5 Ways to Get the Most out of the Linton Farmers’ Market
After a one week hiatus to celebrate July 4th, the Linton Farmers’ Market will be back and packed with a huge variety of fruits, veggies, plants, and crafts.
The market will be in full swing this Saturday, July 5th. For some Lintonians and Greene County-ites, the Farmers’ Market is already a much-loved summer staple, but for anyone who has yet to visit, here are a few tips for getting the most out of your Saturday, in no particular order.
1. Make it routine. My son knows that on Saturday mornings, we ride our bikes to the park and buy food. He’s only a little guy, just going into kindergarten, but he knows our routine and often is the one who enforces it. Go every week. Not only will you get to know people, you learn about the growing seasons and how to incorporate foods into your cooking when they are the freshest and the tastiest.
2. Bring a big bag. Fresh eggs, a head of cabbage, two pints of strawberries, and a mess of pickling cucumbers…that takes up a lot of space. Come prepared with a big bag or two to haul your goods home. Remember, if you can also get a free Linton Farmers’ Market tote bag by picking up one of our Frequent Customer Cards and getting it punched every week.
3. Don’t make a list. For some of us, it is unthinkable to approach grocery-buying without a solid list. But the glory of the farmers’ market is that the food is extremely fresh, and you just never know what you’re going to find there. Sure, you are likely to see some tomatoes and zucchini. This is Indiana, after all, but don’t forget all those different treats in past articles. Kohlrabi was not on my list, but it was a completely delicious surprise. Buy what looks good, not just what’s on your list.
4. Talk to the vendors. This is a big deal. At a grocery store, the people who grew your romaine lettuce are nowhere in sight. At a farmers’ market, they are literally making change for you out of their own wallets. Talk to them. Ask them why they use organic methods, or what the difference is between purple and green asparagus. The answers might surprise you. You will definitely learn something, and you might make a new friend in the process.
5. Come early, and stay a while. The Linton Farmers’ Market is as much about community as it is about food and artisan products. Often, customers are treated to live music, with plenty of seats in the shade. If you get there early enough, you can grab a cup of coffee when you get your frequent-customer card punched, buy some homemade molasses cookies, and enjoy the show. Early birds, by the way, get the first pick of the gorgeous produce.
–Amy Lore, Linton Farmers’ Market Steering Committee
Handmade Soap for Poison Ivy Treatment
My husband is incredibly sensitive to poison ivy. Yard work makes him miserable, and it seems no matter how much of that awful weed we kill, one little patch of it manages to survive. Inevitably, he will find that lone survivor as he mows and suffer its painful, itchy wrath for the next week.
This problem has made us connoisseurs of cortisone, buyers of Benadryl, and all-around experts in anti-itch potions.
When I left to visit the Linton Farmers’ Market on Saturday, my husband was dejectedly marching out to mow the lawn, resigned to his fate, and I felt so sorry for him. Little did I know that my Saturday morning ritual at the Market would potentially solve our poison ivy problem for good. I stopped to talk to the always knowledgeable Sarah Wall, who staffs the Pure Hearts and Clean Hands Soap Company booth, and she told me all about the poison ivy soap in her display.
She said it was made with a mixture of jewelweed extract and French green clay, and it had kept poison ivy at bay in her family for years. I was eager to try it. At $11.00 a bar, it may seem a bit pricey to some, but given the bank I have invested in Aveeno products over the years just to treat the symptoms, I thought the price was very reasonable. It will keep for years, Wall explained, as long as it is allowed to dry before storing.
I was excited to bring the soap home and present it to my husband. He was just finishing as I arrived, and immediately took the soap in for a good wash.
I am happy to report that we are now three days post-lawn-mowing with NO poison ivy symptoms. Check out our lovely soap vendor this coming Saturday. Whether you fear an outbreak of poison ivy, or just want to smell really good, they will have something you cannot live without.
