The Wednesday Market:  Weekly Reminder; Squash Recipes

Good evening to everyone in The Wednesday Market community.

This is your friendly weekly reminder that the Market is open for ordering. Place your orders by 10 p.m. Monday; orders are ready for pick up between 3 and 6 p.m. Wednesday. Newly listed items include cherry tomatoes, sweet corn, purple hull peas, and green bell peppers. Be sure to browse the market for all of these week’s product offerings. Here is the link: http://wednesdaymarket.locallygrown.net/market

Have you ever looked through the “Recipes” section of our Wednesday Market website? There are many inspiring recipes, but for some unknown reason, most of them feature fall and winter produce. There’s nothing wrong with that, but here we are – right in the MIDDLE of summer – and I think it’s time to share a recipe or two showcasing produce that is in season now.

I hope y’all like squash! I sure do. My favorite way to eat squash is fried, but I’m really particular when it comes to fried squash. No thickly sliced and battered squash for me. I only like it done the way that my folks do it. Mama learned how from my Mamaw, who sliced the squash very thinly, then added cornmeal mix and salt. You keep adding cornmeal until no more will stick to the squash. Then you fry it in a cast iron skillet, using a fair amount of hot oil. The squash is supposed to come out golden and crispy. While I know the theory behind frying squash this way, I am sorry to admit that I have not yet perfected the technique. Every time I try, I end up with burnt squash and a smoky kitchen. The best thing to do is just go to Mama’s house. I know she’ll do it right and the result will be delicious!

The following squash recipes were sent to us by Carmen Westerfield of Westerfield Farm in Molena. We hope they will inspire you to try cooking squash in new ways.

PATTYPAN SQUASH
2 large fresh tomatoes
5-6 medium pattypan squash
¼ cup melted butter (or olive oil)
1 bunch fresh basil
Sea salt
Grated parmesan cheese

Pre-heat oven to 350 degrees. Slice your squash, and then fine chop basil. Layer this in a casserole dish. Slice your tomatoes and layer them on the squash and basil. Sprinkle grated parmesan cheese on top and drizzle butter over layers. Bake for 30 minutes or until squash is tender.

STUFFED PATTYPAN SQUASH
1 cup grated zucchini
1 cup grated yellow squash
¼ teaspoon salt
6 small pattypan squash
1 tablespoon butter
½ teaspoon dried basil
Pinch pepper
1 tablespoon grated parmesan cheese

Combine zucchini, yellow squash and salt, stir gently. Let stand 30 minutes. Drain well, and press between layers of paper towels. Set aside. Cook pattypan squash in boiling salted water to cover 8 to 10 minutes or until tender but firm. Drain and let cool to touch. Cut 1/2 inch slice from stem end of each squash. Scoop out leaving shell intact. Place shells in a 13 × 9-inch dish. Melt butter in skillet. Add zucchini, yellow squash, and basil. Sauté 2 minutes. Spoon into shells and sprinkle with parmesan. Bake at 400 degrees for 15 minutes or until heated.
Source: 1988 Southern Living Cookbook

SQUASH CROQUETTES
2 pounds yellow squash, sliced
2 to 2 1/2 cups breadcrumbs, divided
½ cup minced green onions
2 eggs
2 tablespoons grated parmesan
1 teaspoon salt
½ teaspoon pepper
1 cup cornmeal
Vegetable oil

Cook squash until tender, drain and mash. Add 2 cups breadcrumbs and next 5 ingredients. Add more breadcrumbs if too soft. Shape into 18 longs. Roll in cornmeal. Fry in oil until golden brown.
Source: 1988 Southern Living Cookbook

Happy summer from all of us Sunshine Girls! We’ll see you at the Market on Wednesday.

Thanks,

Beverly

South Cumberland Farmer's Market:  Time to Order Local Food!

