Saturday, July 19, 2008

Florida Farmer's Market

I’ve had a little time off this week, so I took the time to visit one of our local farmer’s markets. Now, this market is held on WEDNESDAY of all days (why not Saturday when most people have off?), which makes it hard for me to get out there more than a couple of times a year. I’m usually in and out of there by 9 a.m., as it gets to oh…150° after 10 a.m. and I’m a dripping ball of sweat.

This is Barefoot Bill. He NEVER wears shoes. Ever. Even if the temperature outside is icy and frigid, Bill is Barefoot. Hence the name. But, Barefoot Bill sells only what he grows and it’s 100% organic.


I met this lady shucking some yummy looking purple zipper peas. I asked her how to cook them and she said, “First you shuck them. Then you throw them in a big ole’ pot with some fat-back or some salt pork. A ham bone is good and so is bacon. Then you add some water and simmer them for about an hour till the gravy gets good and thick. They’ll be real good ‘bout then.”


And that’s exactly what I did. And they were VERY good. I made a big pan of cornbread and some fried (sautéed) cabbage to go with them. YUM! That’s what we had for lunch.


The rest of the farmers market is a flea market, where you could buy all sorts of things like scary, creepy baby dolls.


Or this kick-ass wine bottle (which I did) for $1.


But basically, I was there for the tomatoes. I made and put up a big batch of Chunky Basil Pasta Sauce. Enjoy!

Chunky Basil Pasta Sauce

8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg)
1 cup chopped onion -- (250 mL)
3 cloves garlic -- minced
2/3 cup red wine -- (150 mL)
1/3 cup red wine vinegar (5 % strength) -- (75 mL)
1/2 cup chopped fresh basil -- (125 mL)
1 tablespoon chopped fresh parsley -- (15 mL)
1 teaspoon pickling salt -- (5 mL)
1/2 teaspoon granulated sugar -- (2 mL)
1 6-oz/156 mL) can tomato paste

Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process 35 minutes for pin (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB.
Yield: "8 cups"

Note: If you don't can or preserve, this sauce is great on it's own right away. It also makes an excellent base for a quick pizza.


OhioMom said...

I am drooling over the peas and cornbread ... :)

I went for maters and cheese and came home with more ...

Marysol said...

I didn't get a chance to hit the farmer's market last Saturday, but I'll be there with bells on this weekend. Maybe I'll stumble onto one of them creepy talking Night of the Living Dead babies. ;-Þ


design + development by kelly christine studio