–Amy Lore, Linton Farmers’ Market Steering Committee
Fried Kohlrabi: A New Favorite
My primary goal when I go to the Linton Farmers’ Market is to find something new or unusual. This weekly challenge is not only fun, it gives me a chance to talk to the producers about their favorite recipes for new foods and add variety to my cooking.
This week, I came home with two kohlrabies, courtesy of Melon Acres. These squat little cabbages are common in Asian fare, and are also known as ‘German turnips.’ Whatever their origin, they were new to this Hoosier gal. I bought one of each variety, which set me back a whopping two dollars.
I once again took the advice of the knowledgeable vendor, who suggested frying them with a little salt and pepper. A little research online revealed that they are best boiled a bit before frying, and I was delighted with the outcome. Here’s my recipe for fried kohlrabi. I hope you enjoy it as much as I did!
Fried Kohlrabi
Yield: 4 servings
Time: 45 minutes
Ingredients:
1 kohlrabi, peeled and cut into 1/4” slices
1 egg, beaten
½ cup flour
Salt and pepper to taste
2-3 TBSP light olive oil
Optional Garnish: Lemon, Romano Cheese, Bacon Crumbles
Boil the kohlrabi slices for 8-10 minutes, cool slightly and dredge first in beaten egg, then in mixture of salt, pepper, and flour.
In a heavy frying pan, heat oil on medium-high, being careful not to let the oil smoke.
Fry kohlrabi slices 4 minutes on each side, or until golden brown.
Serve with a squirt of fresh lemon juice and top with Romano cheese (check out Baesler’s specialty cheeses for this salty, nutty treat) and bacon crumbles (aka the fairy dust of food).
If you try this recipe or have a variation, please visit the Linton Farmers’ Market Facebook page and tell us about it! We would love to hear from you.
–Amy Lore, Linton Farmers’ Market Steering Committee
A ‘Fool’ for Gooseberries
The first Linton Farmers’ Market of the season was a huge success. There were ten vendors offering a wide variety of fresh, local fruits and vegetables, baked goods, sandwiches, flowers, handmade alpaca products and beautiful hand-turned wooden bowls. There was also live music and a place to sit and chat with friends and neighbors over a homemade cupcake or handful of fresh strawberries.
I came home with a bag full of goodies, not the least of which was a pint of gooseberries. These were unfamiliar to me, and so I was glad the vendor was on hand to tell me about them. He explained that the tart berries are a local favorite and make a delicious pie – with enough sugar. They were certainly tart! I made the mistake of eating one on my way home and nearly fell off my bicycle.
I took the vendor’s sweet advice to heart, but I wasn’t in the mood for pie. Instead, I opted for my own variation of an old recipe known as “Gooseberry Fool.”
Gooseberry-Vanilla Fool
Time: 1 hour 30 minutes
Servings: 4
Ingredients:
1 pint gooseberries (stemmed and halved)
1⁄2 cup sugar
1 teaspoon vanilla extract
1⁄2 cup heavy whipping cream
1⁄4 cup sour cream (substitute greek yogurt or crème fraiche)
1⁄2 teaspoon vanilla extract
1⁄4 cup sugar
1. First, I washed the berries thoroughly, took the heads and tails off, and cut them in half.
2. In a medium saucepan, I then cooked the berries with a half cup of sugar over medium heat, boiling for 5-7 minutes and pressing them with a large fork until I had a thick, rough puree. Off the heat, I added a teaspoon of vanilla, and that mixture went to the fridge to chill for a good hour.
3. Next, a half-cup of heavy cream and a quarter cup of sour cream went into my mixer. I beat that on medium-high speed until soft peaks formed, and slowly added a quarter cup of sugar and another half-teaspoon of vanilla, continuing to beat until I had a nice, stiff cream.
4. Finally, I folded the berry mixture into the cream and served it in a pretty sundae cup.
It turned out to be a tart, but sweet and refreshing summer treat. What are your favorite gooseberry recipes?
–Amy Lore, Linton Farmers’ Market Steering Committee
