We're at that point in the season where choices have to be made. There's simply not enough time or meals in the week to squeeze all that summertime goodness in.
Do we go with the tried and true Flyte Family Farm blueberries for our fruit snack or should we branch out and snag some of those newly arriving ground cherries?
Sure we may all have our favorite variety of tomato for our sandwiches and salads, but then we're tempted by those beautiful heirlooms we see at County Line Plants & Produce (pictured).
If these were the only hard choices in life to make, things would be much simpler. Alas, the farmers' market decisions may not be the most difficult but we're happy to make them.
The choice between bright bunches of sunflowers and bunches of statice flowers from Ka Vang Thao is the kind of beauty contest we can get behind.
This weekend we hope you have some tasty decisions to make yourselves, as we say farewell to the August market season.
This weekend also marks the return of our fan favorite event, the Zucchini Car Races! Kids can build their own veggie racers to run down the Zucchini Speedway from 8am - noon. Now to decide whether or not to add that racing stripe...
See you at the market!
Ben Zimmerman Market Manager
Cookbooks For Sale
We're selling copies of FairShare CSA Coalition's two cookbooks up at the Information Tent for the rest of the season. Their two books, From Asparagus to Zucchini & Farm-Fresh and Fast are both excellent sources of tested recipes and can be great inspirations for those who like to experiment.
From Asparagus to Zucchini - $19.95 Farm-Fresh & Fast - $24.95 Buy both for $40 and save $5!
Cash or Check accepted
Join us for our favorite market event, Zucchini Car Races, this Saturday August 25th, from 8:00am - Noon. We'll be building our own zucchini cars from donated zucchini and racing them down our custom built Zucchini Speedway.
This fun free market event is not to be missed!
First ground cherries of the season from Shoua Vang
Please note not all vendors present every week. Please check newsletter for anticipated absences.
One part tomato, one part zucchini... The Recipe Corner is embracing peak summer produce this week in the tastiest way possible. Enjoy!
Garden Fresh Tomato Soup
Ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 3 tablespoons butter - 2 tablespoons all-purpose flour - 3 cups broth of choice (chicken, beef, vegetable, etc.) - 6-7 cups roughly chopped fresh tomatoes - 2 tablespoons chopped fresh basil, plus more for serving - 1 tablespoon balsamic vinegar - 1/4 teaspoon celery seed - 1 teaspoon paprika - 2 teaspoons honey (optional) - Sea salt, to taste - Freshly ground black pepper, to taste - 1/4 cup milk or cream
Directions: 1. Heat the olive oil in a large stockpot over medium heat. When the oil is hot, add the onion and garlic and sauté for about 7 minutes, until translucent and softened. 2. Add the butter and let it melt. Whisk in the flour, and then continue to cook and whisk for one minute. 3. Gradually whisk in the broth. Add the tomatoes, basil, vinegar, celery seed, paprika, honey, and a bit of salt and pepper. 4. Bring the soup to a boil, then reduce the heat so the soup simmers and cook for 20-25 minutes, until the tomatoes have softened and cooked down. 5. Remove the soup from the heat and stir in the milk or cream. 6. Puree the soup with an immersion blender until smooth (or carefully transfer it in batches to a regular blender). Taste and adjust seasonings if desired. Serve hot, garnished with additional fresh basil if desired.
(From Damn Delicious)
Ingredients: - 1 1/2 pounds zucchini, grated - 1 teaspoon salt - 1/4 cup all-purpose flour - 1/4 cup grated Parmesan - 2 cloves garlic, minced - 1 large egg, beaten - Kosher salt and freshly ground black pepper, to taste - 2 tablespoons olive oil
Directions: 1. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely. 2. In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste. 3. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. 4. Serve immediately.