It’s another big weekend at the market –
especially for our plant folks because it’s Mother’s Day weekend. That’s usually
their biggest weekend of the year and rightfully so. The plants at the market
are amazing and would make terrific presents for anyone who appreciates beauty.
The hanging baskets are show stoppers. The handcrafted planters by Fairhaven
are charming. Joe and Carrol always bring small planters this weekend for small
children with small budgets. And, of course, they also have the large planters
for us big kids to buy our moms.
We’ll also have vegetable and flowering
bedding plants. Fredrickson Farms has geraniums, lantana and Gerber daisies. Flagers
has an array plants for your flower beds. And the tomato plant selection is
huge with Fredrickson, Flager and Green’s Greenhouse having dozens of varieties
of hybrids and heirlooms in sizes from just right to plant to potted plants
with tomatoes already on them. Fredrickson even has tomatoes plants, called
Tumbling Toms, in hanging baskets.
We’ll have lots of plants on Friday and Saturday, but let’s
take what else we have one day at a time.
Today, Marlee’s Creamery is back with their raw milk. They’ve
been having trouble with their truck, but think they’ve finally got it under
control. Speaking of Marlee’s, what a treat it was last Friday when Mark
Robinson, the dad of the operation, appeared at the market. Mark was seriously
injured last month when he was hit in the head by a softball. His recovery,
thus far, has been nothing short of miraculous and it was so good to see him
walking, talking, hugging and smiling.
PT Gardens is making a rare Friday visit today with their
flavored salts and sugars – bacon salt, dragonsbreath salt, vanilla sugar, French
fry salt, just to name a few. If you like it spicy be sure to try their hot
sauces, too. Probably some Mother’s Day present possibilities there, too.
Another nice gift would be Rosemary McCulley’s handmade vanilla
extract. At $12 a bottle it’s a real vanilla bargain.
Terrell Creek will be at the market today with their award-winning
goat cheese.
Mohaska Farmhouse will be at the market today and tomorrow with
their artisan breads and pizza kits.
And, of course, every market day we’re loaded with local
produce. The high tunnel strawberries are coming in – I should have bought more
for Wednesday night fellowship this week. Some folks made the mistake of getting
dessert after they ate. They got dessert, but there were no strawberries to be
had. There was not a scrap left of the spinach/strawberry salad either. I’ll print
the recipe below. Except for the dressing, it is completely market based – and delicious.
King’s Kettle Corn will be at the market today, but not tomorrow, and you’ll
need one of their products for the recipe. Very mysterious...
Music today is by Some Strings Attached. They’ll be playing a
little gospel, a little bluegrass and anything else that strikes their fancy. Granny
Shaffers at the Market will have bierocks, side salad, strawberry-spinach salad
and chicken salad sandwiches.
Tomorrow Hawthorne Old Time Music plays music from the civil
war and other heritage American tunes. In keeping with the heritage theme,
Apple Road Farms is bringing lamb’s quarter tomorrow, along with their usual
eggs, cut herbs and vegetable plants. Lamb’s quarter is a native plant
harvested here since prehistoric times and a common dish in the last century. Lately
it’s been making its way back t the table because of its flavor, which is
similar to other dark greens like kale and collards, and its nutrition. A
single one-ounce serving contains 12 calories and one-third of your daily
Vitamin C requirement and two-thirds of your Vitamin A requirement. It can be
eaten cooked or raw and Apple Road will have recipes available.
Tomorrow is our monthly Art Market and many of our favorite
artists will be there with jewelry, glasswork, metal work, note cards, painted
signs and books.
Cooking for a Cause benefits the Ozark Gateway Audubon Society.
It’s served till 11.
Next Tuesday, we’ll have our hotdogs with various fixin’s and
Frito pie for supper (remember we’re open on Tuesdays from 4 to 6 pm). Bill
Adkins is playing. On both Tuesday and Friday next week, Extension will be
demonstrating a kohlrabi side dish. This vegetable is in good supply right now
but will be gone before you know it, not to return until fall. You’ll be
surprised what a treat it is, raw or cooked.
Here’s that recipe with the mysterious King’s Kettle Corn
ingredient:
Spinach/Strawberry Salad
About 6 cups of spinach leaves, washed and torn into bite sized
pieces
1 pint of fresh strawberries, hulled and quartered or sliced
1/4 cup thinly sliced red onions (or this time of year, use the
lovely spring onions)
1/4 cup crumbled feta or chevre cheese (don’t forget, Terrell
Creek is only at the market on Fridays!)
3 – 4 tablespoons of raspberry-poppy seed dressing (recipe
below)
1/2 cup candied pecan pieces, chopped (that’s the surprise
ingredient from King’s Kettle Corn)
In a large bowl, toss the spinach, most of the strawberries,
onion and half cheese with the dressing. Sprinkle with pecans and the rest of
the cheese and strawberries.
Raspberry-poppy seed dressing
1/4 cup grated/minced onion or spring onions
1/2 cup raspberry vinegar or raspberry balsamic vinegar
1/4 to 1/2 cup sugar, to taste
1 teaspoon dry mustard
1 teaspoon salt
1/2 cup olive oil
1/2 cup vegetable oil
1 1/2 cup poppy seeds
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| Can you tell I like the cheese? |
