Our Farmer's Market is Back!

The Farmer's Market in my hometown opened yesterday at 7:00 am, and will be held every Thursday until October.  I wait all year for our market and it never disappoints.  My husband Bill came with me because he is the official bag-carrier.  Or maybe he just likes to buy some cookies.

 

Tent after tent holds new surprises and old stand-bys.  Everyone in town knows "the mushroom lady," and many others.  I have been buying the mushrooms for years.

The first place I head to is the local organic farm produce.  I wish I could sweep my arms across the tables and scoop it all up. 

Doesn't it make you want to get in the kitchen?!

 

 The first place Bill heads to is the bread vendor, run by the Nuns of Saint Roger Abbey.  They have fresh baguettes, croissants, quick breads, and more.  There is always a line at this tent, but everyone waits patiently because they know what they will sink their teeth into once they get back home; if they can wait that long!

 

Many people also flock to the flower vendor, who also happens to be a Chicago Blackhawks fan.

One of the newer vendors is a friendly and talkative man who makes an incredible variety of authentic Italian focaccia breads from his family recipes.  I could smell the basil, garlic, and fresh bread before I even walked up to the table.  He also sells biscotti and lemon cookies.

 

But my favorite stop for the day was the fruit.  Every week there is something that can be made into jams or relishes or something delectable to can and preserve.  This week it was all about the Michigan sour cherries and some beautiful strawberries, both which will be jams by this weekend.

I have barely touched upon what all is available, and it just gets better and better as the summer goes on.  I'll have updates during the summer and fall.  But for now, I'll be up to my elbows in cherries and strawberries this weekend - and Bill will be watching me as he munches on his focaccia, or biscotti. 

P.S. Want to know my secret ingredient in strawberry jam?  While it is cooking, throw in a split vanilla bean.  It adds the slightest essence, yet most incredible flavor.