Farmers Market Profile-Flying Plow Farm

Flying Plow PeopleOwen Davis from Flying Plow Farm

Each week we’ll be profiling one of the vendors at the Kennett Square Farmers Market. This week we talked to Owen Davis, an apprentice at Flying Plow Farm. Flying Plow Farm is a small-scale farm based out of Cecil County that grows a diverse range of crops with help from their draft horses. Flying Plow’s integration of animals, crops, and people allows for a sustainable farm that nourishes both the local community and the land they grown on.

Interview by Dana Holloway.

How did you start working at Flying Plow Farm?

I went to Appalachian State for Sustainable Development, focusing on Sustainable Agriculture. I linked up with Flying Plow Farm through ATTRA, which helps connect farmers and apprentices. I checked out the farm, and I really liked it and its people.

What made Flying Plow stand out to you?

I liked how they were using draft horses in the field, and I wanted to work with them. I also wanted to learn how to grown a variety of crops for CSA shares and to sell at markets.

What does Flying Plow grow?

Flying Plow Farm is a vegetable farm first, but the chickens, horses, and cows are all integrated into the system.

What is your favorite part about being a farm apprentice?

I get to do so many tasks, so many different things – it never gets boring.

What is the hardest part about being a farm apprentice?

Sometimes it’s hard to stay attentive and energized. A lot of times, we work 20, 21 days without a full day off.

What’s your favorite part about working at the KSQ Farmers’ Market?

I like how this market is right in the center of town, because it’s easier to get the people walking around. It’s not out of the way like some farmers markets.

What’s the hardest part about working at the KSQ Farmers’ Market?

Keeping the spray bottle for the vegetables filled – I’m sacrificing my hydration for vegetables.

Do you have any tips for people coming to the KSQ Farmers’ Market?

If you’re looking for vegetables, come earlier than later. With the afternoon heat, it’s hard to keep the vegetables at their freshest.

Why do you think Farmers’ Markets are important?

Farmers Markets are important because they support local, sustainable agriculture. They are also right out in the public, so people get to see different types of food they could try. The money they spend is more streamlined in the local economy, not divvied up and sent out.

What time did you get up this morning?

5:30 am.

What’s the first thing you thought of this morning?

“It’s market day!”

What did you eat for breakfast this morning?

Eggs and oatmeal.

What’s your bestselling item at your stand? What is your favorite item?

My favorites are the beets, but the carrots are probably the bestselling item.

What’s your favorite item from another vendor’s stand at the KSQ Farmers’ Market?

I really like the strawberry rhubarb pie from Nomadic Pies.

Peaches or nectarines?

Nectarines.

Bare feet or shoes?

Bare feet, but I have to work in shoes.

What do you snack on while at the market?

The carrots make a good snack.

What are you going to eat for dinner tonight?

Eggs and chard.

What’s your favorite place in the whole world?

North Carolina beaches.

Flying Plow ProduceThanks for talking with us, Owen! Come visit Flying Plow Farm at the market every Friday from 2-6 and pick up some delicious vegetables, farm-fresh eggs, or pastured meats.

Learn more about Flying Plow Farm and its mission at http://www.flyingplowfarm.com/.

(Photos courtesy of Flying Plow Farm).

Market Fresh Recipes-National Farmers Market Week

National Farmers Market Week CollageWe are celebrating National Farmers Market Week with a special celebration this Friday. Guest vendors, kids activities and live music will help us give thanks to the hard working farmers and artisans who bring their wares to market every week.  Below are a number of recipe rounds ups celebrating the delicious meals one can prepare after a quick trip to the Farmers Market.  Enjoy!

Health.com 14 Fast and Fresh Farmers Market Recipes 

10 Meals Straight from the Farmers Market 

Farmers Market page from Food52

WhyMarkets_2015_Page1 (1)

 

 

Farmer Profiles-Jack’s Jams and Jellies

jack2Jack’s Jams and Jellies

Each week we’ll be profiling one of the vendors at the Kennett Square Farmers Market. This week, we talked with Jack Hill of Jack’s Jams and Jellies and learned about his bestselling products and hidden talents.

By Dana Holloway.

What does your business do?

I make jams, jellies, pickles, and honey.

How did you start your business?

I learned how to graft the apple, pear, and other fruit trees on my property. I was getting a lot of fruit, and I asked myself “What should I do with it?” So, I started making jellies and jams, and my business has expanded from there.

What’s your favorite part about working at the KSQ Farmers Market?

All of the people. I like being part of the camaraderie of the market and getting to meet and joke with people.

Why do you think Farmers Markets are important?

For kids who come to the market, they learn about where their food comes from. For adults, it’s the sustainable nature of the local farms that’s important. Food in stores has to come from across the country or even farther.

What time did you get up this morning?

5:30 am.

What’s the first thing you thought of this morning?

“Time for coffee.”

What did you eat for breakfast this morning?

