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CantCookStillTry

Farmers Markets 2018

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1 hour ago, heidih said:

Lovely haul. Do the tomatoes still have good flavor?

They're not mid-summer tomatoes but quite good - juicy and flavorful.  They're from Beylik Family Farms and grown hydroponically but since they are ripened on the vine and harvested locally, they are way better than what I think of as "hot house" tomatoes.

I always pick mine from the "seconds" bin, which are less expensive, but also more ripe. 

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We have some growers here in Arkansas who are doing high-tunnel greenhouse growing for tomatoes, peppers and lettuces during the winter. They generally only have to heat in January and February. They're growing hydroponically, and the lettuces/greens are indistinguishable from garden grown. The tomatoes, mostly cherry and grape varieties, are quite acceptable.

 

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Today's haul:

IMG_0593.thumb.jpg.63c1385cb6249bffdcb5a80c5521bb9c.jpg

Left to right, more or less.  Flat leaf parsley, fava shoots/leaves, celery, 2 bunches of cilantro with sage and blood oranges above and a leek at the top.  a few small tomatoes and 2 bunches of spinach.

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So jealous.  Our market opens April 20th with mainly greens, radish and leeks or parsnips from last year.

 

What are fava shoots?

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2 hours ago, Okanagancook said:

What are fava shoots?

 

They're just the ends and leaves of the fava bean plants. These have a few flowers on them, too.  The leaves taste kind of like a somewhat bean-y spinach.  I have never had them before but they were only $2 for a bunch so I figured I would get them to play around with. 

Joshua McFadden mentioned them in Six Seasons and suggested using them in salads or sautéing them.  I found a few recipes using them to make pesto.  The woman selling them at the market said the stems could be steamed.  Not sure I will do that, but the first options are likely. 

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The shoots would go well with asparagus or artichoke or green peas.  Marcella Hazen has a recipe for artichokes, peas, fava beans and romaine lettuce.  Basically you chop the veg and fry in garlic and olive oil until they are done to your liking.  I am going to make this in the next few days with last year's fava beans from the freezer, frozen commercial peas and some lovely artichokes I bought yesterday.   I will serve it tossed with homemade fettuccine with a little steak on the side.  We rarely get good artichokes in the store so when I saw these nice firm ones I couldn't resist.

 

Speaking of spring, I can't wait for our asparagus to come...another three to four weeks.  This is the only time in the year that I buy asparagus.  I usually buy several pounds over the few weeks it is available and make asparagus soup for later.  And, yes, we have it everyday in some form or another.

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I'm the same way. We should start with asparagus in the next week or so. Need to contact my local farmers.

 

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Here are a few more photos of my fava purchase.  @ProfessionalHobbit/@SobaAddict70 mentioned them a few times in the past but I didn't find much other discussion. 

The bunch:

IMG_0598.thumb.jpg.9cd416bd381e232cf7e3ab31e127fa32.jpg

 

Hollow stems:

IMG_0599.thumb.jpg.4c2c6addf0fa9ddfd9072892481e110c.jpg

As I mentioned, the woman selling them said these could be steamed and eaten.  

 

Out of focus flowers.  These are edible.  They taste sort of nutty.

IMG_0601.thumb.jpg.3e2a4cd6b84111fe6ec39127bae3b5c8.jpg

 

The leaves, washed and ready to go:

IMG_0604.thumb.jpg.d1d2ed9f27739a04723aa8d5388b585e.jpg

I got about 5 oz of leaves from that bunch.  I'm reserving some for a salad and sautéing the rest.

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1 hour ago, Okanagancook said:

 

Speaking of spring, I can't wait for our asparagus to come...another three to four weeks.  This is the only time in the year that I buy asparagus.  I usually buy several pounds over the few weeks it is available and make asparagus soup for later.  And, yes, we have it everyday in some form or another.

 

It is early for both asparagus and artichoke here. Of course with the imports from south of the border we have asparagus year round but I just can not do it. I get a bit envious when I see some of the varieties of artichokes in other places. Here it  is "bigger/better".  Sometimes I indulge in the frozen hearts from Trader Joes! 

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