grown HERE
We can’t begin to tell you how fantastic it is to have a local farmers market, and a good one at that. There is no better place to feel like you are part of a large local family and feeling connected to the food chain that surrounds us.
The photos for the posters on this post were photographed by Jude Mooney, we can’t thank her enough for contributing to projectHERE.
We had the privelage of taking a class from Kay Baumhefner from “Come Home to Cooking” where she led a group of us through the Wednesday night market and taught us what to look for, how to prepare it and how to store it.
If you haven’t taken one of her classes before, call her now, you’ll never shop or cook the same way again.
Here is her itinerary:
WHAT We’ll Do:
• Talk about how farmers’ markets work
• Tour the market & meet my favorite vendors
• See, smell, touch, taste & learn about what’s best right now
• Have the chance to take advantage of those insights with time to shop for ourselves
• Assemble ourselves and our individual purchases back at the table to:
• talk about how best to store produce to keep it fresh and
• brainstorm about what to make with all we’ve bought so that nothing is wasted
• Share this tasting supper I’ll put together for you from the market’s bounty:
• Market Greens Salad Vinaigrette with Sylverleaf Olive Oil
• Cowgirl Creamery Cheese
• Organic Pizzas Politano [from a wood-fired oven]
• Buckwheat Brittany Crêpes with Fresh Peaches & Lavender Bee Farm Honey
• Your Good Company
• And Anything Else That Happens to Catch My Eye
• Leave with a print out of my produce care guidelines, fresh inspiration, full baskets and bellies
HOW to come prepared with:
• Your market bag(s) or basket(s)
• A cooler to keep your produce from wilting
• A water bottle for yourself
• Small enough bills so the vendors can easily give you change
