It was 24° when I got up this morning at 6am. That’s darn cold, considering it was in the seventies well into November last year (and we may still have some of those nice days coming). But I hustled into clothes and out the door, because the Saturday Market ends in October … and this is the last Saturday in October.
Actually, I love this time of day—the market opens at 8am—although the light isn’t good for photos. So I did my shopping first. When I got back to the car I looked up at the courthouse—one of my absolute favorite sights in my little town—and realized I had a camera with me. Well, well.
(Here’s something a little more typical of the views you see of our Greek Revival-style courthouse. It’s a beauty.)
So I walked back around the courthouse park and took a few photos. I love this town.
By the way, Marcy has a website; you should check it out.
Did you know October is National Pork Month? I didn’t until I went to the Pick Tennessee Products website. My brother and his wife are farmers—Purple Tree Farm, Shelbyville—so that’s another good reason I care passionately about supporting local vendors. It’s my community, y’all.
Rock Hill Road Farm participates in the Stones River Market, which means I can buy eggs year ’round. So if you’re from the area, you can go here, create an account (which costs nothing) so that you get an email on Sundays, telling you what’s available. Unlike other co-ops, buying clubs, or CSAs where everyone gets the same box of stuff (and you don’t know what you’re getting until you get it), with the Stones River Market you order what you want, in the quantities you want, from the farms you want. The weekly email lists the produce, milled products, fresh flowers, and artisan goods available that week. Then you pick up the products on Wednesdays in downtown Murfreesboro.
I particularly enjoy the interesting combinations, like peach-brandy jam, and interesting sauces like jalapeño honey mustard and habañero ketchup. Check them out here.
I buy up fresh blackberries and blueberries in season and pop them right into the freezer. Then I dole them out a handful at a time in breakfast oatmeal and fruit salads. My latest experiment is to roll six berries in individual dough squares (i.e. readymade) with a little raw sugar and bake for twelve minutes at 350°. You could glaze them, I guess, but they never last that long. 🙂
So that was it. There were only about half as many vendors today as there are, say, in July and August. And there were a little fewer than last week. Already I can’t wait for next year! The carillon played the quarter hour (in this case, 8:45am) as I took the last photo.
What’d I buy? Oh, good stuff. Some fresh garlic, yellow squash, and bell peppers (I’m in the mood for some stuffed peppers). I just finished my small jar of Marcy’s cherry jam last week, so I bought a big jar to see me through the winter … though Marcy assures me if I run out I should call her. A scone to have with tea when I get home. A dozen of the Girls’ best. And some pumpkin “jam”—though you and I might call it pumpkin butter. I found a recipe in Southern Living for bread pudding that calls for pumpkin, and I think I’m going to make it for Thanksgiving. Maybe for dessert. Maybe for Thanksgiving Day breakfast, to get us in the spirit. We shall see.
Don’t forget, you can zoom in on any photo by clicking, then clicking again. You’ll see.