Mmmm...Farmer's Markets
Penelope
***Pointless Ramble Warning***
This fall at USC they've been having a monthly Farmer's
Market. It's part of an effort by the state ag folks to get
people more into buying local produce and products, and part
of a "Healthy Carolina" effort by the university. And oh how
I love these local Farmer's Markets!
The best is still the one in my hometown of Camden, but high
gas prices stopped me from going there weekly. I've been
somewhat disappointed by some of the ones around Columbia,
though. They have some rules that I don't think are really
fair to all the venders. For example, one of the markets
that is near me doesn't allow anyone but one vender to sell
pork products. His products are good, he raises heirloom
varieties of hogs in fields instead of hog barns; and it
seems to me his stuff would sell on its own merits. I don't
know why he feels the need to prevent competition.
And they don't allow networked farms to sell products that
aren't their own. From what I gather, a lot of the small
farmers have a co-op of sorts, where the dairy in the
upstate sends cheese down to the free range chicken farmer
to sell at the markets he attends, and they sell his eggs
and chicken at the markets they attend. It's a real boon to
the farmers to do that, but some butt-clenched, punctilious.
pettifogger decided "local" means "may only be sold by
producer" and that the netwroked farms produce is actually
"resale" .
So, anyway, I am delighted that the market here at USC isn't
doing anything like that. The sheep and goat lady from
Camden sells rice and dried beans from the rice plantation
in Darlington right along side her yarn* and blankets. One
of the local fresh vegetable venders had preserves from
another farm. And one of the bread folks had apples from the
upstate.
*She is absolutely delighted by the number of students who
knit. They clean her out yarn every time she comes to the
USC Farmer's market.
I was other there this morning, and oh, it was wonderful. I
could have lunched on the samples. Everything tastes so
good.The wife of the college president had someone giving
out free Gala apples to everyone. She was next to the couple
who had smoked cheeses and who made the best pimento cheese
I've ever had. I'm not crazy about pimento cheese, but I
bought some of this.
Next booth over was an older Italian gentleman who quickly
handed you a sample of anything you looked at for more than
a few seconds. He was especially proud of his grapes, and
delightedly pontificated about the growing of grapes here in
South Carolina when I asked. I was buying some lettuce,
cilantro, onions, and yes, some grapes; and he stopped me by
pointing at the tomatoes. "You'll need a tomato, " he said,
"so you can make a salad for lunch today." Couldn't argue
with that.
Next on my list was Marathon bread. Yum! I bought a loaf to
try last month, and I only made it home with a couple of
slices! I made the mistake of opening it up in the break
room and letting everyone try a little bit. I figured I'd
run back over and get myself another loaf, but they were out
by the time I got back over there! This time I bought 3
loaves for me and a cream cheese twist to throw the ravening
hoards of technicians off my trail. Here's their web site:
http://www.rococogermanbakery.com/index.php
The squash lady didn't have any samples out, but she was
explaining how to cook winter squash to a mob of students as
I walked up. I'm trying to learn to use winter squash more,
so I listened in for a bit. I got a Hubbard , a Delecta, and
a couple of Sweet Dumpling squashes.
The organic farmers from Sumter were there, but I was
disappointed they didn't have any purple hulled peas this
time around. I know, I know, it's November; but dang those
things were tasty, and they sold them in small enough
batches that I didn't have to freeze any. They did have
collards and turnips, and sweet potatoes, and some mixed
greens that I really like. There was a pecan vender too; but
for the first time ever, I got some pecans off the tree in
my yard this fall. I didn't get any meat this time, either,
because my freezer is kind of full. I do want to get some
lamb and goat at the December market, though, so I'll have
some for shish kabobs at Christmas.
So, I got back over here and showed off my purchases, and
then I had to go back and take the technicians to show them
who had what. Which was perfectly ok with me.
