The HEAT is on and so is the market. We are happy to say that we will be operating during normal hours this week. We’ve got a great line up of product to help you through the week and to ease your need to turn on your oven during Wednesday’s heat wave. There are a few vendors who will not be able to make it due to the heat and the sensitivity of product:
The Honey Pit, Black Sheep Bakery, and Coco & Co chocolates will be back next week when the temperature is sure to return to a more normal range. Becks Family Farm (lamb) will  be back next week.

Little Pots and Pans brings a new flavor of risotto cake: Mushroom Roasted Garlic Parmesan. You can find LPP on the side again, near Nature’s Fountain Farm.

Available this week:
Strawberries, blackberries, raspberries, peaches, and apples. Melons are making an appearance.

Meanwhile:
Tomatoes, corn, bell peppers, serranos,jalepenos and cherry bomb peppers, eggplant, baby carrots, summer squash and zucchini, potatoes, onions, parsnips,  pickling cukes, cucumbers, cabbage, beets, scallions, basil, parsley, cilantro, fennel, broccoli, artichokes, etc.

Gazpacho – grab some heirloom tomato varieties and make this cool, refreshing summer soup:
From Fields of Greens, Annie Somerville
Ingredients:
1 med. size cucumber
5 lbs ripe tomatoes
1 c diced red onion
1-2 jalapeno or serrano chilies, seeded and thinly sliced
1/4 chopped cilantro and/or basil, to taste Salt/pepper
2-3 T of favorite vinegar (recipe calls for champagne vinegar)
2-3 t lime juice

Peel and seed cucumber and cut into small cubes. Set aside.
Wash and core tomatoes; blanch a few at a time in boiling water for about 10 seconds or until skin is loose; rinse under cold water and slip off the skin. Place mesh strainer over a bowl; over the strainer, cut the tomatoes in half and squeeze out the seeds and collect the juice in the bowl below.
Save the juice for the gazpacho, discard the seeds.
Puree half the tomatoes in a blender and coarsely chop the rest. Combine all tomatoes, juice, onion, cucumber, chilies and basil/cilantro in large bowl.
Add salt, pepper, vinegar and lime juice. Refrigerate for at least one hour to allow flavors to develop. Taste before serving; adjust salt/pepper/lime juice.

I include this link again as I find it full of useful information about freezing and preserving:

http://lancaster.unl.edu/food/ciqtomatoes.shtml

Back this week: Oregon Rain Barrel, Hot Lips Pizza

Music:
3:30-5:30 Town Rill
5:30-7:30 Earthquake Ethel

Community Table: Metropolitan Family Services

Remember, September hours will change to 3PM-7PM, 30 minutes earlier opening and closing.

We need your help!! Help set up the market from 2:30-3:30 or close down 7:30-8:30PM. Guaranteed to build muscle! Contact us at laura@morelandfarmersmarket.org or stop by the information booth.

Thank you for continuing to support your local farmers market.

Happy marketing.