The Weblog

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The Market Is Still Open!


Happy Belated Market Reminder! Am I the only one who spent all day thinking it was Monday? I thought so. Nevertheless there is still time to get an(other) order in before The Market closes tomorrow morning. Whether you’re restocking staples after our little hiatus, or as excited about all the new additions as I am, don’t be ashamed to order big this week. There’s plenty to fill your virtual cart:

Solid Staples:

Chem free sweet potatoes a’plenty from Kellogg Valley Farm. 3, 5, 10, or 20 pounds to suit any size appetite.

Great bulk meat buys from MeatWorks Butchery and Market. Maybe the Farm to Family Sampler and it’s wide variety fits your needs. Perhaps the House Sausage Sampler is more your style. Or go the straight and narrow with a Stew Season Special. Can’t decide? Get ‘em all! You won’t regret it.

Apples of all description are still coming in by the bushel from Drewry Farm and Orchard. Between the pinova, golden delicious, granny smith, Arkansas black, cameo, and Jonathan there’s plenty of apples for eating, caramel dipping, bobbing and pie-afying.

New Delights:

There’s still a few orders of fresh, never frozen, bratwurst available. These babies are specially crafted from top-notch, Farm Girl pork by the experts at Hillcrest Artisan Meat. They won’t last long and we may never seem them again, so get in while the getting is good.

On-the-cob popcorn from Armstead Mountain Farm, a fabulous fall multitasker. Hang it now for autumn ambiance and pop it later for a satisfying snack.

Organic Valencia peanuts by the pound from Crimmins Family Farm. You could boil these little gems, if you’re into that sort of thing. A true connoisseur knows that peanuts are best enjoyed after a light roast. Heat your oven to 375*. Arrange peanuts on a cookie sheet in a single layer. When the oven reaches temp, put the peanuts in and turn it off. When they’re cool, they’re ready.

Well, what are you doing still reading this?

~Rebecca Wild

The Market is Open


Good Morning,
The Market is open and truly, it looks fantastic. So many good things growing in this mild weather.
I had a splendid time yesterday morning at the Hillcrest Farmers’ Market, happily nestled between Little Rock Urban Farming and Mylo’s Coffee Company. Between the windy cold and stiff cup of Mylo’s coffee, I may have scared some market shoppers, but, in my defense, I couldn’t feel my thumbs. The guys of Little Urban Farming were great to spend the morning with, and I somehow ended up talking with customers as if I farmed there. The Hillcrest farmers market is a great market, with a lot of personality and devoted regulars. Plus whoopie pies.

I was there promoting our 2nd Annual Little Rock Local Food Tour in the Hillcrest neighborhood. For those of you who attended our first annual in the SoMa neighborhood last year, be sure and tell everyone how much fun you had. This year, we’ll walk and bike the streets of Hillcrest, enjoying the artisan treats of places like Hillcrest Artisan Meats and Mylo’s Coffee Company, as well as the harvest from Pulaski Heights Elementary Garden, CANAS Victory Garden and Little Rock Urban Farming, where we’ll enjoy live music and a good, heart-warming meal. It’s going to be a fun community event! Tickets are $25, kids under 10 are free, and the rest is on us!
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We’ve got some new vendors on the Market this week! Allow me to welcome Geek Eats and welcome back Honeysuckle Lane Cheese. Jeremy of Geek Eats makes masterful hummus, so much so that he went pro and started selling it at local farmers markets. Jeremy works to include local herbs and produce in his recipes (unfortunately for us, chic peas don’t grow much in these parts). Daley Dairy has been making raw cheeses from the milk of their hormone-and-antibiotic-free Jersey cows for years now. You can always enjoy their raw cheddar on the Root Cafe’s cheeseburger and now on the Market!