Penelope
Paul Wallich
> And they don't allow networked farms to sell products that
> aren't their own. From what I gather, a lot of the small
> farmers have a co-op of sorts, where the dairy in the
> upstate sends cheese down to the free range chicken farmer
> to sell at the markets he attends, and they sell his eggs
> and chicken at the markets they attend. It's a real boon to
> the farmers to do that, but some butt-clenched, punctilious.
> pettifogger decided "local" means "may only be sold by
> producer" and that the netwroked farms produce is actually
> "resale" .
That's a tough call. Back in NYC they had a similar issue for a while,
and finally ran one vendor out of the market who was acting entirely as
a reseller (and, so it was bruited about, not even of farm or
artisan-sourced foods). It's a lousy rule, but I can see how people
running a farmers' market wouldn't want to figure out how (in a manner
that wouldn't get them clobbered) to say that the networked farms could
sell their stuff, but other aggregators or just plain random people who
wanted to sell fruits and vegetables still couldn't.
Up here the summer market is done; there's a craft market scheduled for
just before thanksgiving, and probably repeats of the monthly indoor
markets for preserves, breads, cheeses, winter vegetables and so forth.
yum indeed.
Steve Daniels
compelled Paul Wallich <p...@panix.com>, to say:
> That's a tough call. Back in NYC they had a similar issue for a while,
> and finally ran one vendor out of the market who was acting entirely as
> a reseller (and, so it was bruited about, not even of farm or
> artisan-sourced foods).
No, it's obvious. Co-Op and Communism start with the same two
letters. And you know what happens when you let the camel toe
into the tent.
--
Life is too short to play cheap guitars.
Guy Barry
"Penelope" <pperi...@mindspring.com> wrote in message
news:f9moh4t32sggl6ind...@4ax.com...
>
> ***Pointless Ramble Warning***
>
>
> This fall at USC they've been having a monthly Farmer's
> Market. It's part of an effort by the state ag folks to get
> people more into buying local produce and products, and part
> of a "Healthy Carolina" effort by the university. And oh how
> I love these local Farmer's Markets!
My home city of Bath had the first farmers' market in the UK, which started
in 1997 - in fact I believe the concept was imported from the US. I shop
there from time to time, although my current working hours make it
difficult.
What I don't understand is this. If the object of the exercise is to cut
out the middleman by buying straight from the producer, and to cut down on
transport costs by sourcing everything locally, why are they so much more
expensive than conventional street markets? I'd like to buy more from the
farmers' market if possible but I simply can't afford it.
Guy
Steve Daniels
compelled "Guy Barry" <guy....@blueyonder.co.uk>, to say:
> My home city of Bath had the first farmers' market in the UK, which started
> in 1997
I'll bet there were farmer's markets in the UK predating the
Roman Occupation.
Paul Wallich
Some are, some aren't. But at the markets I've gone to, when the prices
are higher (and often they're not) it's for much higher-quality versions
of what you can find in a grocery store (e.g. green beans so fresh you
can eat them out of hand, corn picked in the past few hours, salad
greens ditto, meat that has actual flavor) or it's things you couldn't
find in a local store at any price (wild mushrooms, heirloom apples and
potatoes...)
I don't know about the UK, but in the US the farmers who sell at the
markets also typically aren't beneficiaries of the subsidies that go to
the larger enterprises selling to grocery chains, and local farmers also
employ labor paid at reasonable rates.
paul
Penelope Periwinkle
>> Penelope wrote:
>>
>>
>>> And they don't allow networked farms to sell products that
>>> aren't their own. From what I gather, a lot of the small
>>> farmers have a co-op of sorts, where the dairy in the
>>> upstate sends cheese down to the free range chicken farmer
>>> to sell at the markets he attends, and they sell his eggs
>>> and chicken at the markets they attend. It's a real boon to
>>> the farmers to do that, but some butt-clenched, punctilious.
