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Notes from the farmers market

By Katherine Jones
For The Salisbury Post
Each week I can see the farmers market expanding and more products available. Here is what you can expect this week from the farmers market.
Fruits and vegetables
Strawberries, lettuce, cabbage, collards, spring onions and many other items will be provided by Eagle Farm, Correll Farms, Cress Farm, Ritchie Farm, Miller Farms, Twin Oaks Farms and Landis Gourmet Mushrooms.
Meat and eggs
Wild Turkey Farms offer a variety of beef and pork products as well as fresh eggs. T & D Charolais Beef provide a variety of beef cuts and ground beef.
Baked goods
A large selection of cakes, pies and breads will be on hand with How Sweet It Is, The Bread Basket and Posh Pasta and Cakes. Remember, these are homemade goodies. Plants
Each week brings us a larger selection of flower and vegetable plants as well as numerous containers with flowers, vegetables and herbs. Check out Joyce’s Flowers, Dawn’s Greenhouse, Owen Greenhouse and Blue Acre Farms for more enticing offerings.
The most abundant locally grown produce available this week is still strawberries and cole crops, especially the lettuces. With that in mind, the folks at Correll Farms shared Grandma’s recipe for wilted (or scalded) lettuce.
One large bunch leafy lettuce
Bacon
1/4 C. vinegar
2 Tbsp. sugar
3/4 cup water
Spring onions and radishes
Shred lettuce loosely in a large bowl. Sprinkle with salt. Fry quartered strips of bacon until just crisp. Add vinegar, sugar and water into the pan with bacon. Bring to a roaring boil and quickly pour over lettuce. Stir quickly then cover until wilted. Garnish with green onions and radishes.
Dawn’s Greenhouse is offering some unique selections of green beans, peppers, tomatoes and cucumbers that were developed for container planting. These plants will be less than 12 inches high and produce all summer.

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