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?