Posts Tagged With: zucchini

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?


Categories: Chattanooga Market, Local Food | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Zucchini with Baked Eggs

I may have mentioned that I’m not a Food Network kind of girl. Other than Iron Chef I’ve not found much there that captures my attention and even Iron Chef can be a bit…much sometimes. However, I found myself flipping through Food Network magazine the other day while waiting somewhere and I came across this recipe that just looked so good! It takes a bit of prep work to prepare the zucchini but the actual hands on time is minimal. These lovely green and golden zucchini came from Signal Mountain Farm. I prefer the golden zucchini over the standard green. The flavor just seems better to me.

Start by grating the zucchini. I ended up using about 3 1/2 of these. Toss the grated zucchini with a tablespoon of salt and put in a colander to drain. It is amazing how much liquid will drain out of the zucchini! Let it sit for about 30 minutes and then press with a spoon to remove the last bit.

Cook the drained zucchini in the skillet with onion. I also added a bit of purple bell pepper – the first bell pepper I’ve had this year! (also from Signal Mountain Farm). As you cook the zucchini it will release even more water. Apparently zucchini are a persistent sort of vegetable. Drain this from the skillet as needed. You can add a bit of salt to taste but go sparingly. Remember that tablespoon of salt earlier? Yeah, it doesn’t all go away with the water. Also add a bit of grated nutmeg. Why would you buy powdered nutmeg when you can grate these cute things?

Once the zucchini has just started to brown remove from the heat and let it cool for about 5 minutes. Spread the zucchini into an even layer in the skillet.  Then, use the back of a spoon to create 4 little wells in the zucchini. Crack an egg into each well and grate some Parmesan cheese over the surface. Bake at 350 until the eggs are set to your liking.


Categories: What's for dinner? | Tags: , , | Leave a comment

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.
Categories: Chattanooga Market, Local Food | Tags: , , , , , , , , , , , | Leave a comment

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