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Toledo Farmers Market

August 1, 2014
By Dawn Troutner - Toledo Market Master , Toledo Chronicle, Tama News-Herald

Market Report for July 25, 2014

What a beautiful night for the Toledo Farmers market. With a large crowd and 15 vendors the market started with the blow of the whistle. This week Kristi had her delicious bakery. AndCONGRATULATIONS to Kristi for winning the kolache contest at the Chelsea 150th Celebration. Devin and Mason had cabbage, onions, kohlrabi, summer squash, perennial plants, and broccoli. Cindy was back with sweet corn, cucumbers, and green beans. Dale had lots of honey and honey products. Chuck and Ginger had bakery, potatoes, beets, leeks, cabbage, summer squash, popcorn, and peppers. Dawn had fresh herbs, jams, rosettes, zucchini, beets, yellow beans, and onions.

This week Dawn had a new item, it was a veggie seasoning mix she made up. Sheryl had her cute ceramics and home made towel, potholders and scrubbies. Lois, Marie, and Brenda along with Ethan had green beans, cucumbers, cabbage, and eggplant. John was back with his bag toss games he makes. Joe and Barb had breads, jam, broccoli, jalapeno, green beans, cucumbers, kale zucchini, and mini corn. Karen was there with her huge selection of soy candles. Kathy had her table full of bakery. Nina had pies and breads. Will and Thea had their aromathea candles, bows, and cucumbers.

Article Photos

Dawn Troutner

At the end of the market or the beginning depending on which way you start your stroll at market was Red Earth Gardens. On their roadside stand they had okra, zucchini, cucumbers, yellow beans, cabbage, green onion, green peppers patty pan squash, flowers, broccoli, and kale. As you can see there is a large variety of items at the Toledo Farmers Market. be sure to come out on Friday nights from 5-7 p.m. on the east side of the courthouse square and see you favorite vendor.

And you also can see there are cukes to zukes at the Toledo Farmers Market.

That would be cucumbers to zucchini. Those zucchini are multiplying like rabbits if you haven't noticed. Just miss a day of picking them and you will find out how large and how many can grow.

What to do with that much zucchini? Well let's see, you can grate it for breads, brownies, cakes, and fritters.

How about pickle spears, or relish. It's good for lasagna instead of noodles or the in place of the meat. Make some zucchini pancakes instead of potato pancakes. Noodles, mock apple pie and zucchini chips. Slice some up with onions and peppers, then fry it. Cut the zucchini in half length wise, scoop out seeds, brush with olive oil and grill, or bake. Then put some marinara sauce on them, fill with Italian sausage,pepperoni, chopped onion, parmesan cheese and mozzarella cheese. Put back in oven till cheese melts and browns slightly. You can add fresh basil and oregano also. The possibilities are endless with zucchini, just like the plant that produces endless zucchini!

I had a few people that wanted my Cucumber Relish recipe.

Cucumber Relish

4 cups ground unpeeled cucumbers

1 cup ground green peppers

Half cup ground red pepper

2 cups white vinegar

3 cups ground sweet onions

3 cups finely diced celery

1 cup ground carrots

3 and a half cups sugar

2 Tablespoon celery seed

1 Tablespoon mustard seed

Grind veggies coarse; put all vegetables in a large pan. Sprinkle with salt. Cover with cold water and let stand 4 hours. Drain, press out. Combine sugar, vinegar, and spices. Bring to boil, stirring to dissolve sugar. Stir in vegetables. Simmer 10 minutes. Pack in clean hot pint jars and seal. Hot water bath for 10 minutes.

There you have it cukes to zukes.

See you at market.



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