Start of tomato season at Coshocton Farmers Market

It’s been a hot, dry summer here in Coshocton County, and for a lot of farmers and gardeners it’s been a struggle to keep crops growing. But the high heat has been good for some vegetables like tomatoes, as long as they receive enough moisture.

The first significant amount of tomatoes arrived at Coshocton Farmers Market on Saturday, including cherry, salad, beefsteak and heirloom varieties. Green tomatoes, a favorite of many, were also available.

Other fresh produce sold at vendors’ stands included broccoli, kale, blueberries, melons, new potatoes, zucchini, spaghetti squash, onions, green beans, beets, carrots, cucumbers, Swiss chard, sweet peppers, collard greens and herbs. There were even some sugar snap peas and the first ears of local sweet corn — hard to come by in this season of drought.

One advantage of buying at the local farmers market is talking to the growers. You can learn a lot by asking questions like: How has the drought affected your crops? What’s growing well this year? What specialty item do you recommend? How do you cook or serve it?

In addition to fresh produce, Coshocton Farmers Market vendors sell pastured pork, chicken and rabbit, eggs fresh from the farm, local honey and maple syrup, homemade jam and plenty of baked goods. They’re all happy to talk with you and share their knowledge about their products.

Crafters sell items such as homemade soaps, handmade jewelry, creative gourd art and more. Shopping at the farmers market is a unique experience, where you can chat with vendors and other shoppers, listen to live music and enjoy the atmosphere of Coshocton’s courthouse square.

Information and recipes supplied by Mary Meyer for the Coshocton Farmers Market. The market is open 8:30 a.m. to noon Saturdays, from May through October, on the 300 block of Main Street, Coshocton. For more information, visit Coshocton Farmers Market on Facebook.

Try this tasty brunch recipe with tomatoes, zucchini and herbs from midwestliving.com. You can even make it a day ahead and bake it in the morning.

Tomato-Zucchini Strata

•2 tablespoons butter

•4 cups grape tomatoes or cherry tomatoes

•2 cups sliced zucchini

•8 cups dry French or Italian bread cubes

•3 cups shredded Swiss cheese

•8 eggs

•3 cups milk

•1/4 cup snipped fresh flat leaf Italian parsley

•1/4 cup snipped fresh basil

•2 tablespoons snipped fresh chives

•1 teaspoon garlic salt

•1/2 teaspoon ground black pepper

In an extra-large skillet, melt butter over low heat. Add tomatoes and zucchini. Cook for 5 to 7 minutes, stirring occasionally, or until tomatoes begin to soften; remove from heat. Place half the bread cubes in a greased 3-quart baking dish. Top with half the zucchini mixture and half the cheese. Repeat layers with remaining bread cubes, zucchini mixture and cheese.

In a large bowl, whisk together eggs, milk, parsley, basil, chives, garlic salt and pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers. Cover and chill at least 2 hours or up to 24 hours.

Remove casserole from refrigerator and preheat oven to 325 degrees. Bake for 50 to 65 minutes or until puffed, golden and set. Let stand for 10 minutes before serving.