And from our familiar friends

  • Check out the Specials Section for sales on Maison Terre’s organic, fair trade herbs and spices.
  • Purple Kohlrabi from Barnhill Orchards. I’ve never actually tried kohlrabi, but my understanding is that you can enjoy it as you would cabbage, in a slaw or salad maybe. We’ll have to see.
  • Farm Girl has fresh (not frozen) bratwurst made specially for them by Hillcrest Artisan Meats from their pork. We love our local meat processors, but this is a product made by a true artisan butcher, fresh. I can personally attest to H.A.M,‘s sausages: they are delicious. I also just enjoyed Farm Girl’s Sliced Ham, very cured and very good.
  • Crimmins is back full force with their organic lettuces in many beautiful varieties: green leaf, red leaf, magenta romaine. They also have Mizuna, which is, hands down, my favorite salad green.
  • Barnhill has 14 varieties of pumpkins on the Market. Yikes. This is going to be a heavy-lifting Food Club.
  • Organic patty pan squash from Rattle’s Garden. If you haven’t had patty pan, it is a tender and tasty squash, easy to enjoy sautéed in a pan with some fragrant herbs. Don’t overlook Tara’s fresh green beans.
  • Organic sweet potatoes from Crimmins. Ah, sweet potatoes. The window for fresh sweet potatoes can be short, so I’d suggest stocking up for your Holiday feasts.
  • More baby Hawaiian ginger from Laughing Stock. This stuff is at least eight cuts above store-bought ginger. It carries great ginger flavor, not too spicy or overpowering since it’s fresh, and the skin is so delicate that you don’t need to peel!
  • Finally, some Arkansas black apples from Drewry. Black apples are firm, lightly sweet apples. They have an incredible storage life and, above all things, the word Arkansas in the title.
  • Fresh rosemary black bean hummus from Geek Eats. According to Jeremy, this is his most popular hummus.
  • Raw Colby cheese from Honeysuckle Lane. I’d enjoyed all of Honeysuckle’s cheese, but I would say that the Colby is my favorite.
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Director of Operations, position open…

I’m sorry to let you all know that I will be making a move to Albuquerque, New Mexico this coming January. It took a year and maybe a few anxiety attacks to decide to move out there with my significant other, and I will be leaving behind an amazing community that has provided me with meaningful opportunities. Not an easy decision to make. I am grateful for your support this past year-and-a-half, not to mention your reading my words sent over the digital currents all the while. I look forward to visits and watching our local food system here develop.

On the upside, we are taking applications for a new Director of Operations! It’s an engaging job, filled with meaningful work, great relationships, and creative freedom. If you are interested in applying or just want more information, please email me with a resume or your questions.
See you this coming week!

Sincerely,
Sam Hedges

Step Right Up! Everyone's A Winner!


It’s that time again. The Arkansas State Fair is headed this way, and with it all the gargantuan, gastronomic monstrosities you can imagine. Turkey legs the size of small children, funnel cakes topped with entire snow drifts, corn dogs as long as your arm, cotton candy in every shade of the rainbow, and fried everything as far as the eye can see. No matter which crazy concoctions you choose to splurge on there’s one thing that always holds true: it’s not good for you, but it’s so good.

Alas, man cannot live on grease alone and that’s where The Market comes in. We have all the wholesome, whole foods you’ll crave once you crawl away from the neon lights and climb back onto the nutrition wagon. So stock up while you still can because The Market closes tomorrow morning and we will not be open next week, but stay tuned because we’ll be back before you know it and have some exciting things in store.

~Rebecca Wild

The Market is Open


Mornin’,
And a brisk one it is. Yesterday’s weather was what some would call manic, but I enjoyed it. The evening sky was especially beautiful, all blues and greys. I wonder what this little cool snap has done to our vegetable friends?

Plenty of things to talk about. Here’s the most pressing bit: the market will be closed the day of October 19th, due to the Race for the Cure. As all of you know, Downtown becomes an impassable maze on the day of the Race, so we’ve decided to schedule our annual week off for the Race. This means that, next Sunday, the Market will not be open for ordering. You may consider stocking up this week on your local needs!

Our 2nd edition of FRESH is shaping up nicely: we’ve almost tripled the number of farms we’re including and are adding some new segments. If you’d like to support our local food system, FRESH sponsorship is a good way to do it. Help us publish this directory for local foods, while the directory helps unite our local food system and make it more accessible. If you’re interested, purchase a sponsorship in the market, under our Tickets and Gifts section!

I’m also excited to announce the 2nd Annual Little Rock Local Food Tour. We hosted the first annual last October in the South Main neighborhood, and it was a tremendous success. In fact, it helped generate The Root’s annual Hot Pepper Eating Contest. The 2nd Tour will take place this November 9th, in Hillcrest, a neighborhood filled with local food. Expect exciting things from Hillcrest Artisan Meats, Mylo’s Coffee Co., Little Rock Urban Farming, and the Pulaski Heights school garden. This tour is going to be a gastronomic adventure. a limited number of tickets will be on sale soon!
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For your eating pleasure…

