As the 2010 garden season arrives, I am reflecting back on some of our unusual weather conditions over the past few months. After an unusually snowy and cold winter, many of us were dreading that typical snowy March that would have had us shoveling, piling or blowing that snow into even larger mountains. However, to our pleasant surprise, March came in “like a lamb” and went out “like a lamb.” I don’t recall when we previously have had a March with no measurable snowfall. This is the month that is typically noted for at least one major blizzard and some of the heaviest snowfalls of the winter. Even with the huge snow piles we had at the beginning of March, about the middle of March, almost all of the snow was gone, and I was out pruning apple trees.

Then April came along with exceptionally nice weather, and no snow in April either. I believe it was the second warmest April on record. Farmers and gardeners were able to be out working the soil in early April, and a lot of corn was being planted by the third week of April. This is one year when your potatoes could be planted by Good Friday, April 2. Many gardeners were planting early garden crops such as radishes, lettuce, spinach and onions that first week of April.

Now the question is, what will May bring? It is certainly would not be unusual to get freezing temperatures or even snow in May, but with the unusually warm temperatures earlier, a hard frost this year could jeopardize more crops than usual. Radishes, lettuce, spinach, onions, and even peas can tolerate a frost, but potato plants, asparagus, beans, tomato and pepper plants, and strawberry blossoms all can be severely damaged by freezing temperatures. Even apples, when in bloom, can be badly damaged by a hard freeze. Lets hope we can get through the next couple weeks without that late hard freeze. And if you have tomatoes or tender flower plants already in the ground, be prepared to cover them if there is a frost advisory.

As consumers become more and more health conscious and concerned about their environment, local farmers markets are rapidly increasing in number and in the variety of products they are offering their customers. Our local farmers market too is increasing in the number of vendors again this year. The Vitality Project last year made many of us more aware of healthy living habits we can incorporate into our lives, and of course, eating more fresh, local fruits and vegetables is one way we can all improve our health. By eating freshly picked produce, you will find out how much tastier your meals can be. Because the vitamin content of vegetables and fruits declines as the product is in storage, eating fresh produce will provide the maximum amount of nutrients for good health.

Early produce, including rhubarb and asparagus

Meat, eggs, maple syrup, honey, jams and jellies

Variety of home-baked goodies

Bedding plants, potted plants, container arrangements, etc.

Many interesting local craft items

Because most of our population now lives in urban areas, many people are wanting to have a personal connection with their food source (the farmer). At your local market, you have the chance to meet and visit with the grower of your food, ask questions about how the food is grown, perhaps even how to prepare the food, and make a personal connection — maybe even leading to a visit to the farm. Most vendors are proud of what they are doing, and enjoy visiting with you. We want to give you that special attention that the big stores are unable to provide. We want your visit to the market not just to be a shopping trip, but an experience! We want to be a community gathering place, where you can not only get food for your body, but nourishment for your soul.

This year we will have a meal served each Wednesday during market hours, served primarily by nonprofit groups who are wanting to raise funds for their group and make us more aware of their organization. There will also frequently be entertainment by local talent. We hope you will plan your schedule so you can bring your family, meet with friends and enjoy the food and entertainment! And buy some of those local products to take home with you!

Of course I am prejudiced, but I believe the Albert Lea Farmers Market has much to be proud of. We have many vendors, who provide a really wonderful variety of excellent quality, locally produced products for you to choose from, along with friendly personal service. We have a city council who realizes the benefits of a local farmers market, and provides us the use of a wonderful lot with a beautiful view, and the amenities needed to have a successful market. And we have some great nonprofit organizations who are willing to commit to serving meals each Wednesday, and who do many beneficial things for the community. We ask you all to come and join us today from 4 to 6 p.m. and Saturday from 9 a.m.. to noon, and each Wednesday and Saturday throughout the summer.

The American Legion will be serving the food today.

Easy Rhubarb Torte

Crust: 2 c. flour, 10 Tbsp. powdered sugar, and 1/2 c. butter.

Mix and pack in bottom of 9 x 13 pan. Bake 15 minutes at 350 degrees.

Filling: 4 eggs, 3 c. sugar, 1-1/2 tsp. baking powder, 1/2 tsp. salt, 1 tsp. vanilla, 1/2 c. flour, 4 c. cut-up rhubarb,

Mix well and pour over baked crust Bake 40-45 minutes at 350 degrees. Serve with whipped cream.

Rhubarb Revel Dessert

Crush 18 graham crackers, adding 1/2 c. melted butter or margarine and 1 Tbsp. sugar. Reserve 2 Tbsp.

Press rest into 9×13 pan. Bake at 350 degrees until slightly brown on edges.

Combine 1-1/2 c. sugar, 4-1/2 Tbsp. cornstarch, 6 c. cut-up rhubarb and 3/4 c. water in saucepan, cooking and stirring until thick. Remove from heat and add one 3-ounce package strawberry gelatin. When completely cooled, pour over crust.

Mix 8 oz. whipped topping with 1-1/2 c. miniature marshmallows and spread over rhubarb layer. For the topping, mix one package instant vanilla or lemon pudding as directed and let set until firm. Spread this over top and sprinkle with remaining 2 tablespoons of crumb mixture.

Verlys Huntley is president of the Albert Lea Farmers Market Board of Directors.