The first day of autumn is still two weeks away, but we’re kicking off the new season tomorrow – and you don’t want to miss it!

The Broadway Autumn Festival and Antique Car Show is happening tomorrow from 9 a.m. to 3 p.m., so the market is joining in the fun with the Broadway Community Market Fall Season Kickoff. We have a great lineup of vendors for the market tomorrow, as well as live music in the morning, and we have special hours to match the festival (9-3). And it looks like we’ll have great weather, too!

As I hinted at last week, I’ve been knitting and crocheting in preparation for this fun event. I made a couple festive pumpkin baskets in two sizes, perfect for fall decorating and holding Halloween candy or autumn-themed potpourri.

I also knitted up some dishcloths in new colors, and I have one last set of Harry Potter-inspired scarf bookmarks to sell before I switch to a new style. Of course, there will be skillet handle covers and Swiffer covers as well, and I crocheted a few more of the adorable fishbowl stuff and spill toys.

As for veggies, I picked a record amount of cucamelons this week, as well as oodles of okra and plenty of tomatoes and jalapenos.

The full list:

• fresh salsa packs
• heirloom tomatoes
• jalapenos
• okra
• cucamelons
• dilly beans
• crocheted and knit items
• notecards

See you at the market!

With three more weeks of summer left, I avoid looking at the already-empty beds in the garden, where beans and summer squash grew not long ago. The tomato vines still hang heavy with fruit, though, and the cucamelons seem to be at their peak, with the okra teetering on the far edge of theirs. The okra plants look tired, and I think they might start winding down, though I harvested piles of pods this week.

If you don’t like the texture of okra, frying it reduces the sliminess and is perhaps the most delicious way to eat okra. Just dip slices in milk, toss them with salted cornmeal, and fry them in a generous amount of oil until golden. Yummm. We’ve also been enjoying it in stir-fries and even veggie burritos, and I froze a couple quarts yesterday to use this winter.

To freeze okra, pop a greased cookie sheet of slices in a 300F oven for about three minutes (like blanching), let it cool on the counter, then stick it in the freezer for 20 minutes or so. Scoop the frozen slices into a container and stick it back in the freezer. When you want to use it, you can pour out however much you want without thawing the whole container. I warmed up supper in the oven after “blanching” the okra so as not to preheat it for just three minutes of use!

The forecast is showing nice weather for the Broadway Community Market tomorrow morning, and we’ll have plenty of fresh produce, meat, eggs, and prepared foods for your cookouts this weekend. Here’s what you can expect from Fairydiddle Farm:

• fresh salsa packs
• heirloom tomatoes
• jalapenos
• okra
• cucamelons
• garlic
• dilly beans
• crocheted and knit items
• notecards

Next Saturday, September 10, is the Broadway Autumn Festival, and the market will be open 9am-3pm that day. I’ve been working on some fun knit and crochet projects for that special event. Here’s a sneak peek:

See you at the market!

Tomatoes and jalapenos both appear to be at their peak right now, which means it’s time to make some salsa! I’ll have “salsa kits” at the Broadway Community Market tomorrow alongside my other summer produce, so you can make some fresh salsa. These will include a quart of tomatoes, one or two jalapenos, and a head of garlic.

The full list:

• salsa packs
• heirloom tomatoes
• jalapenos
• okra
• cucamelons
• garlic
• garlic salt
• dilly beans
• crocheted and knit items
• notecards

See you at the market!