Not Too Late to Buy Plants and Flowers

The crowd continues to grow each week at Farmers Market and Memorial Day weekend was no exception.  The farmers are still emptying the contents of their greenhouses.  So, if you have yet to get your gardens and flower beds planted, there is still time to buy your plants at farmers market. 

I spent Memorial Day visiting my sister, Sarah Baughman, and helping her put in her garden.  She has taken charge of a space in a community garden right in the middle of a city center.  I brought lots of my leftover plants and seeds.  We planted thirty tomatoes, fourteen peppers, eight eggplant, four kinds of pole beans, zucchini and patty pan squash, cucumbers, winter squash, lettuce, swish chard, flowers including zinnias, sunflowers, and nasturtiums, several kinds of herbs, and a few other assorted veggies.  

When all of these plants grow they are going to make such a nice oasis amid all of the buildings and concrete.  I told my sister how much fun I had putting in a garden that you could complete in one day rather than the weeks it takes to do my own farm.  Even at that scale, I think she will have her hands full.

            At one point during the day we had to make a trip to the local garden supply center for some extra supplies.  The lady behind us in the checkout line commented on how much she liked my sister’s capri jeans and garden clogs.  I had to laugh.  I am always such a mess when I am working—dirty pants, dirty shoes, stained shirts, frizzy curls, etc.  Only my sister would get compliments on how cute she looks in her gardening clothes.  Clearly, we have very different personalities and styles, but we make a great team in the garden.  

My sister and I both love to cook, but I have to admit we got along much better working together in the garden than when we are both trying to cook in the same kitchen all day.  When she was cleaning up her garden area before I arrived, along with the many, many weeds she pulled, Sarah pulled out a whole garbage bag full of green onions.  She said she thought about turning them into jam.  She is going to have to multiply this recipe several times over to get rid of all of those onions, but here is a tasty onion jam recipe to try from thekitchensinkrecipes.com

Spicy Spring Onion Jam
2 tablespoons sugar
2 tablespoons water
1/2 teaspoon chile flakes
3 spring onions, finely sliced (white and light green parts only)
1 tablespoon white wine vinegar
1 tablespoon ground coriander
Directions: Melt the sugar in a small pan with the water and chile flakes, over a medium heat and cook until golden (several minutes). Add the sliced spring onions, vinegar and coriander and simmer for about five minutes, until the mixture thickens. Allow the mixture to cool and serve. The mixture can also be covered and refrigerated and served cold at a later time.  Serving suggestions:   Use on a juicy hamburger; serve with a cheese plate; or slice and toast a baguette, top with the jam, crumbled blue cheese, and the chopped green onion tops.

  

 She says I hijacked the tiller, but don't let her fool you--she used it too.

 After we laid the plastic but before we put the plants in.

Strawberry bed.

 Lettuce Bed.

Left side of the garden--tomatoes, eggplant, peppers.

 

 Right side of the garden--radishes, carrots, green beans, cucumbers, zucchini, winter squash.

 Front of the garden.  Herbs and marigolds.

 Pretty garden gate and farmer!

My sister's garden!  Should we call it Straight Hair Girl Farm??

City Market vs. Country Market

          A few days ago I made a quick trip to Chicago to have a reunion of sorts with friends from college.  Arriving late Saturday evening, I was excited to learn that the first thing on our agenda for the next day was to visit the local farmers market.  The Logan Square Market in Chicago, which is the one we visited, takes place every Sunday from 10am-3pm. 

         My friends buy a farm share, meaning that they pay a farm a fee in the spring and, in return, each week throughout the summer they receive a bag filled with an assortment of produce that is currently available on that farm.  This system is known as community supported agriculture or CSA.  We needed to go to the market to pick up the bag from their farmer. 

            My friends laughed at me when we got to market and I pulled out a pen and notepad to take notes on what was available.  I was so curious to see how a big city market compared to the market in our small community.  Here are some of the things I observed.

            Most of the farmers at this market come from within a two hour radius of the city--an area that covers three states, Illinois, Wisconsin and Indiana.  Most of the farmers at our market come from within a 25 mile radius--Muskingum or a contiguous county. 

            The prices were usually at least double what we pay for the same goods in Zanesville.  For example, a small hanging basket was $22 and larger ones were about $35.  Vegetable plants were about $3.00 each.  Bacon was $12.50/lb and ribeyes were $23.00/lb.  Eggs were $5.00-6.00 per dozen.  Asparagus was $3.50 for a half pound bundle and a small bundle of radishes or green onions was $3.00.

