If you follow the market’s facebook postings, and I hope you do
because they take a lot of time for us to do, you would have noticed photos of
tomatoes the last few weeks. And if you are an experienced grower you might
have thought “No way are they selling local tomatoes in April!” But it’s true, thanks to our farmers planting
the high tunnels several months ago and remaining patient until the sun became
intense enough to ripen those tomatoes that have been hanging green on the
vines for what seems like weeks and weeks. The sun is finally strong enough to
redden those tomatoes and they are appearing in delicious piles at the Braker
and Harmony Hill tables. Yes, they are local and, yes, we’ve been hearing a lot
of raves about the tomatoes.
We may not have enough to handle all the Saturday crowd, but
we’ve had more than enough tomatoes on Tuesday and Thursday – one more reason
to shop the weekday markets. We had asparagus for the whole market yesterday
and strawberries for 2/3rds of it. No doubt the weekday markets will liven up
once the free kids meals start on May 19, but until then you can look forward
to easy parking and good selection. Of course by May 19, most of our growers
will be back at the market with tables loaded high with produce. It is astounding
what they manage to coach out of the earth this early in the year.
It’s a bit like time lapse photography. I’ll be at a farm in
March and see bare fields that have been planted but no sign of life, some
covered with a cloth barrier on small hoops to protect from frost. The next
month, there are little rows of green, and then a few weeks later, with some
sunny days and rain, they seem to go into high gear, spreading and growing into
mature plants. By the end of April, the fields are thriving.
Many years ago, someone in the market business told me that
farming is a learned skill. I guess I’d never given it any consideration. I’d
grown up among farmers and we’d all helped on our family farms but as I have
worked with the market farmers, the truth of that statement has rung clear. For
example, it’s sure not a matter of intuition when it comes to evaluating soil
fertility. Reading a soil sample result and implementing the recommendations
takes all sort of reading and math skills. Knowing when to plant what, what to
watch for, how to set up irrigation, whether and when to fertilize all take
knowledge and record-keeping ability. I think that’s why our farmers are so
keen on the training we provide. It’s not that they are yearning to be
students, rather they are intent on being successful farmers and they know that
the better their toolbox of knowledge, the better their chances of success.
What brought this to mind was Mr. Lee, patriarch of the Lee
Family Farm, meeting with Lincoln University Extension folks today to begin
plans for his first high tunnel. The Lee Family Farm is among our largest, most
productive farms but had not yet ventured into winter production. It is a
prudent step that could provide income throughout the year. The Lees have three
years of winter production training under their belt and good resource people
for guidance. I look forward to enjoying the fruits of that knowledge next
winter.
Tomorrow at the market, Cooking for a Cause benefits the Ronald
McDonald House. Biscuits and gravy, sausages, eggs cooked to order, orange
juice or coffee are served from 9 to 11.
Mabel at Harmony Hill is serving her last lunch of the season –
ham and beans with cornbread for $3.50, eat-in or take-out. Rob Pommert plays.
Hazel’s Bakery is a bit under the weather so Stewart’s Bakery
is filling in for her tomorrow. We should have a wonderful selection of hanging
baskets, local produce and other goodies.
On Tuesday, we’ll have lunch by Stewart’s Bakery and Carmine’s
Pizza. Both Pommerts will be with us Tuesday.
On Thursday, be sure to bring the kids if you can. Marshall
Mitchell is making a rare visit. He has become such a star that he’ll only be
able to make the market a few times this year so don’t miss a single one. Great
cowboy tunes from a cowboy dressed to the nines atop a sawhorse pony. It just
doesn’t get any more cowboy than Marshall. On Thursday, we expect Granny
Shaffers with catfish and potato wedges and Tac-o the Town with Mexican style
food for lunch.
Finally, this Monday we have an informal class for anyone
interested in learning how to operate the commercial equipment in the market
kitchen – that includes convection ovens, griddle, tilt top skillet and steam
kettle (that would be a 30 gallon skillet and a 40 gallon steam kettle). There
is no fee or reservation required. Just show up at 10 am on Monday and Jason
Miller, chef of Instant Karma, will bring us all up to speed.
Bonus news – the Kids Community Garden is up and growing. The
kindergarteners’ potato plants are peeking through and the middle schoolers,
with the help of one little brother, planted tomatoes, peppers and broccoli
this week. We meet at the garden on Wednesdays at 3:10 (unless it’s raining).
See you at the market!
