farmersmarket365

I heard that last week was Made in America week and I couldn’t think of a better way for any of us to celebrate this than to honor the farmers and marketers who bring us beautiful local foods each and every week.  Here we live in this tiny state and yet there is at least one market on every day of the week; check out this site for those near you, https://www.farmfreshri.org/summermarkets2019/  .  I make use of this web site to find products that my local farmers don’t grow.  To buy local is a buzz word these days and can make some feel guilty if they don’t buy something grown more than 50 miles from their home; each person should come to their own definition but be sure to take time to check out what is out there. A farmer’s market is a good start but don’t forget farm stands, farm stores, and why not stop at the side of the road to check out what your neighbor may be selling at the end of their driveway.- In fact sometimes the food there is for free.

“Green grocery” markets are coming on strong and offer another option. I am just starting to explore these and have found checking out their web sites to be a good first step.  Some talk about natural foods but deal mostly in supplements and are limited as to the fresh fruits and vegetables that are available.  Co-ops are making a bit of a resurgence and the idea of “buying” in to the market is good if you find that the store provides you with enough of what you want.  Most don’t require you to be a member but the prices might differ.  Be careful of the membership information as some ask you to volunteer a certain amount of time and if you are pressed for time this might not be a good option.  The co-op in Providence (new and exciting for sure) does not require you to be a member, and if you do join the option can be spread out over a number of years.  https://urbangreens.com/  I also like to buy in bulk and South coast bulk foods provides me with what I need.  They do deliver and you can shop on line. https://southcoastbulkfoods.com/ . The Green Grocer in Portsmouth is more of a full service grocery store, and offers pre made meals, spices, and items you need for your pantry.  Everything here is not “local” but it is chosen because of its quality; the reality is that it is not sustainable to have a store like this with only local products.

Too busy to shop We have been seduced by the limitless hours that grocery stores are open and can easily fit a visit into any schedule, not so for the farmers markets. There are other options though that are gaining favor in this area.  On line shopping is an option many farmers and local business are buying into.  In some cases, you can order and pick up on your own at certain places, or have your food delivered (for a fee for sure.  Pats Pastured (meat and eggs), and Fully Rooted (raw cold-pressed juice & kombucha) have both a pick-up option and home delivery. – And of course, in this day and age what would this world be if we didn’t have an app-Strongly recommend you check out the app What’s Good. https://sourcewhatsgood.com/  Pick up options are located throughout the state, and some local companies have become pick up sites for their employees.  Home delivery is also an option.  Not only is this app growing in popularity and products, if you leave the state the app uses your location to let you know where there are farmer’s markets and stands for you to visit.

Shifting your patterns to shop local for your food it a time-consuming effort, one that you might have to take on gradually, but options are expanding and in doing so the excuse that you can’t do it are becoming less valid.  In my next post I will share some of how I evolved into my patterns, which might help spark some change for yourself.

The sun, heat and humidity is doing its job to bring to market some of the best fruits and vegetables.  The rain and cold in May and June has slowed progress so you might be seeing veggies and fruit a bit later but make no mistake it is coming in now.

Hard to find: peas, spinach, arugula and other early crop greens.  These are cool weather plants; the greens especially get bitter in the heat so farmers won’t plant until fall. This isn’t necessarily the case for head lettuce. Garlic scapes will be harder to find; they are the stem and bud of the plant and left too long will flower.    A good alternative is to look for green garlic, this is just garlic that has been harvested before it grows into the mature bulb.  A bit milder than the bulb but will be great with any stir fry.  It is surprising that broccoli is really a cooler weather plant, I find this time of year it becomes bitter and will wait until fall to buy again, but this is a personal preference. One note, pea shoots, microgreens etc. are usually grown in controlled environments so will be wonderful additions throughout the summer.

Still with us: Beets, spring onions, scallions, lettuce, carrots and radishes will continue to be on the shelf.  I might suggest you ask to taste the carrots as they were most likely planted early spring; which can mean that they are not as sweet as the later carrots that have time to store their sugar.  Cabbage, zucchini, summer squash and cucumbers are also coming on strong- it might be good to look for specials.

What’s new: You might see potatoes, they will be small and are often known as new potatoes– not a variety but rather the first potatoes picked.  In my garden I pick these by just reaching my hand under the plant and feeling around for the small orbs; the method then allows the plant to continue to grow and produce the larger potatoes.  They usually won’t last long because farmers want to harvest the larger potatoes.  Stringed beans are also coming to market- the first picked are usually small and sweet, a definite buy and worth getting extra for the freezer.  Peppers are just now coming in, the sweet and hot alike will be available though not as plentiful as they will be in another week or so, I buy these now for my weekly consumption and wait to get extras for the freezer later on.  Tomatoes ..Yes we have been waiting for the real thing (as opposed to the pink plastic orbs we might pick up from the store in the winter)…cherry tomatoes are usually first off the vine followed by some of the early girl.  As much as I am tempted to purchase a lot of tomatoes, I force myself to hold off as the sweeter, riper ones will be a few weeks away.

Let’s not forget the fruit that will replace the strawberries.  While most of the apples and stone fruit, except the cherries, are still maturing, the softer fruit, blueberries, raspberries and black berries are ready for market.  With the string of hot days that we have had lately they will be perfect, if we have some rainy days be careful as the fruit will be likely to get moldy faster if it was picked wet.  It is always good to buy extra for the freezer especially the blue berries.  My method for this is to contact the farmer and order a flat; when I get them home I spread them out on a cookie sheet, after they are frozen I fill freezer bags and use by the handful as needed.  If by chance you don’t eat the fruit fast enough and it becomes soft don’t throw it away, smash it and use in salad dressing or add to a smoothie. I have also been known to add some over-ripe raspberries to maple syrup for waffles.

Menu ideas: Everything purchased at the farmer’s market:

*chicken, broccoli, sautéed mushrooms and onions: *white fish tacos, slaw (made with cabbage and kohlrabi), sliced tomatoes: * pork chops, raspberry and honey sauce, roasted zucchini and summer squash * stir fry with bok choi, cipollini onions, kale, peppers and cabbage. *beet and potato hash with fried egg.

Squirreling it away: I am always looking for ways to store this goodness for the long winter.  Here is just some of what I might do this week: cabbage- sauerkraut, cucumbers-freeze to use in my water or to add to soups later, make pickles, beets– pickle, cipollini onions- roast and freeze, broccoli- blanch and freeze one more batch.