Farmers Market Helps Build Community Pride

Every week more and more produce is available at the Farmers Market.  This week, in addition to things such as lettuce, green onions, and radishes, look for peas and strawberries.  These are such a treat because the season is so short.  It seems like you blink and they are gone, so now is not a good time to miss Farmers Market.

            Wednesday, June 5^th was the first Downtown Farmers Market at the Welcome Center parking lot on Fifth Street.  It will continue to occur every Wednesday from 3:00-6:30 pm.  Now you have even more opportunity to purchase fresh local produce.

            This week I have been wearing many hats—juggling between farming and helping run the St. Thomas Festival.  On Wednesday afternoon you would have seen me running up and down the block on Fifth Street between Farmers Market and the Festival.  Hectic as it was, I was happy to be a part of lively events taking place in downtown Zanesville. 

            It reminded me that Zanesville is as great as we want to make it.  Community events at the fairgrounds, downtown, or other places in the county will only thrive if we all make an effort to get out and support them.  Shopping at our local farmers markets is as much about building community spirit and positive energy as it is about supporting local producers. 

            I think I will try to wear my old “I Love Livin’ in Zanesville” badge to Farmers Market on Saturday.  Remember that slogan from the late 1980’s?   I think it is time to revive that feeling.  I really do love livin’ in Zanesville; I hope you do too.

            Here is a really easy way to fix snow or snap peas.  Since you eat the whole pod on both of those types of peas, it is really quick to prepare because you don’t have to sit and shell them.  Just snap off the stem and you are ready to go.   

   

Garlic Roasted Snow Peas

·         1 quart snow or snap peas

·         1-2 carrots, slice on the diagonal about ¼ inch thick

·         2-3 garlic scapes, roughly chopped (This is the flower stalk of the garlic plant, only available in the spring.)

·         1 T. sesame oil (or olive oil)

·         Salt and pepper

Preheat oven to 475º.  Toss peas, carrots, and garlic scapes in oil.  Spread in a thin layer on a baking sheet.  Roast for 10-15 minutes (toss them once in the middle.)  Season with salt and pepper to taste.