May Flowers and May Showers

            The full “Flower Moon” was last night, May 14^th, according to the Farmer’s Almanac.  As the old saying goes, “April showers bring May flowers” and it does sometimes seem that the flowers truly are more beautiful in May than in other months.  It’s certainly not that they are as showy or elegant as some of the later flowers such as roses, zinnias, and sunflowers.  However, any pop of color against the lush shades of newly emerging greenery are such sight for sore eyes after the drab grays and browns of winter that the flowers seem rather dazzling.

 A trip to farmers market offers annuals in almost every hue of the rainbow to add a little extra punch of color to your porches and flower beds.  Bright red geraniums, pink and white impatiens, sunny yellow and orange marigolds, blue bachelor buttons, and deep purple petunias, are among the spectrum that can be found.

            Mother’s Day weekend at Farmers Market was certainly a wet one.  My almost two year old niece, who was visiting from Cincinnati, certainly enjoyed playing in the rain and stomping puddles, but the rest of us mostly huddled under tents and umbrellas or inside the building.  As we said--April showers bring May flowers; yet, in contrast--May showers bring impatient farmers.  It is hard to get into the fields when the ground is so wet. 

Rather than twiddling my thumbs waiting for the ground to dry out, I have been utilizing this time to weed and thin some of the flower beds around the house.  It’s amazing how quickly plants like hosta, day lilies, and ground covers can take over an entire flower bed.  They sometimes become almost as bad as weeds in terms of choking out other flowers.  I recommend thinning these things every year, because when you let them go too long, trust me, it becomes quite a chore to get them back under control.

This week’s recipe features radishes.  Radishes are one of the earliest vegetables ready in the spring, most varieties taking only about twenty five days to mature.  This year I tried a new variety that was supposed to be ready in only 18 days.  Of course, after my radish seeds were in the ground, I forgot to record the date of planting.  Once planting season starts my organizational skills and short term memory typically fly out the window, so I’ll probably never know whether or not this particular variety of radish actually only takes three weeks to grow.    I was excited when my friend Diane Jahnes brought this salad to our book club because I am always looking for more interesting ways to serves radishes.  She got the recipe from finecooking.com.  May Day is celebrated on May 1^st and maybe one of these years I’ll get my radishes planted early enough to actually prepare this dish on May Day.

May Day Radish and Parsley Salad

• 12 oz. trimmed fresh radishes (about 1-1/2 bunches), cut in half lengthwise and then into lengthwise wedges about 1/4 inch wide
• 1/2 cup whole small (or large torn) fresh flat-leaf parsley leaves
• 3 to 4 Tbs. sliced fresh chives (cut into 1/2-inch lengths), plus chive blossoms if available, for garnish (optional)
• 1 Tbs. peanut oil
• 2 Tbs. finely chopped crystallized ginger
• 2 Tbs. fresh orange juice
• 2 Tbs. fresh lemon juice
• 1 tsp. freshly grated lemon zest
• Kosher salt

Put the radishes, parsley leaves, and chives in a medium bowl.  Whisk together the peanut oil, crystallized ginger, orange juice, lemon juice, lemon zest, and 1/4 tsp. salt. Let sit for a few minutes to let the juices mingle and the ginger soften, then whisk again. Pour and scrape the dressing over the radish-herb mix. Toss and mix well and let sit for 15 to 20 minutes, stirring frequently and tasting occasionally. (The radishes will release some liquid and will absorb some of the flavor of the dressing as they sit. They will stay crisp.) Serve the salad in little glass bowls along with some of the juices. If you like, garnish with chive blossoms.

My family came to see me at market.  They were troopers!

Cole preferred to stay under the tent in the wagon.

Maya, on the other hand, LOVED the rain!

Second Week of Farmer’s Market is just in time for Mother’s Day

            Week two of the Zanesville Farmer’s Market is upon us.  Make a special date with your mother to come to the Muskingum County Fairgrounds on Saturday between 9 a.m. and noon.  Picking out the perfect hanging basket or flat of annuals is the perfect way to show her just how much she is appreciated.  And don’t stop there—actually helping her clean out flower beds and working together to plant them when you get home is an even better gift to your mother.  Ohio is known to have late frost after Mother’s Day.  So, if you do go ahead and put in tender annuals, be sure to check the forecast and cover them if there is any chance of frost.

            The first week of Farmer’s Market was a quite a success.  Many customers and vendors had not seen one another since the end of last October.  Obviously, there was a good bit to catch up on.  The most prevalent topic of conversation was, of course, the harsh winter and how glad everyone was to be back at the fairgrounds on a fine spring day.

            Mrs. Cherry and I discussed how the fruit trees had faired with the late freezes.  She thought that their apple crop would be decent but sadly informed me that there will be no peaches in the state of Ohio this year.  This sad news makes me wish I had canned more peaches last summer.  I think we are down to the last one or two jars in the cellar.

