April 23, 2005

Summer Hours have resumed at the market, open at 8:00 AM. Look for more summer market vendors returning, such as Donna Granahan of Granny's Gardens who will be back this week with her selection of unusual perennials, and many varieties of gorgeous geraniums.

The Plant Clinic has returned to Arlington Farmers Market. The volunteer Master Gardeners are available to give advice on growing fruits and vegetables at home, or other houseplants, as well as lawn and garden and tree care. Bring a sample of what’s ailing your plant, and if they can’t identify it, they’ll pass it onto the Arlington / Alexandria office of the Virginia Cooperative Extension. You should also stop by to get a soil test kit to test your lawn or garden before applying lime or fertilizer. Overapplication not only wastes your time and money, but also contributes harmful runoff to our rivers and the Chesapeake Bay. The plant clinic is open 7:45 to 11 AM and runs through October 1st.

Cheese is available from a variety of AFM vendors. One vendor who was with us through the Winter market and is back for the summer is Blue Ridge Dairy. Using the milk of Jersey cows, they make Mozzarella, Ricotta, Ciliegine, and Feta cheeses, and yogurt as well. The cheeses will last in your refrigerator up to two weeks and the yogurt for a month. In July of 2004, Blue Ridge Dairy won awards from the American Cheese Society for their yogurt and Mozzarella cheese.

Bruschetta makes a good compliment to a salad, or any pasta dish. Several can themselves make a meal. You can serve in cool or warm weather, so this might be a good time of year to add it to a menu. Bruschetta looks fancy, but we can keep it simple. If you’ve made garlic bread from stale bread heals -haven’t we all- you’re halfway to bruschetta.

Ingredients: Simple (or fancy)
Bread, 4 slices
Garlic salt/powder (or one garlic clove)
Several teaspoons butter/margarine (or extra-virgin olive oil)
2 tomatoes, diced
1 onion, diced
2 tablespoons dried oregano (or ¼ cup sliced fresh basil or oregano leaves)
8 oz Mozzarella cheese.

Prepare ahead, mixing diced tomatoes, onions, (and fresh leaves if you’re going the fancier route.) Use just about any bread you have (although Italian or other country-style is better.) Lightly toast in your toaster oven, (or fire up the oven broiler. A grill works too if you have the charcoal going.) After toasting, spread butter and sprinkle garlic seasoning (or rub with cut garlic clove, and brush on olive oil.) Spread on cheese, and toast (or broil or grill) until cheese is melted. Top with tomato mix, sprinkle with oregano (or skip the sprinkle if already mixed in fresh leaves.)

Serve.