Does fall always come in August? For some reason the red leaves of the fireweed are a little extra shocking to me this year.
Luckily there is no reason to hibernate yet.
Instead it is simply time to plan ahead. Have you gotten your fill of your favorite fresh veggies yet? It would be nice if we could eat so many of them that we got our fill till next year, but that doesn’t usually happen.
Since our winter is still too tough for most year-round veggies, it is good to preserve as much of that seasonal bounty as possible. This weekend at the Homer Farmers Market is the perfect place for both eating seasonally and stocking up.
In order to get ready for the fine art of canning, whether it is fish or salsa or jam, you need to make sure that your canner gauge is functioning properly.
The Cooperative Extension will be at the Market from 10 a.m.-1 p.m. testing pressure canner dial gauges for the final time this season. You don’t have to bring your whole lid; just unscrew the gauge on the top and bring it to the Market. This is a free service, so take advantage of it every year.
But there is more to health than just making sure your home canning is safe. Dr. Rob Downey is full of tips for taking care of your health through what you eat so it is perfect that he is this week’s Chef at the Market. Dr. Downey will demonstrate how to make green smoothies.
And, speaking of preventative medicine, probably the best thing you could do for your health is to just relax at the Market with some friends and the good food there and listen to the wonderful tunes of Cindy McKenna and Friends as they sing and strum you through the day.
And as a gentle reminder, this fun and healthy Market scene will shrink down to just once a week after Sept. 14.
So head down to the Market on Ocean Drive on Saturdays from 10 a.m. to 3 p.m. and, for a few more weeks, Wednesdays from 2 to 6 p.m.
Kyra Wagner is the coordinator of Sustainable Homer and the Homer Farmers Market’s biggest fan.