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07 September 2011
The last Tuesday in August, the weather was perfect, not a cloud in the sky – the perfect day for strolling through our market here in Fluvanna.
By this time of the year I can usually say that I have found something to buy from each and every vendor. Jewelry, pottery, hand sewn potato cookers for the microwave, holders for plastic market bags and more are all there and now grace my home. Besides our own produce, there is always something being sold by other growers to complete our dinners for the week. If meat is in the menu I talk to Sam Goin. There is wine to complement our meals and fresh bread and desserts. Not to mention flowers for the table.
My family knows that I will frequently comment this time of year; how wonderful to eat a meal that is completely grown by us and our neighbors. It is a unique time of year.
Last week I wrote about storing tomatoes but many vegetable casserole dishes can be made for freezing as well. Last week we made sautéed baby eggplant with onions, fresh garlic, fresh tomatoes, potatoes and ground beef. Add some wine, cook the potatoes with ease in my new microwave pouches and it is a meal worth repeating.
Green beans can blanched by steaming or boiling for 3 to 4 minutes, immediately placed in an ice water bath, dried in a rolled up towel and ready to freeze.
August may be ending but I hope to have local meals all year. Hope you all will too.
The Fluvanna Farmers Market is open Tuesdays, April through October from 2 p.m.-6 p.m. at Pleasant Grove on Rt. 53, approximately two miles east of Rt. 15.
