Meet. Greet. Eat.

As you know, last Saturday was not the grand opening of the Athens Farmer's Market.  

It was today.

And now I have my dill, wildflowers and a Sweet Annie seed packet (complete with medicinal qualities.  Who knew?), courtesy of a nice girl named Lindsey at the Seeds of Change

booth.

I ended up doing a little more talking than shopping (a first for me, perhaps?), which is why the Farmer's Market is one of the coolest places to meet, greet, and get things to eat.

If I may, I'd like to recommend the Buttercrunch lettuce from Veribest (translation = very best) Farms, the wildflowers that Becky assembles from her own backyardharvest (anything you get from there is incredible, fresh and delicious, but the flower bouquets are as naturally beautiful as she is).

  There's also coffee available from 1,000 Faces, sourdough baguettes with sea salt and toasted sesame seeds from Luna Bakery.  

(delicious, as if you couldn't tell)

There's also the new Market Manager, our friend Donn Cooper, who is the go-to guy concerning all things farming, local and ethical.  Do yourself a favor and read The Rural Pen.  You'll get tips for your tomato plants, fascinating witticisms and a lot of must-read book recommendations.  (Don't forget to check out the commercial posted on Disney Eggs, it's worthy of your ridicule.)

Now I can make my Buttermilk Biscuits with Dill.  'Nuff Said.  

Buttermilk Biscuits with Dill, or Herbed Buttermilk Biscuits, from Cooking Fresh 

2 cups unbleached all-purpose flour; more for flouring

2 tsp. baking powder

3/4 tsp. table salt

1/2 tsp. baking soda

2 tbsp. chopped fresh dill

2 tbsp. chopped fresh flat-leaf parsley

3 tbs. vegetable shortening or lard, well chilled and cut into small chunks (we use non-hydrogenated shortening)

2 tbs. unsalted butter, well chilled and cut into small chunks

3/4 cup plus 2 tbsp. buttermilk

Position a rack in the center of the oven and heat the oven to 450 degrees F.  Line a baking sheet with parchment.

Lightly flour a small cutting board and set aside (for easy transfer to fridge).  Sift the flour, baking powder, salt and baking soda into a large, shallow bowl.  Mix dill and parsley. Add the shortening and butter to the dry ingredients, combine with a pastry blender or two table knives just until a course meal forms.   Make a well in the center and pour in the buttermilk.  With your fingers and using just a few swift strokes, blend dough until combined (sticky mess is OK).  Turn it out onto the floured cutting board.  

Wash, dry and flour your hands.  Pat out the dough and knead about 1/2 dozen times until just smooth.  Pat it out again, this time to a round or oval that is 1/2 to 3/4ths an inch thick.  

Cover the dough lightly with plastic wrap and refrigerate for 20 minutes.

Remove dough, cut with a sharp biscuit cutter - avoid twisting the cutter - trying to get as many rounds as possible.  Dough should toughen some as you go.  Lightly pat the dough scraps together, pat down and cut again.  Position the biscuits at least 1/2 inch apart on the baking sheet.  Bake, rotating the pan halfway through to ensure even cooking until raised and golden brown.

*Hint- 10 to 12 minutes for 3 inch biscuits; 9 to 11 minutes for 2 inch biscuits.