Eggs and bacon.

What’s your bestselling item at your stand? What is your favorite item?

Probably the pickles or strawberry jams, although it varies. For me, it’s whatever I’m eating at the time. I’m partial to the sour cherry jam.

What’s your favorite item from another vendor’s stand at the KSQ Farmers’ Market?

John’s sweet corn and tomatoes.

Peaches or nectarines?

Nectarines.

Bare feet or shoes?

Shoes.

What are some “must-have” items to bring to the market?

My wood carving, so I have something to work on during the market.

What is a hidden talent of yours?

Woodworking.

What are you going to eat for dinner tonight?

Sausage, potatoes, and peppers.

What’s your favorite place in the whole world?

Alaska.
jack3

Thanks for talking with us, Jack! You’ll find Jack at the Farmers Market every Friday from 2-6. Stop by to pick up a few jars of his delicious preserves and admire his wood carvings!

Read more about Jack and his jams and jellies in this article from Landenberg Today: http://www.jacks-jams.com/landenbergtoday_article.htm

Market Fresh Recipes-Summer Bounty

Summer bounty collageThe Farmers Market is in its full Summer glory at the moment–plenty of corn, tomatoes, peppers, eggplant, berries, peaches and so much more.  We scanned through our favorite recipe blogs and rounded up a batch of recipe links that will help you take full delicious advantage of this bountiful time of year.

Food52: Dinner Tonight with Pasta with Tomatoes, Corn and Ricotta

101 Cookbooks Roasted Tomato Salad Recipe

And 3 from Smitten Kitchen:

Corn and Bacon Pasta

Blackberry Cheesecake Galette

Eggplant with Yogurt and Tomato Relish  

 

 

 

 

Farmer Profile-Benuel King of Shady Grove Greenhouses

Shady GroveBen King of Shady Grove Greenhouses

Each week we’ll be profiling one of the vendors at the Kennett Square Farmers Market. This week, we talked to Ben King of Shady Grove Greenhouses. His gorgeous flowers always draw a crowd, with visitors even lining up before the market even begins!

By Dana Holloway.

What does your farm grow?

We grow vegetables and cut flowers as well as nursery and potted plants.

How did you start farming?

I guess I wanted a change of lifestyle. Before, I worked in construction and wanted a switch. And now I get to be with my wife and children more.

What’s your favorite part about working at the KSQ Farmers’ Market?

One thing that comes to mind is the personality of the people who come here. I really like getting to meet everyone.

What’s the hardest part about working at the KSQ Farmers’ Market?

At times, sales can be inconsistent depending on the number of customers. But there’s not much that’s hard!

Why do you think Farmers’ Markets are important?

Farmer’s Markets are important for a close connection between the farmer and the buyer. Customers buy fresh produce and get to talk to the farmer about what they’re buying and what farming’s all about.

What time did you get up this morning?

5:00 am.

What did you eat for breakfast this morning?

Pancakes, sausages, eggs, and oatmeal.

What’s your bestselling item at your stand? What is your favorite item?

Our flower bouquets for both.

What’s your favorite item from another vendor’s stand at the KSQ Farmers’ Market?

I’d say the fruit from any of the vendors.

Peaches or nectarines?

Peaches.

Bare feet or shoes?

Shoes.

What are some “must-have” items to bring to the market?

My canopies so I can give the flowers shade.

Where’s your favorite place in the whole world?

Home.

bouquet collage

Thanks, Ben, for taking the time to talk to us! Visit his stand to pick-up a gorgeous bouquet or potted plant or some farm-fresh veggies. He’s at the market every Friday from 2-6pm

Flower Bouquets in buckets

 

 

Market Fresh Recipes-Ice Cream Day

Ice Cream CollageJuly is National Ice Cream Month, and we are celebrating at the farmers market! LA MICHOACANA HOMEMADE ICE CREAM and Mompops will be joining us this Friday, July 22nd, so stop by to try the local ice cream of Kennett Square. There’ll also be kids activities, a face painter, and live music. Bring the whole family for some summer fun!

Below are links to some healthy, delicious and unusual frozen treats that you can make with your farmers market finds.

Peaches and Sour Cream Ice Cream

Lucky Peach Ice Cream from the Garden 

The Kitchn 3 Ingredient Healthy Ice Cream 

BuzzFeeds 24 Guilt Free Ice Pops Ice Pop Collage

Farmer Profile- Whiskey Hollow

IMG_5915Whiskey Hollow Profile

Each week we’ll be profiling one of the vendors at the Kennett Square Farmers Market. This week, we talked to Sara Holmes of Whiskey Hollow. With their artisan maple syrups, fresh fruit preserves, and homemade applesauce, you’ll find plenty of delicious toppings for your pancakes, marinades, and more!

By Dana Holloway.

What does your business do?