  • Red Russian Kale from Crimmins. Certified organic. This purple-stemmed kale is one of my favorite varieties. Great for making kale chips.
  • Mizuna from Crimmins. This is one of my FAVORITE salad greens. Its flavor is like arugula except much more mild. The season for Mizuna isn’t long, so enjoy it while it lasts! Speaking of arugula, Kellogg has some delicious certified naturally grown arugula available, as well as a whole mess of greens.
  • Delicata Squash from Crimmins. I’ve been enjoying this flavorful squash for weeks, courtesy of this excellent recipe for Squash Hummus. The skin is tender, easy to cut through, and they roast fantastically.
  • D’Avignon Radish from Willow Springs. Robert specializes in these French breakfast radishes. They’re incredibly bright, tender, and mild.
  • Granny Smith Apples from Drewry. Interesting; I’ve never seen Drewry grow this variety. I’ll have to try it. Nothing goes better with peanut butter than Granny Smiths.
  • Japanese Persimmons from Willow Springs. I had the pleasure of eating one of these persimmons from Robert’s trees. Delicious, perfectly ripe, none of that astringent unpleasantness that persimmons are known for.
  • Honey in the Comb from Crimmins. I saw a jar of this honey yesterday. It was outstandingly dark, just like I like my honey. Crimmins is set in the midst of a river valley, so I can imagine the wonderful variety of flowering plants his bees have access to.
  • Farm Girl Bacon. This is an exciting new product from Farm Girl Natural Foods. As I understand it, this bacon is fresh from the processor. In fact, Farm Girl just hit the market with a ton of great pork offerings: thick spare ribs, Hmong sausage, sliced deli ham, and roasts. Farm Girl tends to work in small batches, so it’s likely that these cuts won’t be around for long.
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Community Happenin’s…

  • The 2nd annual Hot Pepper Eating Contest will be this following Sunday, at the Root Cafe. The 1st annual was a ton of fun, if not a little disturbing.
  • I recently dined at The Fold Botanas & Bar and very much enjoyed the food, a lot of which was locally sourced from farms like Ratchford and MeatWorks. Eat there and support our local farmers!
  • Travis McConnell of Butcher & Public just announced a Kickstarter campaign to help open Travis’ butchery, community hangout, and restaurant. Check out the video: this guy has some innovative ideas for his community butchery. He’s about halfway to his goal; we can send him over and get some delicious food in return!
  • The Main St Food Truck Festival defied the elements yesterday and had people turning out, covered in rain, hunting for food. Loblolly sold out in their new, solar-powered truck! Just goes to show, how far people will go for good food.
  • And some positive feedback from Willow Springs Market Garden – “Ahead of the rain we planted another round of seeds, including Nelson carrots, Green F1 spinach, Hakurei Japanese small turnips and Five Star lettuce mix. Today we have had the best seed rain, light and effective but it didn’t produce even a light green blob on radar over our garden. Perfect.”

Tic, Tic, Tic-


There’s no denying that autumn has arrived. Maybe the days aren’t brisk just yet, but the nights are. Maybe the leaves aren’t red and gold, but their once bright green is looking a bit worn. Maybe the birds aren’t flocking south, but the squirrels are going crazy. I, for one, am more than ready to pack away my salad spinner and break out the cast iron skillet. I’m over salads, sandwiches and kebobs. Bring on the slow simmered stew, hot apple cider, and any muffin that make the entire house smell like cinnamon.

In case you can’t tell, fall happens to be my favorite season. I intend to make the most of it starting right now by cramming my kitchen full of golden delicious, jonathan, pinova and Arkansas black apples from Drewry Farm and filling my freezer with beef, buffalo and lamb stew meat from Meatworks, Ratchford and McSwain Farms. Join me in getting a jump start on this all-to-brief, best time of year before The Market closes tomorrow morning, because the Starks are always right.

Winter is coming.

~Rebecca Wild

The Market is Open


Good Morning Sentients,
The Market is open and looking tough. I’m reminded at this point in the season of how major a period Fall can be for growers. All over Arkansas, farmers are tilling up whole fields and transplanting hundreds of plants for Fall. I think, for many of our growers, Fall is a gentle and fulfilling season, an easy evening after the long, hot, bug-infested day that Summer is. Root vegetables and leafy greens are more low maintenance, perhaps, or more hardy, meaning less labor. Then again, maybe they’re all just thinking about Winter. Thanks to markets like ours and the Hillcrest Farmers Market, plus innumerable restaurants, our growers have ways to sell year-round, and they can count on their Fall crops as heavily as their Summer.
One last note: we’ve been getting a lot of good response from our most recent entry in the Know Your Farmer series, this one being about Arkansas Fresh Bakery. Check it out and enjoy! I’ll be taking you on a digital voyage to Willow Springs Market Garden soon enough!
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Recipe for the week: Thai Lemongrass Soup. You can make this soup almost completely from the market’s offerings!
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What’s on the Farm…

