Yesterday afternoon, I went to the Shab Row/Everedy Square Farmer's market for their last day of the season. I got to chat with my friends from Whitmore Farm, Glade Link Farm, Persimmon Pond Plants, and Scenic View Orchards. The vendors were dressed up for Halloween; my favorites were Gwen from Glade Link dressed as a jack-o-lantern and Richard from Scenic View dressed as a hippie. I also got to chat a little with Yeon, who had a booth for kids with treats and crafts to decorate bat cut-outs. I hear pictures were taken, so hopefully some will get posted!
I picked up some fresh shelled lima beans and apples from Richard, cauliflower from Gwen, and ground lamb from Will at Whitmore Farm. Will told me that after the feature in the Washington Post last week on his eggs, he is sold out. Will's last week at the West Frederick Farmer's Market is this coming Saturday. He had lamb meatballs that sounded delicious, but I can't eat them because they have wheat in them. I also bought two dried lamb patties for my dog. Richard says he has lots of apples and potatoes right now, especially potatoes. He had a bumper crop this year. Fresh potatoes are a universe apart from store-bought potatoes. They are creamier, sweeter, and denser, and are one of the must-buy foods for me from the market. Gwen has a lot of gorgeous cauliflower for the market this Saturday; she also has cute flower displays in pumpkin vases. Wendy has pretty painted gourds and quince preserves.
I made a delicious dinner last night of lima beans and lamb burgers stuffed with chevre from Caprikorn Farms. I have the leftovers today for lunch. I was so hungry last night that I forgot to take a picture. I gave Lucy the Dog a dried lamb patty and she tore into it. When I gave her the second one, she already knew how good they were, and her eyes rolled back in her head as she grabbed it with her teeth and ran off to scarf her prize. I know how she felt. That's good lamb.
Shannon
Friday, October 30, 2009
Fresh shelled lima beans and lamb burgers
Saturday, October 24, 2009
Rounding up food supplies for the zombie apocalypse
If there is ever a zombie apocalypse, you should find me. I will know where all of the food is. Somebody else will have to be in charge of weapons, because that is not me. But I'll make sure we have something to eat.
Today you would have found me wandering around the farmer's market in the rain, ensuring that our food supply is still in good order. I can tell you that we are in good shape. I took this picture while hanging out at Rohrer's meats, making sure that we have an adequate supply of fresh bacon, Carolina barbecue, and raspberry-apricot jam. I am happy to say that we do. At the moment this picture was taken, however, I was just taking refuge from the rain and bothering Danny with idle chatter about chef's challenges, and how I cancelled today's due to inclement weather.
Luckily Glade Link Farm had plenty of cheddar cauliflower. And Summer Creek Farm had haricots verts and radishes. Scenic View Orchards had half pecks of Stayman apples. Catoctin Mountain Creamery had the blue goat and cottage cheeses I needed, along with teriyaki sticks. Caprikorn farms had a special on chevre and also had Italian goat cheddar. I was also relieved to see that Beth had a gluten-free pecan pie. Because that really builds the strength you need to fight off zombies. I didn't get to a lot of the other stands because I became preoccupied with running away from raindrops, taking shelter in random places. But this is good practice.
When it was all over, I took refuge at Moxie on North Market Street. I had a homemade butternut squash soup with toasted squash seeds and a harvest salad with chevre, apple, pecans, and bacon. It's important to build your strength up because you never know when...aagh!
Saturday, September 26, 2009
Pretty things at the market
I had a really nice time at the market this morning. The produce was stunning and the market wasn't as busy as usual (probably due to the fair and the weather), so I got to chat with the vendors for a while.
I returned my milk bottles and picked up a quart of mocha milk, some teriyaki meat sticks, and a yogurt at South Mountain Creamery. If you have not tried the mocha milk, you shouldn't. Save it for those of us that are addicted to it.
I bought some gorgeous multicolored eggs at Whitmore Farm. Some lady bumped into me and cracked one, so I had to cook it as soon as I got home. It had an incredibly deep-colored, rich yolk.
I bought turnips from Glade Link Farm. I never cook with turnips, but I keep meaning to try them in something. On the way home I realized I was going to make a variation of shepherd's pie for the eggplant challenge, with lamb sausage and eggplant in the meat layer and mashed turnips and potatoes in the potato layer. Previously I had thought I was going to make a spiced curried stuffed baby eggplant with lamb. Funny how similar ingredients can make totally different dishes. Today is the last day of the eggplant challenge, folks, though I may make exceptions for you if you send me something next week-I have heard from a few people who are planning to do it and I definitely want to see their dishes!
