Ken and I are once again looking forward to Saturday mornings, not only because it’s summer and you don’t have to shovel sunshine from your driveway to go anywhere, but because the Ringwood Farmer’s Market is back in the parking lot adjacent to the public library, so we have food and books, all in one economical trip. What could be better than to feed the body and the mind at the same time?
Nina’s Red Barn Farm is back with scallions that jumped into my bag along with eggs from her hens and honey from her hives.
Pie Eyed Bar Pies is back in the corner offering samples of his pies, so I visit him every week, and every week purchase a few more jars of his marinara sauce. (It’s better than mine and a lot less work). I had better stock up; winter is coming.
We have lived in this town for 14 years, but when you do not have children and work in a town over 20 miles away on “the other side of the mountain, it can be difficult to get to know fellow townspeople.The Market has become a small touchstone for me to greet those I have come to know and smile at increasingly familiar faces. It is social networking the old-fashioned way, the one where real faces smile back at you, and know your name.
Here is a recipe given to me last week that I have not tried making yet but will today with the produce purchased from our local farmers:
Bok Choy Salad
Large head bok choy, chopped
2 bunches scallions
celery to taste
Toast 2 packages of Ramon noodles (do not use seasoning)
Toast 2 ounces sliced almonds
Toast 2.5 ounces sesame seeds.
2 Tblsp soy sauce
½ cup sugar (or to taste)
3/4 cup olive oil
½ cup rice wine vinegar (unseasoned)
Bring to a boil no longer than one minute. Cool and toss w/salad.