Dawn Troutner

Market Report for May 22, 2015

The holiday weekend brought many customers to the Toledo Farmers Market. The twelve vendors that attend the Toledo Farmers Market had plenty of things for the customers to buy.

Kristi had twisty, kolaches, rolicky, rye bread, caramel rolls, cinnamon rolls, pies, cookies, and scotcharoos, Darold had radishes, green table onions, lettuce, spinach, kale, and eggs. Shirley, Freddie, and Michael had delicious kolaches, rolicky, buchty, and oodles of noodles. Chuck and Ginger had a table full of pies, cookies, crisps, kolaches, breads, popcorn, lettuce, spinach, green onions, radishes, rhubarb, eggs, and asparagus. Dawn had eggs, dried herbs, rosettes, lemon load, energy bites, rhubarb, spinach, radishes, green onions, asparagus, fresh cilantro and dill, and catnip.

Cheryl had her table full of pretty ceramics, home made towel sets, scrubbies for your body, dishes, and windows. She also had potholders, cup holders, hankie dolls, crocheted baby head bands with sandals to match.

Vernon and Wilma had eggs and more eggs. Joe and Barb sold granola, crisps, breads, jams, spinach, onions, radish, dried chili peppers. Also they had Joe’s pens and Barb’s Watkins’s products.

Pam had her table full this week with cat toys, wooden twirly bees, baby booties, wooden magnets, potholders, crochet cupcakes, cake testers, and RADA cutlery. Karen had a table full of soy candles. Will was there with Aromathea candles, soaps, melting pods, and hair bows. Jason and Tassy had those delicious cookies, cherry pie bars, cinnamon biscuits, turnovers, party mix, and radishes.

As you can see the market is growing each week. Next week there should be kohlrabi and Kathy will be back with her baked goods. I can’t wait to have my first nut coil of the season.

Be sure to mark those calendars and come out to the Toledo Farmers Market on Friday nights from 5-7 p.m. on the east side of the courthouse square.

There are so many different kinds of onions that come to market. This time of year it is the green table onion.

Green onions are young shoots of bulb onions, and are milder tasting than large bulb onions. They have a small, not fully developed white bulb end with long green stalks. The whole green onion is edible. So what’s a scallion?

Scallions are younger than a green onion because they should not have a bulb, while green onions should have a miniature bulb. Always select a green onion with a crisp, bright green top and a firm white base. Once you get them home from market remove any rubber band that is holding them together.

If there are any damaged leaves from the rubber band remove those also. Wrap the green onion in a plastic bag and store in the vegetable crisper section of the refrigerator for up to 5 days.

Be sure to store away from odor sensitive foods such as corn and mushrooms, which will absorb the odor of the onion. Green onions are often eaten raw, but you can also grill or saut them. When I was a kid I remember this time of year when the green table onions were ready, they were cleaned and put in a glass of water on the table. It was nothing to see everyone grab one, put some salt on it, and take a big bite. I love garden time.

See you at market.