Farmers’ Market Recon: Feb. 9

Posted on February 8, 2013

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Thanks for all your feedback on last week’s debut Farmers’ Market Recon post! Keep reading, keep commenting, and I’ll keep the info coming.

I’m sorry to begin with a disclaimer, but here’s one I must make: I strive to report mostly on what is seasonal and can be grown organically around here. You will see other produce at farmers markets, and I always recommend questioning the farmers on how their goods were grown. Also, I am not an expert, on anything.

WHAT’S IN SEASON

Not much different from last week, but here’s a more specific listing:

Roots Shoots Leaves Flowers Fruit
beets
carrots, including rainbow
rutabagas
turnips
radishes
potatoes
sweet potatoes
kohlrabi
pea shoots
cabbage
red russian kale
dinosaur/lacinato kale
red/green curly kale
chard
collards
bok/pak choi
tatsoi
buttercrunch lettuce
green/red oak lettuce
romaine
arugula
brussels sprouts
spinach
microgreens
broccoli
broccolini
citrus
pecans

You can find out which specific vendors are coming each week by subscribing to the Forsyth Farmers Market email list. I recommend getting to the market before 11am so you’re sure to not to miss any of these supa’ fresh veggies.

VENDOR LIST

Adam’s Farm — vegetables, herbs & fruit
B & G Honey Farm — regional honey
Bethesda Academy Farm — Veggies, herbs, flowers, pastured eggs
Carolina Rice — will return Feb 16
Castra Rota — handmade bread and cheese
Clark and Sons Organics –organic produce
Cup to Cup Coffee — locally roasted coffee
Flatland Farm — eggs from naturally raised hens
Frali Gourmet — gourmet pastas & marinated veggies
Gateaux de la Toya — delicious baked goodies
George Wilson — lettuces and other salad greens
Georgia Buffalo — local buffalo meat
Gratitude Gardens — local produce grown in partnership with Windsor Forest High School
Gruber Farms — S. Carolina produce
Hunter Cattle — grass-fed pastured beef, pastured pork
Joseph Fields Farm — regional produce
Morning Glory Natural Plants
Oaktree Farms — regional produce
Ogeechee River Gardens — local plants & produce
PERC Coffee — locally roasted coffee
Readee’s Bees — local honey from Wilmington Island
Savannah River Farms — variety of pastured meats
Southern Swiss Dairy — milk, cheese, yogurt
Vegetable Kingdom — sauces, dips and jellies
Walker Farm – Certified Organic produce

EAT FRESH: Kohlrabi

kohlrabi(2)Okay, so you don’t have to eat it fresh/raw, but I want dedicate some of my word count to kohlrabi because I know it’s an oft overlooked vegetable, probably because it’s so freaky-looking.

Taste? Kind of like a broccoli stem, or the heart of a cabbage.

Raw or cooked? Both.

Eat the whole thing?  You’ll see as you take a knife to it that the bulb is sheathed in a couple of fibrous layers. Simply pare that away, and cut the rest as needed (cube, dice, julienne, or even grate over a salad for a fresh topping). Add it to a crudités tray, sauté, or even roast (though it takes less time to cook than last week’s root vegetables).

EAT THIS WEEK: Off-cuts Du Jour Stew

What’s the soup du jour? It’s the soup of the day.

I’m having 8 or 10 folks over for dinner tonight, and I cook based on what’s in the deep freezer, and when I reached my arm in yesterday, out came a package of oxtails. You don’t have to use oxtails (which are actually from a cow); try stew beef, or meaty bones, or a tough steak, or whatever else you don’t know what to do with.

A stew is a perfect use for seasonal hearty roots and greens, and leftover things: forgotten cuts of meat from the back of your freezer and from before the market closed for winter or that you just don’t know what to do with, leftover broth, leftover wine (as though that happens often), etc.

Here’s my newly “developed” recipe for Off-cuts Du Jour Stew, a lazy version of the oxtail recipe on Simply Recipes; start a day ahead so that you have time to chill and skim the fat off.

EAT LATER: Pickled Turnips

IMG_1043Turnips are everywhere right now, and whoever’s growing them has more than they know what to do with. Take advantage of this seasonal bounty and put some up to enjoy later, as an appetizer, on a cheese or crudités plate, or as an accompaniment to a salad or meal.

I’ve based my own recipe off of this Pickled Turnips recipe from Eating Well. It’s forgiving, can be adapted to suit your tastes, can accommodate add-ins like herbs and spices, and doesn’t fool with the canning process, instead just keeping the pickled under refrigeration.

Consider the following amendments:

  • Leave out the beets if you’re grossed out by pink food.
  • Add garlic or galangal.
  • Add bay leaves, basil or cilantro.
  • Add peppercorns, allspice, cumin seeds, cinnamon sticks, cloves, fennel seeds, or mustard seeds.

Recon Wrap-up

Hey, thanks for reading! Too long? Not informative enough? Lame humor annoying? Can’t wait to hear from you.

See you tomorrow!

Shub

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