Hello,

Just a quick note with items to expect at market tomorrow. Along with the produce listed below, we will also have cut flowers available – zinnia, coneflowers and gladiolus. We hope to see there!

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June 17th Produce

Here are some of the items you can expect this week:

• Tomatoes: You simply can’t go wrong with caprese – that delicious combination of tomatoes, basil and mozzarella. Check out the recent recipe posted by Main Street Farmers Market.
• Blackberries: I found a really interesting recipe for Cold Brined Pickled Blackberries in Root to Leaf: A Southern Chef Cooks Through the Seasons. See below for the details. I love trying new techniques and look forward to trying this one soon.
• Snap Green Beans: you gotta watch this video on how to quickly snap green beans. Good stuff!
• Cabbage: we will have lots of cabbage options for you this week! Flathead, Cone, Savoy and Napa cabbage. Interested in fermenting some of that cabbage? Check out our recipe for Curtido, also know as Salvadorian Sauerkraut!
• Red Russian, Toscano & Biera Kale: mix kale, delicious cheese from Sequatchie Cove and top it with an egg and you have dinner! Check out this recipe from our friends at Signal Mountain Farm.
• Mint: looking for ways to use your mint? Check out this delicious recipe list from The Kitchn.
• Papalo: I have never even heard of this herb! Can’t wait to experiment with it this week. Let us know how you use it!

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Recipe :: Cold Brined Pickled Blackberries

As mentioned above, this is a recipe from Root to Leaf: A Southern Chef Cooks Through the Seasons. I really recommend you check it out!

Ingredients:

• 4 cups blackberries
• 6 juniper berries or a shot of London dry-style gin
• 8 black peppercorns
• 1 small bay leaf
• 1/2 ” piece fresh ginger, sliced
• 3 allspice berries
• 2 cups red wine vinegar
• 6 tablespoons sugar
• 3 tablespoons kosher salt
• 1 sprig fresh thyme
• 1 shallot, quartered

Directions:

• Fill a 1-quart jar with blackberries and place in the refrigerator. Lightly crush juniper, peppercorns, bay leaf, ginger and allspice. In a medium saucepan over high heat, combine vinegar, sugar, salt and 2 cups water and stir to dissolve sugar. Add crushed spices, thyme and shallot. When mixture comes to a boil, reduce heat and simmer for 10 minutes. Remove from heat and cool to room temp then chill for 1 hour. Pour brine over berries and refrigerate for up to 4 weeks.