THREE RIVERS AREA — Dan and Patricia “Trish” Stewart of Star Gap Gardens in Mountain View have never strayed far from their farming roots. The couple, founding members of the Stone County Farmers Market, sell fresh produce to customers who wish to know the hand that feeds them.
“People enjoy getting back to basics,” Dan said. “Everyone wants to get back to the dirt, but we never left it.”
There was a time when folks were self-supporting and strong, he said, but a generation or two removed from that time, folks had moved to the city and didn’t want anything to do with the family farm.
But “the times they are achangin,” and in Dan and Trish’s eyes, that’s a good thing.
Preserving the farming way of life, they farm year-round on the very land where his dad raised broiler chickens and cattle and his grandparents and greatgrandparents raised what they needed to live.
Named for a very old road leading off the mountain into town, Star Gap Farm and Gardens include 206 acres with produce grown on two of those acres.
The Stewarts grow lettuce, radishes, cabbages, onions, Swiss chard, broccoli, corn, tomatoes, okra, pepper, green beans, eggplant, peas, Indian corn, pumpkins and edible soybeans. They also raise cattle.
In fact, just a few weeks ago, they began selling USDA-certified, all-natural, pasture-raised beef at the market, said Dan, president of the Stone County Cattlemen’s Association.
“That means our beef has no hormones or antibiotics,” he said.
“One reason we got into this way of farming,” he continued, “was because of the big tornado that came through two years ago last February. It took out much of our farm, and we had to rebuild. We took advantage of the market garden concept because it’s really a growing thing, knowing where your food comes from and what you’re putting into your body.”
And the consumer isn’t the only one who benefits.
“It’s good both ways,” Dansaid. “It’s good for us to look each other in the eyes, and for them to know me, and for me to know them.”
Those relationships built around the fruits of their labor provide motivation.
“The amount of work it takes to do it all is a little overwhelming,” he said. “It’s just the two of us, and we’re both pretty tired by the end of the day. We make our living strictly by the farm.”
Because they garden and can their own food, there are a lot of meals where they have grown everything on the menu.
“We even grind our own cornmeal, so if we make cornbread for our meal, that is homegrown,” Trish said.
“Oh, we eat pretty good,” Dan said. “And my wife, she’s a pretty good cook, and it shows on me,” he laughed. “You know, even if you eat good food, you can still overeat.”
To broaden their inventory, Trish has been baking in the market’s certified kitchen.
“I’ve been baking up a storm making fried pies, cream-filled cakes and cookies,” she said. “I think the baked goods give a homey touch to the market.”
One of the changes in the farming landscape is the addition of Zacchary. The Stewarts’ 8-year-old grandson is interested in everything having to do with farming.
“He’s even fixing to show a hog in the county fair,” Dan said.
“We’re hoping to make a farmer out of him,” Trish added.
“Dan built a small greenhouse, and that has really extended our growing season. Now we can grow everything from seed, what plants we don’t plant in the garden,” Trish said.
Although Dan and Trish grew up pretty close together - her childhood roots were in Drasco - they’d never met until they went on a blind date.
“It must have turned out OK,” Trish said, “because our 35th wedding anniversary will be on Aug. 30.
The Stewarts still act like sweethearts at the market, where they are seen holding hands whenever they’re close to each other. If you end up face to face buying some of their produce, don’t be surprised if you see stars in their eyes.
For more information, send amessage to stargatefarm@gmail.
com or log on to www.
stonecountyfarmersmarket.
com.
The following recipes are from Trish Stewart’s kitchen: ZUCCHINI BREAD Ingredients: 3 eggs 1 cup vegetable oil 2 cups sugar 2 teaspoons vanilla 3 cups flour 2 teaspoons baking soda 2 cups grated and drained zucchini, unpeeled 1 teaspoon salt 1/2 teaspoon baking powder 1 1/2 teaspoons cinnamon 2 teaspoons nutmeg 1 cup nuts and or raisins (optional) Directions: In a large bowl, beat eggs until frothy. Add sugar, oil, and vanilla.
Beat until thick. Stir in zucchini.
In another bowl, mix flour, baking soda, salt, baking powder, cinnamon and nutmeg. Mix well and add to mixture. Add nuts and raisins if desired. Mix all ingredients well and spoon into two loaf pans that are greased and floured. Bake at 350 degrees for about one hour or until done.
Glaze Ingredients:1 cup powdered sugar 1/2 teaspoon vanilla 1-2 teaspoons milk Directions: Mix and spread over zucchini bread.
GRILLED EGGPLANT CASSEROLE Ingredients: 4 Ping Tung eggplant Italian dressing 1 teaspoon Italian seasoning 3-4 basil leaves 1 medium tomato Mozzarella cheese, grated Directions: Take 4 Ping Tung eggplant, unpeeled and sliced in half lengthwise. Marinate in Italian dressing for 20 minutes. Place on hot grill cut side down until tender.
Take off grill and place in pan, cut side up. Sprinkle with 1 teaspoon dry Italian seasoning. Take 3 or 4 basil leaves, finely chopped, and 1 medium tomato, diced, and mix basil and tomato together.
Spread over the top of eggplant in pan.
Top with grated mozzarella cheese and place back on grill in pan until cheese is melted. Serve hot. Serves four.
Batter for dipping vegetables Ingredients: 3/4 cup cornstarch 1/4 cup flour 1 teaspoon salt 1 eggDirections: Mix together, adding just enough water to make a batter. Dip veggies, then place in hot oil for frying. Fryuntil light golden brown, remove from oil and drain on paper towels.
This is especially good for frying peppers.
Three Rivers, Pages 55 on 08/05/2010