Farmer's Market Evolution

I, with great trepidation, tiptoed into the waters of the Farmer's Market world last May to sell daylilies and expand my market for the felt food I sell on Etsy.  The makeshift display

was thrown together in a week's time.  In retrospect, it certainly looks like it.  It did not hold up well in wind, cards clothespins, and burlap taking flight on numerous occasions. The plants were stuffed into tiny pots, making them top heavy and subject to tipping.  But, it was a start, be it ever so humble.

By September, the daylilies had worn themselves out in the summer heat.  They were replaced with bouquets of bright summer flowers, produce from the garden and baked goods.  The display had

became a little cleaner, a little more focused, with everything displayed around a six foot folding table.  The garden themed quilt added a nice punch of color.

Today was my first Farmer's Market of 2015.  Transformations continue.  North Forty Daylilies has become North Forty Gardens, as proclaimed on a makeshift chalkboard of plywood and chalkboard paint.  Several people took photos in front of the table and sign.  The more robust daylilies are potted in larger black pots.  Baked goods have become a staple of the market stand.  A changing variety of breads, muffins, and cookies are offered each week. The menu and prices are listed on a separate chalkboard, replacing tiny paper signs on each item.

The daylily display has become grounded and simplified.  It is easy to pick up the board to display to customers, touting the virtues of each variety offered for sale..  Some type of fresh flowers will always be part of the display.  The oxeye daisy bouquets sold quickly, and at day's end, a woman begged me to sell the bouquet I had intended for display only.  The quilt has been replaced with green burlap with a green ticking overlay, toning down the exuberance of the quilt, which may make a display again when the  bright summer blooms make their appearance.  

Overall, I am satisfied with the refinements made to both the style and content of the Farmer's Market stand.  I guess it feels more like me. It is, however, the people with whom I sell and the townspeople who frequent the market each week that bring the greatest satisfaction - happy chatter, shouted greetings, frolicking children, market bags full of locally grown, baked and created products - all of us gathered under the bright Saturday morning sunshine for a common purpose.
 It just doesn't get much better than that!

Main Street Portsmouth Farmer's Market

Ole, Ole, and Congratulations

A celebration was in order as Sister Golden Hair graduated with her bachelor's degree last Saturday. Friends and family came together at the home of Ivee and Sister Golden Hair this evening to celebrate her accomplishment.

Sister Golden Hair asked me to bring the recipe I am sharing with you today, Corn Black Bean Salsa. While I have listed specific quantities and ingredients, this salsa can be made with a variety of different ingredients, in varying concentrations, according to the tastes and likes of the cook.

Because the salsa was going to be served with tortilla chips, I wanted the individual pieces to be small and uniform in size.  I also wanted a nicely balanced salsa, balancing the creamy with the crunchy, the sweet with the tangy. Because I did not know the tastes of the people at the party, I opted for a milder flavor, and cooked the corn in boiling water.  I think the salsa could benefit from grilled corn and some jalapeno flavor.

All that having been said, here is the recipe, which was well received by the party goers. Scrumptious food and high spirits, amid intermittent downpours, ruled the evening.

Congratulations Sister Golden Hair.  Your persistence, motivation, hard work, and dedication brought you to the goal you desired.  My hat is off to you!!!


Corn Black Bean Salsa

3 - 15 oz cans black beans, drained and rinsed
5 ears corn on the cob, cooked and cut from the cob
1 to 1 1/4 cups chopped onion
1 pepper of your choice, chopped
2 cups diced cherry tomatoes
5 small cloves garlic, minced
Zest of one lime
Juice of four limes
2 tbsp. extra virgin olive oil
2 tsp. cumin
1/2 cup cilantro, chopped finely
Salt and pepper to taste
4 avocados, diced

Place corn in boiling water.  Cook until barely tender, then cut from the cob.

Combine drained and rinsed beans, corn, and all other ingredients, except avocado and the juice of one lime, in a large bowl.

In this instance, the bowl was just about too small for the salsa. 

Here is the salsa before the cilantro and avocado were added.  A quick trip to the grocery became necessary when I realized I had forgotten to buy cilantro. Once the cilantro is added, refrigerate the salsa.  Just before serving, dice the avocados and coat them with the remaining lime juice. Gently fold it into the chilled mixture.  Adjust seasonings if needed.

Spoon salsa into a clear serving dish, as the colors and textures are outstanding.  Garnish with a small leaf or two of cilantro, if desired.  Serve with tortilla chips and enjoy!

Black Bean Corn Salsa - all ready for the celebration!

Robin Update

In just four days time, look at how these baby robins have grown!

Their eyes are open.  They have darkened considerably and grown feathers.  

And, they are so much smarter!

When I stole close to the nest for a photo, all had their necks craned and their beaks open, as 4 days ago.  But unlike, four days ago, when they discerned I was not Mama Bird, three of the four clamped their beaks tightly shut, and hunkered down in the nest.

I have concerns for the fourth. 

Spring Beauties

Bet you thought this post was going to be photos of more blooms.  No, not today, though you can be sure there will be more as the seasons progress.

Today was a perfect May Sunday, the kind of so warm you can walk in the grass barefoot and your feet don't get cold kind of warm.  Lots of garden chores were accomplished, to the point where I can now begin work on the community garden tomorrow with Mayor and Sis.  Seems that we are taking on the job of laying out the garden plots for the entire garden.  Each 20 x 30 foot plot will be delineated with four stakes and twine.  Should be a fun job. Mayor and Sis just finished plowing the entire space this weekend, rearranging the layer of new silt left by flood waters that covered the garden earlier in the spring.  Photos to come!

But, I digress badly.  No spring beauties yet!

Sunday evening found me, as Sunday evening always does, visiting my parents.    And, as so often happens when the weather is fine, Dad wanted to have a stroll around the back yard to have a little look.  Doesn't really matter what we look at, though tonight he was bemoaning the few dandelions which have popped up in the yard.  I assured him that if he can count them, then it's not such a big problem.  As we stood in the back yard enjoying the fine light and warm air, I spied this.

When Mama Bird did not materialize, I moved closer to the nest, intent on a tighter shot with my phone.

So, I was fairly jumping up and down with excitement by this time, while Dad stood quietly observing from a distance.  Look at the size of those orange and yellow mouths!  Those babies never closed their mouths as we watched, though they had some difficulty keeping their little heads from bobbing.  

Seeing the blue on their wings, I assumed they were baby blue jays. Mom came out to have a look, I continued to be surprised that no Mama Bird had materialized to run us off.  Mom assured me the birds would come back to the yard later in the evening.  I thought Mama Bird was being a little remiss in her maternal duties.

 Dad commented that he thought a story might be brewing, as we returned to the house.

One last shot.  How are these for spring beauties?  Look at the fuzzy head on the little guy on the left.

Later this evening, Mom called me to let me know that the baby blue jays had a robin for a mommy. Oops.

Speaking of spring beauties, there are few greater garden joys than fresh picked asparagus, brushed with garlic infused olive oil, grilled until barely tender, then sprinkled with a smattering of lemon juice, a tad of Parmesan cheese, and some salt and pepper.  The flavor of the almost sweet asparagus intensifies on the grill.  I loved the bright green of the asparagus against the yellow orange fire.

Of course, the baby birds have absolutely nothing to do with the asparagus, other than one following the other in fairly quick succession.  Wait, there is orange and yellow in both photos.

In my little corner of this world, both classify as true "Spring Beauties".

Have a lovely first week of May, and remember to stop and enjoy the splendor!