From the Farm: Tomatoes are ripening ¿¿here come the sauce, juice and salsa

It was a pleasant, breezy day at the market Saturday. Local melons and tomatoes are coming in. We have had just enough rain to keep them nice, juicy and sweet. Come on out to the market to pick some up on Tuesday, Thursday or Saturday.
Here is a list of some of the Boyle County Farmers’ Market offerings for this week:
Veggies and fruit: apples; cantaloupe; corn; cucumbers; eggplant; green beans, various types; okra; onions; peaches; peppers; potatoes; raspberries; tomatoes; watermelon; yellow squash; zucchini
Meats: beef; chicken; lamb; pork; goat
Other: Fresh eggs
Baked goods: sourdough breads and rolls; granola; friendship breads
Canned goods: jams and jellies; honey; relish; bread and butter pickles
The Boyle County Farmers Market is located at the Boyle County Fairgrounds in Danville. The market manager is Gary Taylor of Knobview Farms; his number is (859) 332-2539. Hours for the market are 8 a.m.-6 p.m. Tuesday and Thursday, 8 a.m.-3 p.m. Saturday. Application for the 2011 Boyle County Farmers’ Market membership is now closed.
The Boyle County Farmers Market has been approved to accept WIC vouchers this year. We also have EBT and Debit Card capabilities for your convenience.
Available now: Our first cookbook, “FARM FRESH RECIPES from the Boyle County Farmers’ Market.” This collection of our favorite recipes, using fresh fruits, vegetables and meats offered at our market throughout the season, is a keeper.
If you are interested in purchasing a copy, see any of our vendors. The cookbooks retail for $10.75.
At the farm: Barrie and Sheba kept everything going at the farm while I was in Columbus for a trade show this past week. It seems that all the vegetables kicked into high gear as soon as I left. Now that I have returned, I have lots of canning to catch up on.
Cucumbers and peppers are still doing well. I have to make more pickles and relish before they are gone.
I pureed and juiced fruit to make jams and jellies before I left. We are getting low on our variety of flavors, so I will need to get working on those. My favorite, tomatoes, are ripening well. I need to get sauce, juice and salsa canned. Hopefully, I will also be able to dry some of them in the dehydrator as well.
Everyone loves fried green tomatoes. How many of you have had green tomatoes as a dessert? Surprise everyone with this delicious cake! Let them taste it before revealing your secret ingredient.

Mystery Fudge Cake
From Today’s Herbal Kitchen

1 ½ sticks margarine, softened
2 cups sugar
3 eggs
3 tablespoons chopped fresh mint
1 teaspoon mint extract
2 cups coarsely grated green tomatoes
1 teaspoon vanilla
½ cup milk
2 ½ cups all-purpose flour
½ cup cocoa
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup chopped walnuts  
Cream margarine and sugar.
Beat in eggs one at a time.
Mix in fresh mint and next 4 ingredients.
In separate bowl, combine flour and remaining 6 ingredients.
Stir dry ingredients into batter.
Pour into greased and floured 10-inch tube pan.
Bake at 350 degrees for 50-60 minutes or until toothpick inserted in the center comes out clean.