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Weekly Market Notes Library

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Weekly Market Notes for November 29, 2012

Hello Market Friends:

We had a lovely 'transition' market last week, with vendors both inside and out, and a nice hustle-bustle into the twilight. A few more folks will be in cozy indoor spots this time and the selection is going to be just dandy. Bring your skates along if you like!

Earth & City (Cassandra) will be back, and I'm so glad....I can't wait to get my next instalment of her kale pesto! With a little crunch from sunflower seeds and a light tang of lemon, it's very satisfying and delicious, even if you didn't know you liked kale.

Woolerdale Organic Farm will be back, too, with loads of the fall crops they've been busy harvesting.

Sosnickis' contribution: "Once again the weather is pretty decent and we continue field harvest! We'll be pulling fresh Beets, cutting Broccoli, bunching Kale and picking Spinach all out in the field! Feels great going into December and still having such nice weather to harvest. Next week is supposed to be warm too, therefore we'll continue to get field fresh! Also coming will be our Potatoes (those buttery little Fingerlings), Brussel Sprouts, Onions, Garlic and Cabbages. Our Potato/Cheddar/Buttery Onion Perogies along with Buttery Onion & Sauerkraut filled Perogies will be in our coolers along with the raw, unpasteurized Sauerkraut and our fozen Sweet Corn & Green Beans. Come and enjoy a great market this week! " Ben & Jessie

Beretta Farms Specials:

• Rib-Eye Steaks: REG 22.98/LB SALE: 17.26/LB
• Striploin Steaks REG 19.81/LB SALE: 17.26/LB

Jenny Cook writes: "A wintery list of vegetables this week from snow covered Knuckle Down Farm: carrots, turnips, radishes and squash; maybe a few leeks and beet greens too! Time to get roasting. Next week will be my last, when I hope to be back one more time with a full load."

Pine River (Helga) is finished for the season, as is Plan B, but Alvaro will be supplying us with some fruits and veggies via Kevin Hamilton of Shared Harvest Community Farm.

What's that you say? Parsley's good for deafness? Well, turns out it's good for just about everything, and when Kevin told me he uses it to ward off a scratchy sore throat, I stocked up last week, and we made an excellent variation on tabouleh, with some chopped onions, quinoa (a nutritious alternative to bulgur), the last mint from a summer garden pot, and a few other goodies. I'm hoping Kevin's got more coming in this time. The salad goes nicely alongside this easy carrot soup we made from Ted Thorpe's incredible jumbo carrots:

• Saute one chopped onion in 2 tablespoons of butter, until translucent.
• Add 2 pounds of chopped carrots and a tablespoon of chopped tarragon (or other herbs you like), stir and cover to saute for about ten more minutes.
• Add 4 cups of vegetable stock (use cubes if you haven't made any) plus the juice of an orange, and simmer until vegetables are very tender.
• Cool slightly, puree, return to low heat and add more chopped herbs and salt & pepper to taste.
• If desired, stir a spoonful of yogurt or sour cream into each bowl as you serve the soup.

Yum, healthy and happy eating.

See you at the market!

Anne Freeman

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