Bounty of the South


Shopping & Cooking from the Southern Farmer’s Market


by Roxanne Lark


Farmers markets in the South spring up everywhere as soon as the first squash is picked, signaling the start of the summer home- grown feasting to come in most every kitchen, whether it be urban or rural. Smaller towns may have a weekly farmer’s market, taking place in an un- used parking lot. Others, such as the Charlotte Regional Farm- ers Market is a large open-air market taking place seven days a week year- round. After a visit to a farmers market, whether it is a small local one or a large affair, not only do I come home with a bounty of fresh and locally grown goodies to grace my


dinner table for the next week, I also come home with home canned items such as pre- serves, pickles and that southern delicacy known as “chow chow”. Chow chow consists


Charlotte Regional Farmers Market.


(Roxanne Lark Photo)


of finely minced vegetables, the choice of which varies from recipe to recipe that starts off with either finely chopped cabbage or


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