Farmers' market bounty, July 3

Tomatoes from Peterson Farm.

The photos are selective, as I tend to buy from the smaller farms that do sustainable agriculture.  (At this market, those farms are mostly not certified organic but they use no pesticides and watch their farming methods in a variety of other ways.  It costs $ to get certified.  One of the best such farms is Peterson Farm, and it has a blog! There are some great photos of the farm there.)  

There were larger displays like the one in the photo immediately below and there was also a lot of good people-photography opportunity, but I didn't have the portrait camera with me, only the BlackBerry in my pocket and my several shopping bags, which rapidly grew heavy with vegetables, fruits, and goat cheeses.

Not sure of the name of this farm.

I went to the market out on Stony Ridge Road in Colfax, off Route 40, not the downtown one near the old stadium.  I prefer this one in the summer most of the time.  Initially I only went to the downtown market when I first lived here. This market one is more basic-NC-folks and much less hippie-lefty and not so connected with the Slow Food Movement, though the Goat Lady Dairy people are at both markets.  Happily for me.  When I became a finalist for my current job at Guilford College, I googled "goat cheese Greensboro" to see what I could find, and sure enough, Goat Lady Dairy popped up; that's when I knew I could manage living here.  Seriously.

Interesting-looking squash from Peterson Farm.
 

Peterson Farm again. Yum.

Okra from Peterson Farm too.  I just bought one box.

This was a small family farm stand. 

Berries are among the higher-in pesticides fruit but I couldn't resist, and since this isn't an industrial-sized farm, the berries may be less toxic than the ones in the supermarket. I decided to take my chances, and I'll rinse the berries well.  I went for the "3 for $6" deal and got one pint of each of the berries: two kinds of blueberries --they really do taste different-- and big juicy blackberries.

Can't remember name of farm here.  
It's not one I remember from other times I've been at this market. 
Those onions look fabulous! 
They are going to go into one dish with squash 
and another made with okra and tomatoes. 
And I'll still have some left over.  

Four or five of these onions go a long way in the flavor department.

The first corn of the year is out in full glory.  More later in the weekend (when I add more text here) on the white vs. yellow corn disputes in my family.  This is a white corn variety called "Avalon," very sweet, and it turns pale yellow when cooked. I had these two ears for lunch. Here they are post-steaming and pre-seasoning.

And here they are mid-lunch. Olive oil, salt, and freshly ground pepper. Nice alternative to butter if you are watching your butterfat intake or if you are a vegan.

I thought to myself, "Well, we are in North Carolina" when I saw these, but that was my bad and my nasty stereotyping.  I am an ignoramus. The true origins of whoopie pies are Pennsylvania Amish and New England.  I looked this up after I got home.  But anyway, there they were. I didn't buy any.

These are all BlackBerry photos. I'll take at least the Nikon digital camera with me next time.  It will fit into a big pocket and I can pull it out easily.