I also picked up some Thai hot peppers from Summer Creek Farm. My friend Richard eats them raw. They are hotter than habaneros. I don't understand him either. I may end up making a hot Thai eggplant with basil dish later this week because I also bought an eggplant at Tomatoes Etc.
Scenic View Orchards had sold their last honeycrisp apple before I got there, so they promised to hold some for me next week. Thanks! And though I have my own tomatoes in the garden, I was stunned by the beauty of the ones at Jubilee and had to take a picture.
Hope you are enjoying the season and all of its gorgeous produce. And don't forget- today is the last day of the fair if you have not been there. (Tip: the food vendors in the ag section are local and their stuff tastes better- plus they support the local economy. Try a beef ham sandwich from Hemps, and bean or Maryland Crab soup from the New Market Grange. The bean soup is made by a 79-year-old man from scratch. And the corn dogs on that end are hand-dipped and fresh. Just sayin'. And then go to the farm bureau ice cream stand in the first commercial building in the grandstand.)
Shannon
Thursday, August 6, 2009
breakfast, lunch and left-over dinner
My new year's resolution was to do less and have a simple(r) life. I am miserably failing. It is time to remind myself that it is okay to do less. In my attempt to catch up with blogging (and make a simple posting), I present you with three photos of the meals that we recently had. For a Sunday breakfast, I made chestnut scones. It pretty much follows a basic scone recipe but has a bit of chestnut flour which gives a subtle nutty flavor. The texture becomes very crumbly though. Blueberries from Glade Link Farm and peaches, plums from Scenic view orchards accompanied the warm scones right off the oven.
Dan and I never made BLT at home, so we asked ourselves why not? Pineapple tomatoes from our garden, lettuce from Chesapeake's choice, bacon from Rohrer's Meats etc, and gluten-free bread from A Better Choice Baked Goods.
We had friends over for a gathering on Thursday night and these are left-overs that we ate the following day. Potatoes were from my garden (yukon gold) and Whitmore Farm (red bliss? I will ask Rose today at the market Will and Rose told me they were red thumbs potatoes). I followed Chelsea's recipe and it was fabulous! Speckled roma and basil from our garden. Cucumbers, sungold tomatoes, onions, garlic, peach to make a nice relish. What didn't make it to this photo are grilled veggies - grilled sweet corn and yellow squash were just phenomenal.
What are you cooking with the abundant summer veggies and fruits? Send us your photos, stories and recipes to share!
Yeon
Sunday, July 5, 2009
Blueberry Yogurt Pie
Of course it was an awesome weekend full of picnics and friends and family, in gorgeous weather. In a weekend of really great food, today's picnic stood out. The lamb kebabs at my friend Jackie's house were awesome- the lamb was from Rohrer's meats, and the zucchini and squash were stolen from my neighbor's garden since they are on vacation. Jackie's mom made a chicken corn soup that had carrots in it from my garden. She said the carrots were gorgeous- she had never seen any that weren't orange. I had given them some yellow ones and a few beet-colored ones that were orange in the middle with a little white star in the very center. She really loved those. I also made a blueberry yogurt pie:
This was a big hit and was loved by all. I got the blueberries from Glade Link Farm and the yogurt from South Mountain Creamery. The recipe is modified from Sundays at Moosewood.
Blueberry Yogurt Pie
Crust
1/3 c butter
1/4 c sugar
1 egg
1 c unbleached white flour
1/2 tsp baking powder
Filling
2 eggs
3 Tbsp sugar
1 c plain yogurt (I used plain kefir from South Mountain Creamery)
3 Tbsp fresh lemon juice (I left this out to make a less obviously tart pie)
1 tsp pure vanilla extract
2 c blueberries, fresh or frozen
Butter and flour a 9- or 10- inch pie pan. Preheat the oven to 350 degrees F.
Using an electric mixer or by hand, cream the butter and sugar. Add the egg and blend well. Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough. With flour-dusted fingers, push the sticky dough into the bottom of the buttered and floured pie pan. Push the dough up to cover the sides of the pan. Refrigerate while making the filling (I put in the freezer).