           I saw some things no one offers in Zanesville.  For example, the first booth I walked up to was filled with beautiful gourmet mushrooms.  I have often thought of trying my hand at mushroom growing but have not yet undertaken the project.  The farmer was so friendly; he gave me his card, and insisted that if I wanted information on how to get started to email him for advice.

            There were a lot of farmers selling items that most of us consider to be weeds such as stinging nettles and sorrel.  Foodie people are really interested in cooking with “foraged” plants these days.  Remember last week I encouraged you to try dandelion greens?  Well, in Chicago they sell them at market.  If you think about it, these city folk do not have access to these items and, therefore, they are happy to pay someone to bring these products to them.

        The experience of attending a big city market was fun—it had an atmosphere of excitement about it.  I was happy to see that the aisle way was completely crowded with people ready to spend money.  The average age was probably 30 and many were people with young families.  I took some pictures and to check them out, visit my blog at curlygirlfarm.blogspot.com 

          The message that I bring back to Zanesville is to appreciate what we have available in our small community.  Many of our customers have a strong relationship with our vendors and often visit the farms and can see where products come from.  Be thankful you are able to eat fresh, healthy food at such a low cost.  Let’s work to get more of our friends and neighbors out to our market and make it a fun, hip destination in Zanesville.

            Because of her weekly farm share and other purchases at the Farmers Market, my college friend Katie Bringman Baxter, is able to cook fresh healthy meals every day right in the middle of the big city.  Here is a good springtime recipe that she shared with me. 

RADISH LEAF PESTO PASTA SALAD
For the radish leaf pesto:
1 large bunch of radish leaves, washed and patted dry (radishes set aside for use in pasta salad)
3 heads of green garlic (or 3 cloves of normal garlic)
1/2 cup toasted walnuts
1/4 cup grated parmesan cheese
1/4 – 1/2 cup olive oil
Salt & pepper, to taste
2 Tablespoons lemon juice
Dash of red chili flakes
1 large handful of fresh spinach (or any other leafy green you have on hand)

Method: Mince garlic using a food processor. Add in nuts, radish leaves, spinach, and lemon juice. Blend until combined. Add olive oil in small amounts, until you reach desired consistency. Season with salt, pepper, chili flakes, and extra lemon juice (if so desired). If not using immediately, refrigerate until use.

For the pasta salad:
1 small bunch of asparagus
1/4 cup freshly shaved parmesan cheese
1 lb fresh pasta of your choosing
1/2 cup low fat Greek yogurt
1/2 – 1 cup radish leaf pesto
1 cup baby arugula
Radishes, washed and sliced thinly

Method: Cook pasta according to package directions. Drain pasta water and set pasta aside to cool. Snap the ends off the asparagus. Bring a small pot of lightly salted water to a boil. Meanwhile, prepare an ice bath. When the pot of water is boiling, add asparagus. Allow the asparagus to cook for 2 minutes. After 2 minutes, remove the asparagus from the boiling water and immediately plunge into the ice bath. Once the asparagus has cooled (a few minutes), remove it from the ice bath and cut into 1″ pieces. Toss cooled pasta with a drizzle of olive oil. Stir together pesto and Greek yogurt, then toss yogurt and pesto mixture with the pasta. Gently stir in parmesan cheese, sliced radishes, asparagus and arugula. Allow to chill at least 20 minutes before serving, as this will allow the flavors to meld.

Photos from the Logan Square Market in Chicago.  5/19/13

 Not the best shot, but the place was packed!

 Beautiful Mushrooms!  Curly Girl Farm needs to start growing mushrooms!

 Plants and flowers.

 More plants.

 Lovely spring veggies.

Some of the great girls I got to spend time with in Chicago.  This is not at the market.  Clearly, we were at the lake front. 

Are you Going to Farmers Market?  Parsley, Sage, Rosemary, and Thyme. . .

      Last Saturday it was nice to see that there were some daughters and sons who came to market with their mothers, in spite of the cool, damp day.  It would be a nice tradition to continue, not just for Mother’s Day.  There are many multi-generational families who come to market together nearly every week.

   It is important to note that the main entrance to the Fairgrounds is now closed to car traffic on Saturday mornings.  Customers now have to enter through another gate.  The Fair Board asked that we do this in order to cut down on congestion and potential accidents in that area.

