Saturday, May 14, 2011
Farmers Market: May 14, 2011
The market is offering better variety as the weeks go by. Today, I came home with everything in the picture as well as chicken, beef and milk. Clockwise from the left, we got bulb onions, peaches, purple broccoli, English cucumbers, red and Yukon gold potatoes and yellow squash.
Today everything we ate was local. In fact, the only thing consumed in our house that was not local was our coffee, and I soon hope to start getting it at the market as well, as we have a local coffee roaster at the market now. We had only two meals today, brunch and dinner. For brunch we had eggs from our hens cooked in butter from the market. On the side we had caramelized onions and yellow squash, also cooked in butter from the market. For dinner, we had hamburger patties with more caramelized onions (we could eat them with a spoon 3 times a day - we LOVE them!!), pan fried potatoes and peaches for dessert. Lately, we are finding it easier to have at least one meal per day and portions of the rest of our meals sourced from local growers or producers.
I am hoping that next week I can start buying from the market in quantities large enough to begin preserving. I want to start with peaches and yellow squash, prepping both for the freezer. Last year we had 12 quarts of yellow squash in the freezer and 6 quarts of peaches. We could easily double the amount of both, as we use the peaches in smoothies and the squash in soup and also to caramelize. I have already started dehydrating potatoes and have a quart jar filled with them. I plan to try dehydrating some onions at the end of the week if we have any left.
Are you preserving anything in your kitchen?