Mix all the filling ingredients, except the blueberries, until smooth. Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed. (At this point I put a strip of foil around the top of the pie where the crust was exposed to prevent it from getting burned.)
Bake for 50 or 60 minutes, until the crust is browned and the custard is set. Chill well.
As I was leaving, Jackie's mom asked, "do you want to take the blueberry pie with you?" I figured since she asked, I would say no. I can always make another one and get the pie plate later :D
Tuesday, June 30, 2009
Blueberry muffins going fast
I was pretty excited to get a pint of blueberries at the Glade Link Farm stand at the farmer's market this past weekend. Then I put them in the back of my car and they got a bit smooshed, and then I refrigerated them to save them until I could cook with them. Today I made blueberry muffins. I thought I would be clever and put yogurt milk in the recipe, but the muffins never rose much; however, they are moist and delicious. Stop by and get one. Yes there is one missing already. Hurry!
I recorded a "community connection" announcement with Chef Bryan Voltaggio of Volt Restaurant today at Key 103. This is different from the PSA I did myself. The previous one advertised the website along with all of the farmer's markets. Today's advertised the Summer Festival that will be on July 11. I wrote a corny script and Bryan was kind enough to read it with me. Thanks to Phil Briggs for recording the spot. Bryan and Phil also chatted afterwards about summer grilling tips. Bryan talked about good foods to go with barbecues.
Now there are two blueberry muffins missing.
Shannon
Thursday, June 25, 2009
Blueberries and Sunflowers at the market this weekend
I called Glade Link Farms this morning and listened to the recording to find out that they will be bringing beets, cut sunflowers and BLUEBERRIES this week to the market. Yay!
Shannon
Sunday, March 22, 2009
Spring vegetable planting
I planted one of my two raised beds last week. That's unusual for me because I normally just start later with the tomatoes and peppers. But this winter, Yeon and I met at her house and went through the seed catalogs and I got inspired. Between our orders from Pinetree and Seed Savers, and the seeds I had not planted from the previous two years, I must have had enough for five gardens. When we got the nice weather last week, I dug up a garden bed and got to work. The result: I planted radishes, beets, carrots and peas. There's also onions already in the bed.
The problem with these beds, which are about 5'x10' each, is that there is not enough space for me to grow EVERYTHING I want. But I know myself- I am not energetic enough for a huge garden, and this will be plenty to weed later in the summer.
I also planted a few blueberry bushes, which are literally twigs at this point. I have very high hopes for them, after picking at Glade-Link Farm last year.
My rhubarb is also starting to come up. Rhubarb is easy and faithful. Considering how much better and cheaper it is than the dried out stalks of it you see in the grocery store, I highly recommend growing a plant. But just one plant. Rhubarb will grow to be quite big, and it will provide more rhubarb than you will ever need. I never tried rhubarb until a few years ago. It has a fairly un-nuanced sour flavor on its own, which explains why you see it so often with other fruits. It stretches their flavors and provides a succulent substance. It is okay on its own, though, in a cobbler, or made into a compote that can be put on ice cream.
If, like me, you have problems with critters (in my case. rabbits) eating all of your plants then I highly recommend the foul rotten egg-smelling stuff in the white container. I will also have to figure out some kind of chicken wire setup (Yeon has one that works very well) for when the plants get older. But for now, as the plants are beginning to germinate, and as they newly pop out of the ground, I will buy them some time.
What are you growing in Frederick right now?
Friday, October 10, 2008
My favorite pizzas, with Broccolis and with onions
Cool weather vegetables are showing up more at the market and among the warm orange and yellow hue of fall vegetables, broccolis are standing up green. When Gwen of Glade-Link Farm brought broccolis to the farmer's market, I had to make my favorite pizza with broccolis. I think broccolis are best when it is sautéed in a little bit of olive oil and garlic, and this pizza showcases broccoli at its best flavor with backdrop of melting cheese and crispy crust. Yum - it can't get any better!
My another favorite is a pizza with onions. These are not the ordinary onions. They are cooked in butter and soaked and simmered in red wine till they become caramelized with complex flavors from wine. Yellow, white and red onions from Chris of Jubilee Organic Farm are delicious and I had enough red onions to make my onion pizza.
I have made pizzas with different dough recipes and liked them all, from thin crispy kind to thick soft kind. However for the past year or two, I have been making this very simple dough, which turns out extra crispy thin pizzas. The recipe came with a pizza pan (a non-stick metal round pan with holes in it), courtesy of Cook's Illustrated. I modified it to use whole wheat flour and do without a food processor.
