*Finding your local Farmer’s Market… some folks can’t or simply don’t have the space for a garden, much less a chicken coop! The next best thing is definitely going to your local market and supporting the farmers that work so hard to bring you all those beautiful piles of healthy food every week! Knowing where your goods come from seems to be by far the most important element in this journey… As all our market friends know, I love to talk… especially about gardening and canning! Be sure to talk to your farmers and producers… we are all usually pretty excited about chatting about what we do… after all it’s our passions that have brought us to you at the market!
*Energy saving seems to be right up there in the importance level… wouldn’t it be wonderful if we could all go solar or wind powered? But again, reality needs to set in and that is not a possibility for most either. Although when you shop local and directly from the farmer/producer you are saving! You are saving fuel from the transportation of trucking in food from all across the country and the world. Try using bio-degradable home products and recycling… these all help… every little bit counts!
*Plastic is a big no-no to most as well… we love when our market friends come with their recyclable grocery bags and we try to encourage all to use them. We also encourage our customers to bring us their clean, empty plastic clam shell containers- we re-use them each week for the produce that goes into our CSA shares! If you are at the market and you see one of the farmers selling eggs, most will gladly take your clean, gently used old egg cartons and reuse them each week as well.
*We even have the availability of organic clothing and other fiber products… again you can go to many farmers markets and find fiber producers. They are often found by lamb, llama or the like farmers… these farmers then have the ability to produce wool, batting, etc. for you.
Here is a list of some really good books, magazines and sites that will help you on your way!
“A Slice of Organic Life”, Editor-in-Chief Sheherazade Goldsmith, Foreword by Alice Waters; Published by DK, discover more atwww.dk.com
Organic Gardening Magazine, www.organicgardening.com
Countryside & Small Stock Journal, www.courntrysidemag.com
Edible WOW Magazine, www.ediblewow.com
Taproot Magazine, www.taprootmag.com
Mary Janes Farm Magazine, www.maryjanesfarm.org
Hobby Farm Magazine, www.hobbyfarm.com
Acres USA Magazine
Local Harvest, www.localharvest.org
Local Dirt, www.localdirt.com
Baker Creek Heirloom Seed Catalog, www.rareseed.com
Fedco Seed Company, www.fedco.com
Vitacost catalog- body/home care products, www.vitacost.com
It’s summer and the bounty is on… lets cook!
Oven Dried Tomatoes
Tomatoes… as many as you like or have room to do.
Fresh Garlic, minced
1. Coat cookie sheet lightly with olive oil; preheat oven to 200 degrees.
2. Slice tomatoes about 1/2 inch thick; single layer them on coated cookie sheet; sprinkle with salt and fresh thyme leaves; sprinkle minced garlic over top- amount of garlic is a personal choice. Experiment until you get the desired flavor you would like.
3. Bake for about 1 1/2 to 2 hours, checking every fifteen minutes to make sure they don’t dry out.
4. Store in freezer bag for up to 3 months or in refrigerator in sealed container for about a week.
Summer Time Salsa
10 Roma type tomatoes, chopped
1 cup fresh cilantro, chopped
1/2 cup red onion, chopped
2 cloves garlic, minced
1 tsp. sea salt
1/2 cup olive oil
2 tbsp. lemon juice
Combine all the ingredients in a bowl; mix thoroughly; chill in fridge for at least 2 hours to let flavors blend.
Serve with chips
Bacon Stuffed Cherry Tomatoes
1 lb. Garden Gate Bacon… of course
1 pint cherry tomatoes~ larger types if possible, from Garden Gate
1/2 cup mayonnaise
1/2 cup red onion, finely chopped
2 Tbsp. fresh parsley, chopped
1 garlic clove, minced
1/2 tsp. sea salt
1/4 tsp. pepper
1. Set aside prepared bacon on paper towels to drain off excess fat.
2. Cut a thin slice off the top of each cherry tomato- discard tops.
3. Use the small scoop of a melon baller to hollow out tomato; discard pulp.
4. Combine remaining ingredients in a bowl and blend well; spoon mixture into hollowed out tomatoes. Refrigerated until chilled and serve.