Bena Mae’s Kitchen: Oh, the joy of a Farmers’ Market

It was a beautiful summer day. The temperature was in the mid-eighties with just enough clouds to provide a respite from the sun. We were just getting into town (my son was driving) when I noticed a Farmers’ Market on the side of the road. We had almost passed it when I yelled "CORN! STOP THE CAR!"

Now, nothing will evoke as much excitement in the Estep family as the sight of sweet corn in the middle of summer. As we walked from the car, a lady was coming toward us loaded down with bags of corn, green beans, squash, and fresh peaches.

 "I was in the grocery store when it hit me that this was farmers’ market day," she said.  "So I stopped my shopping and came over here. Fresh vegetables are so much better, especially local grown." Then she went on to tell us what she had bought and what a good supper she was looking forward to.

"Who was that lady?" my son asked after she left.

"I have no idea," I told him. "But that’s the way it is at farmers’ markets. People are friendly. There’s a camaraderie among them when they are surrounded by fresh garden produce. The sight of plump ripe tomatoes is enough to get the juices flowing after a long winter of bland taste buds."

Looking over the plentiful array of nature’s bounty, it seemed that the old girl was making up for last summer’s drought that yielded such pathetic results. It was not a good year for farmers. Nor for cooks. I hungered all summer for a good tomato. But this year it is like an embarrassment of riches. Thank you Lord. 

Paying a visit to a farmers’ market is a good antidote for loneliness. You will find no strangers there. But you will find common ground with people who are willing to share the latest recipe, discuss the best way to make an eggplant casserole, or how to tell when corn is right for picking. It is not only a culinary experience, but a social gathering that will make your day a little brighter. Everywhere you turn, people are eager to start up a conversation.

It was good that my son was along to help carry the arm loads of produce I had selected…fat ripe tomatoes, green beans, summer squash, cucumbers, peaches, large plump blackberries, plus a jar of the most delicious strawberry jam that tastes like fresh strawberries on the vine. 

 God is good.

You’ll love this zucchini casserole recipe with tomatoes.

Zucchini Casserole

2 medium zucchini, unpeeled, sliced in     1/4-inch slices

1 medium onion, thinly sliced

1 green bell pepper, sliced

1/2 red bell pepper, sliced

2 tomatoes, sliced

salt and pepper, to taste

garlic powder, to taste

basil and oregano, about 1/4 teaspoon each

6 ounces shredded Cheddar cheese

Preheat oven to 350°. Butter a 2-quart casserole. Arrange zucchini slices in casserole. Top with onion slices, green and red pepper slices, tomato slices, then sprinkle with herbs. Top with cheese. Bake for 50 to 60 minutes. Serves 6.