At the Burke Area Farmers Market , we are blessed with many great bakers. We can't resist a pan of cinnamon rolls from the Yoder family, a soft loaf of sandwich bread from Annette, Crumbl-Style cookies baked up by Mya, sourdough loaves from Flakey Bakery and Brandi, whole grain delights by Nancy, various muffins and bars made with seasonal produce that pop up on many vendors tables, and, of course, the pies from Maryanne. We couldn't possibly pick a favorite delicious baked g

Rhubarb seems to be one of those love it or hate it items. Either you are a fan of its fruity tartness, or you want to take a pass.   Thankfully, many of you seem to love it. Tom has been bringing fresh stalks of rhubarb to the Burke Area Farmers Market, and you are snatching them up. That gives us all the happy feels.   I also love rhubarb and tend to a couple small plants in the back of my garden. My current obsession is a Rhubarb Pudding Cake . This old fashioned dessert u

In the spring and early summer, we all get the itch for fresh produce, but those glorious tomatoes and peppers need a lot of growing time. Thankfully, many greens appreciate the cooler temps of early gardening and are thriving. I been harvesting Swiss Chard, beet greens, and herbs from my garden for a while, and new vendor Meredith McMurray is bringing us several varieties of kale and herbs to the Burke Area Farmers Market this season.   These crisp, crunchy greens are perfe

It is the time of year that every gardener and Burke Area Farmers Market shopper has kitchen counters piled high with tomatoes and zucchini. Lucky for us, Jo Wulf of JoRassic Park Gardens shared an easy and delicious savory summer pie that can use some of this garden bounty. The seasonings in the Bisquick topping over the veg add just the right amount of zip to make our taste buds sing. Zucchini and Tomato Pie can be a light lunch, a complete meal with a salad, or an intere

You may not know this about me, but breakfast/brunch foods are one of my love languages. Offer me a quiche, a stack of pancakes, bacon, or Eggs Benedict, and you will have my undivided attention. Brunch is my absolute favorite meal. Hands down. When zucchini is plentiful, I often work it into our brunch menus with the usual bread or muffins. Sometimes, it gets tossed raw into salads to pair with egg dishes. It can be sautéed with other veg in delicious hashes, too. This week