For the basics, see
- Website & Privacy Policies
- How To Get Involved
- The Role of the Park

Search options:

up to a month to index new postings
Farmers' Market
web search

Search Farmers' Market:
local & up to date but simpler
See Search Page

Department Site Map


< January 3-2013 | Notes Library | January 17-2013 >

Weekly Market Notes for January 10, 2013

Hello Market Friends:

'I've seen t'ousands and t'ousands o' Januaries, and I've never seen a January without a t'aw," said the ol' feller to me Dad, and here we are again. These temperatures mean Ben and Ted will have a good supply of fresh-cut kale for us (see below), along with the rest of their winter storage crops. Shared Harvest's dried herbs and ferments are a really nice addition, and Plan B will bring Kevin some fruit and other 'supplementary' items to round out the selection on his table. Add to that the return of Best Baa with cheeses and yogurt, and all our great preserves, wild foods, fresh eggs, meats, honey, tofu, chocolate, sprouts and baking, and the winter dining will be fine.

Sosnickis' news: "As we plan the new growing season ahead, please continue to support us by enjoying our freshly harvested Kale (still field, right out of the snow!), our Cabbages, Fingerling Potatoes (we found some reds and blues in storage we'll bring out this winter too!), our Onions, Garlic, Raw Sauerkraut, Vegan Cabbage Rolls, Perogies and frozen Corn and Beans!"

Last week I was talking with Ted about how many plastic bags he's going through, and that's many thousands per year. Ted doesn't like offering plastic, but says he's been noticing a slide back to more customers 'requiring' bags. Perhaps you can help out with the right 'carrot or stick' kind of slogan to remind us all that we need to cut down on this. If you're doing so already, thank you, and if not, please make it part of your (steadfast, weekly) market habit to bring along whatever bags or baskets you need to put your food into.

Friday night suppers are back! There will be lasagna this week, and after chatting with Leslie Lindsay about the details, like how she steeps herbs in the milk for the bechamel sauce which goes over the butternut squash layer in the vegetarian version, I can promise you it will be ever so tasty (and I am hungry)!

See you at the market!

Anne Freeman

hosted by | powered by pmwiki-2.2.83. Content last modified on January 09, 2013, at 11:03 PM EST