I’m taking a trip to the Farmers Market via the table for
Cuisine Kathleen’s Farewell to Summer Table Challenge!
I had a little tabletop inspiration with a trip to one of our local Farmers Markets to enjoy some farm fresh summer veggies and peaches while they last, soon to be replaced by fall’s bounty of apples, pumpkins and winter squash.
I also had some inspiration from a Farmers Market tray,
fresh for the picking from World Market. . .
. . . and some vintage-inspired Farmers Market seed cards to plant on the table.
A berry basket holds a medley of vine-ripened tomatoes, okra and South Carolina peaches, topped with some flowering basil.
And a zinc seed tray from my Potting Shed is offering this week’s Farmers Market harvest of zucchini, cukes, heirloom tomatoes, peppers, and fresh local eggs.
Rooster glasses are AWA certified and pastured, found foraging at Tuesday Morning.
And ears of fresh summer corn are *weighting* to be shucked ;)
Help yourself to a Farmers Market Bloody Mary!
Puree some summer heirloom tomatoes in a blender, strain the seeds and pulp to make fresh-from-the-garden tomato juice. Season your tomato juice with celery seed or salt, horseradish and tabasco to taste, a squeeze of lemon or lime, Worcestershire sauce and add your vodka.
Garnish and top with some garden fresh veggies: pickled okra, cucumber, heirloom cherry tomatoes, a sprig of parsley and basil and a celery stalk! You can find a recipe for Spicy Pickled Okra (which would also work for green beans) for a Bloody Mary garnish from Cottage at the Crossroads.