Gallup Farmers' Market
The Gallup Farmers' Market is in full swing now being the fourth week of the season, and the variety and quantity of produce continues to grow. The biggest thing right now is more customers are needed (I still managed to sell-out by 10 am, and grossed $130; $40 from WIC checks w/o promised price increases over previous weeks:)! The reason I mention the dollar total is that it represents a lot of food; imagine filling a grocery cart with $130 from the produce department. 
My neighbors shopping at my stand
New additions this week included leeks from my garden (along with the dozen or so other varieties of produce i've listed in previous weeks' posts- I forgot collard greens, cilantro, and something else.), the most desired being pickling cucumbers, Santa Fe Grande and jalapeno peppers. Giant rutabaga, eggs, and greens were also for sale from Janet Butlers farm, JB Ranch. She generally arrives between 9:30 and 10. 
Sid Gillson, again had a bountiful supply of perfect summer squash and zucchini.
Pete and Jan Douglass continue to bring amazing rhubarb, radishes, and fresh greens among other crops and the folks from Fort Defiances' Sunrise School, again have the most amazing french breakfast radishes-- absolutely perfectly sweet half-cream, half crimson spicy delights.
The heavy monsoon rains should bring a bountiful harvest to all the growers this year, yet the much anticipated tomato crop is growing only in anticipation; several more weeks before the love apples ripen. However, large plants and smart season extending should result in Sid Gillson and I (Sid's shared many of his 'secrets' with me:) bringing in a huge crop when they're finally ready; customers needed!
This weeks' recipes shared by customers at the market and elsewhere were:
Tomatillo, onion, garlic, and chipotle pepper powder salsa. blend it 'til the consistency of guacuamole
New potatoes and sauteed leeks with bacon; a thick thunderstorm soup
Summer squash, anyway and with anything!!
(If you have any I haven't mentioned please list it in a comment)
Psssht. Blog readers exclusive: the summer rains and better/smarter husbandry have brought on the largest flush of shiitake mushrooms I've every grown. Available next week from under the table for those that ask only! I'll take everything left home for myself if needed.) $, TBD. Ha, priceless.
Yo Buggie, here are two recipes I made this week with your goodies from your garden:
ReplyDelete-sauteed onions, shiitake mushrooms and yellow squash dressed with feta cheese, fresh basil and garlic chives (all locally grown)
-smoked beets (smoked over a slow charcoal fire with hickory and fresh rosemary)