Farmers Market weekly update for June 27

Things are really heating up outside and also at the Farmers Market. We will start seeing the first tomatoes at the market this week. Did you know that tomato pigments, lycopene and carotene, are not produced above 85 degrees. Tomatoes will ripen, they will just not be as red. They will be more pink. When it is super hot outside, pick them when they are about half red and allow them to ripen to a full red inside. They will look and taste wonderful.

What you may find at the Farmers Market this week. Tomatoes, Cherry Tomatoes, Red, All Blue, and Yukon Gold Potatoes, Onions, Cucumbers, Peas, Beets, Cabbage, Peppers Eggs, Breads, Zucchini, Squash, Jams and Jellies, Buffalo Meat, Cherries, and much, much more!

We hope to see you there. Bring a friend with you! Next week we will have tomatoes for all those July 4th cookouts!

Father's Day Weekend Farmers Market Update for June 20th

I hope everyone has found a place to cool off with the added heat this week. The Farmers Market is starting to really take off. We are seeing more and more produce coming each Saturday. Bring Dad down to the market and pick up some vegetables to put on the grill.

What you can expect to see this week. Green Peppers, Peas, Snow Peas, Yukon Gold and Red Potatoes, Green Onions, Beets, Radishes, Zucchini, Cucumbers, Cherry Tomatoes, Tomatoes (limited number), Jams and Jellies, Buffalo Meat, Breads and much more.


Thanks and have a great weekend!

Summer Squash Recipes and Ideas

Every year I hear the following comment, "What do you do with Zucchini or Summer Squash?" There are lots of different things you can do with summer squash. One of the quickest and easiest ways is to use the grill. Here is what you do.

Turn on your gas grill, charcoal will work too but the cooking times may differ. Wash and cut up your favorite kind of squash. I like to cut it into 1/4 inch slices. Any size will work, just try to keep them all about the same size. Take a large piece of foil and place your squash on the foil. Add 3-4 pats of butter or margaine. Add any spices you like, I prefer salt and pepper. Next add 1/4-1/2 cup of water. It differs on the amount of squash you use. Finally fold up the foil and seal it into a packet. Place the packet on the grill for 10-15 minutes. Take off grill, watch out for the steam, and enjoy.

Another way is Zucchini Lasagna.

Zucchini Lasagna
2 tablespoons extra-virgin olive oil 5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick Salt and freshly ground black pepper
1 cup heavy cream*
1 cup grated mozzarella **
1 cup grated fontina
1/4 cup grated Romano
1 cup plain dried bread crumbs
4 tablespoons unsalted butter
Preheat oven to 375 degrees F.

Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.

*I substituted half and half and it turned out fine.
**I used a bag of the "mixed shredded Italian cheeses" instead.

Have fun with your Squash!

Local Harvest Calendar

This morning I spoke at the Chamber Coffee. I was asked about when we could expect certain crops. This is a very good question. Since we are a producer only market, we are only able to sell what we can produce in this area. For example, if it is May you aren't going to be seeing melons and sweet corn at the market. However, asparagus, radishes, lettuce, broccoli, onions, and spinach is available. Check out this publication from K-State Research and Extension it will give you a better idea of when your favorite crop maybe ready. Remember, this is just a good guess. The weather has a lot to do with when different crops are ready. For the best answer, ask one of the vendors.

Six weeks along and were still going strong!

It is hard for me to believe that the Clay Center Farmers Market has been going for six weeks. We are starting to see more and more produce. If we could only get the sun to come out and shine, we would be doing much better!

What we can expect to see this week at the market: Baby Beets, Peas, Radishes, Broccoli, Cauliflower, Cucumbers, Cherry Tomatoes, Green Onions, Potatoes, Green Peppers, Zucchini, and Jams and Jellies.

If you can't make it tell a friend, if you can make it bring a friend. We hope to see you on Saturday morning between 8-11.

Week Five and the Gardens are Alive!

With the recent rains in the area many producers are spending more time weeding and harvesting than watering. What you can expect to see at the market this week, potatoes, onions, radishes, broccoli, lettuce, squash, squash blossoms, eggs, jams and jellies, and rhubarb. We may see the following snow peas and strawberries. I was in Concordia last night and one of the vendors had lots of fresh strawberries. She has more but wasn't sure if she had the time to pick them and come down on Saturday. She was going to call me if she was going to make it. I hope she does.

If you haven't yet been the Farmers' Market, check out what you're missing:


Hope to see you on Saturday. Spread the word about our market and watch it grow! THANKS!

Grilling your Vegetables

One of the easiest ways to prepare vegetables during the summer is on the grill. At our house new potatoes or squash are always a hit in a foil packet. They are very simple to prepare and there is very little clean up. Here is how we make them.

Cut up your potatoes or squash in even sized pieces. I prefer a quarter inch or less slices of squash or potatoes. Place them on a piece of foil. Season to your liking, we add salt and pepper. Put in 2 tbsp of stick butter or margarine. Fold up foil into a packet. Add enough water to cover the bottom of your packet, probably less than a 1/4 of a cup and close it up. Put on the grill for 10-15 minutes. Open up and check the tenderness of the vegetables, be careful of the steam. Enjoy!