The weather was much more comfortable on Saturday, so we had a wonderfully busy day at the farmers market.
With the much needed rain this past week, everything began to grow and ripen. Tables were filled with beautiful, red local tomatoes. The flavors and colors of summer are here.
Stop by our booths on Tuesdays, Thursdays and Saturdays to check out all the great things our market has to offer. We have a bigger variety of vegetables and fruits every day now. Look for these goodies in the coming week:
Vegetables and fruits: blackberries; cantaloupe; corn; cucumbers; eggplant; fresh herbs; green beans — roma, tenderette and jade; shiitake mushrooms; green onions; peaches; potatoes; raspberries; summer squash — yellow, patty pan and zucchini; tomatoes; and watermelons.
Baked goods: fried apple pies; friendship breads; granola; sourdough breads; butter biscuit rolls (Thursdays only); and wheat and honey wheat breads. Note: Briar Knob Farm takes orders for its specialty breads and rolls. Just let Monareia Wyatt know what you need ahead of time. She will deliver to the market.
Canned goods: jams and jellies; bread-and-butter pickles.
Meats: pork chops; pork ribs; and pork sausage — extra sage and hot available.
Other goodies: fresh eggs; homemade dog treats; and Farmers Market cookbooks.
At Bush Farms
July is loaded with family birthdays beginning with my own a couple of weeks ago. My twin granddaughters, daughter, mom, niece and stepdaughter, as well as four of my closest friends share July birthdays. My granddaughters celebrated their third birthday on Saturday. My mom celebrated her 81st on the 17th. Now that everyone is scattered far and wide, we don’t have the opportunity to attend each celebration but we always send a fun package and call with our good wishes.
I was in Atlanta for a business trip this week so I missed everyone at the market. I will have to catch up on canning and baking this week.
Thankfully, we had a little more rain this week and the temperatures have been milder. Everything is growing and setting blossoms again. The rain also seemed to come just in time to save the blackberries. I have managed to pick enough to make jelly when I can get to it.
Our sweet corn has tasseled; beans are running up the trellises; and melons are beginning to fill out, so we hope to have these at the market soon. For now, zucchini, yellow squash, patty pans and cucumbers are producing well.
We use zucchini and yellow squash in many things this time of year. From appetizers to dessert, squash dishes abound. Here is yet another recipe to use up some of that extra squash you may have.
Zucchini and yellow squash gratin
2 tablespoons butter
2 medium zucchini, sliced crosswise (about ¼-inch)
2 medium yellow squash, sliced crosswise