BelAir Farmers Market

Changing Seasons at the Market

There's something about the changing seasons that always draws me to the farmers' market. Slowly saying goodbye to some of summer's favorites like peaches and tomatoes, but gladly welcoming something new--mums, pumpkins, apples, gourds, winter squash...
I don't know what it was about last week's market, but I couldn't stop admiring all the color that the market had to offer. When I came home to download my pictures, I had to double check the settings on my digital camera to be sure I hadn't accidentally over-tweaked the images. The colors were beautiful and vibrant--deep reds and purples, oranges, yellows and greens. It was stunning. Somehow the gray skies and light drizzle provided a perfect, subtle background for the beauty of the market.

I came home with my arms full. This time a chubby yellow mum, an elegant swan-shaped gourd and two big bags of apples. The mum sits happily on my front porch and reminds me, especially today, that cool weather is on its way. The gourd is tucked in gently beside the mum and the apples--they are long gone. We made lots of applesauce. And it is too good and too easy not try making some for yourself.

Here's what I did:

Peel, core and slice 8-12 apples. (this time, I used MacIntosh)
Place apples in a large pot and add a small amount of water.
Bring to a boil and then turn back to low and simmer until apples are soft.
Mash with a potato-masher, until they reach your desired consistency.
Add a small amount of sugar and cinnamon to taste.

Serve warm (yum.) or chill until ready to eat.

Several times this week, I've walked into my kitchen to find the refrigerator door standing wide open, and a spoon-wielding toddler ducked behind it, making light work of the bowl of applesauce. It's that good.

And with the extra apple, we did a few of these:

And if that's not enough to get you to the market this week, don't forget it's Doggy Dress-up Day, Deer Creek Beef will be firing up their grills for a tasting, and you can get the latest market shopping list, right here.

See YOU at the market!

from farm to table

Over the next few days, we'll be featuring some favorite recipes straight from the market farmers. They'll be packed full of wholesome ingredients that will all be available at the market this weekend.

Amy at Quigley Farm in Whiteford, shares her favorite way to prepare sweet corn:

At Quigley Farm, we like the following cooking method for fresh sweet corn from the farmers market:

Fill a large pot with approximately 2 inches of water and place on stove on a medium to high setting until water boils.

• Remove the husk and silk from the sweet corn.
• Carefully place the sweet corn into the boiling water with tongs.
• Put the lid back on the pot and steam for 5 minutes exactly (we recommend using a kitchen timer).
• Remove the sweet corn with tongs and place on a large serving tray.
• Allow to cool slightly and serve.

We particularly enjoy the spray-able "I Can't Believe It's Not Butter" and a little Old Bay on our corn for some extra Maryland flair!

Coming up: Baked Peach French Toast, and Grilled Ratatouille Salad.

BE SURE TO VISIT YOUR FARMERS' MARKET THIS WEEK IN SUPPORT OF
NATIONAL FARMERS' MARKET WEEK
 

the early bird gets the strawberry

By the time I get myself and my children organized on Saturday mornings and make it to the market, the strawberries are usually long gone. But this week, I'm determined to get there early. Every year, at strawberry season, I tell myself that this is the year I'm going to make jam, or freeze strawberries for a special mid-winter treat.

I've done jam before, so this year I'm determined to try freezing berries. So if you think you'd like to try it too, here are a few pointers I've found as I've searched the internet for helpful hints.

FREEZING WHOLE STRAWBERRIES:
     red, firm berries freeze best. wash them briefly under cold water and pat dry. It is best to first spread the berries out on a cookie sheet and freeze them. After they are completely frozen (about 24 hours) place them in freezer containers.

WHOLE, SLICED OR CRUSHED (in simple syrup)
    clean the strawberries in the same way as above. Slice or crush the berries, if desired. Place them in freezer containers with half an inch of headspace. And cover with any version of simple syrup below:

    Simple Syrup:
    light: 2c. sugar, 4c. water
    medium: 3. sugar, 4c. water
    heavy: 4 3/4c. sugar, 4c. water

WHOLE, SLICED OR CRUSHED (packed in dry sugar)
    Clean the strawberries using the same method and prepare them as desired (whole, sliced, crushed). Add 1cup of sugar to 6cups strawberries and toss gently with a spoon.  Spoon into freezer containers, leaving 1/2 inch of headspace and freeze.

How about you? What are you going to do with your strawberries this year? Do you have a favorite  strawberry recipe? Then please share and I'll post your ideas here and give you all the credit! Leave a comment on this post, or send me an email at belairfarmersmarket@gmail.com

See you at the Market!

Getting Your Green at the Market

This time of year the market is full of greens--leaf, arugula, butterhead, spinach, and red leaf lettuces--to name a few. No bag of grocery-store prewashed salad mix can rival the flavor of lettuces freshly-picked that morning and brought to the market table.

So pick up a bag or two of your favorite salad mix this weekend at the market, and be sure to try this easy recipe for homemade raspberry walnut salad dressing. It's one of my favorites--though I have to confess to not having specific measurements for some of the ingredients. I often tend to cook by taste rather than exactness. Try your own combinations and adjust depending on your taste--whether you like a sweeter dressing or stronger vinegar flavor for your salads. Enjoy!

RASPBERRY WALNUT SALAD DRESSING

Mix (shake) together:
2 parts olive oil
1 part raspberry vinegar (available at the market)
a splash of walnut oil
grainy mustard
honey (available at the market)

I like to make mine in a small glass canning jar so that it is easy to shake and store for later use.
And why not pick up some good cheese at the market to top it off? Add some dried cherries or craisins, nuts or seeds, and you'll have a healthy, tasty salad you can feel good about!