  • Flat Iron Steak from MeatWorks Butchery. This is a good deal: $4.99 for a 1/2 pound. Just throw it in the skillet!
  • Falling Sky just came on with their Hmong and Chorizo sausage. I’ve become a big fan of Hmong sausage, thanks to Farm Girl, and I’m interested to see what Falling Sky’s take is like.
  • Baby Hawaiian Ginger from Laughing Stock Farm. This, ladies and gentlemen, is your social event for the season. Nothing beats fresh ginger, and you’re unlikely to get ginger this fresh in the grocery store. Order it and freeze it either whole or pureed to last for months. This stuff is so good.
  • Lemongrass from Laughing Stock Farm. Another delicious Asian crop. Here’s your recipe: Thai Chicken Lemongrass Soup.
  • Evangeline Sweet Potatoes from Drewry Farm. An interesting new variety of sweet potato, said to be the sweetest sweet potato out there.
  • Pumpkins! Fall tends to put us in the mood for pumpkin flavor; instead of satisfying the need with Pumpkin Lattes, try Pumpkin stew, or muffins, or ravioli, with real pumpkin. Barnhill’s Kiddie Pumpkins would be particularly great for cooking.
  • Sunshine Squash from Barnhill. People have been loving this bright orange squash at Food Club. They are more vibrant than pumpkins, like miniature celestial heat sources.
  • Juliet and Cherry Tomatoes from Crimmins Family Farm. Chuck is making the season last, and I always love his tomatoes.
  • Baby Turnip Greens from Kellogg Valley Farm. Certified naturally grown. I want to eat them now; I want to take them, and cook them for 24 hours with Hmong sausage, and relish in their iron richness!
  • Arkansas Black Apples! Drewry Farm is teasing us. They only have a few available, but, gasp, maybe they’ll have more before the market closes! This is an Arkansas classic, and you are required by state pride to order them.

All in all, I’m feeling pretty good about the market. We’re tying off a nice Summer and heading strong into a Fall of delicious crops.
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Social networking ain’t all bad…

  • From Laughing Stock Farm : “Today is a big day on the farm! We have completed our surface irrigation system to pump water from our spring fed lake to all of our crops. So long city water and hello sustainable water supply!”
  • From Farm Girl Natural Foods, they had a veritable feast for their pigs, thanks to a local cheese marker’s equipment failure. “Our local cheese maker had an equipment failure, to the benefit of our happy woodpigs. Today they got their first load (of many to come). We’re sorry our friend’s business took such a hit, but happy to help with the cleanup!” Check out the pictures.
  • And from Willow Springs Market Garden, on something to look forward to this Fall: “Dimitri Brussels Sprout going in. This is the best variety we have found for our conditions.” I’ve tried his brussels sprout, and I agree!

A good week to all! See you soon.

Sincerely,
Sam Hedges

If You Only Ever Read One Weblog


An online farmer’s market is a phenomenal concept, but it’s not without its quirks. In exchange for the ease of ordering ahead of time from the comfort of your own computer and being treated to a quick, convenient pickup, we do require just a weensy bit more from our members. For new and loyal members alike, sometimes it’s worth taking a few minutes to consider not what your market can do for you, but what you can do for your market.

Market Tips & Tricks:

Read the weblogs. I know, I know. You really just want to click that link and start ordering. Me too. Due to the nature of the market, though, this is our main way of communicating with you and it’s pretty important. Okay, sometimes it’s just entertaining, but when there is something important that you need to know, that’s where you’ll find it. If we’ll be closed the next week, if there’s an event that might complicate the pickup, if a particular grower won’t be able to deliver, we want to make sure you know in time to stock up, plan ahead, or order from another grower. Maybe even skim the order confirmation email. It is updated from time to time.

Embrace the order confirmation. Every time you order you’ll get a confirmation email. If you don’t get this email (usually in about a minute, but it can take up to an hour if the servers are bogged down) your order probably didn’t go through. It’s not uncommon to have someone arrive to pick up an order only to find that it was never placed and all the items are still in their cart. When you do get an order confirmation, open it. Make sure your order is correct. It’s easier than you think to accidentally order 12 instead of 2, but we can always edit orders before the market closes… as long as you check the confirmation email and let us know.