Dough for extra crispy thin pizzas
Once the dough is made, the following steps are quite simple. Go through your refrigerator and find all the cheeses and food-leftovers that you like to use.
For broccoli pizza, saute broccolis in olive oil and sliced garlic for a brief time, until they just turn bright green. Since they are going to be baked in a very hot oven, you don't want to cook them too long. We used mozzarella, manchego and fresh mozzarella cheese this time. Dan sprinkled fresh ground black pepper and very thinly sliced dried Thai pepper (from Wendy of Persimmon Pond Plants). This Thai pepper was a nice touch. Those tiny specs of pepper strip gave a nice surprising kick to the pizza.
For onion pizza, we layered a leftover meat (roasted eye-round beef) and olives underneath onions. The sauteed onions in wine is the recipe from Baking with Julia (my baking bible). The original recipe calls for a long long time to gently cook the onions in the lowest heat setting once wine is introduced. Since I make pizzas on a whim, I don't have that long long time to cook down the onions. So here is what I do.
You want to use a good drinking red wine for this. I have a bottle of red that was gifted and when we opened it up, it was sadly passed the prime. So I use it for cooking and when I use this wine, I add a really good balsamic vinegar toward the end of reduction.
Preheat the oven at 475 F and bake the pizza for 10 minutes. Once it comes out of oven, let it rest for a few minutes before you cut and dig in.
Enjoy!
Thursday, August 28, 2008
Spaghetti Sauce Recipe from Gwen
Gwen brings blueberries, blackberries as well as beautiful flower bouquets to the farmer's market. I took this photo just before the market was open, and all the blackberries were gone when I stopped by later that day. We talked about summer bounties, which brought a topic of my failed (or unfinished) tomato sauce the day before. I told Gwen that I didn't remove the seeds from the tomatoes before I boiled them down, and that Dan got home and found the sauce with seeds and told me that no respectable Italian woman would put tomato seeds in her tomato sauce! Well, first I am not an Italian, and I did remove the skins - I just didn't want to lose yummy tomato water and stuff around the seeds. She laughed at my story and said, Yeon, you got it all wrong. Here is what you do.
Basic tomato sauce
- Remove the core of tomatoes (you don't have to, she added) and cut tomatoes into quarters.
- Boil and simmer the tomatoes till they still have some liquid.
- Take your food mill out and run the sauce through to get the skins and seeds out.
- 5 cups of home-made basic tomato sauce
- 2 cans of tomato paste (each 8 oz, so you could use 1 16 oz can)
- 2 cans of tomato sauce (each 8 oz)
- garlic and onion (either fresh or dried)
- 2 - 3 Tbsp of dried oregano
Gwen's mom adds browned meat or pepper or other vegetable to the sauce before freezing it. Gwen says she likes to freeze just the sauce because she uses it for many other dishes in addition to making spaghetti. She also adds that this sauce is great over cooked spaghetti squash.
The same afternoon Dan and I went out and bought a food mill. I know. This extra harvest from our backyard garden is costing us extra money to come up with all the gadgets, such as mandoline and now food mill. But we love kitchen gadgets and they are investments for cold and hard winter time! Dan removed the seeds from the tomato sauce with the food mill. The sauce tasted surprisingly complex. It had the condensed flavor of tomatoes but it had more than that. Home-made tomato sauce captures the flavors and essence of summer garden. We will rejoice the glory of summer in wintertime, eating a bowl of spaghetti with home-made tomato sauce.
Saturday, July 12, 2008
Back from the market and feeling good
I had a great time volunteering at the Cakes for Cause booth today at the farmer's market. As always, the scones were a huge hit. We had coconut (new), ginger lemon (my fave), cheddar chive, and sour cherry. The volunteers were Jeanine, Yeon, Klu, Dan and myself. Yeon and I also made artisanal flatbread (aka crackers) and sold 10 of the 12 packages we had made. Since Elin the baker mastermind was out of town, we didn't have the croissants, cinnamon rolls, or oatmeal bread they normally have at the booth. This was the subject of great consternation by the booth's regular patrons. Have no fear, Elin will be back next week! She will appreciate hearing the rabid following she has gotten, especially for the cinnamon rolls, which she always makes the morning of the farmer's market.
