By RHONDA HANSON, Valley Breeze Correspondent

Editor's note: The final installment of our Valley Vacations summer guide will get you out to sample the produce of the region's farmers markets, then home to cook up the fresh and local bounty.

Rhonda Hanson, our Greenville office manager and weekly food columnist, is your guide this week.

As the song goes, "I get a peaceful, easy feeling," when digging in the garden. Nothing compares to the mini mental vacation experienced upon entry through those pearly gates, or plastic as in the case of the gateway to my garden.

On the other side awaits way too much work to measure, yet once engaged, "just an hour" turns to several before the darkness and mosquitoes arrive.

A pinch here, a tie there and oh, those weeds.

This year we planted a large vegetable garden for two good reasons.

First, the salmonella scare over tainted tomatoes, and peppers.

Second, the constant rising cost of food. I was sticker-shocked at a 5-pound sack of King Arthur flour currently priced at $4.99.

What's difficult is finding (making) the time to tend to it. A garden is very needy, much like the commitment of having a child; nurturing them takes time and money.

Hanson Family Garden 2008 set up cost: black plastic, $40, various vegetable plants $35. Miracle-Gro $9.95, new wand for watering $4.95, tomato stakes, $2. Rototilling was free because we own one, but suffice it to say my husband's knees paid dearly. The rest, was pure time and back pain. Priceless!

What if you don't have the time, the space, the cash, the green thumb or a goodly amount of tolerance and patience to plant your own food? Fret not, I have a solution.

Nestled within the Blackstone Valley community is a network of farming enthusiasts who live to please. The concept of the open-air farmers market has been in existence for centuries offering a public facility, place and time, where several producers gather to sell farm-fresh local products.

On the rise is consumer demand for organic and locally grown produce that is at once a healthy and more affordable solution for the urban consumer. Farm stands and farmers markets seem to be growing in both numbers and popularity.

The traditional "market" day has been part of life in villages and town squares throughout the world for centuries. Open-air markets offer so many pleasures, aromas, sights and sounds. Why the very cultures of a community can be gleaned from a visit.

In Rhode Island you only need to visit the Internet for a listing of local farm stands, markets and so much more. The state of Rhode Island Department of Environmental Management provides a listing of all the state's markets including months of operation, addresses and hours.

Look up agriculture and you're a click away from cooking tips, nutrient information as well as recipes using in-season crops.

North Scituate Farmers Market, located on the Village Green and Scituate Arts Festival grounds, offers a variety of local produce in season.

On the day I visited, there were fresh strawberries and preserved canned goods from Hopkin's Farm, along with homemade foods and baked goods from Tracy's Natural & Organic Foods. Recipes are shared using the pick of the week and even some friendly conversation for free.

Tracy has been three years in a business which was born of necessity. "I was a picky eater, my food is made by hand and with quality ingredients," she said.

Amy Spicer, of Spice Woofer's Dog Treats, offered a healthy selection for dogs with "finicky stomachs," all-natural and homemade treats right up to a fancy birthday cake you can order for doggie. How about a spinach noodle pizza? Not too ruff!

Wandering Farm was there with handmade soaps, olive and coconut oil based, which included ingredients such as lemon balm and rosemary that Michael Torres grew on his home farm in Situate. He said of participating in the farmers market, "It's been fun, people are catching on."

Paula McFarland, director of Rhode Island's Community Action Association, shops every Saturday at this market. She and husband Brian are weekend camping warriors at Holiday Acres Campground. "The best part is we support our local people, it's so important," said McFarland.

The piece de resistance was 11-year-old Norman P. Marzano III, who will be attending North Scituate Middle School in the fall. A booth of handmade local Rhode Island maple kitchen utensils that he and his dad craft from local maple logs was irresistible to me.

The utensils and cutting boards are made by the Marzanos from local maple that has been traded or donated. "Our yard has mostly oaks so people will give us fallen maple when they find out what we do with it," said Norman.

His active participation in Boy Scouts along with wood crafting skills his dad Norman II has taught him, provide a desirable quality product that is safe for all types of cookware. Custom orders can be placed such as one request for a very long handled utensil to stir a vat of beer for a local beer maker.

