready in the garden. Later, I might use Serrano or even Habanero (I love chilies!) If you like things mild, leave out the jalapeno or use only one. Are you a chili-head like me? Add more.

If you have a food processor, great! Or you can use a blender. I actually used a hand blender and did it in a big bowl.

Grill-Roasted Salsa

Ingredients

  • 3 lbs. tomatoes
  • 1 onion
  • 2 Poblano peppers
  • 2 Jalapeno peppers
  • 1 head garlic
  • Cilantro
  • ¼ tsp. cumin
  • Salt to taste

Directions

  1. Start up the grill.
  2. Seed tomatoes. Roughly chop, and place in enamel roasting pan.
  3. Cut onion in half, and place cut side down on grill. Place garlic clove whole on grill. Place peppers on grill.
  4. Remove the peppers when the skin is blackened.
  5. Place roaster with tomatoes on the grill. Close the lid and leave for about 10-15 minutes. I left the onion and garlic on the grill through this step. I checked to make sure they didn’t burn. Stir tomatoes every few minutes so they don’t burn (a little browning of the edges is good).
  6. During the tomato roasting, let the peppers cool.
  7. Remove tomatoes, onion and garlic.
  8. Drain any liquid from tomatoes.
  9. Place tomatoes in a food processor. Seed peppers, roughly chop onions, and add both to the processor. Squeeze a few cloves of garlic into processor. Add cumin and cilantro. Blend until there are no giant chunks.
  10. Add salt to taste.

Serve with chips, meats, and tacos, whatever!

If you let the salsa set for an hour or more, the flavors well meld together and it will be even tastier.

Time saving hint:

Save the rest of the roasted garlic for other dishes during the week. Roasting mellows the flavor a bit and adds some depth. If you have an over-abundance of peppers, roast a bunch at once. You can remove the seeds, chop and place in a plastic bag. Store it in the freezer for later use.  Tomatoes can also be roasted this way and stored in the freezer.  Save that summer freshness for when the days are short and the nights are long!

What’s fresh – July 6

The Market will be closed Thursday, July 4th. Have a safe a fabulous holiday!

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We will be open on Saturday. Here is what some of our vendors will be bringing:

Invermos Valley Farms will have pastured beef and has new offerings of summer sausage, pepperoni, italian beef crumbles and thin-sliced sirloin in 16 oz. packages. For the upcoming holiday they will be offering:

Independence Grilling Specials:

  • All steaks 20% off
  • All burger meat, brats, and dogs   10% off

Ed Rakow will have vegetables and greens and eggs and blueberries

J&D Poultry will have  free-range chicken, whole and in quarters, and eggs

Richly Blessed Farm/The Country Gals will have seasonal produce, baked goods, eggs and free-range, organically-fed chicken

Rothove Produce  will have tomatoes, cucumbers and a variety of peppers

Cari Skain – check out her pottery! She is open to commissions

Honeysuckle Acres has local honey, flavored honey, crafted bath & body products (made with their own bee products!), some handcrafted toys and sewn items and a new salsa spice they’ve developed – Speedy Salsa

Hugh and Janett Flowers  will have his famous sweet potato pie and apple pie, as well as other baked goodies

Pam Schmutzler has oatmeal and dill breads, cookies, garlic, seasonal vegetables and salad mixes, pecans and spiced pecans

Mae Benson plans on bringing gluten-free muffins, Ezekiel bread, banana nut bread, cookies, pasta – made with freshly milled grains. Try her pre-baked pizza crusts – YUM!

Duncan Family Farm will have their wonderful pork, chicken and eggs.

Caleb Bax will have tomatoes, cherry tomatoes, peppers, cucumbers, herbs and zucchini

Porter Threads will have wool and spinning wheels. Stop by and learn about local wool, spinning,  and knitted items.

Paula Bollinger will have deodorant, sunscreen and freshly harvested garlic and basil, organic sun tea, free trade coffee (now you can hydrate and get your caffeine buzz!)

The Gillilands will have some new jams – blueberry basil jam, habanero jelly, apple pie jam, carrot cake jam, and strawberry-rhubarb, as well as their soaps. Try a sample!

 

More vendors plan to join us throughout the season. Stay tuned for fresh things at the Market

Blueberries!

Blueberries are in season now
Blueberries are in season now

Blueberries are showing up at our market. You have to be early to get them! As berries come into season, think of all the ways you can use them. (I personally just eat them before they end up in anything.) Try a pie, a crumble, pancakes or muffins. If you end up with a bunch of that early summer overproducer – zucchini, you might want to try this recipe! Check out the recipe at allrecipes.com

Blueberry Zucchini Bread