News
2007
September 21, 2007 -
Ode To The Farmer's Market
Every Saturday, the kids and I go to the Farmer’s Market on Barker’s Island. It’s not a very large market - only ten or so vendors - so it doesn’t take very long to pick up our favorite fruits and veggies. But it has become a much looked forward to weekly ritual.
My boys ask me, “Is it Farm Market Day today, Mama?” We buy fresh fruits, vegetables and flowers, and then the kids play on a nearby playground. Another attraction is our favorite neighbor, Marcia, who meets her friends for shopping, coffee and treats at the Farmer’s Market. Now I’m baking muffins and breads to bring along with us to share with Marcia, her friends, their grandchildren and whoever else joins in on the fun. Last weekend I made my fabulous Cranberry Orange Muffins with wild cranberries (what else?) and my daughter Addy brought a muffin over to the farmer who had sold them the week before. He was very pleased with the muffins, but sadly told us the cranberries turned to mush the day before because of the frost.
Addy’s generosity (they are the BEST muffins, after all!) is the best example of what is so great about our Farmer’s Market, and the real reason I love going every Saturday. No, it’s not because of the muffins (which are the best!). Instead it’s because of the sense of community that I get while I’m there. I feel connected to the people, my fellow shoppers and the farmers themselves. I see the same people every week and I’ve come to recognize farmers and shoppers, learning their names and calling out greetings. We have bonded over a common interest of fresh, homegrown produce and are united as a community because we are supporting our farmers.
Pretty big talk for a fairly small Farmer’s Market. I just can’t get enough of those farmers and their bounty. I’ll miss them come the end of November (short growing season and all). But here’s a bonus for you, in case you want a try the best muffins ever. I won’t make them for you, but I will share the special recipe. I did not invent this recipe, but I have altered it over time to fit my needs (lots of cranberries) and my inherent laziness.
Michelle’s Fabulous Cranberry Orange Muffins
Mix together:
1 ½ cup flour
2/3 cup sugar
2 teaspoons baking power
½ teaspoon soda
Salt (just give the shaker a couple passes over the bowl)
1 heaping teaspoon cinnamon (the best is a jar with a built-in grater)
2/3 cup buttermilk (if you don’t have this - because who stocks buttermilk? - just mix one cup of milk with a splash of vinegar and let it curdle while you…)
Beat one egg
Add your homemade buttermilk, beaten egg, and
¼ cup melted butter
1 big splash of vanilla (real is preferred; and there’s no such thing as too much vanilla)
Grate one orange rind until your arm is tired or you think it’s enough, and finally mix in:
1 cup of cranberries (Farmer’s Market-fresh is best. I take my kitchen shears and snip up a couple just so they don’t all float to the top. Oh, and I don’t thaw them either. Please refer to my lazy comment above. Again, there’s no such thing as too many cranberries, so make it a heaping cup if you’re a cranberry lover.)
You should have 12 muffins, so bake them for about 12 minutes at 400 degrees or until a toothpick comes out clean. For a fancy finish, mix up some powder sugar and orange juice for a nice icing. I skip that and instead slather on real, creamy butter when they are warm and fresh from the oven. I suppose you could try this with nuts, or different flavors, but why mess with a good thing?
For best results, have a couple muffins with tea or coffee, drive on over to your nearest Farmer’s Market, pick up some fresh produce, meet the farmers and be a part of your community in a new way.
Enjoy!
Michelle Johnson
Director