The Dirt: What To Get At The Farmers Market This Weekend

Hey, look. The cranberry sauce is done.

Hey, look. The cranberry sauce is done.

Start stocking that fridge, people! This right here is primo Thanksgiving preparedness time. Local markets have got all the sweet potatoes, greens, mushrooms and poultry you can hope for, and this weekend, for several area farmer’s markets, represents a last hurrah before slowing down for the season. That said, a few markets will be skipping next weekend altogether so plan on stocking up now for the holiday and beyond.

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The Dirt: What To Get At The Farmers Market This Weekend

celeriac

Consider this your two week warning.

In two weeks you’ll be expected to eat nothing that doesn’t include turkey, sweet potato, cranberry and/or unholy amounts of butter, but for now you’re still the master of your own plate. This weekend, chill in the air or no, that plate should include some of the following…

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The Dirt: What To Get At The Farmers Market This Weekend

pumpkins2

On Halloween, the most pumpkin-spiced of all autumn days, it only seems fitting to devote a little attention to the culinary uses of relatives of the great gourd. This time of year you’ll see countless recipes for butternut squash and for pumpkin (often canned), but I’m here to tell you that you can confidently chalk that up to recipe writers trying to keep things consistent for the largest audience possible, not the arbitrary idea that these two are the only winter squash worth eating. At the market this weekend look for some of the following special squash. At the very least you’ll be able to find a use for them more noble than lighting your stoop tonight or littering your block tomorrow morning.

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The Dirt: What To Get At The Farmers Market This Weekend

pawpaw1

It’s time, people, to start saying goodbye. This year’s supply of tomatoes is beginning to dwindle as area farms finally let the plants go, pulling them out to plant winter’s cover crops. We’ll still have green ones for a bit, but here’s your warning: do what you have to in order to max out the season. Freeze them whole, put up a batch of salsa, roast and freeze them, or just eat them until you can stand them no longer. It’s always sad to say goodbye, but there are plenty of new additions to distract…

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