Acushnet Farmer's MarketJuly, 2012
Sautéed Summer Squash Medley
What Do I Do With All That Squash? Idea #1 Ingredients: 2 pounds mixed squash (yellow crookneck, zucchini, scallop squash) washed and cut into comparable slices 4 tablespoons unsalted butter 1 small onion, finely sliced 2 tablespoons water salt and pepper to taste Directions: 1. Melt the butter in a large saucepan. 2. Add onions [...]
Make your own sun-dried tomatoes
I can’t wait for our tomatoes to ripen. Looking forward to trying this recipe: So how does one sun-dry tomatoes? Easy. Same way you dry those herbs in your garden–set the oven to low (150-200) and bake them for about 4-5 hours, depending on the size of your tomatoes and the heat strength of your [...]
String Beans and Pigs
Sorry, the string beans really don’t have anything to do with the pig. It’s just a prop because the string beans alone weren’t making a memorable photo on their own. The pig is really cute, and functional-his sides are chalkboard and that comes in handy on market days. Good eye appeal. The string beans, they’re [...]
Cabbage Time
New this year, early caraflex cone shaped cabbage. Just the right size for a delicious coleslaw, or steam it, use it in stir fries, or eat it raw. This has an excellent rich cabbage flavor. I was surprised at just how large the plant grew! The outer leaves are there to protect the center. I [...]
Swiss Chard
Swiss Chard. Beautiful to look at. I planted the variety “Bright Lights”. But I had never tasted it and had no idea how to cook it. Have I mentioned that my daughter-in-law is a vegetarian? A simple conversation, a recipe and swiss chard for dinner.
Success on Opening Day
Thank you to all of you for coming out on opening day. The weather cooperated by not being too hot, just a nice summer day. We all appreciate your support of sustainable agriculture, and our locally talented artisans.
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