by Jodi Coffee

All words that come to mind when I think of going to a Farmer’s Market. Okay, that and they all start with “F”. So, yes, there are some other words that come to mind, but since they DON’T start with “F” they have to go in a different list (yes, I’m type A…..about SOME things).

Local

Community

Healthy

 Those are some other words that the market inspires.

I was so excited to receive the email from Debbie asking me to write a “Foodie Friday” guest post about our local farmer’s market. Why? Oh, for several reasons…

•  I am passionate about buying fresh, local produce (well, that’s a farmer’s market in a NUTSHELL).
•  I have been privileged to be a part of something ARWB’s very own Stephanie Buckley, The Park Wife, started (more details to follow).
• I LOVE Farmer’s Markets. (I said that one already?)

These past couple of months have been somewhat of a WHIRLWIND. May 7th of this year kicked off our very first season for Hempstead County Farmers’ Market at Hope (I’ll refer to it as the Hope Farmer’s Market from here on). Yours truly is the market manager (inexperienced, fly-by-the-seat-of-my-pants volunteer). We joined forces with the Howard County Farmers’ Market in Nashville, AR, and Old Washington Farmers’ Market (ahem, yes, this is the one our gal started) and we formed the Southwest Arkansas Farmers’ Market Consortium. The three market locations are within 45 minutes of each other. This allows growers within a 75 mile radius of Old Washington to sign up and pay one fee to sell at all three markets. A win-win for the growers AND the consumers of this area.

 

So far, so fabulous! Things are really going well and the growers and vendors are supplying our areas with wonderful, fresh produce, fresh-baked goods, and quality, Arkansas hand-crafted products.

I get so excited when I hear of “new” produce coming to market.

 Blueberries

 

Blackberries

First the green,

then the RED tomatoes.

Corn

Purple Hull Peas

Peaches

MELONS, oh my!!

 Seriously, my heart rate increases and my mind races. I scan and google and flip and search for various recipes to incorporate my fresh goods.

I had a hard time choosing ONE recipe, so I decided to share with you a couple of simple dishes that I made after visiting the market. One involves something I had never, ever had before: kohlrabi.

 

The other involves a flavor combo I had never, ever experienced (and in the world of a foodie — a new experience means a lot!). If there is one thing I have learned when cooking and preparing fresh — SIMPLICITY is best! Along those same lines, I have also learned to RELAX when it comes to measurements…(I am the girl that use to measure the water for mac ‘n cheese…yes, I have come a LONG way!). Taste as you go along, and you won’t go wrong!

Cabbage, Kohlrabi, and Cucumber Slaw

Ingredients:
1 small to medium head of cabbage, chopped

 1-2 medium kohlrabi, peeled, and cut into matchsticks

 2 small cucumbers thinly sliced

 

Mustard Dill Vinaigrette:

Juice of 1 lemon

1/4 cup chopped fresh dill

1 clove minced garlic

1-2 tsp Dijon mustard

1/4 cup Extra Virgin Olive Oil (EVOO)

Salt and fresh ground pepper to taste

Combine first four ingredients of vinaigrette; slowly add the EVOO whisking to combine; add salt and fresh ground pepper.

Drizzle over slaw, toss, and enjoy!

 The second recipe I would like to share is one that should send you to the market as soon as possible. I’m telling you, if you have not experienced the following flavor combination — go and get what you need RIGHT AWAY!!

Peach, Basil and Goat Cheese Salad

Let me just cut to the chase. There is no need for a “recipe”. This is a union of fresh fruit, earthy herbs, and creamy goat cheese. Grab what lettuce you have in the fridge, or if you are privileged to still have lettuces available at market, pick some up. OR, if you don’t have it — you don’t need it. The peaches, basil, and cheese can stand alone. Find some fresh peaches. NOW is the time. Really, NOW (they aren’t here for long, and you don’t want to miss this!)!  Peel and cut up the peaches. Coat them with honey (LOCAL, of course!)  Go outside and prune your basil. Okay, okay, if you don’t have basil handy and you can’t find it at market — call your neighbor, friend, or go to your local grocery store and GET SOME fresh basil. Just do it!! A few leaves are all you need. Stack them. Roll them. And chop them up. Toss them in the bowl. Time for the creamy goodness — goat cheese is best, but if you don’t have any goat cheese on hand, feta will fare just fine (but, of course, you lose out on the creamy aspect). Fold it in nice and gently. Sprinkle a little kosher salt to taste. Time to enjoy!

(I think I used feta in this picture. It didn’t stop me from eating every single bite!)

This made my taste buds do the TANGO! So simple, fresh and light – VOILA!

It is so satisfying to look at your plate and know and see that all or many of the ingredients are fresh and local. Knowing where your food comes from will be satisfying to your mind and palette.

You don’t believe me?

Try it.

I DARE you!

One more thing — if you are ever in the area, please visit one of our fabulous local markets (May through October).

TUESDAYS in Hope from 7a.m. to 11a.m. straight from the backs of trucks in the community parking lot at the corner of 3rd and Elm Streets.

FRIDAYS in Nashville from 7a.m. to 11a.m. in a beautiful custom pavilion at 110 South Howard Street.

SATURDAYS in Old Washington under the huge trees on the lawn of Washington City Hall from 7a.m. to noon.

If you don’t think you will make it around these parts anytime soon, please check us out on Facebook. (Hope Farmers’ Market, Howard County Farmers’ Market, and Old Washington Farmers’ Market) You can live vicariously through pictures…it just won’t taste quite as good!

 

Jodi Coffee, who blogs at The Coffee House, is the mom to three beautiful and energetic little girls that ALWAYS gives her something to blog about. She loves to try new things – food, travel and adventure.

In her spare time…wait a minute. What is that?She enjoys training for triathlons. She has signed up to do her first marathon in December. She is a backyard farmer, a farmer’s market manager, and enjoys helping bring healthy opportunities to the community.