Loyal Market Customers Shop Rain or Shine

After a few days respite from the rain, it came back with a vengeance.  Farmers’ Market this past Saturday was plagued by intermittent downpours.  However, what could have been a disastrous day for most vendors, turned out to be not so bad thanks to the many customers who braved the raindrops and came out in between showers.  Loyal customers are greatly appreciated; it is really hard for vendors when their income is suddenly and drastically reduced due to inclement weather.  Thank you to those who make it to market rain or shine.

            These are the days when farmers’ tables start to get so crowded with different fruits and vegetables that it is almost hard to find a place to display everything.  Daily, it seems something new is ready in the garden.  All of the sudden, things that were tiny little vegetables on the plants are now full size and ready to harvest.  I had virtually ignored my pole beans because I thought I had more time before things would be ready, and was surprised when I walked by and saw that I suddenly had a lot more beans to pick.  As if my loaded bush bean plants weren’t enough to handle at the moment.

Of all years to have a broken rain gauge, this was the wrong one.  I have been in various hardware stores since I discovered my gauge had a leak, yet it never seems to cross my mind to replace it until a deluge is falling from the sky.  When folks talk about 2012 it is mostly referred to as the “year of the drought and deracho.”  2013 will just be “the year it rained.”  Could we be so lucky to get “the year the weather was perfect” in 2014? 

            Once again I am sharing a zucchini recipe.  That is two weeks in a row, but I’m imagining how many of you have at least half a dozen of these prolific squash sitting on your counter right this moment.  My sister, Sarah Baughman, gave me this recipe and she bragged that they were a hit at her office and with her boyfriend, who apparently ate nine of them in less than two days.  She says it made thirty cupcakes, she used store bought chocolate icing to save time (although I am including the frosting recipe here if you are ambitious), and not to skip the cinnamon—it is subtle important.

Chocolate Zucchini Cupcakes

Ingredients:

For the cupcakes:

1 1/2 cups light brown sugar
1/4 cup melted butter
3/4 cup canola oil
3 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream
3 heaping cups grated zucchini
1 cup semi-sweet chocolate chips
2 cups all-purpose flour
1 heaping cup cocoa, sifted
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon

For the frosting (from Hershey’s):
1/2 cup (1 stick) butter
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Directions:

Pre-heat oven to 350 degrees F. Line two muffin pans with paper liners and set aside.  In a medium bowl, mix together the brown sugar, butter, and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla extract, sour cream, zucchini, and chocolate chips.  In a separate large bowl, mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans, filling them about 3/4 the way full. Bake in the center of the oven for about 30-35 minutes, or until a toothpick comes out clean. Cool cupcakes on a wire rack, while you make the frosting.

To make the frosting: Melt the butter. Whisk in the cocoa powder, whisking until smooth. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Frost the cupcakes with the chocolate frosting.

Main Season Summer Vegetables and Fruits Now Available at Farmers Market

Last Saturday saw the best crowd so far this year at Farmers Market.  Everyone must have been so glad to see the sun shining again that they came out in droves.  This week’s hot temperatures are supposed to level off by Saturday, so one can only hope that there will be as many, and hopefully more, customers than last week.

            The main season crops are really taking off now.  We are starting to see green beans, peppers, eggplant, and even some early local tomatoes on the farm tables.  Another summer favorite now available is local peaches.  A few early varieties are now ready.

This week I have been working long hot hours in the afternoon sun but I am not complaining.  Now that things have finally started to dry out I was able to get all of my garlic harvested.  In 2012, I believe I had it all out of the ground by the end of June.  I am also starting to harvest the onions.  I was getting a little worried that both crops were going to rot in the ground if the rain didn’t let up.  After I pull the onions out of the ground I cut off the tops and leave them lay in the sun to cure for a little while.  This would not have been possible in the previous three weeks.

Another thing that has taken off because of all the rain and now the heat are, of course, the zucchini and other types of summer squash.  I pick mine every other day, but really, everyday would be a better course of action.  I can’t believe how much they grow in a twenty-four hour period.  It would be fun to put one of those time-lapse cameras on a plant just to watch them grow.

Fortunately, last year my Grandma Jean bought me a cookbook entitled 101 Things to Do with Zucchini by Cyndi Duncan & Georgie Patrick.  I’m sure there are more like 1001 things to do with zucchini.  Chances are someone has tried just about anything with this plentiful vegetable.  Here is an interesting zucchini fact from this book: “Zucchini is more than 95% water and very low in calories.  One cup sliced zucchini equals 25 calories.” 

Therefore, since zucchini has a very mild flavor that won’t overpower other ingredients, I say you should try to use it as filler in a lot of dishes.  It will fill you up without the extra calories.  Here a versatile recipe from the book that could be used for breakfast, lunch or dinner.

Parmesan Zucchini Bake

·         2 tbsp. butter or margarine

·         6 small zucchini, chopped

·         1 clove garlic, minced

·         ¼ cup finely chopped fresh parsley

·         4 eggs, slightly beaten

·         ¼ cup grated Parmesan cheese

·         ½ tsp. salt

·         ¼ tsp. pepper

Preheat oven to 350 degrees.  Spray 10 inch casserole with non-stick cooking spray.  In a large frying pan, melt butter; add zucchini, garlic, and parsley.  Saute five min.  In a medium bowl, mix eggs, Parmesan cheese, salt and pepper.  Stir into zucchini mixture then pour into casserole dish.  Bake 30 min. or until set.

