Hello from the PCFB Farmers Market in Hiram!
We may have some new vendors who will be joining us this week, and we’d love to have you join us as well! The market will be open on Tuesday from 3:00pm – 7:00pm at the park next to the tennis courts. Market accessible parking is available at the Regions Bank parking lot across the street, at the lot next to the Oak Street pavilion, and we will now be closing off one lane of Oak Street next to the park for market parking. Additionally, Alliance Finance will allow us to use the parking spaces on the Oak St. side of their building for disables or elderly customers.
Our vendors this week include:
Elrod’s Garden Center, with a wide variety of garden and landscape plants, including strawberries, vegetables, and herbs for your family garden.
Angie Queen will be there with her natural homemade soaps, lotions and body butters, and other products from Organically Yours
Bill Jackson and Wyndham will have fresh produce, live plants, and Bill's hand made wooden bowls.
Trina Sylvester of Maxwell Farms will miss Tuesday, but will be at our Friday market with her incredible sweet Amish breads, jams, jellies, herb seasonings and nut brittles, and her certified pickles, relishes!
Shannon Davidson of Twisted Sister Breads will have a wide assortment of whole wheat, fresh from the oven breads, including focaccia and Pita bread and delicious crostini.
Al and Charlene Collins of C & A Farm will bring green onions, rutabagas, cabbage, honey, squash, and Charlene’s handmade pillow cases.
Bill Posey will be joining us and bringing his home grown honey!
Cameron Bohn will have his shaved ice machine running full blast. Yeah! He’ll also have a variety of soda and water for the truly parched.
Marion Taylor of Taylors Garden will bring some of their “Certified Naturally Grown” produce, farm
fresh eggs and pork products from Pa’s Meats.
Gail Crowder our Muffin Lady will bring her homemade signature “Morning Glory” muffins, with lots of other scrumptious flavors to choose from!
Andy Kippenhan will be joining us again next week. Andy will have produce, his beautiful cut flowers, bamboo poles, and liquid compost from kudzu and wood ash for your garden!
Brenda Meredith of Brenda’s Bakery will bring her luscious pound cake and apple pies!
Judy Smith & Leah Louise Pace, our Egg Ladies, will bring cartons of cooled free range farm fresh eggs!
Dennis Smith of Smith Farm Products and Nursery will have plants and is planning to bring our first cucumbers of the season in addition to beans, green peas, yellow squash and zucchini! THIS IS A FOOD STAMP/EBT VENDOR!!!!
Jason James of Triolatte Roasters will have his awesome iced coffee and fresh roasted coffee beans.
We may have the good fortune to be serenaded by a band on Tuesday. Details are being confirmed, but it looks like we may all get to enjoy some live country music from the amphitheater Tuesday evening!
This week I'd like people to think about what to do with the produce you get from the farmers market. We're still a little early for most Summer produce, but we have some early varieties, and quite q bit of late Spring produce like rutabagas, onions, peas, beans, beets, turnips, etc.
One thing to really look for over the next few weeks are the early squash. Some of the best squash are those less than a foot long, as they have not developed their seeds and are soft and creamy. "Courgettes" as they are known, particularly small green squash varieties like zucchini or cocozelle, are very easy to prepare.
Stir Fry Squash Courgettes:
Enough squash to feed your family, typically 3-4 small courgettes for an adult.
Fresh peas, beans, onions, and any other veggies you prefer.
Favorite nut (optional) such as peanuts or cashews
Fresh peppers (optional) any variety
Peanut or other light oil.
Start a pot of white or brown rice cooking in chicken broth and a touch of butter or oil.
Heat up oil, and lightly brown nuts. Set aside.
Make sure oil is very hot. Quickly saute chopped/sliced vegetables. Do not over cook. Should not loose color or cruchiness.
Add in nuts.
Serve over rice and season with teryaki sauce.
Rutabaga Apple Casserole
• 3 cups peeled sliced rutabaga
• 2 med. apples, sliced
• 1/2 c. brown sugar, packed
• 3 tbsp. butter
Cook rutabaga slices in boiling salted water until just tender; drain. Place half of slices (rutabaga) and half of apple slices in greased 1 quart casserole. Sprinkle with half of brown sugar and dot with half of butter. Sprinkle with salt. Repeat layers. Bake, covered at 350 degrees for 30 minutes.
4 to 6 servings.
Interested in becoming a vendor? We always have openings for small and large scale produce vendors. Other products will be considered.
If you have any questions about the market please feel free to contact me. Remember when you arrive at the market to sign in each week at the Farm Bureau booth to increase your chances of winning the $100 gift card we will be giving away at the end of the season!