>>> pettifogger decided "local" means "may only be sold by
>>> producer" and that the netwroked farms produce is actually
>>> "resale" .
>>>
>> That's a tough call. Back in NYC they had a similar issue for a while,
>> and finally ran one vendor out of the market who was acting entirely as
>> a reseller (and, so it was bruited about, not even of farm or
>> artisan-sourced foods). It's a lousy rule, but I can see how people
>> running a farmers' market wouldn't want to figure out how (in a manner
>> that wouldn't get them clobbered) to say that the networked farms could
>> sell their stuff, but other aggregators or just plain random people who
>> wanted to sell fruits and vegetables still couldn't.
>>
I don't think it's all that complicated. We're talking about
small markets with only 20 venders or so. The products are all
from South Carolina, which is where the emphasis is supposed to
be. And it seems to be more about reciprocity than resale
One of the things I really like about these small, local markets
is the social aspect of it. I love talking to the venders about
their products, how they grew them or prepared them. Most of the
venders know and are supportive of each other, too. Making pissy
little rules on the off chance that someone might sneak in some
OMG! rogue out-of-state produce seems to be at odds with the
intimate and personalized atmosphere of the best farmer's
markets.
>> Up here the summer market is done; there's a craft market scheduled for
>> just before thanksgiving, and probably repeats of the monthly indoor
>> markets for preserves, breads, cheeses, winter vegetables and so forth.
>>
Most of our markets shut down in early December and don't start
up again until about March.
>> yum indeed.
>>
Did I mention the goat's milk fudge? I'm having a bit for
dessert. It's swoon worthy!
Penelope
Penelope Periwinkle
wrote:
> And you know what happens when you let the camel toe
>into the tent.
The 'ho puts out?
Penelope
--
You have proven yourself to be the most malicious,
classless person that I've encountered in years.
- "pointed" <poppy...@yahoo.com>
Steve Daniels
compelled Penelope Periwinkle <pperi...@att.net>, to say:
> On 13 Nov 2008 16:01:32 -0500, Steve Daniels <sdan...@gorge.net>
> wrote:
>
> > And you know what happens when you let the camel toe
> >into the tent.
>
>
> The 'ho puts out?
With any luck at all.
--
Real men don't text.
Penelope Periwinkle
<guy....@blueyonder.co.uk> wrote:
>What I don't understand is this. If the object of the exercise is to cut
>out the middleman by buying straight from the producer, and to cut down on
>transport costs by sourcing everything locally, why are they so much more
>expensive than conventional street markets? I'd like to buy more from the
>farmers' market if possible but I simply can't afford it.
Paul has already said it, but the quality and varieties of
produce and meat are not usually found in a regular grocery
store. And when it is, it costs even more than it does at the
farmer's markets.
One of the things I was discussing with the Italian gentleman was
how good his grapes were. I don't buy a lot of grapes, not
because I don't like grapes; but because grapes bought at regular
grocery stores are usually sour. He told that's because they're
picked unripe because the time between picking on a large
factory-type farm and arriving at the store is so long. His
grapes were picked the day before.
And I think that demand controls the market. Right now high
quality products from small local producers are very in vogue,
and the producers can set higher prices. Not that I mind, I think
it's well worth the money, and I really like that the money is
going to the person who got their hands dirty producing it.
Guy Barry
"Steve Daniels" <sdan...@gorge.net> wrote in message
news:qb5ph4phjtic2qlqo...@4ax.com...
> No, it's obvious. Co-Op and Communism start with the same two
> letters.
This is a novel approach to economic theory. Might I suggest "capitalism"
and "calamity"?
Guy
Guy Barry
> I'll bet there were farmer's markets in the UK predating the
> Roman Occupation.
That would have been difficult, given that the UK wasn't formed until 1801.
Guy
Guy Barry
"Penelope Periwinkle" <pperi...@att.net> wrote in message
news:m9oph4h3672db64a5...@4ax.com...
