Find out whats new and tasty at the Rockmart Farmers Market this week
Established in 2008, the Rockmart Farmers Market (RFM) has grown into a diverse and vibrant market offering a wide variety and abundant mix of fresh, locally grown produce to Rockmart and surrounding area residents.
The local market, open from 2 to 6 p.m. Thursdays, has become a favorite of shoppers. They come to find fresh vegetables: tomatoes and okra, long beans, green beans, eggplant and several varieties of field peas. Cucumbers, potatoes, onions, and sweet potatoes are still available along with many varieties of peppers.
Peaches, apples and pears are some of the readily available fruits at market! Muscadines and grapes have just made their first appearance along with figs.
As always, look for local honey, homemade jams and jellies, canned goods, grass fed Beef and Lamb, Pastured Pork and Chicken, locally roasted coffee and farm fresh eggs!
Stop by the Community Booth sponsored by Polk Medical Center and check out in-season recipes and information regarding the newest cooking classes. Register for the cooking classes via Eventbrite. Register here: www. eventbrite. com/ o/ therockmart-farmers- market-8322571026
Be sure to mark your calendars for the Farm-To-You BBQ happening at the market on September 22. You won’t want to miss it. Local pork, field peas, and collard greens along with cobbler and tea. Plates will be $12-$15 and available while supplies last. Plates can also be prepaid and guaranteed for pick-up. Scalloped Sweet Potatoes And Butternut Squash
2 sweet potatoes, quartered lengthwise Olive oil
1 butternut squash, seeded and quartered
3 tbl butter
½ onion, chopped
2 tbl flour 2 cups milk,
1½ tsp fresh sage leaves, minced or ½ tsp dried
2 garlic cloves, minced,
½ cup grated Asiago cheese
Salt and pepper
Pre-heat oven to 350 and grease a square baking dish. Brush sweet potatoes and butternut squash with olive oil. Arrange potatoes and squash on a baking sheet and bake for15-30 minutes or until almost tender.
Times will vary so remove each quarter of vegetable from oven as it reaches almost tender and let the others continue cooking.
Set potatoes and squash aside to cool. In the meantime, heat butter in a saucepan over medium heat for a minute, add onion and cook, stirring until onion is tender, about 10 minutes, add garlic and sage and cook stirring constantly for 1 minute. Place milk in Mason jar, add flour, and quickly place lid on jar and vigorously shake to dissolve flour, pour milk/flour mixture into onions and season with salt and pepper. Stir constantly while mixture thickens 5-10 minutes. Remove from heat. Discard skins from squash and sweet potatoes and slice width wise into thin slices, arrange ½ the slices into greased baking dish, sprinkle with ¼ cup cheese, and pour half of cream sauce over slices, repeat layering until all ingredients are used. Cover and bake for 25 minutes, uncover and bake an additional 10 minutes.
Pork Chops with Apples, Pork Chops, Onions, and Sweet Potatoes
4 Pork chops
2 large apples, peeled, cored, sliced into rings
3 tbl honey
2 onions sliced into rings
2 sweet potatoes, peeled and sliced
Salt and pepper
Pre-heat oven to 375. Season pork chops with salt and pepper and arrange in an oven safe skillet.
Top pork with onions, sweet potatoes, and apples. Drizzle with honey and more about a teaspoon of salt and 2 teaspoons of pepper. Cover and bake for an hour or until sweet potatoes are tender and pork chops are cooked through.