I did not keep good track of my money, but here is what I got today:
- Cup of lemonade, coconut scone, bread crumbs, and a pack of flatbread from Cakes for Cause. (the bread crumbs are great for breaded fish fillets, stuffed tomatoes, crab cake filler, and zucchini au gratin casserole);
- Bunches of red sorrel and red celery, plus three dog biscuits and two jalapeño peppers from Chesapeake's Choice;
- A pound of bacon and a baked ham sandwich from Rohrer's (I started eating it before I even finished paying for it);
- Jalapeño cheddar cheese from Caprikorn farms (I made mini pizzas with this on the flatbread this evening);
- A quart of fingerling potatoes from Summer Creek Farm (I also got on Rick's mailing list for his CSA so I can share what he has fresh each week);
- A pint of apricots (if you read this blog, you know I am addicted) and a pint of red raspberries from Scenic View.
- I ate some Glade Link Farm blueberries from Jeanine's bag because I didn't get enough of them picking last weekend.
Shannon
Wednesday, July 9, 2008
Granola with berries and yogurt
This is what I have been eating this week for breakfast.
- Granola from CakesForCause (whole oats, rye flakes, almonds, honey, maple syrup and spices)
- Blueberries picked from Glade-Link Farm
- Raspberries from Scenic View Orchard
- Blackberries from Jubilee Organic Farm
- Plain yogurt
Yeon
Tuesday, July 8, 2008
Stuffed Squash Blossom
Dan came home after work on a weekday. We each started a bottle of beer and chatted a little. He went upstairs to change his clothes and didn't come back down. I went upstairs and found him asleep. I laid down next to him and fell asleep too. We were very tired. We both needed to empty out some of our thoughts and residues from the day. After about an hour, we woke up hungry.
What are we eating for dinner?
I don't know.
Um...
Um......
We didn't even finish our beers.
...! We can pick some squash blossoms, stuff them with goat cheese, make beer batter with the beer we didn't finish, and fry them up!
Now I was all excited about the idea of a squash blossom, that is a "stuffed and beer-batter fried" squash blossom. I went out to the garden and picked some young squashes and blossoms. Some squashes were so young they still had flowers attached to them. I also harvested first-of-the-season poblano peppers and a couple of basil leaves.
Preparation was simple. I cut the young squashes lengthwise. Cut the cap off the peppers and cut them lengthwise and removed seeds. For squash blossoms, I stuffed in about a teaspoon of creamy goat cheese from the Caprikorn farms. For poblano peppers, I put in small pieces of basil leaves and then placed a little bit of goat cheese too.
For the beer batter, I used
- 1/2 cup of all purpose flour
- 1/2 cup of stone-ground corn flour
- a pinch of salt
- two pinches of baking powder (about 1/2 tsp?)
- 3/4 cup ~ 1 cup of beer to make the batter smooth and fluid
This time, fingerling potatoes from Summer Creek joined the plate. The choice of cheese was Monterey Jack and we also used some breadcrumbs from CakesForCause for stuffing. Also for a couple of squash blossoms, I threw in a couple of blueberries that I just picked from Glade-Link Farm. Dan didn't cut his poblano peppers lengthwise before cooking. He cut it just before serving.I told him that I don't want any fried food for a while. But looking at the photos while writing this post, I feel an urge that I should make this dish again, soon. I mean real soon!
Yeon
Monday, July 7, 2008
Blueberry Picking at Glade-Link Farms: Legendary!
Yeon and I went to Glade-Link Farms this weekend to pick blueberries. The picture below shows row upon row of blueberry bushes. The weather was overcast and a little dreary (it rained as we were leaving) but somehow this seemed like perfect berry picking weather. We weighed our containers and then went into the fields to pick. The ecological restoration and monarch butterfly people in the crowd will be happy to learn that the blueberry fields are chock-full of milkweed. I meant to ask why, but I forgot. Some other pickers told me it was for pollenation of the blueberry plants.
The blueberries this year are amazing- prolific, huge, and delicious. Some of the blueberries we picked were an inch in diameter. It's amazing how many blueberries were on each branch. They were stuffed with them. And speaking of being stuffed, I looked over at Yeon several times and saw her munching away. Yeon has conveniently eliminated all of the pictures of herself so you can't see it. but you can imagine it. We probably picked for 15 minutes and filled up most of our containers. 
