Farmer's Market -- 29 January 2017 (Poplar Day, 9th of Rainy, Year 225)

[neotoma]

Pound of lacinto kale, 1/2 pound of mesclun mix, spanakopita, galaktoboureko, pita, cheddar scone, a quarter of country white bread, raspberry vinegar, magnolia vinegar (for shrubs, and the owner says he'll have pawpaw in a few weeks), small kabocha squash, rolled rib lamb roast, boneless pork roast, spinach & ricotta ravioli, smoked paprika papardelle, eggplant pasta sauce, chive quark, black arkansas and pink lady apples, and a boston butt pork roast.

I'm thawing the boston butt to make carnitas, and will make caldo verde with the kale tomorrow.

It was really interesting to talk to the vinegar-maker, as he starts from the ground up -- harvests local plants himself or buys fruit from local farms, makes the produce into wine, and that into vinegar, which is why he sells things like spicebush vinegar. We also got to talking about strawberries -- there is a native wild strawberry that might work for his business, Fragaria virginiana.

Comments

[isis]

I am always amazed and impressed with your farmer's market hauls!

[neotoma]

I think having a year-round market helps keep the vendors coming, though the winter market is smaller and has some different people. For example, the fruit vendors at the winter market are the ones who have orchards as well as berry patches, because apples are just about the only thing in season, besides winter squash and root vegetables like beets. There are also cabbages and other brassica vegetables because the climate is pretty mild, those plants are extremely cold-tolerant, and the farmers generally do covered hoops when it gets into winter.

There are four bakeries who come -- two bread bakeries, the Greek bakery (bread, baklava, and Greek pastries), and the French pastry bakery.

[st_aurafina]

Raspberry vinegar sounds fascinating - is it sweet like balsamic?

[neotoma]

Well, it's sweeter than ordinary vinegar, but the magnolia vinegar was sweeter. Neither of them had the sugar of true balsamic. The owner makes it into fruit wine first, and then ferments that into vinegar, so it's got some of the tartness of fresh raspberries.

I did try the ginger vinegar, but it didn't have enough of the ginger zippyness for me. I have a fine recipe for homemade ginger ale that it surprisingly simple, so I'd rather make that for parties. The magnolia vinegar is going to be amazing diluted into seltzer water, though.