> On 13 Nov 2008 16:25:19 -0500, "Guy Barry"
> <guy....@blueyonder.co.uk> wrote:
>
>
> >What I don't understand is this. If the object of the exercise is to cut
> >out the middleman by buying straight from the producer, and to cut down
on
> >transport costs by sourcing everything locally, why are they so much more
> >expensive than conventional street markets? I'd like to buy more from
the
> >farmers' market if possible but I simply can't afford it.
>
> Paul has already said it, but the quality and varieties of
> produce and meat are not usually found in a regular grocery
> store. And when it is, it costs even more than it does at the
> farmer's markets.
Both you and Paul seem to have answered the wrong question. I was comparing
farmers' markets not with grocers' shops, but with traditional market
traders. (Do you still have them in the US? I assume you do, though I get
the feeling they're gradually dying out over here.)
I do my shopping for fresh produce from market stalls whenever possible, and
I'd say they were about half the price of the farmers' market. Indeed,
there are a few market stalls that pitch alongside the site where the
farmers' market is held, and I visit them far more often than the farmers'
market. Sure, you don't get the range of produce that's available there,
but when you're on a budget that's not your primary concern. I can pick up
things like fresh fish, fruit and vegetables and cheese more cheaply at
market stalls than anywhere else I know (including supermarkets).
It seems to me that the farmers' markets are going for the more affluent end
of the market, and in doing so are losing out on a lot of potential
customers. But maybe they were only ever intended as a "niche" interest.
Guy
Paul Wallich
[...]
> I was comparing
> farmers' markets not with grocers' shops, but with traditional market
> traders. (Do you still have them in the US? I assume you do, though I get
> the feeling they're gradually dying out over here.)
>
> I do my shopping for fresh produce from market stalls whenever possible, and
> I'd say they were about half the price of the farmers' market. Indeed,
> there are a few market stalls that pitch alongside the site where the
> farmers' market is held, and I visit them far more often than the farmers'
> market. Sure, you don't get the range of produce that's available there,
> but when you're on a budget that's not your primary concern. I can pick up
> things like fresh fish, fruit and vegetables and cheese more cheaply at
> market stalls than anywhere else I know (including supermarkets).
We have those, or things like them, in the US. Not in my neck of the
woods, for obvious reasons, but they were fairly widespread in NYC.
The way that such places typically kept prices low was substandard pay
for the employees (often piecework pay), along with lower quality and
complete lack of recourse. The selection was whatever the local
wholesalers couldn't sell to grocers that day/week.
> It seems to me that the farmers' markets are going for the more affluent end
> of the market, and in doing so are losing out on a lot of potential
> customers. But maybe they were only ever intended as a "niche" interest.
The upper end of the market is typically where they concentrate when
they can, simply because that's where they make the most money. But more
established farmers' stalls I've seen also have lower-end offerings and
freebies. (One of the guys in the local market, for example, gives out a
bunch of kale to all women who are pregnant or have infants...) In New
York, the farmers' markets were set up to take foodstamps as well as
cash, and often had prices rather lower than a neighborhood market.
Ultimately, food for people "on a budget" is subsidized one way or
another, whether by agricultural policy or direct payment.
paul
Plague Boy
> ***Pointless Ramble Warning***
> And they don't allow networked farms to sell products that
> aren't their own. From what I gather, a lot of the small
> farmers have a co-op of sorts, where the dairy in the
> upstate sends cheese down to the free range chicken farmer
> to sell at the markets he attends, and they sell his eggs
> and chicken at the markets they attend. It's a real boon to
> the farmers to do that, but some butt-clenched, punctilious.
> pettifogger decided "local" means "may only be sold by
> producer" and that the netwroked farms produce is actually
> "resale" .
They just started a year-round farmer's market here, located
inside. It is every Sunday, and seems to have gotten an excited
reception. What it's long-term fate will be, remains to be seen.
