Independence Day

Describe summer: lemonade, swimming, Fourth of July are probably on the list. My list would also include watermelon and sweet corn, of course! For most of us, we get a 3 day weekend, with the 4th on Friday. Yes, your ever-dedicated farmers will be at the market on Saturday with plenty of great, fresh produce.

Unfortunately, we won't have corn for the 4th this year. We tried, but Mother Nature must be on a corn-free diet and didn't let the weather cooperate. Keep checking with us at the markets and here on the blog for sweet corn updates.

I came across an interesting article in the NYT Health section about the top 10 foods that people aren't eating. Unless you live under a rock, most people have become more aware of the benefits of healthy eating via the media. Just about every Sunday, there is a feature article somewhere in the paper regarding eating foods that are good for you, that will prevent disease, keep you looking younger, give you more energy. Basically the same information many of us got in health class or home ed (or FACTS or whatever they call it in school now): Eat. Your. Veggies.

Three of the ten items on the list can be found at our local farmers markets: beets, cabbage & swiss chard. Pumpkins won't be available until later in the fall and we've got several different types. Article here.

Really, you can't go wrong by eating fresh, local veggies! Make an Independence Day resolution (yes, it does exist--I just made it up!) by trying something new from the market or making your Saturday night dinner all local. Then, let me know! I love to hear everyone's recipes and stories about something new that you've tried. The comment section is open and ready for business!

What will we have for your Saturday night local feast?

• Zucchini--I've got some great new recipes for zucchini
• Summer squash
• Green beans--first crop-long, straight, sweet & tender!
  
• Sugar snap peas
• Leeks
• Radishes
• Green onions
• Eggplant--first of the season--regular, varigated and Asian
  
• Grape tomatoes
• Collard greens
• Mustard greens
• Arugula
• Slicing cucumbers
• Mini cucumbers--these cuties are where the deli dill pickle come from. Un-pickled, they are great sliced or in a salad.
  

The market starts at 7:30 am and is open until 12:00 noon. It should be a beautiful day, so bring the kids, dogs and some chairs to enjoy the music! Don't forget your canvas bags either! We will debut Chase, so stop by to say hi!

Knee high.........

...by the Fourth of July. Hmmm...our sweet corn is WAY past the knee! Bill took some pictures to give you an update on the sweet corn; we're getting lots of inquires about when it will be ready. At this point, the corn needs some hot, hot days to finish tasseling and to produce ears. We are estimating that we may have corn by the 3rd week in July--check the blog often for an update. With all the cold, wet weather we experienced this spring, it is taking all the summer veggies a little longer to get ready. But isn't anything good worth waiting for?

Has anyone made a local meal yet? One dish for dinner that uses local items? Anyone? Y'all are a quiet bunch--leave me a note in the comment section! Since I haven't heard from anyone, this is what we had for dinner last night. Usually we are running around crazy during the week, we don't often have a chance to sit down to a meal like this. We save it for the weekend when we have a little more time, but with the rain Wednesday morning (1.5 inches!), Bill decided to take a night off. And, no, I usually don't get out a fancy tablecloth--the girls set the table!



To start: green salad with radishes, grape tomatoes & onions. The radishes, onions, & tomatoes are ours; the lettuce is from Blue Schoolhouse. Eggs are from the store (have a 14 year old son who eats 2-4 fried eggs daily--sigh).







Side dish of swiss chard, again from Blue Schoolhouse. Our chard is only a few inches high right now. Now that the weeds are gone, it has a chance of getting big enough to eat! This is the first time that I remember ever eating chard as a cooked green. If you wilt it just a little, the leaves stay vibrant green. The rainbow chard stems are almost neon in color and glow with the green backdrop. No artificial coloring here--isn't it amazing what nature comes up with?


Main dish: venison roast with grilled radishes and leeks. What? Grilled radishes? Are yummy. Isn't that why you come to the market? To try new things and to learn new ways to fix old favorites? Of course, it is. Try new things this week!

Leeks are a new veggie to us. Plant them like onions, give them plenty of water & well drained soil. Easy-peasy. They are quite beautiful out in the field; rows of long, green leaves. I just cut the leeks in half, washed them well (they collect dirt in their many crevices), then let them dry for a bit. They got the Barefoot Contessa treatment (olive oil, sea salt & balsamic vinegar) then onto a hot grill. Leeks have a mild onion/garlic flavor. If you don't like the stronger flavors of onions or garlic, give leeks a try.

What will you be able to find this week for your local meal?

• radishes
• green onions
• leeks
• arugula
• mustard greens
• collards
• kolhrabi
• sugar snap peas
• zucchini
• summer squash

Remember, rain OR shine! Bring your canvas bags! Bring your pets! And kids! Friends that haven't been to the market before! Any more reminders??? I know I'm forgetting something...

We begin the market at 7:30 am and stay open until noon. This week, the McLean County Mandolin Society will be providing musical entertainment. Get some coffee and a snack from one of the bread vendors and stay a while and enjoy! Check out the Market's website for more details. See everyone on Saturday!