Dawn Troutner

Market Report for September 9, 2016

A few vendors braved Mother Nature on this Friday night of the Toledo Farmers’ Market. The crowd was fast and furious to make their purchases and get out of the rain.

Kristi brought bars, tomatoes, breads, pies, cookies, kolaches, rolicky and rolls. Darold had turnips, potatoes, green tomatoes, bok choy, egg plant, hot and sweet peppers. Chuck and Ginger had pumpkins, peppers, okras, onions, winter squash, cucumbers, leeks, eggs, tomatoes, pies, kolaches, cookies, and breads. Joe and Barb had tomatoes, leeks, okras, winter squash, small pies, breads, sweet, and hot peppers.

Janet had cookies, breads, chex mix, eggs, and muffins. Jim was under the tree trying to stay dry with his hand made leather items. And Red Earth Gardens had kale, cabbage, zucchini, peppers, okras, baby leeks, lemon balm, garlic tomatoes, and this cute red pepper called round of Hungary.

So if you were brave enough to face the weather you had a good selection of items to choose. There are seven weeks of market left, be sure to get there before it’s too late.

There are many peppers at market. Jalapenos, poblano, cayenne, Santa fe Grande, chili, ghost, gypsy, banana, pepperoncini, Anaheim, cherry bomb, puya, serrano, thai, habanero, scotch bonnet, are some of the hot ones. Red, purple, and yellow bells, yum yum, banana, mexi-bells, pimiento, are a few.

So many peppers, so many ideas: stuff them, roast them, grill them, marinate them, make jam with them, saut them, or chop them up for soup this winter.

Buy some bok choy, onions, and bell peppers then whip up some stir fry in a little olive oil, add a little seasoning and a meal is made.

Don’t like hot salsa? Try some bell pepper salsa. Take a large bell pepper, onions, garlic cloves, parsley, basil or arugula, vinegar, olive oil salt and pepper. Now you have bell pepper salsa to go over your grilled steak or with some chips.

For a delicious, yet inexpensive meal, try ground turkey and peppers. Onions, bell pepper, garlic, kosher salt, ground turkey, chili powder, and fresh parsley.

Saute the onions, peppers and garlic in the olive oil. Remove from pan. Add the ground turkey, salt, and chili powder. After it is browned, stir in the pepper mixture, sprinkle with salt, some more chili powder, and fresh parsley.

Serve alone or with pasta or rice. The fresh veggies will be gone soon, so don’t miss out.

See you at market.