Saturday, May 5, 2012

A Good Day at the Market

Every Saturday, April through November, the Farmer’s Market sets up in the parking lot of a small strip mall.  While I don’t make it every Saturday, I am managing to go more this year than last.  (That’s not difficult seeing as we only made it once last year.)  Tug and I usually saunter in around 10:00 a.m., do a walk through and decide what we’re going to get.  Today, I got up early so I could be there at 8:00 a.m. to meet my friend, Terry.  The plan was to scope out some of my competition for home-baked goods.  The problem:  none of my competition showed up this morning.  That was disappointing, but I consoled myself with the fact that I got to see Terry and that this is what I brought home with me:

The strawberries are in the process of becoming strawberry-chipotle preserves.  I made a batch of this last year and it didn’t last nearly long enough. The cherries were stemmed, pitted and frozen to be used later for pie.

And since I was in the area, I stopped by the produce market and scored on some fresh ginger:  almost three pounds for a whopping $2.00.  I didn’t get such a great deal on the rhubarb, but told myself with such a deal on the ginger that it evened out.  That’s my story and I’m sticking to it. 

Most of the ginger is being candied, but I did grate some in the food processor.  It was portioned into one tablespoon amounts and frozen in a mini-muffin tin for future cooking uses.  The rhubarb is going to be used for some rhubarb-ginger jam.  Doesn’t that sound good?


  1. Oh, what fantastic finds at the Farmer's Market! I'm just craving rhubarb and strawberries right now. That jam with rhubarb and ginger in it sounds just incredible.

    1. Strawberries are such a favorite of mine, but because of allergies I can only eat a few of them fresh. Fortunately, they don't bother me once they've been made into jam, so I'm planning to make A LOT this year! I'm making the rhubarb-ginger jam tomorrow so there will be more about that soon!


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