We sell our maple syrup and applesauce. Our tree-to-bottle maple syrup is local, from our farm in Pennsylvania, and we make it in-house. We are always trying to do new and interesting things with our syrup, like different flavors.

How did you start your business?

Well, we had the trees on our farm and started making maple syrup. And I guess the next step was to start selling it!

What’s your favorite part about working at the KSQ Farmers’ Market?

Meeting all the people.

Do you have any tips for people coming to the KSQ Farmers’ Market?

Take the time to talk to the vendors and learn about their product and how to prepare it.

Why do you think Farmers’ Markets are important?

They connect the local agricultural community to the rest of the community. They are important for people to know where their food is from and who the person is who produced it.

What time did you get up this morning?

6:00 am.

What did you eat for breakfast this morning?

Cheerios.

What’s your bestselling item at your stand? What is your favorite item?

Our new Bourbon Barrel Aged maple syrup is the most popular at the moment. I really like our vanilla maple syrup, though.

What’s your favorite item from another vendor’s stand at the KSQ Farmers’ Market?

We’ve been enjoying the kettle corn today!

Peaches or nectarines?

Peaches.

Bare feet or shoes?

Bare feet.

What is a hidden talent of yours?

Making old things into better things.

What are you going to eat for dinner tonight?

Chicken marinated in our maple syrup.

What’s your favorite place in the whole world?

The mountains.

whiskey3 Thanks for talking with us, Sara. Visit Whiskey Hollow’s stand this Friday to pick up some of their delicious, local maple syrup and other products! They are perfect for gifts or to share with your family and friends.

 

 

 

Market Fresh Recipes – Celebrating Bastille Day

Bastille Day Collage

We are celebrating Bastille Day with Kennett’s own French expat and blogger Estelle Tracy.  Estelle’s blog le hamburger et le croissant is filled with delicious recipes 

Another inspirational French cooking inspired recipe blog is Chocolate & Zucchini 

Here is a round up of French recipes from Food52 to celebrate Bastille Day.

Get lost in the mouth watering recipes, amazing photos and beautiful French countryside setting of Mimi Thorisson Manger blog

We can all learn a little from a culture that puts a very high value on good food.  Read post from Kitchn contributor about how living in France can shape your food values 

Finally an article from Serious Eats about Salad Nicoise a perfect French dish for your farmers market finds

20150909-nicoise-salad-vicky-wasik-8

Farmer Profile-Sunset Park Cookies

Fred at MarketSunset Park Cookies
Each week we’ll be profiling one of the vendors at the Kennett Square Farmers Market. This week, we talked with Fred Rodriguez of Sunset Park Cookies and learned about what family meant in starting his business. Interview by Dana Holloway

What does your business do?

I sell gluten-free, vegan baked goods. I specialize in making things for people with different dietary needs. People come to me with different restrictions, and I make something that they can eat.

How did you start your business?

My daughter got me started. My daughter is gluten-intolerant, lactose-intolerant, and a vegetarian. I was making cookies for her, and after awhile, she said, “Dad, you should sell these.” So I tried, and five years later, here I am.

What’s your favorite part about working at the KSQ Farmers’ Market?

Meeting and talking to all the people. I should have been a politician.

What’s the hardest part about working at the KSQ Farmers’ Market?

It can get discouraging if there’s a day where your product isn’t selling well.

Do you have any tips for people coming to the KSQ Farmers’ Market?

Walk through the market and see what everyone has. You’ll see a lot of good buys and how each vendor has something different.

Why do you think Farmers’ Markets are important?

If the community as a whole supports the farmers market and helps it grow, it can be a nice event. People can come and talk, listen to music, and see where their food is coming from.

What time did you get up this morning?

4:00 am.

What’s the first thing you thought of this morning?

“My wife forgot to change the coffee filter.”

What did you eat for breakfast this morning?

Eggs and soy sausage.

What’s your bestselling item at your stand? What is your favorite item?

The molasses spice cookies are my bestsellers. But I think the pumpkin whoopie pie is the best thing I make.

What’s your favorite item from another vendor’s stand at the KSQ Farmers’ Market?

Corn and Swiss chard from the farmers.

Peaches or nectarines?

Peaches.

Bare feet or shoes?

Bare feet.

What are some “must-have” items to bring to the market?

Water.

What do you snack on while at the market?

Any of my cookies. I only open a package of them if I’m going to share.

What is a hidden talent of yours?

There isn’t much I can’t do. I’ve taken cars apart, I was a short-order cook, I’ve raised kids, I’ve built a house.

What are you going to eat for dinner tonight?

Salmon and rice with Swiss chard.

What’s your favorite place in the whole world?

The beach, any beach.

Thanks for chatting with us, Fred! Sunset Park Cookies is at the market every Friday from 2-6. Visit Fred and pick up some delicious baked goods that will fit everyone’s dietary needs!

(Photos courtesy of Dave Watson and Fred Rodriguez).

Interview by Dana Holloway.

Fred in the Kitchen