First, we say thanks to everyone who came out to the Franklin Farmers Market during the recent blizzard. Okay, we’re exaggerating, but the snow did fall during the first hour of the market this past Saturday. Of course, that made munching on a warm sweet treat from Ellie’s Old Fashion Doughnuts or Crêpe A Diem’s Bacon Bella crêpe even better. And when it’s a cold winter’s day, it’s just natural to crave comfort foods, like a warm bowl of homemade soup or fried chicken and biscuits. That’s why River Cottage Farm’s chickens were so popular, along with homemade breads from Jones Mill Farm.
Even though the winter veggies at the market are tasty and fresh, some of you are getting a little anxious for warmer weather and the garden goodies that go with it. Everyone’s a little hungry for spring, but we do have a solution to getting the most out of winter veggies and liven things up for your taste buds. Just be a little creative. Use your imagination and prepare the carrots, cabbage, squash or other winter vegetables in different ways. From soups to salads, main dishes and even desserts, you can find recipes for hundreds of different ways to prepare winter veggies.
To get you started, we’ve got a recipe for you. Pick up some butternut squash and carrots on your next trip to the Franklin Farmers Market and prepare this special Butternut Squash & Carrot Soup. It’s mouthwatering delicious!
And here’s something else to put on the list when you come back to the market – Tennessee maple syrup. That’s right – it’s Tennessee maple syrup, not Vermont or Canada. It is lip-smacking delicious for pancakes and waffles, but don’t dilly-dally about picking up a bottle. Pilgrims Produce Farm only tapped about 20 gallons of maple syrup this year, so it going to go quickly!
And finally, here’s another thought about spring – it’s time to get the kids in the garden. Look for information on the Growing Kids Educational Garden at the end of February. It’s a delicious way for kids to learn more about food, nutrition and the environment. Think Spring! And don’t forget to check out Saturday’s market day pictures.
You don’t get maple syrup from the tap on the tree. Depending on the process used to reduce the maple tree sap to maple syrup, it can take many gallons of sap to make one gallon of syrup. Standard boiling can require approximately 40 gallons of sap, depending on the sugar content, for one gallon of syrup. Other methods, such as osmosis require significantly fewer gallons of sap to make one gallon of syrup. Sorry, but my family made NY state maple syrup for over 100 years.