Hi there, thanks for asking about the cast iron skillet. I have been using mine for about two years now and it really comes down to heat management and a good initial seasoning. I start by scrubbing it with coarse salt and a bit of oil to remove any residue, then rinse with warm water and dry it thoroughly on the stove. After that I apply a very thin layer of flaxseed oil and bake it upside down at 450 for an hour. Let it cool in the oven and repeat that process maybe three or four times. The key is not to use too much oil because it will get sticky. Once the seasoning is built up you can cook almost anything in it. I made cornbread last weekend and it came out perfect with a crisp bottom. For cleaning I avoid soap and just use a stiff brush and hot water. If something sticks I boil a little water in the pan to loosen it. Let me know if you want me to walk you through the process in more detail.

About the farmers market question, I think the best approach is to go early on Saturday morning right when they open because the produce is freshest and the crowds are smaller. I usually bring my own bags and cash because some vendors dont take cards. Last week I picked up some amazing heirloom tomatoes and a bunch of fresh basil that lasted all week. The mushroom guy had these lovely oyster mushrooms that I sauteed with garlic and thyme. If you see someone selling fresh eggs from pasture raised hens definitely grab a dozen because the yolks are so much richer than store bought. I also like to walk the whole market first before buying anything so I can compare prices and see what looks best. The honey vendor near the north entrance has the best local wildflower honey I have ever tasted. Let me know what day you are planning to go and I can meet you there.