Baked Goods: friendship breads; granola; homemade grapenuts; sourdough breads; squash bars; wheat, honey wheat and dill breads.
Canned goods: jams and jellies — strawberry, peach, blackberry, raspberry jalapeño and jalapeño; pickled beets; and relish.
Meats: chicken; pork sausage — extra sage and hot available.
Other goodies: fresh eggs; homemade dog treats; and Farmers Market cookbooks.
Garden plants: tomatoes, peppers, cabbage; broccoli; herbs; and flowers.
At Bush Farms
Nighttime temperatures hovering near freezing have kept us from putting out cold sensitive plants this week. It is easy to forget that we are experiencing a very early Spring. Having so many consecutive warm days has made us think it’s time for everything to be in the gardens. However, it is best not to jump into planting too soon or we will be replanting in a few more weeks.
Herbs, such as basil, do not like cold. I forgot to bring in my trays of herb seedlings at night resulting in “burned” leaves. This will set them back but did not kill them.
So far, we don’t have any damage to the fruit trees. Lots of little plums, apricots, peaches and cherries are on the branches. Our apple trees just finished blooming so, hopefully, we will have a good crop of those this year. We even have clusters of little paw-paws that have set.
Some booths at the farmers’ market now have beautiful bright green, mild spring onions, scallions and chives. Here is a very light and delicate soup recipe using this first vegetable of the season.
Spring Onion Soup
2 tablespoons butter
2 cups sliced scallions, including some green tops
2 teaspoons minced fresh ginger root
3 tablespoons light soy sauce or tamari
½ cup dry white wine
6 cups chicken (or vegetable) broth
1 cup pea pods, sliced diagonally in thirds
Melt butter in a soup pot. Sauté scallions and ginger for about 2 minutes. Add soy sauce, wine, broth and salt to taste. Cook just long enough to soften the scallions, 1-2minutes. Add the pea pods and simmer 1 minute more. NOTE: This soup is meant to have crisp vegetables and is a “fresh” soup that should be served immediately. It does not re-heat well. Yields 6 servings
We will be open from 8 a.m. to 3 p.m., or until vendors sell out, on Saturdays throughout April. Starting in May, the regular Tuesday, Thursday and Saturday schedule will begin.
EBT and debit services will continue to be available. We also accept WIC vouchers but cannot accept Senior Vouchers at this time.
If you are interested in becoming a member of our market for 2012, contact Gary Taylor at (859) 332-2539.
The Boyle County Farmers Market is located at Boyle County Fairgrounds. The market manager is Gary Taylor of Knobview Farms. If you are interested in becoming a member of our market this year, contact Taylor. Deadline to join is June 1.