This time of year I worry about fitting
all the vendors in the pavilion. So much so that I slight our nutritional
education program – we often have every square inch of side space and much of
the middle taken up by vendors. That was the case this weekend, until I got a
couple of calls (Cottage Small had a piece break on their roaster and will gone
while they get a replacement part and Robertson Family Farm called to say the
blueberry harvest was over and we’d see them in the fall with pumpkins). While
I was sorry to get the news from both, it does mean we can have education tables
both today and Saturday. Today, Mary Ann Pennington with University of
Missouri Extension will demonstrate and sample a good-for-you recipe using
tomatoes and eggplant. We have lots of both right now.
Tomorrow Market Lady Trish Reed will
demonstrate vacuum sealing for freezing summer bounty for winter use. She’ll
be doing a mix of fresh vegetables that can be frozen together and then thawed
and cooked in stews and soups.
But that may be the end of our weekend
recipe demonstrations for a while as we are expecting Broken Wire with their
pepper roaster next weekend and vendor space will be super tight again. It’s a
good problem to have. More choices for the customers, more
opportunities for local farmers and small business people.
We’ve had a few new small businesses
join us this week. M & M Bistro, based at their restaurant on
Main Street in Joplin, was very pleased with their Saturday sales of pita wraps
and baklava. They’ll be back this Saturday, as will our
other new Saturday vendor, Red Lab Farms with their French pastries. They
sold out of pastries last week, so I’m expecting them to bring a larger supply
tomorrow.
Our new Tuesday vendor, Carmine’s Pizza,
was also pleased with their first day at the market. In
fact, they ran out of pizza dough. They’ll be back on Tuesday.
Seriously, folks, the market is on a
roll! I don’t think we’ve ever had so
much sweet corn and of such good quality.
With literally tons of it going
out at every market, I know of only a few dozen ears that were
unsatisfactory. That’s
pretty amazing and I know there has to have been more because you just can’t do
that kind of volume without some mistakes slipping through. If you’ve
bought a market product that was over or under ripe or that was damaged, please
let us know. None of our vendors would intentionally sell a
poor product and we want to make it right if it happens. You
can speak directly to the vendor or you can come to the information table and
we’ll make sure you receive a refund or a replacement.
That being said, please be sure that
you give your produce the same care your farmer does. Sweet
corn is best eaten within a day or two of purchase and it should be
refrigerated. Tomatoes should never be refrigerated until
they are cut. Peppers should be stored in the refrigerator
and used within about four days. Cantaloupe can be stored uncut at room
temperature until it’s ripe, then should be stored in the refrigerator. Eggplant can be stored in the refrigerator for
up to five days. All cut produce should be stored in the
refrigerator. For more tips on storing and serving fresh
produce, go to http://seasonalandsimple.info. This
useful app and web site was developed by University of Missouri Extension. It has
tips for all sorts of fresh produce and recipes, too. You
can get more information about it from Mary Ann today.
So what’s happening today in addition to the cooking demo? William Adkins is playing hits from the 60’s
and 70’s. Granny Shaffers at the Market is serving home
style chicken and noodles and chicken salad sandwiches. We’re
expecting Terrell Creek with goat cheese and Marlee’s with raw milk. Hillside Farm will have elephant garlic and
Endless Bounty will have energy bars. Of course, we’ll have loads of fresh produce,
plus baked goods, jams and jellies and honey on both days.
Tomorrow, The Granny Chicks are playing. Cooking for a Cause benefits NALA
(Neighborhood Adult Literacy Action) whose volunteers teach adults to read and
immigrants better English skills. The benefit breakfast of biscuits and gravy,
sausage, and eggs to order is served from 9 to 11.
JJ’s Woodfired Pizza will be at the market talking about how
they use local fresh produce in their restaurant. They
are one of several restaurants that shop regularly at the market. You’ll
want to stop by their table near the center entrance because they’ll have
samples!
Saturday will be the day for cantaloupe and watermelon because
E & O Produce will be here. They are usually here on Tuesday and Saturday
and are the first ones in the market with a big supply of melons.
We’ll have a new crafter at the market Saturday, Dorothy Cliff,
who is a weaver of rag rugs, table runners, mug rugs and handbags all out of
recycled materials. She also does zipper art and woven bowls.
Tuesday we’ll be open from 4 to 6 with all the usual offerings.
Friend our facebook page for all the latest information. We
post a list of all vendors on site within 30 minutes of each market opening, as
well as photos so you can see a sample before you come. See you soon!
