Farmer’s Market Vendor of the Week: Gibson’s Gardens
This week, read more about Gibson’s Gardens, and stop by their booth next Saturday. They are some of the friendliest people at the market, always willing to share a recipe, information, a sample, or a quick “hello.” When you are there, make sure to ask about their zucchini relish. It’s a treat you don’t want to miss.
InParisTexas: Tell us a little bit about your products.
Gibson’s Garden: At Gibson’s Garden, we produce homegrown, healthy, and fresh produce. We try to produce a wide enough variety to cover most everyone’s needs. In the future, we plan to expand and refine our variety to better meet customer requests and needs.
InParisTexas: How long have you been producing? How did you get started?
Gibson’s Garden: This is the first year for us at the Farmer’s market. I have been involved in gardening for as long as I can remember. My family always had a garden, and my grandparents were big gardeners, also. As a kid, I wasn’t really crazy about working in the garden, but as I grew older, I decided that was about the only way to get homegrown produce. After years of giving and throwing extra produce away, I decided to sell it to help offset the cost and give others a chance to enjoy it.
InParisTexas: Are your products available outside the Farmer’s Market, and how often are you at the Farmer’s Market?
Gibson’s Garden: I sometimes sell neighbors and friends produce if they request it. If I am at the Pattonville store with a pickup load of stuff, it’s hard to get away without someone spotting it and wanting to buy something. Today I had a basket full of cantaloupe. I could have gotten rid of all of them if I had tried. I’ve had onions disappear out of my truck while eating lunch.
I am at the Farmer’s Market Saturdays from 8 AM until 12 PM. Sometimes, if I have an abundance of perishable produce, I’ll go on Tuesday and/or Thursdays from 10 AM until 1 PM.
In the future, I hope to be able to grow enough produce to go on all days the market is advertised to be open.
InParisTexas: Why do you thinking eating local foods is important?
Gibson Garden’s: There are several reasons. You are sup poring your local farmers. Local, homegrown produce generally tastes better. Local produce is fresher because it has not been shipped across the country to get to the supermarket. The customer can be sure of what they are eating (no preservatives or chemicals).
Money spent at the Farmer’s Market stays in the local economy, 80%-90% of it, I’m told. Only 18% of money spent at the supermarket stays in the local economy.
Below is a delicious recipe from Gibson’s Garden (I know because I have tried it myself!):
- 1 large bunch of fresh Swiss chard (from Gibson’s, of course!)
- 1 small clove garlic, sliced
- 2 Tbsp olive oil
- 2 Tbsp water
- Pinch of dried crushed red pepper
- 1 teaspoon butter
- Rinse swiss chard.
- Remove toughest third of the stalk; discard or save for another recipe.
- Roughly chop the leaves into inch-wide strips.
- Heat a saucepan over medium heat; Add olive oil, a few small slices of garlic, and the crushed red pepper.
- Saute for about a minute; Add the chopped Swiss chard leaves.
- Cover. chack after 5 minutes. If it looks dry, add a couple tablespoons of water.
- Flip the leaves over in the pan, so that what was on bottom is now top. cover again.
- Check after another 5 minutes.
- Add salt to taste and a small amount of butter.
- Remove and serve.