Update your contact information. Towards the end of pickup, we do our best to call and remind members who haven’t yet collected their orders. We’re all human and sometimes things happen. We oversleep, get distracted, lose track of time or just plain forget. Having the right phone number listed on your account could mean the difference between getting your awesome Sunday night dinner ingredients on time and having to order Chinese. You can edit all your contact information on the “Your Account” page by clicking the “Change Your Account Information” link. Keep in mind that a cell number is preferable and don’t be fooled by that little text box. There’s plenty of room for multiple phone numbers and labels.

Consider volunteering. It’s a great way to help out and really get to know what goes on behind the scenes (plus sneak a peek at everything you didn’t order). The early shift is from 8:00AM-10:30AM and entails setting up tables, unloading products, organizing and taking inventory. The late shift is from 9:45AM-12:30PM and entails filling orders and light clean-up. In exchange for you time and effort, you get a $5 credit towards your order or membership plus great coffee and snacks! Look for the sign up sheet at the check out station or drop us an email anytime.

The Market closes tomorrow morning, so go forth and put this new found or refreshed knowledge to use by ordering more fabulous local goods! Laughingstock Farm is back with fresh lemongrass and ginger, and Drewry is celebrating the official start of fall by dipping their very own apples in delicious fudge. Mmm, speaking of volunteer snacks…

~Rebecca Wild

The Market is Open


Good Morning Market Goers,
What can I say? This weather. Wow this weather. We should all want to be farmers right now.
It occurs to me that I’ve developed an interesting relationship with earth’s produce. I treat it like a hot commodity. When beets are in season, I could buy 40 plus pounds, for fear that I may miss my chance. I guess seasonality kind of warrants a gatherer’s complex: collect your food before it’s gone. The difference is that, if I don’t get all my squash and sausage from the market, I can go to the grocery store. I just don’t feel that way. I feel like this is my only option, which gets me in trouble sometimes, budget wise.
On the other hand, as a cook, accepting the limitation of seasonality is beneficial. I cook what I get from the market, with just a little supplemented by the grocery store, and it’s helped. I think it makes for a more creative cooking experience, with less pressure on what you cook being restaurant-quality. It just needs to be good enough and effective at utilizing what’s in season.
Speaking of which…
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What’s in season…

  • I’m in the mood for beef. Third most widely eaten meat in the world. In 2009, on average, people in the U.S. ate 88lbs of beef per person. Probably best it comes from cows raised humanely, on land that is being enriched instead of depleted or clear-cut. Ratchford Farms has a variety of beef cuts available, from steaks to roasts. His cattle are spring-fed in the Ozarks. I encourage you to read L.C. Ratchford’s descriptions for his products: it tells you a lot about the character of his farm.
  • It looks like Bluebird Hill recently picked up some ducks, ’cause they have duck eggs available.
  • Winter Squash. My favorite part of Fall harvest may be winter squash. Their flavor is excellent, and in an age of cookie cutter vegetables, they astound in their variety and bizarre, gnarled fashions. Barnhill’s Sunshine Squash are vibrant orange. Spaghetti Squash, Pumpkins, Acorn Squash, all so varied in appearance. Butternut Squash apparently had a good growing season: our farmers have plenty, and they will keep on your shelf long after they disappear from the market!
  • Sweet Potatoes from Drewry Farm. Another Fall favorite for me, and Drewry is currently offering a 40lb box for $32, roughly $.80 per pound. I’m soarly tempted.
  • GREENS! Yes, greens are back. Barnhill has collard, mustard, and turnip greens. And there’s KALE, certified naturally grown from Kellogg Valley. I think it’s time for some Coconut Curry Greens.
  • With greens, I always need pork. MeatWork’s smoked ham hocks or Falling Sky’s bacon perhaps.
  • It’s still Apple season, and Drewry’s got four varieties of apples. I love apples, but I rarely buy them from the grocery store, where they’ve been sprayed with antibiotics for a longer shelf life or transported from New Zealand. These apples, on the other hand, I know are picked fresh and in their prime.
  • Sweet Life Apiary has successfully captured the elusive Little Rock Honey Bear, but there’s only one! If I miss it, I can always try some of Sweet Life’s spring honey. Let’s hope his Fall honey comes soon.
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Know your Farmers…
Ratchford Farms is a farm worth knowing. L.C. Ratchford is a second-generation farmer, and he’s been tremendously successful in turning his parents’ strawberry farm into a thriving business, built on providing Arkansans with high quality food. If you’ve not had the pleasure of meeting L.C. Ratchford, I encourage you to seek him out the next time we have an event (he almost always attends). His passion in raising happy animals is evident, and his personality is on the strong side. Check out his website and shoot him an e-mail, just to say “Hey”. Customers are kind of his favorite thing. Plus, word on the farm is, he’s starting an agri-tourism business on his land, cabins and tours included.

