Got Books? The Friends
of the Library are collecting gently used books for their traveling library
project. Twice a year, the Friends take collections of books to area nursing
homes and retirement centers for residents to enjoy. The market will be
collecting books for the project today, tomorrow and Tuesday. Bring your books
to the information table and we’ll see they go to eager readers.
Those summer crops are beginning to arrive at the market, but,
except for the tomatoes, in small quantities. So I won’t start a food fight by
naming names. Hint, hint - the good stuff is coming!
We have a good supply of tomatoes and with this heat they are
coming on fast and fabulous. You know they taste good and that all veggies are
good for you, but did you know that several research studies show that a tomato
a day will help keep cardiovascular disease away? In fact, one study showed that individuals
who consumed more than seven servings a week (with a serving being a cup of
chopped tomatoes which equals about one tomato) reduced their risk of that
disease by 30%. One more reason to feast on the season.
So come for the tomatoes, but don’t forget the cornucopia of
other fruits and vegetables. (Oops, did I say fruit? Yes, I did.)
Here’s a recipe from the Minnesota Food Association. I’ve placed an asterisk
next to what you can buy at the market right now:
Refrigerator Dilly Beans
1 Jalapeno*, seeded and finely diced
2 cups of green beans*
1 cup vinegar
1 cup water
2 1/2 tablespoons of sugar
2 cloves of garlic*, minced
1 1/2 teaspoons of kosher salt
1/2 medium onion*, sliced thinly
2 sprigs of fresh dill*
1/2 teaspoon of whole black peppercorns
1/4 to 1 teaspoon of red pepper flakes (depending on how hot
you want them)
Make the brine by combining water, vinegar, salt, sugar and
garlic in a saucepan and bringing to a boil. Take off heat and cool down to
room temperature.
Trim the beans (you can leave the pointy end if you like).
Bring a saucepan of water to a full boil, dump in the beans and
boil for thirty second. Drain and dunk them in ice water. That will stop the
cooking and fix the bright color. Drain and set aside.
Add onions, dill, red pepper flakes and peppercorns to your
jars (which should be glass with a lid. Since this is a refrigerated product,
the lids do not have to be suitable for canning. You can actually reuse jars
and lids for this.).
Add beans to jars. If you want to put them in upright, lay the
jar horizontally to load them in.
Pour in the cooled brine. Fill the jar to 1/2 inch below the
top of the jar, completely covering the beans.
Leave the jar(s) in the fridge
for at least two days before eating. They’ll keep in the fridge for up to six
months but I bet they’ll be long gone before that.
Today, we enjoy the traditional music of the Sours. Lumpy’s
Express will have ribs, barbecued beef, pulled pork and smoked chicken. M &
M Bistro will have market fresh gyros, chicken pita wraps, hummus and tabouleh
plates.
Tomorrow, the Mayfields are playing bluegrass and gospel. Breakfast
benefits the Friends of the Webb City Public Library. Biscuits and gravy,
sausages, sliced market tomatoes, coffee or orange juice for $3.50. Add two
farm fresh eggs cooked to order for $1.
If you come early tomorrow, you’ll probably see a fellow in a
University of Missouri Extension shirt getting produce before the bell rings. No
need for outrage. That’s Patrick Byers, weighing and recording for a research
project he’s conducting. All that produce is going right back to the farmer for
sale. Patrick is conducting the project at Webb City (his version of a small
market) and Farmers Market of the Ozarks in Springfield (his version of a large
market) to gather information on how prices are set. I’m guessing they’re less
in Webb City, but we’ll have to wait for the report which should be out this
winter since this is the second year of a two-year project. In Webb City, the
management (that would be us volunteers) are careful to avoid price fixing. Every
farmer and vendor sets their own price. Even when asked, what’s the going rate?
by a new farmer, we say “you’ll have to check that out for yourselves.” We give absolutely no price advice except you
need to price your product at a fairly, one that will allow you to make the
profit you need to stay in business and one that allows your customers to
afford it.
Tuesdays are thriving. We may rename it Family Night. Over 90
kids ate with us again last week.
The Free Kids Supper is from 5 to 6:30. Carmine’s Wood Fired
Pizza is served from 4 until sell out. Trish with Supper begins at 5.
The
Pommerts are playing (they’ve added kids songs to the playlist). Joplin Little
Theatre is sending over their cast from Forever Plaid to tempt us with some of
their wonderful close harmonies from 5 to 5:20.
It’s going to be another wonderful week of markets. Don’t miss
them. And get ready – we’ll be open Friday, July 3, and Saturday, July 4. It’s
always our biggest weekend of the year!
