Sign In | Create an Account | Welcome, . My Account | Logout | Subscribe | Submit News | Home RSS

Toledo Farmers Market

July 19, 2013
By Dawn Troutner - Toledo Market Master , Toledo Chronicle, Tama News-Herald

Market Report for July 12th

This Friday night was a beautiful market night. With the blow of the whistle the market started with an abundance of buyers and 13 vendors. Those vendors were Kristi, Devon, Cindy and Calvin, Darold and Ruth, Dale, Chuck, and Ginger, Dawn, Cheryl, Karen, Peggy, and her mother were there for Linda, Kathy and family, Jim, and Marie, Brenda along with Ethan and Grandma Lois.

Some of the items that were on the tables were kolaches, rolicky, pies, breads, cookies, diabetic cupcakes, rosettes, rolls, popcorn, annual plants, honey, honey sticks, dried herbs, jams, jellies, kolaribi, turnips, beets, green onions, sweet onions, black, red and yellow raspberries, green beans, red, white, and yellow potatoes, eggs, peas, and fresh herbs.

Article Photos

Dawn Troutner
Toledo Market Master

I am sure I missed something so come on out to the Toledo Farmers market on Friday nights from 5-7 p.m. on the east side of the Courthouse square and see what I missed.

Home canning of fresh fruits and vegetables along with drying or freezing fresh herbs are excellent ways of assuring that your family will reap the rewards of home grown produce throughout the year.

Some of my earliest memories of the garden were snapping green beans and shelling peas so Mother could can them for our winter use. I am sure they tasted excellent on a cold winter day, but I just remember shelling those peas and thinking this is taking forever. I had better things to do, like climb a tree or play in the duck house.

It was a good lesson, which I think helped make my dream of gardening and providing fresh produce for many families through the Farmers Markets.

I love growing fresh herbs. There is nothing like picking a fresh bunch of basil and smelling the wonderful aroma left on my hands. Basil has a long and sordid history. It wasn't always regarded as the essential herb for Italian and Indian cuisine. In India it was sacred to the Hindu Gods Vishnu and Krishna, and put on the burial robes to help the deceased have a good journey into their next life. Medieval superstitions claimed that by placing the sprig of basil under a pot of growing basil in the evening, the sprig would turn into a scorpion by morning.

Lore has it that basil grew around Christ's tomb and the Greek Orthodox religion uses it to prepare their Holy Water. The Greek and Roman tradition of cursing while sowing basil seeds was said to insure proper germination of the seeds.

In Western Europe it was believed to ward off witches and was considered to be the herb of the Devil. WOW!!!!

Basil is very easily cultivated, requiring only a sunny warm location to thrive. Some grow it in pots on the patio, where it is easily reached from their kitchen door. Basil looses some of its pleasant taste after being dried, causing some to shun it. But what is a good Italian sauce with out Basil in it? Basil is one of the most popular herbs found in many different cuisines throughout the world including France, where it is an essential ingredient in the classic herbal mixture, "bouquet garn."

An Italian cook book would be almost empty if recipes including Basil were not included. Basil and tomatoes are a classic combination that brings out the flavors of each to compliment everything from pasta, bread, rice, meat dishes, and salsas.

Fresh Basil leaves chewed or made into tea can help relieve indigestion and upset stomachs. In some Western cultures, Basil has been used to help relieve the symptoms of the flu and common cold.

I haven't tried any of the above. I do love to put Basil into my pasta sauce that I am canning for my meals on a cold winter day.

If you haven't tried Basil, come out to market and see if you can find some. I am sure that you will.

See you at market.



I am looking for:
News, Blogs & Events Web