Every year, he would pick my first ripe tomato. He took great delight in telling me how delicious it was. I would say how much I had looked forward to that tomato and I just couldn’t believe he would do such a thing. That just made his day!
I picked our first ripe tomato this week. This one’s for you, Dad!
This week at the market
Green beans — Roma, Tenderette and Half-Runners
Peppers — banana, bell, purple jalapenos
Squash — yellow, zucchini and patty pan
Tomatoes (heirloom and regular slicers)
Fresh from Georgia: melons — cantaloupe and watermelon; peaches
Pork breakfast sausage (mild, medium and hot)
Italian sausage (sweet, zesty)
Cured, sliced bacon
Unseasoned ground pork
Ribs, roasts and chops
Ham and shoulder steaks
Whole or halves
Garden pants: assorted flowers; assorted herbs; tomatoes
Some baked goods available Saturdays only
Breads and rolls — sourdough
White and wheat
Amish Friendship Breads
Fried apple pies
Did you know?
Tomatoes are native to South Americana and are mentioned in early Aztec writings.
During the late 1500s in England, it was believed tomatoes were poisonous.
Tomatoes made their way to North America in the 1700s.
If tomatoes are not quite ripe, you should keep them at room temperature. If a tomato has been refrigerated, it will not ripen.
You don’t have to leave an unripened tomato in the sun to ripen. Your kitchen counter is just fine.
SUMMERTIME PASTA WITH FRESH TOMATO SAUCE
3 tablespoons olive oil
1 tablespoons balsamic vinegar
1⁄4 cup fresh basil and parsley, chopped
3 medium fresh tomatoes, chopped
1 medium yellow bell pepper, chopped
11⁄2 cups mozzarella cheese, finely shredded
2 cloves garlic, minced
1⁄2 cup black olives, optional
1 teaspoon salt
1⁄2 teaspoon pepper
1 package pasta of your choice
Mix together oil, vinegar, basil and parsley in a large bowl.
Add tomatoes, bell pepper, cheese, garlic, olives, salt and pepper. Toss together and set aside for about 30 minutes. Meanwhile cook pasta according to package instructions. Drain pasta, rinse and drain again. Add pasta to fresh sauce. Toss together and serve.
Boyle County Farmers’ Market is located at the Boyle County Fairgrounds in Danville. Hours are 8 a.m.-6 p.m. Tuesday and Thursday, 8 a.m.-3 p.m. Saturday, or until vendors sell out.
Vendor names: Arnold’s Greenhouse, Backporch BBQ, Bastin Farms, Briar Knob Farm, Bush Farms, G & G Farm, Heart’s Ease Farm, Hillside Heritage Farm, J & J Farm, Kentucky River Limousin Beef, Knobview Farm, Mariners’ Rest, Mamaw and Papaw’s Garden, Miracle Farm, Pitter Patter Garden, Rolling Fork Farm, Sisters Farm, Squash Blossom Farm, The Family Garden, Windhover Farm, 3W Sawmill.
Name: Kentucky River Limousin Farm
Owners: Jonathan and Laura Ray
Location: Garrard County
Products: Beef — Limousin, Angus and Shorthorn crosses with Limousin
Notes of interest: We produce very lean and healthy beef while maintaining taste and tenderness. We do not use antibiotics or hormones. Feed is primarily grass and hay from our farm and all natural grains for finishing. Our beef is processed and packaged at Boone’s Abattoir in Bardstown and vacuum packed for long freezer life.
For your shopping convenience:
We now have EBT/Debit Card capabilities located at our information booth.
DanTran makes stops at the Fairgrounds on Market Days.