Farmers Market begins June 15
Time to begin eating the freshest vegetables you’ll ever find as they come into season. Due to our cold, wet spring, our vendors are working extra hard to produce them for you.
Dave and JoAnn’s peas are growing good, my kolorabis will be ready soon as well as fresh green onions. The weather is great for that wonderful spring tonic – rhubarb. Here’s a recipe you may like called Rhubarb Pan Dowdy: Stew rhubarb thick, sweeten to taste. Pour into buttered 8×8 baking dish. Heat and pour this over rhubarb.
Cottage Pudding: 3/4 cup flour, 1 tsp baking powder, 1/4 tsp salt, 1/4 cup sugar. Mix separately – 1/4 cup melted butter, 1 well-beaten small egg, 1/4 cup milk. Stir gently into flour mixture. Pour batter over stewed, sweetened warm rhubarb. Bake at 350 for 25 minutes.
Also available at the Market is maple syrup and here’s an easy recipe for your greens.
Maple French Dressing: 1/2 cup each salad oil, cider vinegar, catsup and pure maple syrup; 1 tsp each salt, paprika and grated onion. Blend at high speed 20 seconds.
The Market also offers canned foods, pickled produce, jellies and jams. As the season progresses, more and more items become available.
If you prefer to grow your own vegetables, Bernie may have just what you need with his locally grown plants. Very soon Helen will be here with her beautiful flowers. We have some local crafters, among them Tom with his original and delightful creations – and check out his homemade dog treats!
For the folks eligible for WIC vouchers for our market, be sure to pick them up Monday, June 24 between 12:30 and 2:30 p.m. at the Commission on Aging on Sales Street.
We welcome new vendors who garden or produce their own crafts here in Lincoln County. Call Carla Emmer at 715-921-0489 or Bernie haring at 715-453-3656.