The kale is growing beautifully this spring! I will likely have lots of it at the market on Saturday. “But,” you say, “kale is chewy and bitter and gross!” Honestly, sometimes it is. However, the trick to kale is choosing the right variety and knowing how to prepare it.

First, the variety: I grow Red Russian Kale and White Russian Kale,* which have a mild, nutty flavor and tender texture. Many people have said that it’s the best kale they’ve ever tasted, and some of them don’t usually care for kale.

And now the cooking inspiration. When I have an abundance of a certain vegetable, I often put it in everything. And the beauty of kale is that it’s super versatile! I’m really looking forward to making creamy quinoa again. This recipe is so delicious, even kale-haters might love it. Seriously. It’s amazing. I also put finely chopped kale in stir-fry, egg salad, chicken quinoa salad, quiche/frittatas/omelets, kale salad, and burritos. Yep, everything.

If kale really isn’t your thing, I might have the first couple bunches of radishes this Saturday too! There will also be potted aloe plants (Mother’s Day is Sunday!) and 100% cotton crocheted items: dish cloths, fish scrubbies, skillet handle covers, and fish bowl stuff-and-spill toys.

Finally, if I can get it all bottled and labeled in time, I’ll have a fresh batch of garlic salt ready for you. It’s made with my own garlic that I grow, dry, and grind myself. And it’s delicious on just about everything (mmm, garlic).

See you at the market!

*I know that Russia is a sensitive topic right now. While these heirloom varieties originated in Russia, I purchased the seeds from a Virginia-based company. I like to shop locally as much as possible.

The Broadway Community Market starts up again this Saturday, and there is so much to be excited about! Chow down on a breakfast platter from Jillian’s Farmstead kitchen, sip an iced coffee or flavored lemonade from The Teacher’s Bouquet, listen to live music from Psalm 150, enjoy a performance by the Glitterettes, and browse all of the morning’s vendors! There will be baked goods, pastured eggs and meat, jams, pickles, jewelry, art, and so much more. We’ll be set up 8 a.m. until noon, rain or shine.

Here’s a peek at what you can expect at the Fairydiddle Farm booth:

• fish scrubbies (great for dishes or bath time!)
• dish cloths
• skillet handle covers
• fish bowl stuff-and-spill toys
• market bags
• kale (first of the season!)
• aloe plants

It’s a bit early yet for most crops, but they will be trickling in as the season progresses. Radishes are sprouting, the peas are getting taller by the day, and lettuce and green onions should show up on the table in a few weeks too!

I’m also looking forward to summer vegetables, with yellow and red onions (new this year!) and garlic growing beautifully in the garden already. Many other seedlings are staying warm under the grow lights still: slicing cucumbers, cucamelons, bell peppers, jalapenos, slicing tomatoes, paste tomatoes, cherry tomatoes, and sweet potatoes. Mmmm, summer.

In the meantime, come celebrate spring and the beginning of a new market season this Saturday at the Broadway Community Market, 8 a.m. to noon.

See you at the market!

The holiday season is upon us! Kick it off right by shopping local and supporting your community as you prepare for feasting and gifting. The Broadway Community Market is hosting a special Thanksgiving and Holiday Market tomorrow (Nov. 22) from 1 p.m. to 5 p.m., and we would love to see you there!

So many vendors will be setting up to bring you ingredients and premade food for your Thanksgiving feast. Jillian will be making her famous grilled pimiento cheese sandwiches, and the Sweet Spot dessert truck will have funnel cakes, so you can have lunch while you shop, too. We’ll also have lots of handmade gifts available so you can get started on your holiday shopping. Buy local tomorrow and skip the Black Friday chaos later.

I have been busy crocheting for this special market. Mini stockings were a hit last year, so I’ve crocheted a big pile of them! In addition to the solid red and green stockings, I also made some striped ones. They’re the perfect size for little gifts like gift cards, lip balm, or candy, or even a bit of greenery to decorate with.

I also have cup cozies that fit mugs as well as to-go cups, dish cloths, scrubbies (great for dishes or in the bath), skillet handle covers, market bags, and adorable fish bowl stuff-and-spill toys. The garden is long since done producing, but I still have garlic for your cooking needs as well.

Speaking of the garden, the cover crops are growing beautifully in the new space, and I’ve planted two types of garlic for next year: Polish White, which I’ve been growing for several seasons, and Chesnok Red, an heirloom variety from the Republic of Georgia that I’ve been eager to try. The new herb garden has also been planted, with rosemary, lavender, oregano, lemon balm, and thyme. It’s been a rough year with the drought and moving and everything else, but I’m hopeful for next year and looking forward to seeing how this new garden grows.

See you at the market!