The local farmers’ is a community gem, that is home to a variety of artisans, purveyors, restauranteurs, and a variety of other local merchants. The farmers’ or open air markets in most cities are a vital part of the local economy, and adds to the fabric and energy of city life. Spring is often the busiest time of year for most farmer’s markets across the country. Spring offers an abundant array of colors and tastes. It gives us the opportunity to shake the winter off your pantry and fridge, and introduce new dishes to your aresnal.
NAVIGATING THE MARKET
1. Take a walk through and get to know the surroundings, the locations of the farmers & vendors.
2. Do not be afraid to ask questions, part of the value of the market is the wealth of information available directly from those that grow, raise, and create those local offerings.
3. Take your collection of resuable shopping bags. It makes the trip easier, not all stands will have bags available to you to carry off your treasures, it also is the greener way to go.
4. Get there early, visit it vendor, and ask for prices. The good stuff runs out quickly, and you get better options earlier in the day.
Buying locally has multiple benefits, the most obvious being the availability of farm fresh, healthy, and often organic produce.
- Support local business, growers, and artisans
- Local, in season product tends to be more economical
- It’s fun! It gives a prespective of you local community that you may not have had before.
Here are a few great resources to help you find your local market:
US Department Of Agriculture
Poached Shrimp w/Spring Vegetable Salad
3 cups olive oil
3 large fresh thyme sprigs
24 uncooked large shrimp, peeled
2 teaspoons sea salt
4 lemons, 2 halved, plus more for serving
1 handful fresh flat-leaf parsley
1 bunch roasted asparagus, halved
1 bunch radishes, sliced thinly
Spring Onions, diced
Multi-colored carrots, shaved
1/2 cup extra virgin olive oil
3 tbsp fresh lemon juice
1 tbsp minced shallot
1 1/2 teaspoon Dijon mustard
Salt/Black Pepper to taste
Pour 3 cups olive oil into heavy saucepan, and add thyme sprigs. Attach deep fry thermometer to the side of the pan, heat oil until it register between 165-180 degrees. Sprinkle shrimp with salt and pepper, add to oil and cook until opaque in center, keeping oil temp at 165, and no more than 180 degrees. Place on paper towels to drain.
Toss prepared vegetables together with the lemon vinaigrette
Whisk ingredients in bowl to emulsify, season with salt and pepper
Be Curious, Stay Hungry