Posts Tagged With: blueberries

Berry Vinaigrette

This is a very versatile vinaigrette recipe to have on hand this time of year as it works well with just about any berry.

Crush 1/4 cup of your berry of choice in a bowl.

Add:

1 oz honey

1/4 c white wine vinegar

chopped basil (to taste)

pinch of salt

Whisk all together and then slowly drizzle in walnut oil until you reach your preferred consistency. I usually use about 1 oz of oil but I do not like a lot of oil in my vinaigrette so you may want a bit more. While walnut oil will give you the best flavor you can certainly use a mild olive oil or grapeseed oil.

This well keep for several days in the fridge, just blend well before adding to your salad.

cheers!

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Sunday Market! 7-15

Cantaloupe, watermelon, and potatoes – farmstand without a name

Okra – Hazelrig Farm

Blueberries, zephyr squash, zucchini, peppers, and celery – Signal Mountain Farm

Corn – Flat Top Mountain Farm

Those melons are beyond what a house of two can possibly eat in a week but I have no self-control this time of year at the market. Once the cantaloupe and watermelon is gone for the season it’ll be a whole year before I get any more! I must stuff myself silly eat a reasonable amount now, right? Sigh…I suppose there are worse things I could bring home than 2o lbs of melon, eh?

The market haul will now no longer fit into 1 basket and it also no longer fits into 1 picture. Not a bad problem.

Cherry Tomatoes AKA The reason I am able to suffer through the heat of summer – Signal Mountain Farm.

I recommend keeping these on the kitchen counter and eating handfuls every time you walk through the room. I remember walking through the garden with my grandfather when I was little and eating tomatoes straight off the plant. This was against the instructions of my grandmother that I wash the dirt off first. Who has time to wash the dirt off when there are tomatoes to eat?!? There is just nothing better than a sun warmed tomato straight off the vine.  Luckily my grandfather never told my secret 🙂

October beans – from a farmstand without a name. Really, how can you resist a hot pink speckled bean?

Not pictured is my now weekly purchase of goat cheese from Bonnie Blue Farm. I was buying the garlic herb variety but now I get the plain because it not only makes a fabulous addition to tomato salad but it also is a great substitute for cream cheese. I also tried a new variety this week – raw goat milk gouda. It’s hard to take a picture of cheese when you tear into it before unloading any of the other produce. crazy good!

I’m taking the week off from canning. I made Champagne Mustard from Food in Jars last night (it’s actually supposed to be white wine mustard but I had the champagne and, well, that’s just how it went down). It takes a month to cure so we’ll see how that turns out. It smelled delicious going into the jars last night but was crazy bitter. The recipe notes say the bitter flavor will mellow.

I had lots of plans for freezing and canning today but I just couldn’t do it. I needed a day of reading in a room far from the stove and canning pot, you know?

cheers!

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Sunday Market! 6-24

I would have done well to have had a grocery cart today! Lots of gorgeous, delicious meal inspiring produce today!

Cantaloupe and peaches – Hazelrig Farm

Orange and Red Beets, Blueberries, patty pan squash, zucchini, golden zucchini, Brussels sprouts, purple bell peppers and green beans – Signal Mountain Farm

Goat Cheese – Bonnie Blue Farm

Finn style Sausage – Link 41 Sausage

 

I received a reply from the market director addressing my concerns about a vendor that was rumored to be reselling produce. He said:

They are exclusively employees of Watsonia.  We also insist in producer only presence, but many of our vendors employ others to assist with the businesses.
As near as we can tell, it’s a qualified and legitimate relationship and they are eligible to vend at the market. 
Thanks for your note. We mulled over this issue for some time, but came to the realization that its no different than several other long-term vendors and there staff. 
 Feel free to continue to ask questions/etc – we are committed to maintaining our high-quality market
I’m still not sure how I feel about the situation. I don’t think it is the same as other vendors who have staff working for them. This produce is being grown 298 miles from Chattanooga which seems a pretty far stretch to be called local. They sell it to a man in Atlanta who then drives it up to Chattanooga. It just doesn’t sit well with me so I’m sticking with the produce that I know and enjoying my weekly chats with the farmers themselves who remember me and ask how the peach jam turned out.
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Sunday Market 6-17

It’s the most wonderful time of the year! (ha! now you have a Christmas carol stuck in your head as well!) It’s the time of the year that the basket gets so heavy it seems unsafe to use the handle; you have to use 2 hands to support it from the bottom. This is not a terrible problem to have.

Blackberries – Flat Top Mountain

Blueberries, Fennel, and Cheddar Cauliflower – Signal Mountain Farm

Corn, Purple Hull Peas, Butter Beans, and Basil – various vendors

Cantaloupe and Peaches – Hazelrig Farm

Peaches – Rainbow Hill Farrm

Honey – Sale Creek Honey

Pizza Dough – Fresh Flour

Yes, we got peaches from 2 different vendors. Sometimes you need to share the love.

The peas and beans were a bit pricey at $4/pint bag but, they were already shelled. I’ve not had the best luck buying purple hull peas in Chattanooga and that is terribly disappointing to me. When we lived in Mississippi I would buy a bushel and stock the freezer. Last year was the first time I really found them around here and the quality was poor at best. These look great and I can’t wait to have my first peas of the season!

I bought a very large bunch of basil for a special project this week. The best way to store basil is to keep the stems in water. It stays nice and perky and you might even get some roots to develop.

I would love to have had blackberries to preserve as well as for snacking, but this week there will be no preserving, canning or putting up. This week I’m tackling my largest cooking endeavor yet…ice cream for 70 people! It’s a graduation gift for a very dear friend. Hopefully I’ll still be sane enough to enjoy the party!

I heard a troubling rumor at the market this week. There is a new vendor this week and I heard today that they might not actually be growing what they are selling but buying and reselling. The Chattanooga Market has a producer only policy which means that you must be the producer, grower, and/or creator of your goods. I appreciate this policy because I like to know my farmer and I like knowing that their product is as important to them as it is to me. I’ve emailed the market director for clarification so I’ll keep you posted…

cheers!

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