            She and I also discussed how disappointed we were in the state of our herb gardens.  Many herbs are perennial and supposed to be winter hardy but this year many did not make it through the cold temperatures at all or were greatly stunted.  Most of my large sage bush died.  Only one small branch showed signs of green, so I trimmed off all of the dead, hoping this small portion will make a comeback.  All of my lavender died as well as my thyme.  If your herb beds suffered the same, you can find replacement plants at the farmer’s market and it shouldn’t take long for them to flourish.

            Never fear, though, no polar vortex could dampen the spirit of my mint patch.  We were still able to harvest plenty of this aggressive herb to make our annual Mint Juleps in honor of the Kentucky Derby this past Saturday.  Here is an easy and very tasty side dish featuring mint. (kaylnskitchen.com)  I would probably use spearmint for this one, but peppermint would work as well.  

Cannellini Beans in Mint Marinade

2 cans cannellini beans, rinsed and well drained (or use 3 1/2 cups freshly cooked beans.)
1/4 cup olive oil
1/3 cup fresh squeezed lemon juice
1/2 cup finely minced fresh mint leaves
salt and fresh ground black pepper to taste

Drain beans into colander and rinse well until no more foam appears.  Then let beans drain until they are fairly dry. (Sometimes I blot dry with paper towels if they don't seem to be dry enough.)

While beans drain, finely chop mint. In a plastic bowl big enough to hold beans, whisk together olive oil, lemon juice, salt and pepper. Stir in mint, then add beans and gently stir until beans are coated. Allow this to marinate at room temperature for several hours before serving.  The beans will keep in the fridge for several days, but let come to room temperature again and stir before serving leftovers.

Planting potatoes!

Cool arrowhead (or spearhead) I dug up while planting potatoes.  Best one I've ever found!

Cool painting of my onion patch by my artist friend Nora Daniel.  (Trust me, this photo doesn't do this sweet little painting justice.)

My niece and nephew came to visit from Cincinnati.  I love these two!

First Farmers' Market of the 2014 Season

            Saturday, May 3, marks the beginning of the 2014 season of the Zanesville Farmers Market, held from nine to Noon at the Muskingum County Fairgrounds.

            This is a great occasion for the community to come out and celebrate the fact that spring is finally upon us after a winter that seemed to drag on forever.  In spite of the long winter, May really has arrived.  Once again, there is an event to look forward to every Saturday morning from now until October.

            Fulfilling both social and practical needs, a trip to the Farmers Market gives customers an opportunity to come out and say hello to old friends as well as to purchase goods from local vendors.  Meat, cheese, baked goodies, vegetable and flower plants, crafts—all of your favorite items—will once again be available.

            Stop at the Master Gardener booth and one of their knowledgeable volunteers will answer questions and provide some advice as you make garden and landscape plans for the summer.   

           Early season produce may be a bit slow to appear on farmers’ tables this spring, but the soil is warming up, so there are a few things already popping out of the ground.  Look for asparagus, radishes, lettuce, spinach, and other such cool weather crops as the weeks progress.  Spring is also an abundant laying time for hens so look for farm fresh eggs.

            Growing up, mushroom hunting with my dad was one of the highlights of spring, and still is.  The season has just begun, so the hunt is on.  In our family, as in most, the elusive morel, once acquired, is sliced in half, soaked in saltwater (to purge any critters that may be hiding in the crevices), then dredged in flour and pan fried in butter.  This traditional method of preparation is delicious, but my creative-cook friend, Amy Kesting, suggested that I think outside the box and try slow roasting them in the oven.  The following recipe, therefore, was inspired by her idea.

Roasted Morels and Asparagus with Rice

·         1 lb Asparagus

·         ¼-1/2 lb Morel Mushrooms (substitute portabellas or white button mushrooms if you are not having any luck finding morels)

·         1 clove garlic, minced

·         1 small bunch green onions or shallot, chopped

·         2 T. Olive Oil

·         Salt and Pepper to taste

·         Cooked Rice

Preheat oven to 400 degrees.  Wash and cut asparagus into 1” pieces.  Slice morels lengthwise, soak in saltwater, then lay on a paper towel to dry.  Coat a baking pan with olive oil.  Lay morels, cut side down, on sheet and intersperse the asparagus pieces, garlic, and onions.  Drizzle with more olive oil.  Season with salt and pepper to taste.  Roast in the oven for 10 minutes or so, until mushrooms and asparagus are browned.  Serve over a bed of your favorite kind of rice. 

First Farmers' Market of the Season!  Cute new banner from my sister.

Honey from my friends at Honeyrun Farm.  Check out the link to their blog on the right.

 

Good friend Lindsay with little Penelope.  Baby's first mushroom hunt was a success!

Mushroom hunting is always fun whether you fine one or one hundred!

 

Some of this year's finds!

Black morels found right in our own backyard!

