Fair Grove Farmers Market Visit

Kelsie and I were out in about early this morning traveling to the Cabool Farmers Market and were greeted by the vendors and the community with welcomed arms. Even one of my former high school teachers came out to support us.

At Cabool we fixed a cold Strawberry Soup, a Spinach Baby Food and interviewed vendors at the market.  We also learned that strawberry season might be a little short this year because of the cold tempertatures and very wet weather, according to Wayne Simpson of Simpsons Family Farm in Mtn. Grove.  So, better get to the market or you-pick soon!

After wrapping up at Cabool, we headed back towards Springfield to hit the Fair Grove Farmers Market.  The weather started looking like rain, which was no suprise.  (I’ve been to the Fair Grove Farmers Market four times and every time it has rained.)  Deb, the Market Manager even called me yesterday to tell me to leave the rain at home with me.

But, when we arrived at Fair Grove the weather teased us back and forth for about an hour with cloudy and cold to sunny and warm.  It turned out to be a lovely day and there were plenty of hungry consumers we fed with our market fixin’s.

At Fair Grove we started with Sloppy Joe’s that we topped with fresh spinach- one of my son’s favorite meals.  Our sandwiches were gone in no time and the kids kept coming back for more and recipes were flying off the table.

We ended our market demos with a Grilled Vidalia Onion and Tomato Dip that is perfect served with vegetables or crackers.  Great healthy snack for you mom’s out there looking for a healthy snack for the kiddos.

Head on over to our Facebook page for photos and don’t forget to “like” our page.

Here’s the recipe for the Market-Style Sloppy Joe’s…try it out on your family this week!

Market-Style Sloppy Joe’s
recipe from the Vidalia Onion website

1 large Sweet Vidalia onion diced
1 1/4 pounds ground beef chuck
Coarse salt and ground pepper
2 garlic cloves, minced
1 can tomato puree, (14.5 ounces)
2 tablespoons light-brown sugar
1 tablespoon cider vinegar
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
2 C. chopped fresh spinach
4 hamburger rolls

In a large skillet over medium-high heat, cook beef, breaking apart pieces with a wooden spoon, until lightly browned, 5 to 6 minutes.

Season with 1 ½ t salt and ¼ t pepper. Add sweet Vidalia onion and garlic; cook, stirring, until translucent, about 5 minutes. Add pureed tomatoes, sugar, vinegar, tomato paste, cider, Worcestershire, and 1 1/2 cups water. Reduce heat to medium-low; simmer until thickened, about 20 minutes. Add chopped spinach just before serving and divide evenly among the buns.

Remember when cooking for your family to include local products from your community farmers market to make your meal complete.