Column: Verlys Huntley, Notes from the Garden

In spite of recent hot and dry weather, local growers are now bringing a wonderful array of fresh produce to the Albert Lea Farmers Market. The season started out with everything being behind by almost two weeks, but with the above average temperatures we have had this summer, some of the late summer and fall produce will probably not be too far behind the normal year. The things which you will now find in abundance at the market are beans, beets, carrots, cucumbers, sweet corn, peppers, eggplant, tomatoes, kohlrabi, cabbage, onions, potatoes and summer squash. You will also probably find broccoli, cauliflower, lettuce, brussels sprouts, okra, swiss chard, kale, ground cherries, raspberries, radishes, many herbs, raspberries, some early melons and apples and cut flowers. Of course, you will always find plants, home baked goodies, farm fresh eggs, local meats, jams, jellies, pickles, salsa, and other canned goods, honey, real maple syrup, candies and a nice variety of craft items.

Our local farmers market received funding this year from the Minnesota Farmers Market Association enabling us to have a wireless scanner whereby we can accept EBT cards, debit and credit cards. Because we have only one machine, you will need to go to our market information booth (the red awning), where our market manager will scan your card and you will be issued wooden tokens that can be spent at the stands of the various vendors, just as you would use cash. These tokens can be spent that day, or you can use them the next time you come to the market.

A special benefit to those using their EBT cards at the farmers market is that Blue Cross Blue Shield of Minnesota is providing those persons using their benefits at the market an extra $5 in market bucks each time they visit the market (which you could do on both Wednesday and Saturday every week). This means that EBT recipients can get an extra $10 each week in wonderful locally produced food for the rest of the market season. By encouraging the consumption of more fruits and vegetables and a well balanced all around diet, Blue Cross is helping these people live healthier lives, and also helping to boost the local economy by supporting local growers.

Our market is open each Wednesday from 4 to 6 p.m. and Saturday from 9 a.m. to noon.

For those of you coming to the market, don’t forget to sign up for the basket of produce given away each Wednesday. And call Joanne at 379-1111 at Albert Lea Transit if you need a ride to the market on Wednesday. Mayo Clinic Health System in Albert Lea is providing this great service. Each Wednesday a different nonprofit group serves a meal starting at 4 p.m. — good food at a reasonable price. We have a recipe rack in our Red Barn, if you are looking for some new ideas using local produce. Saturday morning we have our coffee pot on, so help yourself to coffee and treats. And for the latest information about the market, visit us on Facebook (Albert Lea Farmers Market) or at our website, www.albertleafarmersmarket.com.

Notes from the garden

Most gardeners have found that with the recent hot and dry weather, watering your garden has become a necessity. Although some areas of the county have received small amounts of rain, we went about 4 1/2 weeks with substantially no rain, plus having unusually hot temperatures. I have tried to water some to keep things from drying up completely, but there is nothing quite like a nice rain! The two good things about the lack of rain are that the mosquitoes are not bothering much any more, and we haven’t had to mow the lawn as often lately.

Produce of the week: Cucumbers

Cucumbers are in the cucurbit family, which also includes melons, squash, pumpkins and gourds. Cucumbers are generally classified as either slicers, picklers or burpless. Slicers usually have a dark green, thicker skin. They are not recommended for pickling. Burpless (sometimes called English or Japanese cucumbers) do have a thinner skin, are much longer and have smaller, less conspicuous seeds. I do especially like these for refrigerator pickles, as well as slicing them up for salads.

Cucumbers need to be picked frequently, preferably in the morning before the heat of the day. Most of the weight of a cucumber is water, and they will become limp and shriveled if not used promptly. Shipped-in slicing cucumbers are waxed to prevent dehydration and increase shelf life. Home-grown cucumbers can be stored in the crisper drawer of your refrigerator. Putting them in ice water or cold water in the refrigerator will also help crisp them up The more mature a cucumber is, the longer it will stay firm after picking, but the larger cucumbers do have larger seeds. In general, the thinner, longer slicing cucumbers are preferred.

We generally think of cucumbers as being used fresh, raw in salads or pickled. However, they can be stir fried, used in soup (both a hot soup and a cold soup) and in relishes. They even are an effective skin conditioner if rubbed on your face. Although not the most nutritious of garden vegetables, they do contain small amounts of Vitamins A, C, a few minerals, and a surprising amount of Vitamin E.

Recipes

Creamy cucumber soup

6 cups peeled, chopped cucumbers

2 cups buttermilk

1 cups sour cream

1/2 cup chopped onion

2 to 3 tablespoons lemon juice

1 teaspoon salt

2 tablespoon minced dill

Combine all ingredients, and process in a blender until smooth. Chill and serve.

Cucumbers in sour cream

2 large cucumbers, sliced

1 teaspoon salt

1 cup sour cream (can use less)

1/4 cup chopped or thinly sliced onion

2 tablespoon sugar

2 tablespoon vinegar

pepper (to taste)

Slice cucumbers and sprinkle with salt. Let stand 20 minutes and drain. Add remaining ingredients and chill well before serving. (I also sometimes cut up and add a fresh tomatoes to this.)

Stir-fried cucumbers

3 to 4 tablespoons vegetable oil

2 cups thinly sliced cucumbers

4 green onions, sliced

1 sweet red pepper, seeded and thinly sliced

2 small tomatoes, cut into thin wedges

1/2 teaspoon salt

1/8 teaspoon pepper

In large wok or skillet, heat one tablespoon oil. Stir fry cucumbers about two minutes and remove from pan. Add more oil if necessary. Stir fry green onions and red pepper for three minutes, and remove. Add more oil Stir fry tomatoes one minute and then add cucumbers, peppers and onions. Mix well, and season with salt and pepper and serve hot.

See you all at the market!

Verlys Huntley is a master gardener and the president of the Albert Lea Farmers Market.