Flexible Food

Which ripe vegetable can be gold, black, red or violet and hot even when cold? Answer: Peppers! Whether you want them for stuffing, salsas or stringing, our farmers have the right pepper for every dish.
At Saturday’s Market, Sandy’s pepper arrangements were an edible work of art. There should be plenty for the next few weeks. Doug brought some absolutely delicious local grapes, both white and concord. These grapes are a nice treat—seeds and all.
Tolly’s Great Pumpkin says “thanks” to all who stopped by to pet the quarter-ton beast. And Jake Krack for stopped by with his fiddle on his busy day of appearances at several county venues.
Last Friday at the NRAO Market, Michael played his harp aka “harmonica” to an appreciative audience. New to the Market, Laura brought hand-loomed throw rugs, impressive in their beauty, quality and durability. Her angel food cake and noodles were a real hit.
Making both angel food cake and noodles at the same time is a good example of old-time thrift. Egg whites go into the cake. Egg yolks go into the noodles. And, while the cake baked in the oven the noodles dried in the warm kitchen.
In those days local-grown foods and hand-crafted goods were how a family—and a community—got the best out of themselves and their environment.
Next Saturday, chef Blair Campbell of the Pretty Penny Café in Hillsboro, will be at the Market to show how to turn winter squash into a gourmet meal. Stop by to see how it’s done and take home some of Blair’s fine cooking. In addition, next Saturday local meat producer Stompin’ Crick Farm will have order forms for fall delivery. To add variety to a freezer full of venison and roadkill (just kidding) stop by and check out their offerings.