I filled up a quart container and paid $5.03. All of my berries came from a single bush. It was awesome. The nice ladies below gave us permission to take their pictures at the weigh-in. I told them we were going to post them on our blog. Pay attention to the lady on the right because you are about to see the back of her car.
This is what $106 worth of blueberries looks like. Enough to fill up the trunk of a car. Notice the banana. This woman and her family love fruit. I asked them what they were going to do with all the blueberries and they said, "Freeze them." Blueberries do freeze well. They are also great in smoothies- put frozen berries into a blender with yogurt, a banana and a little soy milk. Blend. Sweeten to taste. 
Moving on from the Blueberrymobile, we have some more happy customers. Glade-Link also sells sunflowers at the register. The three rectangular bins are Yeon's, and there is a round one behind it that is mine. Yeon's afraid she did not get enough blueberries. Me too! I gave some of mine to my friend Amy, used some to make a blueberry sauce (1/2 c water, 4 c blueberries, 1/2 cup sugar, and 1/2 tsp orange zest cooked at medium heat until berries are cooked into a chunky sauce) and hardly have any left for eating!
Why not head on over to the blueberry fields for some fun picking? And remember not to wear anything that you will mind staining blue. Like my tan pants.
Shannon
Sunday, June 29, 2008
You're turning violet, Violet!
Before I say anything else, I must say this: the blueberries are awesome this year. Do not miss them. I had them today in a biscuit cobbler that my friend Jackie's mother made, and I was in heaven. I am also eating blueberries now. Thank you Glade-Link Farm. Yeon and I have decided to go blueberry picking at Glade-Link and I'll let her post on the particulars.
"You're turning violet, Violet!" (to Violet Beauregard in Willy Wonka's Chocolate Factory as she turned into a giant blueberry)
I visited Yeon today and we talked about this blog. Yeon gave me a scoop of fresh cherry ice cream that she had made with the fruits from Catoctin Mountain Orchard (indescribably good on a hot afternoon), a sesame leaf plant, and some lovely cut flowers.
I also picked up a few tomato plants from Yeon today. Because I am crazy. Yes, that's right. I just got rid of my extra tomato plants and took on several more. But they were different! I didn't have any Amish paste or German strawberry tomatoes and was feeling deprived. This year I also don't have several of my favorites including a green zebra because I grew a bunch of other varieties from seed and was trying something different. Here are my top three all-time favorite tomato varieties to grow:
- German Pineapple. It has yellow flesh streaked with red and a pineappley sweet-tartness. Plus it's huge and beefy. Good producer with a long harvest (3 plants this year).
- Green zebra. It goes from light green with green streaks to yellow with green streaks, and is a gorgeous little slicer. It's also extremely drought-resistant in my experience. Prolific producer with a long harvest.
- Purple Cherokee. The ripe fruits are greenish on top with red/purple/black the rest of the way down. The insides look like blood. It's a meaty, flavorful tomato that is also extremely adaptable to dry summers. Some summers I have gotten nothing but green zebra and purple Cherokee tomatoes, and for that, I love them. Not the biggest producer but a long harvest. Ripens well on the counter (1 plant this year? I forget).
Zinnias are blooming! So are bergamot, tickseed, yarrow, black-eyed susan, and lilies.
Enjoy the week!
Shannon
Saturday, June 28, 2008
What $40 can get you from the farmer's market
Every week (unless I am in a working gulag at the old house) I go to the farmer's market on Baughman's lane with $40. I generally spend it down to almost nothing. Here is what I got today:
- Ham salad sandwich from the Rohrers (aka Meat Man) which I promptly ate
- Half gallon milk from the South Mountain Creamery (aka Milk Man, cost me a quarter after returning three deposit bottles)
- a cup of fresh lemonade, 4 lemon-ginger scones (ate one), 2 cheddar-chive scones, and a chocolate croissant from Cakes for Cause
- 1 bunch chard, three doggie biscuits (Lucy the dog ate two), and a patty pan squash from Chesapeake's Choice
- 1 pint of organic yellow potatoes from Summer Creek Farm (and some water for Lucy)
- a pint of cherries from the Scenic View Orchard
- a pint of blueberries from Glade Link Farm (ate a few, FANTASTIC)
- brought back $2.25.
Side note: I harvested some cherry tomatoes from the backyard last night. About five of them. I ate a few of the uglier ones with splits and left three on Edna's porch rail. I expect that her fresh produce radar has already found them...
Shannon
