From farmers fields to table
By Emma Palova
EW Emma’s Writings
Belding, MI -I picked up both my lunch and dinner at the local farmers’ markets. They are your local source for the freshest produce close by. At Paulson’s Pumpkin Patch you can see the owners picking the fresh vegetables from the road stand.
At this time of the year, the markets offer summer squash, zucchini, red beets, romaine purple lettuce, dill cauliflower, cucumbers, black raspberries and red potatoes.
The local markets are cheap, you are supporting the local economy and at the same time doing something good for yourself and the family.
Fresh produce from Paulson’s Pumpkin patch in Belding, Michigan.
I made salad with cucumbers, cantaloupe, black raspberries, red peppers, olives and tuna for lunch.
All locally grown except for tuna and olives.
From this same batch of fresh produce for $8.25, we will have a dinner tonight. It will consist of fried cauliflower from the farm picked this morning with red potatoes from another stand and cucumber salad with yogurt.
Golden fried cauliflower from the patch.
Wash and clean cauliflower florets. Boil for 7 to 10 minutes. They have to be intact. Let them dry and roll them in flour, dip them in two beaten eggs and in breadcrumbs. Fry until golden brown from all sides. Decorate with lemon wedges, celery and red potatoes as a side.
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