GardenSpotlight

What to find at Running Creek Farm's market tent today: Mediterranean Squash Zucchini Yellow Summer Squash Kirby Cucumbers - just a few this week...more next week Zucchini Flowers Cannas (Plants) Bedding Plants Container Gardens

Did you know that purchasing your food locally has many benefits, not only to you, but to your community as well?   Here is a short list of the benefits of buying food directly from the farmer: 1.        Produce and other products are much more fresh and nutritious because they have been recently harvested, usually within 24 hours. 2.        It strengthens your local economy. 3.        It benefits the farming family. 4.        It helps provide food to underserved communities. 5.        You learn about how and where your food is raised by getting to know the farmers. That being said, there are many ways you can purchase local food fresh.   One is by going directly to the farm.   The majority of farms in this county are family owned and operated and the growing trend for smaller farms is marketing directly to the consumer, ...

Thanks so much to all who attended the Healthy Eating Festival at our local farmers' market! We all had a great time, farmers and customers alike. In addition to all the wonderful fresh produce, all-natural meat and flowers, several of the farmers cooked up some great recipes to share with everyone. I promised I would post a recipe I shared for our snap beans and plum tomatoes: 2 quarts green beans (or 1 quart each green and yellow beans) Plum Tomatoes - about 4 medium sized, chopped Olive Oil Italian Seasoning Garlic Powder Basil - fresh or dried, to taste Fresh Garlic - about 4 cloves, peeled, crushed and chopped Wash and trim beans. Coat bottom of large skillet with pure olive oil (it's so much healthier than canola and vegetable oil). Heat oil over medium heat and toss in crushed, chopped garlic and cook for about 45 seconds. Add beans, stir with the oil in the pan and cook, covered, over medium heat about 7 minutes. Stir again, add Italian seasoning and garlic po...

Great news! The webmasters/legal department over at The Food Network said I can post some links for recipes....and boy have I found some good ones. You'll find the name of the recipes and the shopping list. Just click on the recipe title and you'll be taken over to that recipe at The Food Network. I'll start with Swiss Chard, since we sell so much of it at the Farmer's Market. Swiss Chard Tart: Pasticcio di Bietole al Forno Recipe courtesy Mario Batali Show: Molto Mario Episode: Trastevere On a Sunday 2 pounds Swiss chard, washed and spun dry (2 bunches..about 15 stems ea. bunch) 4 tablespoons extra-virgin olive oil 1 Spanish onion, thinly sliced 2 garlic cloves, thinly sliced 1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup 3 large eggs Salt and freshly ground black pepper 1 cup freshly grated Parmigiano-Reggiano 1 cup bread crumbs Here's another recipe, but with a little more difficulty. Some p...