Editor’s note: At the Market is a weekly feature highlighting a different vendor and their specialties at the Columbus Farmers Market.
Mackenzey Shatto Pinnow is a face commonly seen each week at the Columbus Farmers Market. She has been driving regularly to the market since receiving her license at age 16.
Connecting with customers and other vendors is a favorite part of her week.
Business: Poseys and Pumpkins is a family-owned-and-operated business. Since 1998, Ralph Shatto and Kim Beesley-Shatto of North Vernon have been growing and selling produce to the community. With 3 acres of greenhouses, produce is grown year round.
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Specialty: A variety of fresh produce and cut flowers are offered every week. Mackenzey and her brother also raise and sell pork, beef, duck, lamb and turkey.
Years at the market: 12-plus years
What they like best: Having had responsibilities on the farm since she was a young child, it is not a surprise that Mackenzey decided to use her degree in business management to help with the family farm and even start a separate business called Petals & Feathers, which includes floral arranging for all occasions.
What customers like best: The excellent customer service and wide selection of quality plants, meats, and produce make their booth a favorite stop at the market.
Vendor contact information: Social Media: Facebook; Phone: 812-592-2740; Email: poseysnpumpkins@msn.com.
Product to look for this week: Tomatoes
Recipe from FoodLink: Breakfast Burritos (8 servings)
4 eggs
¼ cup 1% milk ½ cup chopped green pepper
salt, pepper, and chili powder (to taste)
½ cup chopped onion
1 teaspoon vegetable oil
4 10-inch flour tortillas
1 cup fat-free refried beans
½ cup (4 ounces) grated cheddar cheese
1 tomato (chopped)
Directions:
Whisk eggs, milk, and seasonings in a bowl.
Heat oil in skillet over medium-high heat (350 degrees in an electric skillet).
Stir in the eggs and cook until firm.
Warm the tortillas on a griddle, or wrap in foil and heat in the oven.
In a separate pan, warm the refried beans over medium-low heat.
On each tortilla, layer ¼ of refried beans, eggs, cheese, and tomato.
Roll the burrito and cut in half to serve.
Refrigerate leftovers within 2 hours.
