Last Market

We are hoping for better weather on Saturday than we had last week. It was cold and windy like no other market day in the five years that we have been doing this market thing. Jars of flowers were crashing to the pavement as we were hanging onto the framework of the tent. I was too busy picking up pieces of glass to document the disaster. Thank you to those very loyal customers who showed up and bought vegetables, flowers or jam.

As I was strolling through the garden this week in preparation for what to cook for a dear friend's visit, I noticed unusually healthy rhubarb plants for this time of year.  Just a few weeks before, they were looking wilted and quite done for the season. I think the rain and cold weather were just what they needed. I don't recall picking rhubarb in October any other year. I would make rhubarb cobbler for dessert!

Rhubarb Cobbler
2 cups chopped rhubarb
2/3 cup sugar
1 T. flour
1 tsp. cinnamon
1 cup flour
2 tsp. baking powder
1/2 tsp. salt
2 T. sugar
1/4 cup unsalted butter
1 beaten egg
3 T.  milk

Arrange rhubarb in a 9 inch baking dish. Combine 2/3 cup sugar,  1 T. flour and cinnamon. Sprinkle over rhubarb mixture. Sift dry ingredients, together and cut in butter. Mix egg and milk. Add to flour mixture. Stir just until flour is moistened. Spoon over rhubarb. Bake at 350 degrees for about 30 minutes or until lightly browned. Serve warm with vanilla ice cream.

Farmers, I think, are the eternal optimists.Terry has sewn the winter rye where the crops are finished. This will enrich the soil and discourage weeds from growing. In the spring he will till it into the soil. Later this month, we will plant the garlic heads that we have saved from the July harvest. The circle continues.

This week at the market we will have Swiss chard, lettuce, flowers and jams.
Thank you for your support this year!