Simple lunch my arm is in a sling I just needed something easy to make here itnis from the tins

Hola, Kitchen Friends!Thought it would be fun for all of us to visit our local farmers markets or farm stands and share a Cooksnap of something we'd like to share from there with everyone else here. Maybe an ingredient you purchased and what you plan to cook with it.If you don't mind sharing your location, all the better, so we know what seasonal shopping's like for our friends in other areas.This pic was taken at our local Thursday night farmers market here in Oceanside, San Diego, CA. Since we live in a place that's pretty much sunny year round, I'm especially interested to see/hear what markets are like for places that have more of a real Fall/Winter.I'm hopefully heading out later today to another new-ish market in a neighboring city and will share a pic with you from there, too.To market, to market! :)

Make the use of leftover and create a new dish.

Our plums are starting to ripen, and all at once. Here is how we process the ones we dont eat directly from the tree or give away. We added a Japanese plum wine recipe here and published a separate recipe for Amish plum wine.You can grow plum trees from ripe pits: scrub the pits, put in bowl of water, discard the floating ones, plant three pits in one planter hole in a large cloth planter pot with handles or in a planter bed in a sunny location.Plant in fall, they need winter cold to germinate. They will sprout in spring. Select the most vigorous one, remove other two.Drag planter pot around till you find a sunny location where the young plum tree flourishes.#GlobalApron

I live in Florida we have a strawberry season so in order to get fresh picked strawberries we have to get them right from the plant. There are many ways to put them up you can put them in jars, cans, freeze them, make into wine, and so on... here is an easy freezing method.

Our lime bush produces yellow limes, not green. Started in a planter pot, being moved around the garden every year till we found a spot where it flourished.I dug the bush in the ground on that spot with drip irrigation last year, and it produced 60 unblemished yellow limes, called Mosambi limes. They are sometimes called Persian limes. One mosambi lime gives as much juice as two small key limes, and just as astringent.Easy harvest! They stay fresh and keep their color all year when frozen whole, wrapped in crepe paper.

A tasty delicious meal!

With the price of beef continually going up the cheapest cuts become more desirable. This is the most used muscle in the body so remember it is very lean.

This recipe feeds 15 people 30 big double portion field lunches, turkey, beans, rice, peas, carrots, onions, celery. Each double portion is individually frozen and taken to the field to be reheated in the sun or steeped in hot water.It is farm tradition to serve a big evening barbecue dinner for all workers at the end of the day, with home made wine and beer and cider for workers, family members, friends. The farm breakfasts are meant to provide energy for six hours for work in the mornings, the lunches provide energy for work on hot afternoons. Served with fresh apple , banana or peach, and cold water. I am sharing this, because one recipe provides a whole month of food per person, at a total cost of ten dollars. Nobody has to go without a daily meal with this recipe, cooked once a month and kept frozen.Farmers want to feed people enough and well, even when prices go up rapidly.

Mozambi limes give twice as much juice per lime as Key limes, and are just as astringent.The zest is yellow, not green, and the flavor is excellent. We use the Mozambi Lime juice to make wine margeritas, and make Pie.The dried leaves of the shrub make a delicious cooking ingredient, used around the world as Makrut leaves, also called Peroek leaves, or the derogatory Kaffir leaves.

I do not cut our dead roses from our rose bushes in the fall, they develop rose hip fruits. Great for making rose hip tea, rose hip syrup and rose hip jam.Rosehips turn dark when drying in the sun, like raisins.Three 8 foot high climbing Californica rose bushes and one climbing Rosa Rugosa bush produce about three pounds of dried rose hips annually. The birds in the garden collect the difficult to get to hips when ripe, I pick the easy ones. You can also order dried rosehips on Amazon to make your own tea.

We grow Meyer lemons: they are big, juicy, tasty and frost resistant. They are ripe in February. Here is how we preserve and use them till next year’s harvest. All parts of the lemon are used: zest, peel, flesh, juice. 70 meyer lemons cover us for a year, they weigh over half a pound each. The potted tree produces between 50 and a 100.