July 4th Farmers Market and Patriotic Potato Salad

I hope everyone starts off the Fourth of July with a trip down to the Farmers Market. We will have the following, Tomatoes, Cherry Tomatoes, Red, White and Blue Potatoes, Cucumbers, Onions, Beets, Yellow, Light Green and Dark Green Zucchini, Round Zucchini, Crookneck Squash, Pattypan Squash, Papaya and Lemon Squash, Buffalo Meat, Eggs, Peppers, Fruit and Pepper Jams and Jellies, Breads and other baked goods and MUCH, MUCH more!

We hope to see you there!


Patriotic Potato Salad
Serves 4-6
Print recipe only here.

2 pounds total of russet, purple, and red-skinned potatoes
2 stalks celery, diced (about 1/2 cup)
2 tablespoons olive oil
2 tablespoons white balsamic vinegar**
1 tablespoon water
2 tablespoons each fresh basil and parsley, thinly sliced
6-7 cranks of freshly ground black pepper
a generous sprinkling of salt, to taste

Scrub the potatoes well, rinse thoroughly, and pat dry. Cut into 1-inch pieces. Add to a medium size pan of water (with a couple of splashes of white vinegar, if desired). Bring to a boil; reduce to a simmer, and cook until potatoes are tender yet still firm to the touch, about 8-12 minutes.

Meanwhile, whisk olive oil, white balsamic vinegar, water, herbs, salt and pepper in a small bowl, and set aside.

Drain potatoes, and place in a large bowl. Add diced celery, and pour vinaigrette over the potatoes. Gently stir to avoid breaking the potatoes. Serve at room temperature or chilled. (Potato salad tastes better after it sits at least a few hours.)


Pictures and Recipes from: http://foodblogga.blogspot.com

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!