Farmers’ Market Preview March 2

Posted on March 1, 2013


image courtesy

Greetings, friends and foodies! Here we go:



Vendor Updates 
Who’s back: Walker Farms
Who’s away: Carolina Plantation Rice, Charis Farm

Thanks to all the eaters and farmers who braved the not-so-dreadful wind and rain* last Saturday. This week? Brrrrisk, but bright and sunny.

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

Community Spotlight
Savannah Music Festival! I’ve a professional interest here, seein’s how I’m this year’s SMF Volunteer Coordinator. So please, stop by the booth for info, discounts and freebies; peruse the shows and buy tickets; or sign up to volunteer and get a good chance of seeing a show or two for the price of your greatly appreciated presence.



image courtesy

image courtesy

Lacinato Kale
Okay, so it’s not really overcooked, at least among the juicing, smoothie-ing, nutrition-enthusing folks, of which you are many, but I’d like to take this time to enlighten the rest of us:

Also commonly called Tuscan or dinosaur kale

Extremely high in antioxidants: vitamin C, beta-carotene, manganese, plus around 45 recently discovered flavonoids, including kaempferol and quercetin

Contributes to the body’s cancer defenses and detox/cleansing abilities

Very high in fat-soluble vitamins, including especially high amounts of vitamin K

A good source of anti-inflammatory omega-3s

Word of caution: kale contains measurable amounts of oxalates, which may cause problems for those with kidney or gall bladder issues.**

But to reap all these benefits, please steam or saute these bumpy, prehistoric-looking leaves, or just stir them into your ribollita or other one-pot creation.



image courtesy wikipedia

image courtesy wikipedia

Right? Raise your hand if you know exactly what to do with that softball-sized son-of-a-bitch-to-peel. Yeah, me either.

But aside from having an awkward heft and requiring a sharper knife than any I have, this is a pretty awesome veg to know your way around. It’s cheap (ding ding!), filling, versatile, nutritious, low in calories (if you care about that sort of thing), and the Europeans think it’s cool. So there you go.

Peel it first. Then, use it to: substitute for turnips, roast with your other roots, fake potato dishes, make a gratin, add to soups, grate on a salad (my fave: sweet, fresh bits all over everything), or make you some neeps and tatties. Ooh, or even better, take up rutabaga curling.



Read it here, or subscribe, for all of this week’s Forsyth Farmers’ Market updates. Get the deets on volunteering here.



Thanks for reading. Yes, I’m talkin’ to YOU.



*Props to Grisman and Garcia
**Nutrition information from