The time has come for our last farmers’ market of the year. This Saturday, December 14th will be your last chance to get produce, prepared food, or our cool farm merch from our booth at the Easton farmers’ market. After this weekend we will be going on our winter break to rest and plan for the next season. We will return to the market in April 2025.
As we prepare for a restful winter we are still doing a bit of work out in the field. We have been removing all the stakes, string, and drip irrigation that we use to grow tomatoes. With the over 2,600 bed feet of tomatoes we planted this year it is a lot to clean up.
We are also still getting our garlic crop in the ground. A few weeks ago we planted four 100 foot beds but that won’t be enough. So Sunday we prepared another five beds which will get planted this coming weekend. Why do we need 900 bed feet of heirloom garlic? Well, the short answer is garlic scapes. These edible flower buds of hardneck garlic are a delicious springtime crop that have become beloved by our customers. This past garlic scape season we barely had enough bunches for our market customers and to make our extremely delicious garlic scape pesto. To meet demand we are increasing our garlic production by 80% which seems like a good idea now, but come the spring when we are swimming in garlic scapes I may question my crop planning.
If you’d like to join in with our love affair of garlic and grow some in your winter garden, we still have four varieties of heirloom garlic available that are good for planting (or eating). Head over to our online shop to order yours for pick up at the market.
Speaking of garlic scape pesto, we have a secret stash that we popped in our freezer back in the spring … so this week’s special will be Pesto con Papas Quesadilla. This show-stopping special is our garlic scape pesto spread over a flour tortilla topped with a blend of cheeses and roasted potatoes then folded in half, cut into fours, and garnished with pico de gallo. This hearty delicious quesadilla is the perfect way to start a Saturday in December.
To pair with our special quesadilla our soup this Saturday will be Heirloom Tomato. We use a mix of our heirloom tomatoes that we set aside to make a flavorful soup that is vegetarian and dairy-free. This soup is a celebration of all things tomato and brings back memories of warmer days. We offer our hot soup by the half pint, pint, or quart. Which you can order ahead of time. Our delicious soups are perfect for a quick lunch or part of an extravagant dinner. When making the soups we do not use any preservatives so they must be kept refrigerated or can be frozen for later use.
We hope you can join us for our last market of 2024!