ESCFM Farmer Carl

Notes From Farmer Carl

Monthly tips provided by Master Gardener Carl Wayne Hardeman

Locavore

Have you ever thought about doing something for Mother Earth and your family at the same time? You can. Consider being a "locavore" and eat one meal per week made principally from locally grown fruit and vegetables.

A farmers market like ours is the only consistent source for locally grown produce in the area. Consider a nice crisp salad of lettuce and cucumbers and tomatoes and onions, eggplant Parmesan as the entree, microwaved corn on the cob, and lightly sweetened sliced fresh peaches for dessert. Sounds yummy, and it is, and also is nutritious and healthy. Locally grown produce is picked when it is ripe. It is hours old instead of days old. There is a huge savings in fuel required to ship non locally grown produce hundreds, if not thousands, of miles. Oh, and you might notice this was a vegetarian meal. I love meat, but I love this meal more all the time.

Another veggie meal I enjoy has as the entree boiled peas or beans and mushrooms over rice seasoned with onions (and bacon bits), all available at our market. I predict you will love this change, and make it a habit, and possibly expand its role in your nutrition program and eating enjoyment.

10 Steps to Becoming a Locavore

Tip # 6

Perhaps the most striking veggie being sold at the market is eggplant fruit. There are large ones, small Japanese ones, black ones, white ones, and the beautiful lavender Rosa Biancas. In case you never tried this gorgeous veggie, let me tell you they are delicious. Our Greek friends make a casserole they call moussaka. Our Cajun friends call it simply baked eggplant. The French make ratatouille. Since eggplant, like potatoes and rice is an extender which extends the taste of other ingredients, you can split the fruit, scoop out the contents, mix the contents with a meat and garlic and tomatoes or whatever strikes your fancy, cover it with cheese, and bake it. Or as we Southerners are wont to do, slice and fry it like fried green tomatoes, or cube and fry it like okra. Try it. You will love it and maybe have a beautiful new experience.

TIP # 3

Preserving tip of the week:

To quickly and easily preserve peas, simply place the shelled, but unwashed, peas in a pillow case and put in your freezer. Take out what you need from the still loose peas when you want the fresh just picked taste of summer during the cold days of winter. Did you know corn sugar begins to turn to starch within hours after being picked? This is another reason to buy and eat locally grown corn.

TIP # 4

Caveat emptor (let the buyer beware):

Locally grown sweet corn is usually available in June and July, and field corn in late summer and early fall.

Ripe locally grown watermelons seldom are available before July.

Ask the farmer if you see corn or watermelons at other times.

TIP # 5

Looking for a ripe watermelon:

After a watermelon is picked, you have to rely on a non-scientific way of determining if it is ripe. First, it should have a yellowish are on its bottom (flat) side. Also, when thumped, the more hollow the sound, the riper. A dull thud means it is not as ripe. You can google for more info.

Recipe #2

Easy corn-on-the-cob:

Save yourself cooking and cleanup time by wrapping shucked and de-silked ears of corn in paper towels and microwaving them for three minutes. They taste the same as boiled when you add a little butter. I use real butter from moo cows. Did you know every kernel of corn has its own silk which must be pollinated. Ain't nature a wonder?

Next Week's Produce

Coming soon...how to store and preserve produce

Tips Archives

Recipe Archives

Email Farmer Carl