Tips for making the most of your farmers market trips
Right about now local chefs anticipate the opening of area farmers markets.
Known for espousing seasonal cooking, local sourcing and sustainability, these chefs thrive on the culinary inspiration found during their forages at the market; they seem to know what to buy and how to use it.
What comes instinctively for them comes harder for the rest of us. So I set out to uncover a little market know-how so that we, too, can benefit from the farm-to-fork quality and taste that markets offer.
Sure markets mesmerize us with a dizzying array of home-grown, hand-caught, fresh-baked, pickled, preserved and cultivated items. Stay focused. Zero in on the bounty of locally grown fruits and vegetables.
More Coverage Links Complete list of local farmers markets [05/28/08] Keep that just-bought produce market fresh [05/28/08]
The attraction here, according to Dave Thies of Thies Farm and Greenhouses in St. Louis, Mo., is the just-picked freshness and taste.
"You won't be eating food that is picked too early or has been refrigerated for days," says Thies, whose farm dates back to 1885. "Flavor develops in the last few days before harvesting and items are packed by hand because they are perishable -- ready to eat right then."
Patty Marco of Wiltse Farm Produce and Greenhouse of Maple Park, a market participant in Aurora since 1912, agrees. "You are assured of quality at the market," she says. "For a Saturday market, we pick on Thursday morning; sweet corn is picked the day before heading to the market."
Fellow market goers, be a little adventurous and willing to move out of your comfort zone. There's nothing better than plump, juicy strawberries, fresh tomatoes with basil and just-picked corn, but don't shy away from unfamiliar items like leeks, okra and turnips.
Donna Lubbers of Cedar Creek Organics Farm in Algoma, Wis., notes, "People avoid beets because they never had them growing up and don't know how to use them."
Picture items as potential ingredients that can up the visual, nutritional and flavor profile of dishes. Consider using roasted beets in a salad, toss steamed asparagus with pasta or saut#233; cabbage with carrots and onions for a hearty side dish.
Take the opportunity to connect with vendors; they are your best source of information. Find out what's in season and ask about growing practices. Most vendors offer samples and are happy to provide usage tips and recipes. Open-air markets are a great unifier.
Finally, get there early before the chefs scoop up the good stuff. Conversely, go late, just before closing, to get the best deals, although realize that selection may be limited. Regardless of when you go, leave empowered with what to do with your purchases.
To find out what's in season month by month in Illinois, check out www.agr.state.il.us/markets/WhatsInSeason.pdf.
Strawberry and rhubarb lovers, now's your time!
Wiltse Freezer Cukes
7 cups thinly sliced (unpeeled) cucumbers
1 onion, thinly sliced
1 green pepper, cored and cut into strips
1 cup cider vinegar
2 cups sugar
1 tablespoon salt
1 teaspoon celery seeds
Combine all ingredients in a large bowl and allow to sit in the refrigerator for at least a day or overnight. Serve or place in plastic containers or freezer bags and freeze.
Serves 14 as a snack.
Cooks note: Cucumbers will be just as fresh out of the freezer as the day they were prepared.
Wiltse Farm Produce and Greenhouse
Onion Beet Salad
12 whole fresh beets (about 2 pounds), peeled and halved
5 tablespoons olive oil, divided
1 large red onion, chopped
cup balsamic vinegar
1/3 cup red wine vinegar
>#189; cup sugar
1 teaspoon salt
1 teaspoon dried basil
teaspoon pepper
Heat oven to 400 degrees.
Place a piece of heavy duty foil in a 9-by-13-inch baking pan. Place beets in a large resealable plastic bag with 2 tablespoons of the oil and shake to coat. Arrange beets on foil and fold foil over beets and seal tightly. Bake for 1 to 1 hours or until tender. Cool to room temperature.
Cut beets into cubes and place in a large bowl. Add onion.
In another bowl mix the vinegars, sugar, salt, basil, pepper and remaining oil and pour over beet mixture. Gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times.
Serves eight.
Cooks note: Look for beets with smooth, unblemished skin. The greens should be brightly colored and not wilted. Before storing beets, remove the greens. Keep beets in a plastic bag in the refrigerator for up to 3 weeks.
