Courtesy
Fall is here and summer is gone along with most of the farmers markets. It was a good year for the 3rd & Curry St. Farmers Market and I want to thank everyone who helped make it a success, especially all our loyal customers.
Are you having withdrawals already? Don't despair because there are plenty of options still available to buy farm-fresh produce and eggs.
Once of my favorites is Hungry Mother Organics. They have been one of the Nevada Grown vendors at the market since we started four years ago. They now have a retail location at 3190 highway 395 S. just past Mica Drive. If you're still yearning for some fresh tomatoes, potatoes or some farm fresh eggs, they have them.
Hungry Mother is having an Autumn Harvest Festival 10 a.m.-3 p.m. Saturday. There will be workshops, a mini farmers market with a variety of local vendors and, for the kids, face painting and stuffing a scarecrow. Carson's own Hickry' Switch will be supplying the music for all the festivities.
If you haven't been there and can't make the Harvest Fair take the time to drive out and take advantage of their pick-your-own tomatoes, peppers, herbs, strawberries, and flower bouquets. They also have free-range eggs, lettuce, potatoes and carrots and pumpkins. They carry local products from some of the vendors that were at the Curry St. Farmers Market, including Lattin Farms, Hidden Valley Honey, Mr' G's, Carson City Confections, Sawdust Shop and more.
Their picking garden has a zen like quality. You will want to bring a cup of coffee to stroll the grounds. They can answer any of your gardening questions and help you get started on fall planting.
Other options available for local produce are through a CSA (Community Supported Agriculture). Go to the NevadaGrown website and find a CSA that's right for you. It's either delivered to your door or a local drop off and some farms have a "you pick" option.
Great Basin Food Co-op in Reno as a great source for local produce. I'm not a fan of driving to Reno but if you are already there, stop by their little store and give them a try at 5421⁄2 Plumas St. They will soon be moving to a 7000 square foot new building in the near future.
The recipe that I'm going to share with you comes from Nancy at Hungry Mother Organics. It seems everyone has an abundance of zucchini right now and this is also a good use for the last of your basil before it freezes.
Lemon Basil Zucchini and Mushroom Pasta
3 tablespoon olive oil
3 shallots, thinly sliced into rings
4 cloves of garlic, minced
8 ounces baby portabella mushrooms, thinly sliced
2 medium zucchini, julienned
2 handful lemon basil leaves, cut into chiffonade
8 ounces dry white wine
1⁄4 cup graded parmesan cheese
1 pound package of cooked farfalle pasta
Saute garlic and shallots over medium heat until translucent. Add the mushrooms and zucchini, cook until softened. Add wine and reduce by about one half. Toss in cooked pasta and top with graded cheese. Serves 4-6.
Note: If you don't have lemon basil use any fresh basil you have available along with your favorite pasta. You can also grate a little lemon zest to give this dish a little extra zip or use a lemon flavored olive oil.
• Linda Marrone is a longtime Carson resident, manages the 3rd & Curry St. Farmers Market and is director of Nevada Certified Farmers Market Assoc.