Subj : Farmer's Markets was: Pac
To   : Ruth Haffly
From : Dave Drum
Date : Wed Jan 17 2024 06:25:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Where my town's farmer's market is located (downtown) it's easier to
 DD> park away from the center of the city and ride the bus. I have a
 DD> "true" farmer's market/stand closer than downtown with Suttill's
 DD> Garden, a truck farm and greenhouse operation that is grandfathered in
 DD> - which means no Johnny-come-lately can set up shop within the city
 DD> limits given the laws passed to prohibit raising livestock/chickens
 DD> and crops inside the city.

 RH> Our local one is downtown in the older part of Wake Forest, currently a
 RH> block or so from the town hall. It's been several places since we moved
 RH> here, some larger, some smaller. Right now, since we're in the winter
 RH> market season, there are more than the usual 2 or 3 crafters, a couple
 RH> of bakers, a couple of niche food distributers (kettle corn for one)
 RH> and about 4 farmers, with limited produce. Plus, we usually have a
 RH> local musician or small ensemble so we have music to shop by. (G)

We also have to the north of town Seaney Farms, who have a huge truck
garden and a greenhouse-like farmstand set up in Sherman, IL at the
intersection of Business I-55 and Andrew Road. Also Jefferies Orchard
which offer U-Pick as well as pick-it-for-you fruits and vegetables.

https://www.jefferies-orchard.com

https://www.seaneyfarms.com

 RH> ... If your mind goes blank, remember to turn off the sound.

 DD> Is that a memo to politicians?

 RH> To anybody it needs to apply to.

Okay. I forgot to ass their sycophants.  Bv)= There are always more 
horse's patoots than there are horses.

I've never made this - but I've had it served to me. Quite nice.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Galloping Horses (Thai Appetizer)
 Categories: Oriental, Pork, Nuts, Chilies, Fruits
      Yield: 9 Servings
 
      1 tb Oil
      1 lb Ground pork
      4 cl (to 8) garlic; fine chopped
      3    Green onions; white part
           - chopped
    3/4 c  Roasted, salted peanuts
      1    Fresh pineapple
           +=OR=+
      5    Tangerines
           +=OR=+
      4    Oranges
    1/3 c  Sugar
    1/2 ts Pepper
           Lettuce leaves
           Mint or coriander leaves
           Chopped chilies
 
  Grind peanuts. Heat oil in a frying pan, add pork, garlic
  and onions. Cook until pink color disappears. Drain off
  most of the fat. Add sugar and pepper, cook 1-2 minutes.
  Add peanuts, mix in well, then remove from heat. Cool to
  room temperature.
  
  Prepare platter, lining with lettuce leaves. Peel and
  segment the citrus fruit if used, cutting each segment
  down to the back and fanning open to form a circle.
  
  If using pineapple, cut off top leaves and outer skin, as
  thinly as possible, from top down. Look at the "eye"
  pattern, as it forms a spiral down the pineapple. Cut the
  spirals with a sharp knife held at about a 45-| angle. Cut
  off bottom. Cut pineapple into about 5 or 6 wedges and
  then cut each of those into 1/4 inch slices. Arrange
  fruit on platter.
  
  Mound meat mixture onto fruit, and decorate with other
  garnishes.
  
  Serve at room temperature, or chilled.
  
  Servings: 8 - 10
  
  From: Stephanie da Silva
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Be careful when you follow the masses ... sometimes the "M" is silent!
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