My husband and I hit the grand opening of the Tupelo Farmers’ Market about 6:30 Saturday morning. The Brewers’ had lots of stuff. We bought a basket of new potatoes the size of marbles, a carton of English peas still in the shell and a big ziptop bag of green leaf lettuce. The total was $9.
We boiled the potatoes Saturday, drained them and then tossed them with a little EVOO, some salt and pepper and a sprig of fresh rosemary. We made a big salad Sunday night using the lettuce, some sliced red onion and a can of mandarin oranges. This evening, I’m going to shell the English peas. Not sure what else we’re having, though. Any suggestions?
13 Comments
May 15, 2008 at 5:36 pm
How was the turnout at 6:30? Any idea what time the produce was gone?
May 15, 2008 at 6:20 pm
There weren’t many customers at 6:30, so I was able to get everything I wanted. I’m sure it picked up as people headed to GumTree. I went back Tuesday morning and got more lettuce and some broccoli. There were no customers when I got there about 10 a.m. I think people aren’t used to the market being open this early in the season or else they think there’s no produce yet. Oh well, more for me!
May 16, 2008 at 1:11 pm
Thursday morning there was only one vendor selling jams and jellies. It was pouring down rain, so I suppose everyone stayed home. I’m hoping for fresh eggs, squash and zucchini tomorrow.
May 16, 2008 at 3:56 pm
I’m guessing Saturday’s gonna be a big day.
May 19, 2008 at 5:24 pm
Did you make it out to the market this weekend? Any tomatoes for sale yet?
May 19, 2008 at 7:23 pm
No tomatoes yet. We probably won’t see them until the middle of June, at the earliest. I got some pretty cabbage for $1 from Mike’s Farms, but there wasn’t much other produce. The Brewers couldn’t get in their fields, so they didn’t show. Carl Brangenberg said it likely will be next weekend before they return. The smoked Boston butts sure did smell good.
May 21, 2008 at 5:55 pm
you can do something simple like stuffed chile pepper any size i like the large ones, then you get a can of black beans and mix it up any type of seasonings such as onions, garlic, cayene pepper, and your flavoret of cheese, as the beans cool down so that you can stuff them into the chile peppers to bake. Then you cut your oven on to 325 degree, put the peppers in the stonewere,with a small half cup of water not a lot, cover the dish with foil and bake for 30 minutes
May 21, 2008 at 10:32 pm
Stuffed chile peppers? Interesting. I grew up on stuffed bell peppers, but then became allergic to bell peppers in high school. Now, I’m interested in stuffing some tomatoes. I saw a picture of one with a cold succotash-like salad in it. I’m itching to make it once I find a big ol’ heirloom tomato.
May 22, 2008 at 3:54 pm
Went to the farmers market this morning. Picked up some nice strawberries from Pontotoc county and some yellow squash. Maybe I’ll work up a squash-strawberry salsa. On second thought, that sounds pretty gross.
A friend reported his first harvest of home-grown tomatoes yesterday. Maybe the truck farmers won’t be far behind.
May 22, 2008 at 4:27 pm
try scooping out the center of the tomatoes, and use some zuchini,crab, and bread crumbs,cheese, you need to put the zuchini in the food processor to blend and take the bowl and then mix the tomatoe center, crab and bread crumbs along with the cheese, mix
all of the vegtables together long with the cheese to keep it tight so that you can stuff the tomatoes . Then you bake for 20 min.Just to remind you that chili peppers do not taset like bell peppers it’s a different flavor.
May 22, 2008 at 8:55 pm
I did not make it to the Farmers’ Market this morning. Am going out of town Friday and won’t be back until 9 or so Saturday morning. Hope they still have something when I get there. I could use some homegrown squash and I did see the strawberries there a couple of weeks ago. John, I think you’re showing great restraint by not making a squash-strawberry salsa.
I’m thinking it will be at least two weeks before we see the first of the tomatoes. Can’t wait.
May 23, 2008 at 3:16 pm
it,s a pickel monday is my birthday and i don,t know what to cook; i need some help making some fishead soup. need to cook this next week send some help.
May 29, 2008 at 9:34 pm
I saw this recipe on Gourmet.com today. It looks like a divine way to make the most of my garden veggies or farmers market finds:
http://www.gourmet.com/recipes/2000s/2008/04/asparaguswithpeas
Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico)
Serves 6
* Active time:30 min
* Start to finish:30 min
* 1/4 cup finely chopped shallots (about 2)
* 3 tablespoons unsalted butter
* 2 lb asparagus, trimmed and cut into 1-inch pieces
* 3/4 lb shelled fresh peas (2 1/2 cups; 1 3/4 lb in pods) or 1 (10-oz) package thawed frozen peas
* 1/2 teaspoon fine sea salt
* Handful of torn basil leaves (about 3/4 cup)
*
Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
*
Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.
Cooks’ note: Peas can be shelled and asparagus cut 1 day ahead and chilled, covered.