It’s time to order from the Cumberland Farmers’ Market
click here to go directly to the marketpage

Market News

———————————————————-
NEWS FROM JUMPOFF MOUNTAIN JAVA
To our coffee lovers: We regret that Jumpoff Mountain Java will not be available this week through the CFM. However, coffee can be found at Mooney’s and the Piggly Wiggly. We should be back next week as usual. Please forgive any inconvenience, and thank you for your continued support in our product!
-——————————————————-
THE BREAD PEDDLER has pizza this week!
-——————————————————-
The Food Hub says, “Milk is baaaaack this week!”
-——————————————————-
FROM YOUR MARKET CO-MANAGERS
To all our wonderful growers and customers: The Cumberland Farmers’ Market co-managers are growers and artisans, too (read: we’re also busy). We make every effort to respond to your calls and e-mail questions in a timely manner. Consequently, while the market is open (Sat. 5 p.m. to Mon. 10 a.m.), we will check once a day for your questions and get back to you. During the remainder of the week, we will check for your questions every other day. To get the fastest response, please send your questions to: cumberlandfm@gmail.com rather than any other address.

Another item: during the past month, we have had inquiries about fruit bars, energy bars, and the like. We have checked with out bakers and learned that the prices of ingredients (especially dried fruit and nuts) have risen exponentially. This would result in the price of such market items increasing at least 50 percent. If you feel so inclined and would like to pursue this, please e-mail us.
-——————————————————-
If you have any questions, please call (931.592.3399, no voice mail) or e-mail (cumberlandfm@gmail.com) us.

Kir Strobel & Linda Boynton
Market Co-Managers

</t*r>

There is plenty more available so take your time and check out the whole list.

Click here to browse the whole list.

Coming Events

Keep up to date with the CFM by visiting our organization’s blog. or our Facebook Page .

Wick's Locally Grown:  Wick's Locally Grown is open

Hi everyone,

Today was a hot one at the Longview Market, I believe that summer is
upon us. With that things are slowing down, but we do have peas. Have
a good week.

Regards,

Dan
Wick’s Locally Grown

Naples,FL:  Market will close soon. Please place your orders

Please place orders for delivery Tuesday July 15th

Martin's Farmstand:  Half price gleaning in the strawberry field

The strawberry season is winding down. Starting tommorrow morning all the strawberry patches are open for half price ($.65 per lb)gleaning. Gleaning will last into next week some time, as long as there are any berries left to pick. We are at the stand and ready to give service from 10 AM-6 PM Mon- Sat. You can start picking before 10, It is best if it is regular stand hours when you are finished and ready to check out. Daniel

Statesboro Market2Go:  The market is open!

Welcome new vendor Fisheads!
Take a look at the beautiful lettuce they have this week.
Enjoy shopping!

Northeast Georgia Locally Grown:  Northeast Georgia Locallygrown Availability list for July 11

Good evening Locavores,
There are lots of those yummy summer vegetables coming into the market now. Blackberries and blueberries for dessert and sweet snacks. Melon Head farm is living up to their name by bringing the first watermelons to market this season. Expect more sqaushes and tomatoes each week.
Have a great weekend and enjoy fresh local food.

Dothan, Alabama:  Sunflowers, Spices & Summer Grilllin'

Market At Dothan_Eating Locally, Year Round

_

Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

Market News

FIRE UP THE GRILL…
ALL on the Grill: Black Angus grass fed beef, pastured pork, local veggies, fruits, even dessert!
Dinner in 20 minutes: no hot stove or oven heating up the kitchen!
No Clean Up: enough said!

THIS WEEK @MARKET AT DOTHAN

CHARTERS…
New Spices Added: Hungarian Paprika, Whole Cloves, Red Pepper Flakes, Ground Nutmeg

HORTON FARM…
Kale Cubes…frozen kale cubes ready for soup & stews…genius!

MARY’S PEEPS …
Check out new products: Comb Wildflower Honey, Peach Pepper Jelly, Blueberry Pie filling, Blueberry Pepper Jelly & Wildflower honey…great summer treats!

PRICELESS HEALTH FARM…

New: Cucumbers-blonde & Dutch varieties, Tomatoes, heirloom, Purple Beans & much more!

THE BREAD LADY
Pizza Crust Restocked…yum!
Banana Bread & Pumpkin Walnut are available…delicious & moist! Get them now!

NEW COOP PRODUCTS..
Heirloom & Green Tomatoes, Sun Gold Cherry Tomatoes, Watermelon Radish & Sunflowers!
Farm Raised Pharaoh Quail and more.

PLEASE. RECYCLE…Please return CO-OP Baskets! Thanks!

