Farmers’ Market Preview Feb. 23

Posted on February 22, 2013


image courtesy

Howdy, eaters! Here’s this week’s market scoop:


Vendor Updates 
Walker Farms will not be at the market this week because they’re attending this year’s Georgia Organics Conference. Jealous!

RAIN. But don’t let that keep you away: the market and farmers will be there, rain or shine. That’s how the gardens grow, you know?

What’s in Season?
Head back to last week’s post; this week is more of the same.



image courtesy

Upland Cress
A surprise last week from Adam’s Farm, these bright, light-green spicy leaves have a baby-spinach-like look and a turnip-y, radish-y but also lettuce-y flavor.

Use like you would watercress (nah), or make something up (yay!): I mixed mine into salad greens, and later chopped and sautéed some in sesame oil as a bed for some ginger-tamari chicken (had some in the freezer from the last Grassroots Farm chicken I cooked).

Adam says he’ll have a few bags this week, but he’s leaving early, so get yours quick.


There’s a lame double-entendre here: 1-Yes, around here greens are normally cooked until all but disintegrating, and I recommend experimenting with the al dente version of cooked greens. 2-But seriously, doesn’t this month kinda feel like all you ever do in the kitchen anymore is wash, cook and eat greens? I’m hitting my greens-washing limit, but I’ve still got a lot of good ideas for the part we all prefer, the chowing:

  • Beans! Mix chopped greens into your pot o’ beans (or pot o’ anything for that matter). White/cannelini beans are popular, but the greens would be great in a bean chili, baked beans, or even an Indian-style bean or saag dish. Add sausage, too, and then please invite me to dinner.
  • Pasta! I don’t eat pasta, but I’m a big figurative fan of the greens-n-pasta dishes. With a little tomato, maybe some pancetta, probably some sharp, aged cheese, and just-cooked greens stirred in…classic.
  • Gratin! You know, like with layers of sliced potatoes and butter and cheese. Include or substitute sweet potatoes for a change (and better nutritional qualities), and consider getting smoky with some chipotle peppers or paprika. Onion would help balance out the sweetness of the sweet potato. Add pecans and call it dinner.



Image courtesy Simply Recipes

Beet Hummus
One of my favorite recipe sites, Simply Recipes, has a delicious beet hummus recipe that I recommend, especially if you’re looking for a new way to use these winter roots:

Simply Recipes’ Beet Hummus

If you’re experimental and/or cheap like me, don’t be afraid to use peanut or almond butter in place of the tahini. Add in sesame seeds or blend your own if you like, or even use nuts (you might need more liquid in the form of oil or even yogurt if you go the nut route).


Read it here, or subscribe, for all of this week’s Forsyth Farmers’ Market updates, and volunteering info.


See you and your umbrellas out there tomorrow. Love ya, mean it.