I had to work all day last Saturday, and therefore could not make it to the market (or partake of the Strawberry Festival; I hope someone ate the shortcake that I would have gobbled up).  Missing the market really messes up my weekend ; this reminds me that when I go to the farmers’ market, it is an opportunity to practice neighborliness:  meeting people who are new to the neighborhood, greeting visitors, getting to know new people better,  trying to figure out how to prevent  a certain couple and their energetic dog from moving from the neighborhood, comparing notes on gardens and other things.  It sounds a bit hokey, perhaps, but it is fun and useful and the vegetable acquisition and “meal planning” gets done.  Now, for a suggestion:  It has come to my attention that this neighborhood is not eating enough collard greens (or at least not buying enough of them at the marke t–I will not reveal which vendor has leveled this accusation).  It occurs to me, gentle eater, that  in the eater update I always lump collards together with chard and spinach  when discussing greens, but collards are such a sturdy green that they require a bit more cooking management than spinach or chard, so it occurs to me that I should give them attention.   I know that most collards-eaters cook them with ham hocks and almost boil them.  As I am of the vegetarian persuasion and hate boiling things in the summer, I would like to offer an easy and tasty alternative.  I think collards taste great cooked with “stealth” carrots, onions, garlic and peppers/chiles.    While removing the thick stems from the collard leaves, cook some carrots and onions together for a while (until the carrots just start to brown–they are then very sweet and, well, stealthy).  Add garlic and hot or mild peppers, and let cook for a minute (while cutting up the leaves into strips).  Then add the cut-up collards; let them cook for a bit then add some water to finish the cooking-until-tender with help from steam; this step is critical if you do not like your greens to be very, well, chewy.  Because I usually use a cast iron frying pan or a dutch oven (if there are a lot of collards) if I do not want to stay in the kitchen I turn off the burner for the last part and it just steams while I am doing something else (read: playing frisbee with Minna).  You can also add a little stock or bouillon, but if the carrot, onion, garlic, and peppers are just right, you already have the stock right there in the pan already.  Voila; side dish; add some feta cheese and you get a really good  side dish.  Once the collards are cooked in this way, they can be used in other things as well.  Collard pizza is very good (I have seen finicky children eat it; they do not need to know exactly what it is under the cheese); add some cut up tomato (coming soon!) and some pine nuts and they are nice on pasta; they work nicely in the famous chard tart;  they freeze well and then are great in soup; and if you want to go way out on a limb, they are good with just about any kind of bean and a whole grain (spelt is my favorite) for a filling and yet good-for-you lunch.  Did I mention the fact that they keep a long time before being cooked (that sturdiness thing), especially if you buys them soon after they are picked, e.g., at the farmers’ market.

EcoVillage Produce this week  will offer a variety of special lettuces such as Buttercrunch, Red Head, Morlin and leaf lettuce.  They will have a variety of greens, including swiss chard, spinach, mustard, komatsu, kale, and mixed greens.  They will also have potatoes, garlic, cucumbers, squash, and assorted herbs.

Berry Good Farm will have sweet baked goods, rolls, bread, and garden veggies such as onions, squash, garlic, peppers.   Of course they will have honey and honey products.

Tinkers Valley did not check in, so I do not know what they will have, but the list probably includes collards..

Old Husher’s Farm will be back this week, featuring mixed beets (!!), japanese long cucumbers, jade scallop squash, and, perhaps, tomatillos.

Buzzard’s Nest Farm (new this week!  Ask them about their name; I am certainly going to) will have potatoes, white onions, and honey, and maybe a few other things.

Bethany Presbyterian will  have plants, mint iced tea and 4 kinds of delicious fudge at their booth.

Thymekeepers will have dry herbs and spices (including italian and french herb blends, locally-grown mint and chamomile teas,  herbal skin creams (including don’t bug me cream), goat milk soap, hand made jewelry and hand painted t-shirts.

Haleakala House will have zucchini bread, peach cobbler, and lemon cake as well as some plants and vegetables.

Buena Dea will have yummy cookies (oatmeal raisin and oatmeal choco chip) plus cake in a jar and other delights.

Mobite Products  will bring vegan organic baked goods,  some veggies, homemade soap.

Cathie Brenkus  with her festive hand and dish towels will be gone this week, back next week.

Eco Ice Cream \ Cleve Zen & Back will be gone this week, back next week.

Creative Moms will be gone this week, but back next.

The Gordon Square Farmers’ Market:  put more conviviality in your shopping.

GSFM is located in the parking lot of Bethany Presbyterian Church at W. 65th and West Clinton streets  (one block south of Detroit Ave.).

Every Saturday through October, 9am-1pm.

Feed back? Please email or talk to us at the GSFM booth on Saturday.

www.gordonsquaremarket.org

Advertisements