Donna Lubbers, Cedar Creek Organic Farm, cedarcreekorganics.com
Zucchini-Tomato Skillet
1 onion, chopped
>#189; cup butter, melted
4 medium zucchini (about 1ÃÆ#146;Æ'Ãâ#128;#160;'ÃÆ#146;Ãcent;â#130;not; 'ÃÆ#146;Æ'Ãcirc;cent;Ãcent;â#128;šcirc;not; 'ÃÆ#146;Æ'Ãâ#128;#160;'ÃÆ#146;Ã#130;circ;cent;Ãcirc;cent;Ãcent;â#130;not;Åiexcl;Ã#130;circ;not; 'ÃÆ#146;Æ'Ãâ#128;#160;'ÃÆ#146;Ãcent;â#130;not; 'ÃÆ#146;Æ'Ãcirc;cent;Ãcent;â#128;šcirc;not;Ã#133;circ;iexcl;ÃÆ#146;Ãcent;â#130;not;Åiexcl;Ãâ#128;šÃ#130;circ;cent;ÃÆ#146;Æ'Ãâ#128;#160;'ÃÆ#146;Ãcent;â#130;not;Åiexcl;Ãâ#128;šÃ#130;circ;cent;ÃÆ#146;Æ'Ãâ#128;šÃ#130;circ;cent;ÃÆ#146;Ã#130;circ;cent;Ãcirc;cent;Ãcent;â#128;šcirc;not;Ã#133;circ;iexcl;Ãâ#128;šÃ#130;circ;not;ÃÆ#146;#8230;Ãâ#128;šÃ#130;circ;iexcl;ÃÆ#146;Æ'Ãcirc;cent;Ãcent;â#128;šcirc;not;Ã#133;circ;iexcl;ÃÆ#146;Ãcent;â#130;not;Åiexcl;Ãâ#128;šÃ#130;circ;not;ÃÆ#146;Æ'Ãâ#128;#160;'#8230;ÃÆ#146;Æ'Ãcirc;cent;Ãcent;â#128;šcirc;not;Ã#133;circ;iexcl;ÃÆ#146;Ãcent;â#130;not;Åiexcl;Ãâ#128;šÃ#130;circ;iexcl;ÃÆ#146;Æ'Ãâ#128;#160;'ÃÆ#146;Ãcent;â#130;not; 'ÃÆ#146;Æ'Ãcirc;cent;Ãcent;â#128;šcirc;not; 'ÃÆ#146;Æ'Ãâ#128;#160;'ÃÆ#146;Ãcent;â#130;not;Åiexcl;Ãâ#128;šÃ#130;circ;cent;ÃÆ#146;Æ'Ãâ#128;šÃ#130;circ;cent;ÃÆ#146;Ã#130;circ;cent;Ãcirc;cent;Ãcent;â#130;not;Åiexcl;Ã#130;circ;not;Ã#8230;Ã#130;circ;iexcl;ÃÆ#146;Ãcent;â#130;not;Åiexcl;Ãâ#128;šÃ#130;circ;not;ÃÆ#146;Æ'#8230;ÃÆ#146;Ãcent;â#130;not;Åiexcl;Ãâ#128;šÃ#130;circ;iexcl;ÃÆ#146;Æ'Ãâ#128;#160;'ÃÆ#146;Ãcent;â#130;not; 'ÃÆ#146;Æ'Ãâ#128;šÃ#130;circ;cent;ÃÆ#146;Ã#130;circ;cent;Ãcirc;cent;Ãcent;â#128;šcirc;not;Ã#133;circ;iexcl;Ãâ#128;šÃ#130;circ;not;ÃÆ#146;#8230;Ãâ#128;šÃ#130;circ;iexcl;ÃÆ#146;Æ'Ãâ#128;#160;'ÃÆ#146;Ã#130;circ;cent;Ãcirc;cent;Ãcent;â#130;not;Åiexcl;Ã#130;circ;not;Ã#8230;Ã#130;circ;iexcl;ÃÆ#146;Æ'Ãcirc;cent;Ãcent;â#128;šcirc;not;Ã#133;circ;iexcl;ÃÆ#146;Ãcent;â#130;not;Åiexcl;Ãâ#128;šÃ#130;circ;frac12; pounds), sliced
>#189; pound fresh mushrooms, sliced
3 medium tomatoes (about 1 pound), sliced
3 tablespoons fresh parsley, chopped
>#189; cup parmesan cheese, grated
1 teaspoons fresh basil, chopped (or teaspoon dried)
>#189; teaspoon salt
#189; teaspoon pepper
1/8 teaspoon garlic powder
1 cup (4 ounces) cheddar cheese, shredded
Saute onion in butter in a large skillet over medium-high heat, stirring constantly, until tender. Add zucchini and mushrooms; cook, stirring often, 5 minutes or until crisp-tender. Add tomatoes; cook 1 minute, stirring often.
Drain vegetables and return to skillet. Gently stir in parsley, parmesan cheese, basil, salt, pepper and garlic powder. Cook 1 minute or until thoroughly heated.
Remove skillet from heat. Sprinkle with cheddar cheese; cover and let stand 3-5 minutes or until cheese melts. Serve immediately.
Serves six.
Thies Farm and Greenhouses, Inc., St. Louis, Missouri, www.thiesfarm.com