Why does the dish you make at home fail when compared to the same dish you had on vacation? It’s more than fond memories of a lovely trip. Local fresh produce is the key.
Farmers Markets have enjoyed a renaissance from Boston to the Catskills to Marin County. Don't miss out on this chance to taste food as it truly should be: fresh, right from the source.
A tomato from the farm down the street will always be a completely different thing than the one picked unripe and trucked across country. One Mother Jones author Michael Pollan, notes in his thought-provoking piece "No Bar Code, "the typical fruit or vegetable on an American's plate has traveled 1,500 miles to get there, and is frequently better traveled .. than the person eating it."
Give me that fresh-from-the-farm tomato over architectural plating and fussy garnishes any day. No fan of fussy food, my idol Julia Child once said, "It's so beautifully arranged on the plate, you just know someone's fingers have been all over it."
But back to produce. I just finished dinner of arugula, butter lettuce, orange bell pepper, shaved celery, sweet onion, and Italian parsley, tossed with homemade buttermilk - Roquefort dressing and wrapped in a flour tortilla with two strips of Niman Ranch bacon and lots of crushed black pepper. Mmm mmm.
As I thought about tomorrow, my legs began bouncing like a kid with ADD whose Grandma just snuck him a forbidden candy bar under the table. I couldn't be more excited if it were the night before Christmas and I were still 4 years old. You see, I am preparing for one of my favorite days of the year (next to Thanksgiving, that is) my first trip to the farm stand!
I'm thinking about seedlings for my fire-escape garden. I'm thinking of fresh herbs for my roast chicken. I'm thinking of how I will hold myself barely in check, eagerly strolling the aisles. Oh, and then there's the samples and the free advice from knowledgeable staff.
Wilson Farms, is a fourth-generation family farm. They combine terrific produce, breads, cheeses, fresh eggs from their own chickens, with enthusiastic and knowledgeable employees. My first trip there I was so impressed by the helpful gentleman who took the time to explain their farming techniques which use beneficial pests to greatly reduce the need for chemicals.
Turns out it was the man himself. He works the floor, helping to stock produce, ensuring customers are finding what they need, whether it's an ingredient or an explanation of their methods.
They've expanded their organics section and their Asian vegetables section. There are the seasonal treasures like asparagus, Vidalia onions, there are things to try for the first time their website lists a type of melon I've never heard of, there are the things to buy now for future enjoyment, trying tomatoes on the fire escape this year.
Farmer's Markets are opening soon all around Boston. Check out the market in your area and relax over a meal that is sure to bring back fond memories.
For an interesting view on the expansion of markets, see:
Farmers'MarketGo Beyond Green.
For markets in the L.A. area, see:
Check Devorah Stone's recipe for fresh tomato sauce.
Farmer's Markets are a great way to save money on your food budget, too! See Sherry Crowther's piece for more tips.
