Summer is in full swing now. Saturday’s weather was sunny and warm. The market was filled with people from early in the day and into the afternoon.
Tables were loaded with local blueberries and blackberries. Local cucumbers, summer squash and tomatoes are also coming in.
The Boyle County Farmers’ Market can now accept Senior Vouchers. Look for signs at approved booths, if you would like to use your vouchers to purchase fresh products.
Stop by our booths on Tuesdays, Thursdays and Saturdays to check out all the great things our farmers 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; blueberries; broccoli; cabbage; South Carolina cantaloupe; corn; cucumbers; fresh herbs; garlic; green beans — roma, tenderette and jade; shiitake mushrooms; green onions; South Carolina peaches; potatoes; raspberries; rhubarb; summer squash — yellow and zucchini; tomatoes; and South Carolina watermelons.
Baked goods: fried apple pies; friendship breads; granola; sourdough breads; butter biscuit rolls (Thursdays only); and wheat and honey wheat breads.
Canned goods: jams and jellies; and pickled beets.
Meats: pork chops; pork ribs; and pork sausage — extra sage and hot available.
Other goodies: fresh eggs; homemade dog treats; local honey; and Farmers Market cookbooks.
At Bush Farms: It has been another hot, dry week at the farm. Daily irrigation has become a necessity to keep everything growing. We are hoping that our water source will hold out until we receive some much needed rain.
I pulled beets Saturday, after the market, and managed to get 18 quarts put up before bedtime. Beets can be so messy. The kettle boiled over before I could get to it and spattered everything purple. When I was canning them, one jar lost its bottom which made another big mess inside the canner. It was just one of those days.
Now that my kitchen is back to normal, it’s time to make more jellies and jams. I still have some strawberries and gooseberries to work up. Next will come blackberries as they are beginning to ripen.
We have hundreds of tomato plants in but no ripe tomatoes yet. While we wait, it’s fried green tomato time.
There is always debate about the best way to prepare them. Some prefer to dip them in buttermilk which gives them more tang and others prefer just milk. The coating can be cornmeal, flour and/or bread crumbs.
No matter what is used, they are delicious right out of the pan. Here’s a recipe for you to try.
Fried Green Tomatoes
3 or 4 firm green tomatoes
½ teaspoon salt and pepper, or to taste
1 cups all-purpose flour