The Albert Lea Farmers Market opened May 13 and is open each Wednesday from 4 to 6 p.m. and each Saturday from 9 a.m. to noon. The market is located in the North Broadway Avenue municipal parking lot. Thanks to the City Council for allowing us to use this beautiful area for our market.

Each year, our local farmers market has grown, and if the first few markets this year are any indication of things to come, I believe we will have a very busy and exciting season at our local farmers market. We are planning to have someone serving food each Wednesday and generally local entertainment will be provided too. If you belong to a nonprofit or other group and would be interested in this, or have a talent to showcase, call Susie Petersen at the Convention and Visitors Bureau, 373-2316, as there may be a couple dates still open.

Also, if you are a local producer who would like to sell at the market, contact me at 297-5546 for details. It is not too late to become a member of the market; you can actually join at any time during the season.

The AARP/Blue Zones Vitality Project will have a booth at the market each Wednesday and will be helping us all learn more about what the project is doing and how we can all become healthier and live longer by changing some of our lifestyle habits.

The Albert Lea Transit bus will be bringing people to the market again this year. This is sponsored by Albert Lea Medical Center and Sanderson’s Auto. Riders will be picked up at some of the larger housing units, taken to the market and returned home after they have made their purchases. It is possible the bus will be able to pick up people at their individual homes if it works into the routes. For more information, call Joann at 379-1111.

The market basket giveaway starts today and each person registering for the basket that day will get a free gift from the market. Also, each Saturday morning, free coffee and treats will be available next to the red barn. There are picnic tables on the grassy area to the north of the market, so join your friends there.

With the recent economic decline, I believe more people are wanting, and perhaps needing, to get back to the basic things in life. There is more interest in gardening than I have ever seen. Whether you are able to have your own “victory garden,” or if you are just looking for that good farm-fresh produce, nothing beats the flavor of freshly picked produce. And if you come to the local farmers market, not only will you get that wonderful produce, but you will also get to meet and visit with the person who grew that produce.

Notes from the garden

Where else but in Minnesota can gardeners be out on a Saturday evening covering all the frost-sensitive growing things, and two or three days later be sweltering in 90-plus degree heat? We definitely had frost May 17 and early-blooming strawberries, if not covered, suffered some damage. A lot of people had potatoes up. We had some pretty nice weather before Easter and lots of people had potatoes planted then. The foliage will turn dark and die off, but new growth will come from the potato underground. If yo had tomatoes or peppers planted out, hopefully you covered them, or you may be replanting.

Bedding plants and potted plants

Asparagus

Rhubarb

Radishes

Lettuce

Spinach

Green Onions

Eggs

Meat (pork and beef)

Jams, jellies and honey

Maple syrup

Popcorn

Baked goods (breads, bars, cookies and lots more)

Many unique craft items

Rhubarb and asparagus are both coming along well. Early radishes, lettuce, spinach and green onions are now showing up at the market. Some of the raspberries have flower buds setting on now. Most of the apple trees had a lot of blossoms again this year, so the prospect is there for a good apple crop. After the huge apple crop last year, I didn’t expect much this year. Gardening is constantly full of surprises.

Rhubarb upside-down cake

3 cups rhubarb, sliced

1 cup sugar

1/3 cup butter or margarine

1 1/2 tsp. baking powder

1 egg

1 tsp. vanilla

1/2 cup low-fat milk

1 1/4 cup flour

Preheat oven to 350 degrees. In saucepan, combine the rhubarb and 2/3 cup of sugar. Cook over low heat until sugar dissolves. Spread this in an 8- or 9-inch baking pan. In mixing bowl, beat butter or margarine with remaining 1/3 cup sugar and baking powder until fluffy; then beat in egg and vanilla. Gradually add milk alternately with flour, blending well. Spoon batter over rhubarb layer. Bake 35 minutes. Let cool for about five minutes. Run a knife along the edges of the pan and invert onto a plate. Serves 9 to 12.

Rhubarb crisp

Filling:

5 cups rhubarb, sliced

1 egg, lightly beaten

3/4 cup sugar

1/4 cup flour

Combing rhubarb and egg. Stir in sugar and flour. Pour into 9-inch pie pan.

Topping:

1/4 cup quick oatmeal

1/4 cup flour

1/4 cup powdered nonfat milk

1/4 cup brown sugar, packed

1 1/2 tsp. cinnamon

2 T. cold butter

In medium bowl, combine oatmeal, flour, powdered milk, brown sugar and cinnamon. Stir to mix well. Cut in butter with two knives or pastry blender until it makes coarse crumbs. Sprinkle over rhubarb.

Bake at 350 degrees for 35 to 40 minutes. Serves six to eight.

Verlys Huntley is a master gardener and member of the Albert Lea Farmers Market.