The paper said there were two rules IIRC: food items only, and
vendors could only sell merchandise they produced. I presumed
both of these rules were reasonable, and intended to keep out
vendors selling a lot of trashy imported crap rather than fresh
produce.
I have not heard to the "networked" farm concept, but it makes a
lot of sense. I guess the rule should be re-written to state that
stuff made by other entities that would be eligible to sell at
the market would be OK for vendors to "re-sell". It definitely
makes sense to let small vendors leverage their resources that way.
Actually, I think a better solution might be to include the
farmer's market as part of a larger flea market setup, which
would draw more people. Then the vendors selling cheap crap and
Yu-Gi-Oh cards could benefit the vendors selling produce without
crowding them out.
I don't agree with giving any vendor a monopoly on any one type
of product. At the risk of sounding like a neo-con, I think the
market should regulate itself.
--
PB
"I suspect you're an arrogant little pissant who grew up in the
Red Bull generation." - CJW
Allison Turner-
>
>
>***Pointless Ramble Warning***
Those are good.
[.... ....]
>The squash lady didn't have any samples out, but she was
>explaining how to cook winter squash to a mob of students as
>I walked up. I'm trying to learn to use winter squash more,
>so I listened in for a bit. I got a Hubbard , a Delecta, and
>a couple of Sweet Dumpling squashes.
Mmmm. Delecata squash.
I bought a spaghetti squash today. I'm intending to repeat
an experiment that worked very well: shrimp scampi with
spaghetti squash instead of linguini.
Shrimp scampi with squash:
Slice squash lengthways. Remove seeds and stuff. Lightly oil
the cut edges and place them, face down, on a baking sheet.
Bake until the squash is somewhat soft, and allow to cool to
doesn't-burn-you temperatures. Scoop the squash out of its
shell.
In a skillet, melt a lot of butter. Chop up a lot of garlic.
Sautee it in the butter. Chop up a big handful of parsley.
Put a pound or so of shrimp in the garlic butter and toss it
until it's cooked. Dump in the parsley. Pour in a half a cup
or so of lemon juice. Sprinkle with cayenne or paprika if
desired.
Stir well and serve over the squash.
Yeah, I know. No quantities. When I make it (Monday? Weds?)
I'll try to keep track, if anyone wants to know.
Last time I made it the people who had some said it was better
than the stuff made with linguini.
--
..
Penelope Periwinkle
<guy....@blueyonder.co.uk> wrote:
>Both you and Paul seem to have answered the wrong question. I was comparing
>farmers' markets not with grocers' shops, but with traditional market
>traders. (Do you still have them in the US? I assume you do, though I get
>the feeling they're gradually dying out over here.)
We don't here in the midlands of South Carolina.
>I do my shopping for fresh produce from market stalls whenever possible, and
>I'd say they were about half the price of the farmers' market. Indeed,
>there are a few market stalls that pitch alongside the site where the
>farmers' market is held, and I visit them far more often than the farmers'
>market. Sure, you don't get the range of produce that's available there,
>but when you're on a budget that's not your primary concern. I can pick up
>things like fresh fish, fruit and vegetables and cheese more cheaply at
>market stalls than anywhere else I know (including supermarkets).
If cheap was my only criteria I would do all my shopping at
Walmarts and other discount stores like Aldi or Sav-A-Lot.
However the difference in quality and variety at the local
Farmer's Market makes it more than worth any extra expense for
me. It's not alway more expensive than the discount grocery
stores, either, and certainly not more expensive than the up
scale grocery stores.
In a lot of cases, the food is healthier as well. The chicken in
most grocery stores in the US has been soaked in a brine solution
to plump it up, so even your meat adds sodium to your diet. Not
to mention that part of the weight you're paying for at a grocery
store is salt water. The chicken farmer that I buy meat from not
only has free range organic chickens that aren't as fatty as
conventionally raised chicken, he doesn't brine his cuts of meat.
