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Springtime is Here!

May 1, 2011

After a very long winter, and what seemed like a month of rain, K and I finally got out to the garden with the help of our friend, A, who will be “farming” 1/3 of our plot with us this season. We’re a month behind, but we finally planted green peas and onions and more garlic (we have garlic from last year doing really well).  We’ve started a bunch of other seeds at the house, including pumpkin, winter squash, cucumbers, tomatillos, peppers and more, and we’ll be buying tomato seedlings at the market in a few weeks when the danger of frost has passed.

Today was the first outdoor day at the Greenmarket, with new vendors and new foods! Every year it feels like the market gets bigger and bigger! And of course, those delicacies that can only be found for a few weeks in the wild each year:

Ramps! Glorious ramps! Ramps are wild leeks, and they are tasty in many recipes! You can check out a recipe for Ramp and Buttermilk Biscuits here.

For the first time ever, Barber had Fiddleheads!

Fiddleheads are the young, tightly wound leaves of the Ostrich Fern that can be eating just like any other green, by frying or boiling or steaming.  To prepare fiddleheads, remove all the brown, papery bits, and wash the fiddleheads several times in clean, potable water. Discard water.  Bring clean, slightly salted water to a boil, and boil steadily for 10 minutes, or steam for 20 minutes. Whatever you do, don’t eat them raw – it may cause food poisoning. Then you can saute them like spinach or asparagus the way you like it!

A new vendor showed at the market today – a pasta maker using local, organic pasta! OMG!

Man, I forgot to write down the name of the farm the wheat comes from, but it’s also locally milled by Flour City Milling.  The pasta is a pricey at $8/lb, but we decided to try it at least once.  And given that it’s all local, I can see why it’s so pricey.

We got 100% emmer fettucine, which is a kind of wheat very close to farro. Higher in fiber than normal whole wheat, it’s very healthy for you (but not good for wheat allergies or celiac sufferers).  Can’t wait to try it later this week.

We still have some green beans in the freezer, but other than that, our freezer is pretty bare of veggies.  Luckily, spring time is here with its plethora of greens and it’s only going to get better now!

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One Comment leave one →
  1. May 13, 2011 3:35 pm

    Hey, thats my town! (not the City of Rochester, which is slightly dangerous, but out in the sticks). We get that pasta at the Fairport farmers market in the summer. We like the sweet potato thick noodles.

    http://www.flourcitymilling.com/

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