Farmers Market Moves to Third Street for the next Two Weekends Due to Fair

            This week the Muskingum County Fairgrounds will be transformed as it prepares to open the 167^th annual Muskingum County Fair, which takes place August 11-17.  As a result, the Famers Market will relocate for the next two Saturdays, August10 and August 17, to North Third Street in front of the Freight Shops.  The hours will remain the same, 9am-Noon.
            It always feels a bit like going back in time to the heyday of Downtown Zanesville as the farmers set up their tents and tables along the North end of Third Street.  The Freight Shops, as it is now known, refers to the Belt Line and New York Central Freight House.  Built in 1917, the building is listed on the National Register of Historic Places.  For two weekends in August each year, it is good to once again see a crowd in front of this historic depot.  It also takes me back to the days of the Zane Trace Commemoration when, I remember as a child, watching a pie eating contest on the platform at the north end of the train station.
            As you attend the fair next week don’t forget to stroll through the horticulture building, which is the building typically used by our market vendors every Saturday, to take a look at some of the finest fruits, vegetables, flowers, baked goods, arts and crafts, that Muskingum County has to offer.  As I pick vegetables and flowers to take to market on Saturday, I will keep my eye out for the perfect specimens to submit as fair entries.  Perhaps a few of them will be nice enough to win blue ribbons.
            Between Farmers Market and the Fair, it is clear that Zanesville and Muskingum County is still deeply involved in agriculture.  Local farmers greatly appreciate the community members who come out to support both events. 
            This week’s recipe was sent to me by my friend Shannon Hill.  It is adapted from a recipe at www.smittenkitchen.com. 

Scalloped Tomatoes with Croutons
3 tablespoons olive oil
3 cups bread, cut into cubes
2 1/2 pounds cherry tomatoes, cut in half
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons sugar
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1 cup freshly grated Parmesan cheese
Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes.  Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm with a big green salad.