I can get some grass fed beef from him, too, that's leaner than
fed lot cattle finished on corn.
>It seems to me that the farmers' markets are going for the more affluent end
>of the market, and in doing so are losing out on a lot of potential
>customers. But maybe they were only ever intended as a "niche" interest.
Around here there were several reasons for starting them. One was
to encourage South Carolina consumers to use South Carolina
produced products. Another was to encourage consumers to make
healthier food choices. And another was to give small producers a
retail outlet for their products that would provide them with a
fair and sustainable income.
I really, really, really like that the money I pay for a product
at a local famer's market all goes to the famer. I believe it is
the simpliest and most sucessful way to save small family farms.
Penelope Periwinkle
<beto...@sover.net> wrote:
>Mmmm. Delecata squash.
I found some interesting information about Delicata Squash and
apparently the correct spelling poking around on the net last
night.
"The delicata squash is actually an heirloom variety, a fairly
recent reentry into the culinary world. It was originally
introduced by the Peter Henderson Company of New York City in
1894, and was popular through the 1920s. Then it fell into
obscurity for about seventy-five years, possibly because of its
thinner, more tender skin, which isn't suited to transportation
over thousands of miles and storage over months."
So, there is another advantage of local farmer's markets, produce
that has been passed over by large commercial operations is
reappearing.
>I bought a spaghetti squash today. I'm intending to repeat
>an experiment that worked very well: shrimp scampi with
>spaghetti squash instead of linguini.
That sounds pretty tasty!
I made this with the Hubbard squash last night. It was ok, but
nothing exciting.
***
Winter Squash with Browned Butter and Rosemary`
1 2-pound winter squash,peeled, halved lengthwise, seeded, cut
crosswise into 1/4-inch-thick slices
1/4 cup (1/2 stick) butter
1 teaspoon minced fresh rosemary
Browned butter is butter cooked to a browner, nutty-tasting
stage. It adds lots of flavor to the steamed squash.
Steam squash until almost tender when pierced with fork, about 5
minutes. Cool squash slightly. Melt butter in large nonstick
skillet over medium heat. Continue to cook until butter is golden
brown and aromatic, about 2 minutes. Add squash and rosemary and
toss until squash is tender, heated through and coated with
browned butter, about 3 minutes. Season generously with salt and
pepper.
Makes 4 to 6 servings.
***
The Puppy Au Pair has been underfoot most of the weekend, helping
me get the hoop house up and doing some other house and yard
work. (She has a pay as you go cell phone, and drops by to tell
me what needs doing at my house when she's broke) She wanted to
make basil butter, so we made some with lemon basil and Thai
basil. I sent most of it home with her, but I did have some of
the lemon basil butter on the Marathon bread I bought at the
market on Thursday. *swoon* All warm and nutty and lemon basily!
Blunt and Opaque
>...In New
>cash, and often had prices rather lower than a neighborhood market.
And this is still true. Especially now when grocery prices are
soaring, but farmer's market prices don't seem to have adjusted.
--
Piglet
Blunt and Opaque
>So, there is another advantage of local farmer's markets, produce
>that has been passed over by large commercial operations is
>reappearing.
Amen!
I made the Best Damn Squash Soup two weeks ago (and I don't like
squash soup. or squash. or soup.). With Celebration squashes. A
new hybrid by Cornell / Rupp Seeds or so their website asserts.
--
Piglet
Penelope
Opaque) wrote:
The squash soup recipe I got from you last year was mighty
tasety. Is that the Best Damn Squash Soup? Cause I need to
find that recipe again.
Penelope
Paul Wallich
I expect the farmers' market prices have a little more slack built in,
and that less of their cost is in petroleum. (Transport distances are
shorter, of course, but also organic and lightly tilled rather than
heavily fertilized and mechanized)
paul
Blunt and Opaque
I have no idea! Here's the one I used this time:
http://cafelynnylu.blogspot.com/2006/10/carnival-squash-soup.html
--
Piglet
Guy Barry
> On 14 Nov 2008 19:51:20 -0500, Allison Turner-
> <beto...@sover.net> wrote:
>
> >Mmmm. Delecata squash.
