farmersmarket365

Here it is January 1 2013 and the gardens are asleep.  With the cover of white snow, the only evidence that they put forth food are brown brittle stalks hanging with an occasional dried leaf or fruit but in the middle of my garden stands, as green as ever, the kale that loves the cold.  The frost and cold of the last two weeks makes me hopeful that some of the eggs of troublesome insects will not make it, giving those green shoots a fighting chance.  The Farmer’s Market is still in full swing.  There seem to be more to choose from at this time of year which indicates that there was a good harvest of root vegetables and that perhaps more farmers are using the tunnels.  The temptation is to continue to buy but I have to remember that my freezers are packed full and food is ready to eat.

I am still finding apples and apple cider.  The Honey Crisps are beginning to wane and many have some extra spots on them, but no problem as they are easily cut away.  I have found a new love for Fuji apples.  First, they are on the small side and I think they are cute.  Second, they are easy to eat, sweet but not as much as the Honey Crisp, third, it is just something different.  The apples and cider will come to an end most likely in the middle of January, but I will continue to enjoy the apple taste as I have put up apple sauce and apple butter.  I use them both for cooking, added to yogurt or oatmeal and well just to eat.  I have also frozen a number of ½ gallons of cider.  This should last until around March and then we will just wait until the middle or late summer when the new crops are in.  One word about freezing cider, I usually pour out a little bit as it will expand, but also the cider is so wonderful when it is half thawed and you get the cider with ice crystals in it.  One of my other favorite things to do with it is to dilute it a bit with water, heat it and then add a chai tea bag.  It is wonderful on those cold winter days.

So with strict rules in place to only purchase what I will use in the week, I head to the market.  My weekly shopping bag will usually consist of potatoes, onions, coffee, apples and cider, eggs, bread and then a few root vegetables like beets, celery root, parsnips, carrots, and brussel sprouts.  Now that we have had some frosts, the sprouts are excellent.  And here is a lesson in pricing. Brussel sprouts can be found either lose or on the stalk.  When they are on the stalk do not buy them if they are priced by the pound the stalk is the bulk of the weight so you are paying for something you have to compost.  I know the sprouts on the stalk look cool and trendy but the farmer knows this.  See my insert for what I discovered.

Winter is not a time for lots of greens; any you buy will be grown inside and might be more expensive; though I eat salad in the winter it just feels like a summer veggie.  However I have begun to experiment with mezuna, arugula and tatsoi all grown hydroponically.  My hydro farmer is Mark who owns Absalona Greenhouse and the variety he has is wonderful.  (check out his web site: http://absalonagreenhouse.com/about/) I use the greens with eggs, in soups and just a finish to a stew or fish dinner.  Realize that with hydroponics the farmer may not have the same inventory each week.  This makes it fun to just not plan and see what he has.

Take home information:

• I worked hard this summer, time to use what has been processed
• Be careful of pricing and don’t be afraid to let the vendor know. Either by saying something or just not buying.
• Greens this time of year can be different and be adventuresome with something you haven’t tried.