      As you shop for your vegetable and flower plants, do not forget about growing herbs.  It does not take a large space to grow enough herbs for a summer’s worth of cooking.  Herbs such as basil and cilantro must be planted each year.  Some herbs such as dill and chamomile will usually re-seed themselves.  Perennial herbs such as oregano, thyme, tarragon, and mint will come up year after year.  And watch out, some of them, especially mint, will try to take over everything if you’re not careful.          

   One herb I seem to be ill-fated in growing is rosemary.  Every winter I take my plants indoors, only to watch them slowly drop their needles and die.  Last spring, however, my hopes were high as I planted a new variety of rosemary that was supposed to be hardy in our zone.  I was sure that it would live up to its promise, but alas it is still brown and I fear it is not coming back. 

    My great-grandma said you should never buy a rosemary plant or it will die; you should only grow it if it is given to you as a gift.  Since I profess not to believe in superstitions, it is people like me that keep our vendors happy by buying rosemary year after year.  However, I must admit I was delighted last week when Mrs. Cherry gave me an unexpected gift of a hanging basket full of rosemary.  Maybe I can keep this one alive.

    In his article on Monday, Mark Mechling mentioned the abundance of dandelions this year.  I definitely noticed that they were taking over my field before I tilled the ground.    I can remember making dandelion soup with my Granny as a child.  At the time she lived in a house on Putnam Avenue and I can remember collecting dandelion leaves from a vacant lot behind her house, which seems really funny to me now. 

    There are many uses for the whole dandelion including frying the blossoms, using the root as a coffee substitute, making wine and jelly, and eating the leaves raw.  There will be fresh lettuce, spinach and other greens available at market, so why not be adventurous and add some dandelion greens to your salad for a true “spring mix.”  Top with the following dressing.

Fresh Herb Vinaigrette

·         1 T. Dijon mustard

·         1 T. minced green onions

·         2 tsp. white wine vinegar (I use whatever vinegar is on hand, red wine, balsamic, apple cider, etc.)

·         1/2 tsp. salt

·         1/4 tsp. freshly ground black pepper

·         1/2 cup vegetable oil

·         2 T. olive oil

·         1 T. chopped fresh parsley leaves

·         1 T. chopped fresh chives

·         2 tsp. chopped fresh tarragon leaves

 Simply whisk together all ingredients and use on your fresh salad greens.

Farmers Market Offers Plenty of Mother’s Day Options

The first week of Farmers Market at the Muskingum County Fairgrounds was a success.  The weather was perfect and the crowd was good.  Hopefully the number of shoppers will continue to increase each week as more vendors with more goods to offer arrive at market.

            Sunday, May 12^th is Mother’s Day, so Saturday’s market is the perfect place to purchase a gift for your mom.  Hanging baskets, plants for her flower beds, and homemade crafts will be available in wide selection so you can find just the right thing.  Better yet, make a date with your mom and bring her to market.  You will get to spend quality time together and she can pick out just exactly what she wants.

            Mother’s Day also marks the date after which most people feel it is safe to set out annual plants so now is the time to purchase your vegetable plants and annual flowers.  Whether it is a small home garden, flower beds along a sidewalk, or large farm fields, as I drive around during the month of May, I always have fun looking at planting in progress.  It is such a joy to see seeds and plants being put into the ground that will become something beautiful and/or delicious in the course of a few weeks.

            With all of the good food available at market, why not buy something special and make a nice meal for your mother that she doesn’t have to cook.  Pick up some brats, chicken breasts, or steaks for an easy main course on the grill.  For a side dish, asparagus is a great early season vegetable available at market right now.  I have made it twice already this season and both times I simply sautéed it until tender in a skillet with a little olive oil, salt, and pepper then squeezed some fresh lemon juice over it.  It was so fresh and wonderful.  My mother wouldn’t touch asparagus with a ten foot pole, but for those with less picky mothers here is an easy recipe she might like. (www.food.com)

The Best Asparagus Lemon Pasta

1 lb asparagus
1 lb linguine
3 tablespoons unsalted butter
3/4 cup heavy cream
2 tablespoons lemon zest, freshly grated (from about 3 lemons)
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/3 cup basil, finely chopped fresh leaves
1/2 cup parmesan cheese, freshly grated

Cut the asparagus into 1/2 inch slices.  In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.  Drain and rinse under cold water to stop cooking, set aside. In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered. Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander. Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well. Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.