>
>
> I found some interesting information about Delicata Squash and
> apparently the correct spelling poking around on the net last
> night.
While we're on the subject of spelling, shouldn't it be "farmers' market"
rather than "farmer's market"? I assume there's generally more than one
farmer involved...
Guy
Penelope
<guy....@blueyonder.co.uk> wrote:
>While we're on the subject of spelling, shouldn't it be "farmers' market"
>rather than "farmer's market"? I assume there's generally more than one
>farmer involved...
Apparently the economic crash has caused cut backs in
spelling, too. As a result, most of the sites I googled
dropped the apostrophe altogether.
Penelope
Penelope Periwinkle
<beto...@sover.net> wrote:
>Shrimp scampi with squash:
I tried this tonight. Yum!
>Slice squash lengthways. Remove seeds and stuff. Lightly oil
>the cut edges and place them, face down, on a baking sheet.
>Bake until the squash is somewhat soft, and allow to cool to
>doesn't-burn-you temperatures. Scoop the squash out of its
>she
I microwaved my squash instead of baking it.
>In a skillet, melt a lot of butter. Chop up a lot of garlic.
>Sautee it in the butter. Chop up a big handful of parsley.
>Put a pound or so of shrimp in the garlic butter and toss it
>until it's cooked. Dump in the parsley. Pour in a half a cup
>or so of lemon juice. Sprinkle with cayenne or paprika if
>desired.
I've not tried shrimp scampi with parsley before, but the parsley
made it taste brighter. It was really good. I did add the last of
my sweet peppers. I think lemon basil would be a good variation,
too; but all this unseasonably cold weather *shakes head sadly* .
Well, there's always next summer.
Got any favorite tabouleh recipes?
My brother and his family has had to cancel at the last minute,
so it's just going to be my sister, my mother, and me for
Thanksgiving. I thought instead of a traditional dinner, we
should each try and make a dish we've never made but wanted to
try and make. Mom wants to do something seafood-ish for a main
dish, and I have been meaning to give tabouleh a try. My sister
hasn't decided what she wants to fix yet.
Penelope
Steve Daniels
compelled Penelope Periwinkle <pperi...@att.net>, to say:
> Mom wants to do something seafood-ish for a main
> dish,
http://allrecipes.com/Recipe/Basil-Shrimp/Detail.aspx
No, really.
Penelope
<sdan...@gorge.net> wrote:
>Penelope Periwinkle <pperi...@att.net>wrote:
>> Mom wants to do something seafood-ish for a main
>> dish,
>http://allrecipes.com/Recipe/Basil-Shrimp/Detail.aspx
>
>
>No, really.
bu...bu...but it was 19F! And 22F! And 27F! Even in the hoop
house the basil is gone. Basil *hates* cold weather. Oh, I
know, I could *sneer* use store bought basil, but I *am* the
Basil Queen of southeast Columbia. And just last week I
still had tons.
Although, you know, that recipe is very similar to my basil
butter recipe, and I did make a bunch of basil butter before
the cold hit. Mostly because the Puppy au Pair wanted to
know how to make it, but we make it we did. Maybe I'll offer
Mom some.
Penelope
se...@io.invalid
> ***Pointless Ramble Warning***
> of a "Healthy Carolina" effort by the university. And oh how
> I love these local Farmer's Markets!
We have a pretty good one in my town, open on Saturdays. And I'm really
looking forward to trying out the one that just opened up in my hometown
(or rather, the beach town right next to it), when my family gets together
for its annual vacation there. Apparently it's been an unexpectedly big hit,
so we'll need to get there early the day it's open.
Enjoy,
Selki