New Vendors This Week
Number One Sons will be with us this week with their fermented pickles, salsa, kimchi, and more. Look for the big green pickle in front of their tent until their banner arrives. They didn’t make it to the market last week because they sold all of their inventory at our markets earlier in the week. They were more popular than they expected to be, which is always good news for you and for them. Read this article about the importance of including fermented foods in your diet.
On the Way In and Out
Mike Burner has found us some eggs! They are good country eggs from a neighboring farm, so stop by the Holly Brook tent for eggs this week, even if you cannot see them hidden among the tomatoes. If he brings any more tomatoes, we will have to make room for another tent. They are coming so fast now that he can hardly keep up with the picking. He is offering you the opportunity to mix and match your own quart box – you don’t have to buy a box of each color to go home and make a beautiful and flavorful salad. We also have a lovely flyer (designed by 12-year old Louisa Janssen) that tells you about some of the varieties.
Jose Montoya is bringing tiny cantaloupes that seem to have been packed with all of the sweetness of bigger ones. If you are working toward serving more fruit as dessert in your home, try these. And Luis down at the other end of the market is bringing okra now. Its season is short, but you can freeze or can okra to add to soups and stews all winter.
Look for apricots at Tony Fetters Fruit Farm and a new peach variety at Tyson Farms. Max at Tyson Farms says Ginger Gold apples should be ready to pick next week. This should also be the last week for Max’s blueberries. These freeze well, too, so stock up and make blueberry cobbler all year.
This Week at the Market
This is the time for BLT sandwiches that you can make with all-market ingredients, even using mayonnaise that you make from Windmill Meadows Farm eggs. It tastes nothing like even the best mayo you can buy, and it’s actually yellow! Here’s the recipe. And it is also the season for gazpacho — everything you need for that cool salad that you can eat with a spoon is somewhere at the market. You can use this recipe.
Please note that the local Extension Service is offering canning classes this fall, and we are talking with them about offering classes in the market next spring. See this flyer for information about the upcoming classes. We also look forward to working with the Extension staff on a number of educational projects over the winter.
Special Events This Week
We can finally bring you the local musicians promised to you last spring: West on 66 will perform for you this week. See our flyer for details. We were happy to host them when we were temporarily relocated to that lovely spot in Nokesville, but this week we are all back where we belong.