It's finally here!

After many frustrating hours, I can finally, proudly announce that our new, updated website is here. Some of the new features:

• -Easier to navigate and read
• -Menu link to photo album
• -Menu link to blog
• -Easy to change and update (this probably only pertains to me, but I'm really excited about it)
• -Calendar of events
• -and more

Check it out and let us know what you think.

Weeds, weeds, everywhere and oh so much to eat?

Every summer, my husband and I are faced with the same problems with our yard. It's a nasty problem that seems to start small and literally grows out of control. Our problem? Weeds! We have tried everything, or so I thought. It seems that we overlooked a very interesting, very simple and not to mention, tasty, solution. We can eat them!

Weeds offer the palate a delight of flavours that can be rarely imitated by conventional greens. So rather than looking upon an entire field of cheerful yellow as a testing ground for mass annihilation, why not consider it a garden replete with salad greens free for the taking?

Dandelion is indeed tasty, but it is also bitter, an acquired taste that is either immediately refused or becomes an addiction. Usually, the larger the leaf, the more bitter the taste and the more cooking it requires to temper the flavour. Dandelion leaves are at their best until the plant flowers.

A classic recipe is to serve dandelion with bacon. A modern take replaces the bacon fat with extra virgin olive oil and is instead sprinkled with bacon crumbles.

Sauté a clove of garlic that has been sliced in some olive oil until it begins to golden.
Add a handful of washed, tender, young dandelion leaves that are still a little wet to the pan and cover for a couple of minutes to steam.
Check frequently. When the leaves are wilted, transfer everything to a bowl.
Top with crumbled cooked bacon, parmesan or feta cheese and a little lemon juice, salt and pepper.

So, I no longer dread the first appearance of the weeds that have plagued my lawn. Now, I eagerly await their appearance with a fork in my hand, a smile on my face and a growl in my stomach. Bon appetit!

Be sure to read the whole article before preparing.

hattip: suite101.com

What's in Season?

I'm sure you all have heard the advice to eat seasonally, that is, eat fruits and vegetables that are ripe and ready to eat during the current season. But visiting the modern grocery store makes that really difficult since they are able to get most fruits and vegetables year round. Of course, even though you can get them year round doesn't always mean that they taste the best or are at their healthiest. For the best tasting, most nutritious produce, you should strive to get the them at the peak of their natural, local growing season.

To help you figure that out, here is a general list:

Winter: Carrots, chicories, chard, oranges/citrus, turnips, greens (kale, turnip, mustard and collard)

Spring: Carrots, cauliflower, greens (kale, turnip, mustard and collard), lettuces, radishes, rhubarb, strawberries, turnips

Summer: Asparagus, basil, beets, blackberries, blueberries, broccoli, cabbage, carrots, figs, beans, lettuce, peaches, summer squash, corn

Fall: Basil, carrots, chicories, chard, greens (kale, turnip, mustard and collard), green beans

This is by no means a complete list, however, it is a good general list. Make friends with the produce manager at you local grocery store, or even better, make friends with your local farmers. They will be able to tell you when and where your produce was picked. Your taste buds and body will thank you!

Here Comes the Produce!

As we all remember, it was a long and very cold winter. Remember, too, how it affected us? Well, it affected our area produce, too. Our farmers found that their fruits and vegetables are taking a lot longer to ripen this year. Consequently, they haven't had any produce to sell at our market... until now. Starting this weekend, our farmers are starting to come back to the market with delicious, RIPE produce.

So, if you don't see your favorite vegetable this weekend, be patient and don't give up on us. We are trying to bring you the best produce that we can, but we want it to be local. I guess we could ship in fruits and vegetables from around the world, but that would defeat our purpose. Believe us when we say, we are doing everything we can to bring in every local farmers we can find to provide you with the best, freshest produce in town.

Thanks for understanding and for your patience. Unlike the grocery store, we are at the mercy of Mother Nature.

Happy Birthday to Us!

Come out this weekend to the Camellia City Market and help us celebrate our 2nd birthday! We are very excited that not only is Cajun Chef John Folse coming out to celebrate with us, but we also are welcoming back several produce vendors selling mushrooms, peaches, honey, etc. And even more produce will be coming to the market over the next few weeks (fruits and veggies have been very slow growing this year due to the long, cold winter).

It should be a lot of fun this weekend, but it won't be the same without you. Make plans now to visit us on Saturday!