Fresh & New
July 5, 2003 Market
Don't forget the Watermelon Festival next week July 12! We'll start off with seed spitting contests at 9:30 a.m., followed by a watermelon juggle-walk (or is that jiggle-walk?) at 10 a.m. and the watermelon eating contest at 10:30 a.m. We probably won't get near as far as the folks in Luling do with seed spitting to 58 feet, but let's give it the old try! And the juggle-walk is a contest to see how many watermelons a person can hold and then walk 10 feet without dropping them. The watermelon eating contest is pretty self-explanatory and self-indulgent.
Have you noticed the wonderful peppers coming into the market? Poblanos, jalapenos, bells, Anaheims, serranos, and many more. Time for that favorite salsa recipe to go with the tomatoes and onions. There's also lots of the squash still abundant to make the calabacitas recipe from The Happy Kitchen cookbook (available for sale at the Weigh-In booth). Pick up some peaches from either Lockhart or Kosse and try out the tiny little table grapes from J.C. Taylor. There's also heirloom vegetables from seed brought over from Costa Rica at the Finca Pura Vida booth, and micro-greens from Oasis Gardens and Groovy Greens. Of course, there are watermelons--the Jubilee and Black Diamond--from the Estradas and Zamudios. Cucumbers of all types are fresh and crisp at the market, along with fragrant basil and other herbs. It's very gratifying to know that all this abundance and variety is right there for you, grown by veteran hands (J.C. is 77) and just beginning farmers (Hannah is under 12). Some farms have been in the family for more than 150 years (McCall Creek's land), and some have just started (Jacque Gates's 2-year-old plot). Let's give the farmers a hand--applause is due, as well as continued support by buying the fruits of their labors. It keeps them in the business of farming.
Micro Greens are up and growing at the Austin Farmers' Market. Offered by Todd Oyler of Groovy Greens and by Mike Nolan of Oasis Gardens, these mini plants are cut when they have just two or four true leaves. The growers have a variety of flavors to try, from beets to spicy arugula. Micro Greens are a special combination of varieties grown only to 1? or 2? high before they are harvested. Once harvested, small plants can be used in salads, on sandwiches, on crackers, in stir-fry, as a garnish on soups or anywhere you might use greens or sprouts. Micro Greens may be a small in size, but they add a fresh, vibrant, crunchy, nutritional punch to any food they are thrown in. Some authorities say that vegetable plants grown to an immature stage are very healthy and contain compounds that fight certain diseases. At a minimum, Micro Greens have copious amounts of vitamins, minerals, fiber, and just taste satisfying! When there are no loose leaf salad greens to be had in the Central Texas area during the dog days of summer, these right-out-of-the-ground greens are the ticket.
posted June 26, 2003 | permanent link to this article
We had a surprise visit last week by Bill McCranie from Chickamaw Organic Farm with his blueberries, but he was sold out within 30 minutes. He is coming back June 21st, so come at 8 a.m. then if you want to get some of these tasty organic treats. Expect to see a few cantaloupes and watermelons from the sandy soil region to the south and continuing plums and peaches from Lockhart. We also have the arrival of more peaches from Kosse. Tomatoes, peppers and eggplant are beginning their showing, as well as the constant bounty of all kinds of squashes, even acorn. Okra and cucumbers are a plenty. Corn is at the market, but only for a short time. It's almost the end of carrots, beets and tender greens. Strongholds are onions, potatoes, and garlic. See In the Kitchen description as far as how to cook all this stuff--a special 3 hour workshop June 14 at the market!
posted June 15, 2003 | permanent link to this article
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