Galax Farmers Market News July 17 & 18
Howdy, Market Friends!
While I submitted a blurb to our local paper regarding the market relocation this weekend, it did not make it into Wednesday's edition. I need your help: Please tell everyone you know about the market this weekend!
The market will relocate during Smoke on the Mountain to the parking lot behind 200 N. Main street. This is the former Wachovia bank building and the market vendors will set up directly behind it. Please utilize the entrance on Center street to access the market and parking lot. Next week the market will return to its original location on N. Main. While you're on Center St., why not check out the new community garden in Galax- just up the road across Stuart Drive. I can point you in the right direction if you need help.
Hollerview Farm in Galax will offer red, white, and blue potatoes, baked goods, purple and green snap beans, cabbage, onions and cut flowers for sale. Groundswell Farm, also in Galax, will have eggs, snap beans, Zephyr squash, fingerling potatoes, basil, dill, and flat leaf parsley. Susan Littrell may also join us with her fresh chicken eggs.
Other vendors this weekend will have peaches, Summer Rambo apples, beets, half runner beans,annual bedding plants, irish potatoes, zucchini, and new crop honey. Apple sauce, apple butter, cakes and pies will also be available. All foods grown or prepared by the vendor selling them- all local, all the time! Market hours are 8-1 Friday and 9-1 Saturday, or until sell-out.
The following is something I read this week and thought you may find interesting. It was written by Dan Barber.
"I have a theory about why a meal built around a trip to the farmers market tastes so good. There's the physiological explanation: Produce picked in later stages of ripeness (since it doesn't have to travel as far as the supermarket kind) means produce that's more mature and therefore tastier.
There's another explanation, this one emotional. All along the conventional food chain-from seed to farmer to distributor to market- cost is the determining factor. It's no surprise that the food that comes out on the other end is nameless, faceless, and for the most part, flavorless. But when you visit a farmers market, you are, to some extent, engaging in a part of agriculture's culture, whether you're shaking the hand of the farmer who grew your produce, learning about a variety of corn or the way it was grown, or just surrounding yourself with people in the single-minded pursuit of good food.
It's what unfolds every morning at the farmers market- not just food grown the right way and picked at the perfect time, but food with a story. Even in our most auspicious moments in the kitchen, that's better than any seasoning you or I could provide."
I lifted this from this month's edition of Martha Stewart Living- bet you didn't think I subscribed to that magazine, did you?- which is also the place I get most of the recipes we offer each week at the market. I've added some new ones, so stop by and choose some for this week's meals.
The following is a somewhat disturbing article about food production in the US. I wanted to include it to encourage all of you to educate yourselves about food-borne illnesses- E. coli 0157:H7 in particular. This article does not explain how this bacteria is transmitted, but it has a good list at the end of the most recent outbreaks- including one in Danville.
That's it for this week, y'all....... take care and see you soon!
Sara
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/07/13/MN0218DVJ8.DTL
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