Thursday, June 24, 2010

Top Ten Mistakes Made by Farmer's Market Customers

Awesome post by EcoSalon . I'm guilty of a few of these, but I am learning.

My favorite one is to ask more questions. I've learned a lot by asking about favorite recipes, how different varieties compare and even trying to get to know the people we see week after week.

I would add a few mistakes:
  • Forgetting to buy plants. At the Hollywood Farmers' Market you can buy starters of unsual, local varieties at dirt cheap prices. They are organic to boot!
  • Not spreading the love. I have my regular stalls, but I try to buy all of my stuff in one place. Variety is the spice of life!
  • Assuming everything is organic/pesticide free. If this is important to you, ask about their farming practices, you may be surprised.

What are your ideas?

Tuesday, June 22, 2010

It was what I did to the macaroni and cheese that made me seek professional help

My friend Jerry sent me this link to an article on Slate titled “The Locavore's Dilemma” and I wanted to share it with you all. The reporter, having hit a wall on “problem vegetables” in her CSA, seeks inspiration from a few chefs. She writes, “Cabbage, kohlrabi, collards, bok choy—everyone, it seems, has their problem vegetables. And, like me, many feel guilty about it.” This is exactly the reason I contribute to this blog, because I want to motivate people to take on these unusual, yet local/seasonal, vegetables, and because I want to be helped by you all as well. Please share your ideas! Anyway, the article is worth the read, if nothing else, to learn the conclusion about the macaroni and cheese. :)

I found a little inspiration myself in this article, from Mark Bittman, author of How To Cook Everything. When put to the daikon radish challenge, he suggested “raw, grated, with soy sauce and sesame oil.” I am thinking this will also work with my first Kohlrabi delivery of the year. Stay tuned!

Monday, June 14, 2010

Have you heard of Microgreens yet??

Next time you go out to eat, or swing by your farmer’s market, keep an eye out for the latest trend in produce; the Microgreen! It’s the newest addition to my CSA this year, and so definitely required a little research. There isn’t much out there, not even a relevant Wikipedia page! But, here’s what I found out: Microgreens are the young seedlings (sometimes with flowers) of soon to be greens and veggies, that are harvested in under 14 days. Think of them as the “new” sprout (minus the root), except these are full of flavor, color and come in pretty much every variety you can think of, including arugula, beet, chard, radish, peas, and even kohlrabi!! Check out Green Cuisine for an extensive list. I love their bright color and find that they add a nice pop of flavor to salads. You can also use them as a garnish on any summer soup like squash or asparagus, and they would also be great to add to an omelet or quiche. Impress your friends and family by adding these to your menu this week!