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Farmers Market

The Market of Many Colors

As I arrive at the Market on Saturday, couldn’t have to enjoy the colors of fall. Roy and Lindsey Parsley really went all out with their decorations. Along with corn shocks, gourds and pumpkins, Lindsey had an assortment of pansies she was selling for her FFA Chapter. Walking through the Market, you could see the red ripe tomatoes, deep green peppers and of course the orange sweet potatoes.

I had a chance to enjoy an apricot fried pie from Mrs. Irene Hollis, what a wonderful delight. A crispy crust with an enjoyable delicious fruity filling. As frost creeps ever closer, can’t help to take advantage of the selection of locally grown fruits and vegetables. OF course the season is winding down for sweet corn and green beans, but sure enjoying the okra, peas, turnip greens, peppers and squash. Your moth waters just thinking about the tasty treats available each week at the Cannon County Farmers Market.

Featured Vegetable of the week is Okra

As is true with a number of our less generally popular vegetables, many people fail to appreciate this one because they do not know how to use it. The first and commonest mistake that gardeners make is to let the pods become too old and tough before harvesting them. They grow very fast, and in hot weather will become unfit for use in less than a week from the time they start developing from the pollinated flower. The plants must be gone over at least every second day and the pods harvested when only three to five days old.

Important Crop in South

Okra is rarely used "straight" except when fried with meal, just a little of it usually being cooked with other vegetables or put into soups and stews. Okra alone is generally considered too "gooey," or mucilaginous, to suit American tastes. In recent years, however, it has become an important commercial crop in certain localities in the South, where thousands of tons of the pods are grown for the large soup companies.

Okra (PDF166 KB)

Fresh Recipe of the Week

If you'd like to submit a recipe that includes fresh, currently available fruit or vegetable please contact the Cannon County Extension Office at 563-2554, Bruce Steelman (bsteelman@utk.edu), Carla Bush or Erin Nichols.

See this week's recipe.
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