Rain or Shine, Farmers Work Hard to Bring in the Crops

Rain or Shine, Farmers Work Hard to Bring in the Crops

Someone asked me a couple of days ago which I prefer: last year’s heat and drought or this year’s rain.  I honestly couldn’t decide.  It seems too soon to tell what all of this rain means for the rest of the season.  Last year the heat and drought broke in August and crops managed end up pretty well.  I had a bumper crop of tomatoes and peppers. 

Wet weather comes with many different problems.  It is hard to get into the field to do any work.  Weeds thrive on the moisture and quickly get out of control.  Rain makes diseases spread so much more quickly, especially in tomatoes.  I can already see spots and yellow leaves on about the first foot of many of my tomato plants.  This makes me really nervous for the fate of these plants.  My green bean plants are loaded, but laying on the wet ground can ruin the crop.  They get moldy and rot.  Never fear, though, the zucchini are thriving on all this water and I predict a bumper crop.

            As I write this, it is storming and there are flash flood warnings for much of the area.  It has been raining all day.  The good news is that the extended forecast shows sunny skies starting Thursday and extending for several days thereafter.  I never put much stock in the extended forecast, but we can only hope it is correct and gives things a chance to dry out.

            In spite of the tough conditions, farmers are resilient folk.  Mud covered as we may be at the end of the day, we still make every effort to bring in a good harvest and provide you with the best produce possible.  Come support us at Farmers Market to make sure our hard work pays off.  You won’t be disappointed.

            I will say all of this rain has helped me grow the best beets I have ever attempted.  I have to tell on my mother again—she raised me to hate beets.  She hates them so much she barely even allows them into her house.  It is only within the last couple of years that I discovered how wrong I had always been about them.  Turns out I actually LOVE them.  Right now I can’t seem to get enough of them.  Here is a yummy beet recipe from Guy Fieri, one of the chefs from the Food Network.  I don’t watch much television so I don’t know anything about his cooking, but I got this recipe from the website and it is might tasty.

Kale with Roasted Beets and Bacon

2 beets (about 14 ounces)

1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
6 thick-cut bacon slices (8 ounces), diced
1 large bunch kale (about 1 1/2 pounds), washed, stemmed and cut into 1-inch pieces
1/3 cup low-sodium chicken stock
4 tablespoons apple cider vinegar

Directions: Preheat the oven to 425 degrees F. Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour. In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes. Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.

A Red, White, and Blueberry Holiday

A Red, White, and Blueberry Holiday

    Happy Independence Day!  One of my favorite holidays has arrived.  Come to farmers market to buy all of your party food needs.  Our meat vendors can supply a wide range of products for the grill from hamburgers and hot dogs to chicken breasts and pork chops.  Green beans and sweet corn would make nice side dishes.

    For days now, I have been entertaining myself while I am working by singing all of the old patriotic tunes that I learned in elementary school.  If you were to happen upon me in the field you might catch me in the midst of a lively version of “You’re a Grand Old Flag” or “I’m a Yankee Doodle Dandy.”  These songs make me happy and I’m not ashamed to admit it. 

            According to the old saying, corn is supposed to be “knee high by the Fourth of July”.  With today’s modern, high-yielding corn varieties, corn that is only knee high by the Fourth of July seems to be behind schedule.  Much of the corn I see right now is almost shoulder high.  Perhaps we need to change the saying to be more accurate in our modern agricultural era.  “Thigh high by the Fourth of July” would be a more appropriate description for most fields.

            Last week I was asking for rain and I certainly had my wish granted.  Unfortunately, I figured out that my rain gauge leaks if it is filled past a half inch, so until I remember to buy a new one, I have no idea how much rain we have actually received.  Suffice it to say it has been a lot.  It has made some tasks difficult to accomplish because the field is so saturated. 

It is interesting how spotty and isolated the rain has been.  For example, I was on the north end of town the other day and the store clerks said I just missed a storm which brought down a lot of rain plus large hail.  When I got back to my place on the south end, not a drop of rain had fallen.  Luckily, there has been no repeat of last year’s deracho, which occurred on June 30^th.  I remember last year several of my friends had not gotten power restored by the Fourth of July so they all gathered at my house for the day.

I have spent the last couple of days with a bunch of kids, all under the age of nine.  I must still be a kid at heart because I have to admit that I was silently bummed when there weren’t enough sparklers for me to have one without shorting a child.  I may have to buy a box of sparklers just for myself.  Here is a fun summer recipe that would be good to serve to a group of children. (www.spoonful.com)

Red, White, & Blueberry Freeze Pops

• 10 (5-oz.) plastic or paper cups
• 1 quart raspberry juice
• 10 Popsicle sticks
• 1 pint frozen vanilla yogurt
• 1 cup fresh blueberries

    Assemble the cups on a cookie tray. Pour an inch of raspberry juice into each cup, then place the tray in the freezer. When the juice is partially frozen, set a Popsicle stick in the center of each cup and let the juice freeze solid. Pour 1 cup of water into a blender. Add 4 large scoops of frozen vanilla yogurt and blend until smooth. Pour an inch of the vanilla mix on top of the frozen raspberry juice layer in each cup and freeze again. Once the vanilla layer sets, blend 1 cup of water, the blueberries and a large scoop of frozen vanilla yogurt. Spoon the blueberry mix into the cups. Freeze overnight. To serve, dip each cup into a bowl of warm water for an instant. The pop should slide out easily. Serves 10.