I'm thinking of specializing in berries, since our market is only during the summer. Planted some strawberries this year so have a June crop but most years they aren't ripe June 1. Also planted 3 different types of raspberries and 1 thornless blackberry (our wild blackberries are the extra-thorny type), plus 3 different types (2 plants each) cultivated blueberries to complement our wild blueberries (which haven't produced much in the past 3 years but now look like a bumper crop this year!). So, you have to think about your market season, and make sure you have something *every week*. I might be able to pad out the end of the season with jams and jellies, but beginning of the season the jars are almost a year old - unless I freeze fruit and make jam in May. I am growing the typical high-season veggies to try to fill in while my berries get established, and b/c I never know how the wild berries are going to do each year. Plus I can a lot so if they don't sell, I can always use tomatoes, peppers and cukes. Going to go easy on the squash - everybody has it. I'm also trying to do a few different varieties of hot peppers (though last year no one wanted to buy anything hotter than a serrano so next year might just plant enough for us) and the heirloom tomatoes just to try to make my stuff stand out a bit more (plus we like them). Also planted some snow peas and edamame. Trying potatoes and onions too this year - even if I don't get a harvest before market ends, I figure I can sell green onions and new potatoes, and let people know they can always come directly to me in October for the mature crop (plus I had ripe peppers still being harvested last Oct), that might also draw them in for the apples (trying to renovate the old orchard) and pumpkins, winter squash if I have room to plant any this year. That sounds like a lot (and it is), but once I have enough berry plants ripening in different months to assure a continuous summer harvest for market, I may just plant enough high-season stuff for our own use (which is still a lot if I want to preserve it), and maybe some asparagus for early market (the chard, kale and peas are still puny - I planted late b/c of weather, but we'll see how they sell this year). I'd like to get all my cash crops in perennials if possible. I don't think you can specialize in just *one* thing b/c the seasons are just too short.

Wow, I posted earlier but don't see it! Maybe I forgot to hit "submit"? I'm glad that nasty gallbladder is with you no longer but sorry you're so sore. As hard as it its, try and let most of the household chores go for now and eat frozen or take-out food if you can. And let the kids and your dh help you as much as they can! Easier said than done, I know. I wish you a speedy and easy recovery, Stacie.

I have a little box for you too. Been having car issues so not been to post office yet. Hugs to all of you! Trish

Cauliflower and Pepper Casserole 1 med. head cauliflower,broken into florets 1/4 cup chopped green pepper 1/4 cup chopped red pepper 1 cup sour cream 1 cup shredded cheddar cheese 1/2 cup crushed cornflakes salt and pepper to taste 1/4 cup shredded Parmesan cheese Place cauliflower and a small amount of water in a saucepan, cover, and cook for 5 minutes or until crisp tender. Drain. Mix with sour cream, cheddar cheese, cornflakes, peppers, and salt and pepper. Transfer to a greased 2 quart casserole dish. Sprinkle with parmesan and paprika. Bake uncovered at 325 for 30-35 minutes. ( I baked at 350) Recipe from Linda McGinty Taste of Home Zucchini and Potato Fritters 1 zucchini 1 medium potato 1 small onion 1 tsp. dried thyme 1 egg 1/4 cup flour oil Grate zucchini and potato and onion. Mix grated veggies with thyme, egg, and flour until combined. Het some oil in a large frying pan and cook fritters until golden brown and cooked on both sides. Drain. Serve warm with sour cream. This is like latkes. It made 6. This came from Nancy, but originally was posted by Linda in Tn.