Last but not least, check out this video posted by Drewry Farm of their bees in action.
See you soon!
Sincerely,
Sam Hedges

To Everything, Turn, Turn, Turn-


There Is A Season, Turn, Turn, Turn.

But what season? What’s going on out there? September in Arkansas apparently means days hot enough to wilt both you and your salad followed by nights chilly enough cause some serious stew cravings. What’s a devout local foodie and serious seasonal eater to do? Give in and go nuts at The Market! Want to dig your heels in and really savor that last bit of summer? Stock up on salad mix, cucumbers, tomatoes and squash. Ready to revel in change and bring on the autumn? Sample all the stew meat, apples and pumpkins you can stand. Not sure where your loyalties lie? No problem! Embrace the opportunity to enjoy it all. Order early. Order often. Order before The Market closes and get your multi-seasonal feasting on!

~Rebecca Wild

The Market is Open


Good Morning Everyone,
The Market is open!
I hope everyone enjoyed our first Northern wind in several months. One forgets how invigorating a cool wind can be. As you can imagine, a Northerly wind slows Summer vegetables down and provides ideal conditions for Fall seedlings. Hopefully, the broccoli and cabbage and lettuces we’ll be enjoying in a month or so like this cool wind as much as we do.
We just posted our visit to Arkansas Fresh Bakery. Look over the story and enjoy the mouth-watering pictures of bread. We hope this helps you enjoy Ashton’s Flaxseed Sourdough and infamous Challah buns even more.
Last but not least, there are whispers in the Northern wind of a 2nd annual Local Food Tour in a different neighborhood. But which neighborhood will it be? Hint: Mylo’s Coffee Company will be involved.
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  • Organic Delicata Squash from Crimmins. You know, I forget that squash is a native vegetable. This particular squash is also known as the Peanut or Sweet Potato Squash, and it’s rich in potassium and fiber. Try it roasted and stuffed, like in this recipe.
  • Eggplant: Black Beauty, Japanese, Fairytale. At this point in the Summer, I always have to think of what I can do with eggplant. Here’s an interesting recipe: Japanese Eggplant Pickles. Eggplant, apparently, is a common pickled vegetable in Japan. It’s simple to make and perhaps worth a try?
  • OKRA! Organic okra from Crimmins and North Pulaski. Clemson from Barnhill. Okra is a vegetable I do not have to worry about: I roast it with olive oil, salt, smoked paprika, and a little brown sugar every time, and it’s always delicious. A word to the wise: slice your okra in half lengthwise before roasting to allow some moisture to escape.
  • Last Ditch Purple Hull Peas. Barnhill has some unshelled pink eye purple hull peas. The last of the fresh peas we’ll probably see. Order up and shell them over a movie!
  • Baby Pear Pumpkins from Willow Springs. I had the pleasure of seeing these little pumpkins in person at Robert’s garden two days ago. My Lord, they are cute. Robert’s Metro Butternut Squash are also small and tender. Very flavorful.
  • Sweet Potatoes from Drewry. They even have big boxes available, for the sweet potato fanatics like me.
  • The Fruit Story: muscadines and apples. It looks like Bluebird’s muscadine production may be winding down, so I’d order up now!
  • Goat! I’d encourage you not to overlook goat meat. It is lean and lower in fat than beef or pork, but it bears a less gamey flavor than lamb. Use it in a simple braise, make kabobs, or sear a chop. I think you’ll enjoy it. Plus, goat meat makes a perfect accompaniment to peppers, of which we currently have a lot.
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News in the community…

Have you checked out the new Front Porch Arkansas podcast? They paid good mention to the Root Cafe and Loblolly Creamery.
And The Root is hosting its 2nd annual Hot Pepper Eating Contest. They organized last year’s in conjunction with our Local Food Tour, and it was an exercise in entertainment and sadism. Can’t wait for this year’s! October 13th. Mark your calendar!
And I encourage you to check out Laughing Stock Farms Facebook page. Great pictures and a lot of cool things happening on Josh’s farm right now.
Sincerely,
Sam Hedges
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