For Norman it's fun to do. He traces the patterns and his dad cuts them out. Next is sanding by machine and later by hand. A final coat of mineral oil will preserve a beautiful hand tool for the kitchen gourmet. The money he saved went to Camp Yawgoog this summer and a new Sony Play Station.

"This farmers market has taken us five years to build," said Jeff Amylon, who was head of the local business association in North Scituate when he became involved.

The first year, he and Bob Hopkins played cards together a lot, and waited for people to come.

Now there is a core group of farmers who come every week and while seasonal produce may change week to week, there remains a steady stream of dedication and love of community. Where else can you go to get zucchini relish, jalapeno salsa, dill beans, marinades, breads, fresh fruit pies and Rhode Island maple syrup all under one tent?

Or head to the Burrillville Farmers Market, now in its second year at the Levy School on Harrisville Main Street.

Pat DiLorenzo was quick to share information and a smile. "Come early, 9 a.m., for the best selection," she said. May is annuals and perennials, June is snow-peas, spinach, salad greens and strawberries. "Because it's nature and people, it varies," said DiLorenzo.

Each month offers a new variety including farm fresh eggs, local honey, apples and corn. To participate as a vendor there is a $10 fee as well as a $15 annual membership fee for booths. Each booth must be labeled clearly with the farm name and all items are priced.

There are no "craft" items allowed at this more "pure" farmers market.

DiLorenzo, a master gardener, loves to share information about recycling and reusing products. In fact, if you have empty containers such as egg cartons or plastic bins from blueberries, glass jelly jars or flower pots, bring them over and she will find someone to reuse them.

She also monitors a weekly e-mail that foretells the bounty for that week. It's sent directly to your computer once you visit and sign up.

Accepted are senior EBT food coupons and WIC.

There's plenty of parking and a wealth of knowledge to tap into including a children's table. Learn to identify good bugs from bad bugs in your garden through a friendly and informal exchange of information. "We do it fresh, we do it local," is their mantra.

Each farmers market has its own personality, there are numerous reasons to visit one. It's fresh, affordable, close by and fun.

Supporting our local farm stands, knowing where your food comes from and getting the absolute healthiest product possible without all the hard work of growing it yourself is a vacation. Enjoy the trip.

Here's a list of local farmers markets in the Blackstone Valley:

Sundays

Pawtucket Farmers Market

Broadway & Exchange Street, Pawtucket

863-6509

Noon - 3 p.m., through October

Saturdays

Burrillville Farmers Market

Austin T. Levy School

135 Harrisville Main St.

Harrisville, 568-9940

9 a.m. - noon through October.

North Scituate Farmers Market

Route 116, Village Green,

Scituate Arts Festival Grounds

647-5547

9 a.m. - 1 p.m. through September

Saturdays and Sundays

Market At Daggett Farm

Slater Park, Pawtucket

378-2765

10 a.m. - 3 p.m. through September

Tuesdays

Woonsocket Farmers Market

84 Cumberland St.

Saint Ann Arts & Cultural Center, 863-6509

4 p.m. - 7 p.m. through October

Blackstone River Visitors Center Farmers Market

Route 295 North, Lincoln

222-2781

2 p.m. - 6 p.m. through October

Once you've done your shopping, here are a couple of recipes:

Strawberry

Coconut Scones

Ingredients:

1 & 1/3 cups all purpose flour

1 cup sweet flake coconut

¼ cup sugar

1 tbsp. baking powder

1 tbsp. lemon rind

¬½ tsp. salt

¾ cup heavy cream

2 eggs

1 pint diced strawberries

Directions:

1. Mix flour, coconut, sugar, baking powder, lemon rind and salt.

2. Add heavy cream and eggs and mix only to gather into a loose dough.

3. Fold in strawberries last.

4. Shape into triangles and bake on a cookie sheet at 350¬°, for approximately 18- 20 min.

Use a toothpick to test for doneness.

Fresh Salsa

Serves 6

1 cup fresh tomatoes, diced

¬½ cup corn kernels, fresh (or frozen)

¬½ cup onion, diced

2 cloves garlic, minced

2 tbsp. fresh squeezed lime juice

2 tbsp. fresh cilantro, finely chopped

Salt, to taste

Directions:

1. Combine all ingredients.

2. Serve with fresh veggies or corn chips, or on top of tacos.