EARLY SNEAK PEEK: some of the produce in next week’s COOP Basket could be…Squash, Tomatoes, Eggplant, Cucumbers, Peppers,
Coming Soon…FIGS, CARROTS
http://marketatdothan.locallygrown.net/market/index/62630

Have you “LIKED” & “SHARED” Farmers Daughters COOP Facebook page? Great info…www.Facebook.com/FarmersDaughtersCOOP

Farm to Table Recipes

Grilled Eggplant Sandwich
    
www.simplyrecipes.com
Servings: 4

Ingredients
  * 1 globe eggplant, sliced crosswise into 1/4-inch thick rounds 
  * Salt 
  8 ounces fresh mozzarella * (Substitute GOAT CHEESE) cheese, sliced into 1/4-inch slices 
 * 1 beefsteak tomato 
  1 red onion 
  * 10 -12 fresh basil leaves 
  About 1/4 cup olive oil 
  * 2 Tbsp red wine vinegar 
 * 2 Tbsp balsamic vinegar 
  6 burger buns 
Notes / Directions
1. Line a large tray with paper towels. Lay out the rounds of eggplant on the tray in a single layer. Salt generously on both sides. Let sit while you prepare the other ingredients.

2. Cut the tomato into 1/4 inch thick slices. Cut the red onion into 1/8 inch slices. Pour the two vinegars and a teaspoon of olive oil into a flat container such as a casserole dish. Sprinkle with a little salt and stir with a fork to combine. Lay the onions and tomatoes down in the container and turn to coat with the dressing.

3. Prepare your grill for high, direct heat. Make sure the grates are clean, and close the lid.

4. Once the eggplant slices have been sitting for at least 15 minutes, pat them dry with more paper towels. Use a pastry brush to paint them on both sides with olive oil. Lay the slices on the grill and grill them for about 3-4 minutes per side with the lid closed, until nicely browned. Remove from grill. Lightly toast the burger buns on the grill, for about 30 seconds to a minute, just enough to get lightly toasted.

5. To build the sandwich, set out your burger buns. Put two or three rounds of eggplant slices on top of the bottom bun. Then add a tomato slice and some red onion. Add a couple slice of the fresh mozzarella and top it with some basil leaves.

• Ingredients available on Market Page
  http://marketatdothan.locallygrown.net/market

Fountain Fresh Dairy LLC:  Market Open!

Hello everyone,
The market is open for ordering. The sweet corn is starting to come in and we have a few dozen available!

Savannah, GA:  The Modern Food Industry

As I think about the term Local vs Conventional I am reminded of the Modern Food Industry. Several years ago I read a book written in 1918 called The Science of Eating written by Alfred W. McCann. This was truly an eye opener to what was going on behind the curtain in the food and agriculture business. There are two chapters that I am reminded of (1) “Two Kinds Of Food – The Constructive and The Destructive.” (2) “The Modern Refining Processes Are More Deadly Than War.” Wow! That’s what I said…
Conventional produce, processed foodstuff, GMO’s, and Confined Animal Feedlot Operations (CAFO ) produce foods that are truly inferior to locally grown products.
Joel Salatin said “Everything we’ve done in modern industrialized agriculture is to grow it faster, fatter, bigger, cheaper. Nobody is thinking about E. coli, type 2 Diabetes and the ecological health of the whole system”
Their are certain guidelines or fixed laws that farmers use for growth and development when it comes to crops and live stock. But, when it comes to men, women and children, foods are consumed in ignorance and without any idea of how it was grown or produced.
Ann Wigmore said “The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison”
And the former U.S. Surgeon General C. Everett Koop in 1988 said that " poor nutrition helped account for more than 75 percent of deaths in the U.S.
The terms “Buying Local” and “Local Farming” are not new but very old. These terms and practices are over 200 years old and are what most people knew as a life style. The only foods that were available are those that were in season.
Back then 40 percent of Americans were farmers and all were in local communities sharing thier produce. Today less than 2 percent of Americans are farmers or even live on a farm. So buying local is not something new, it is what we used to do that is finding its way back to mainstream living. Knowing who grows your food, how it is grown, what the animals eat and how they are treated make a huge difference in the mindset of many consumers today.
We here at SLG want to share the best foods available that are locally and sustainably grown. We are still a small group of family and friends that are trying to grow into a large community of people who care.

Tell your friends about
Savannah.LocallyGrown.net
Locally grown foods are truly amazing.