Last Farmers Market of the 2013 Season

Saturday is the last Farmers Market of the 2013 season at the Muskingum County Fairgrounds.  It is your last chance to purchase fresh items from our local vendors until next May.  Now is the time to stock up for the winter if you haven’t already.  Most of the meat vendors run buy-one-get-one-free specials on select frozen meat items.  There is a lot of produce that can be stored in a cool, dry place and used for a few more months.  This includes potatoes, onions, garlic, sweet potatoes, winter squash, and apples.  Even baked goods, such as pie and bread, can be stored in the freezer until you are ready to use them.

            If you missed my face at market the last couple of weeks, it is because I was involved in yet another wedding. But don’t worry; I wouldn’t miss the last market.  There are many customers and fellow vendors that won’t see each other again until next spring, so attending the last market of the season is a nice opportunity to have one last chat and say goodbye.

For this wedding, I traveled to Ross County, Ohio, where friends were married in an old family orchard on top of a hill.  It was the perfect setting for an autumn wedding.  The best part was how much of the food and decorations were homegrown.  The roasted pork came from a hog raised on the groom’s family farm.  The sweet corn was raised by the bride’s family this summer and frozen until it was to be used for the big day.  Sauerkraut was made by the bride’s brother from cabbage he raised himself.  The large bowls of salad were raised by yours truly. 

A combined effort between the bride, bride’s mother and brother, groom’s mother, and myself provided enough late-season zinnias to fill blue mason jars for each table under the huge tent plus the bouquets of the bride and bridal party.  My vehicle looked like it belonged to Jed Clampett as I traveled south, filled to the brim with pumpkins, squash, bittersweet, Indian corn, and other such items.  To the roof were tied items to create fancy fodder shocks such as broom corn, amaranth, and sunflower stalks with mammoth heads.  The bride’s father had purchased the largest mums I have ever seen from an Amish farmer, which lined the pathway to the pond where the ceremony was held.  Needless to say, the results were incredibly beautiful.  So, in spite of the cold rainy weather we experienced last Saturday, the mood of the wedding was cheerful and bright.

The rain cleared by ceremony time and later, as a huge bonfire was lit, the sky was perfectly clear and the stars so bright with the full Harvest Moon rising above the hill.  I was reminded of what a truly great harvest has brought us to this point in the season.  The weather was a bit of a struggle at times this year, but as you walked down the aisles of the farmers market this season, there was so always so much available.  As we head toward Thanksgiving, I know that I am certainly thankful for the abundant produce I was able to share with my customers, family, and friends.  And I am thankful in return for their loyal support.  I know that the other vendors at market feel just the same.

            As I write this, they are calling for lows in the upper twenties the next couple of nights.  Being located along the river sometimes helps me get by with an extra week or two without frost, but you can be sure that I will pick things like bell peppers, flowers, and green tomatoes, just to be on the safe side.  I am sad to see the end of the season; it always seems like it sneaks up on us so quickly.  However, once the garden is cleaned up for the winter, I am also looking forward to some rest.  These cold days make me want to snuggle in and cook warm hearty meals.  Here is a nice fall soup from “Pumpkins and Squash” by Kathleen Desmond Stang.  It is nice for a small party, as it is served in small pumpkins or squash instead of bowls.

Corn Chowder in Miniature Pumpkin Shells

·         4 small pumpkins, Carnival, or other acorn squash (3/4 to 1 ¼ lbs. each)

·         1 slice bacon, diced

·         ¼ cup finely chopped onion

·         1 T. all purpose flour

·         ½ tsp. chili powder

·         1 cup chicken broth

·         Boiling water for heating pumpkin shells

·         1 cup corn kernels

·         ¾ cup milk

·         Flat-leaf parsley leaves for garnish

With a small sharp knife, cut wide tops out of the pumpkins/squash to make a bowl.  Scrape out and discard seeds and fibers.  Trim all but ¼ inch of meat from the tops.  Using a knife and soup spoon, cut and scrape out some of the pumpkin meat, leaving ½ inch thick shell (shells should have a ¾ cup capacity.)  Chop the pumpkin meat and set aside.  Sauté the bacon in a saucepan for 3 minutes, or until crisp.  Remove the bacon and set aside.  Add the onion and chopped pumpkin meat to the saucepan.  Saute over medium heat until tender, about 10 minutes.  Stir in the flour and chili powder, then the chicken broth.  Cook for five minutes more, or until the pumpkin is very soft.  Meanwhile, pour boiling water into the pumpkin shells to warm them.  Mash the pumpkin mixture with a fork to a coarse puree.  Add the corn and milk.  Continue to cook until thoroughly heated.  Empty and dry the pumpkin shells.  Fill with the chowder.  Sprinkle the bacon on top and garnish with parsley if desired.  (I would also add a red pepper and a jalapeno to the recipe and sauté with the onion.  A cooked, diced chicken breast would also be a nice addition to this soup.  Topping with sour cream and shredded cheddar cheese is another option.)

 New sign at Farmstand painted by my friend Nora.

Best Bonfire Ever!  Center log finally toppled at 2:17 am! (Yes, we were taking bets.)

Cheerful bouquet on a cloudy day.

Flower Girl Basket!