Buying Fresh - Eating Fresh

Three years ago, after having my second child I spent two years as a a homemaker. At the same time the Spryfield Farmers Market was opening it’s doors. The market became a place I could get “me time” every other Sunday. 

I enjoyed the social aspects and surrounding myself with crafty people. I learned more about community businesses and non-profits. I learned a lot about food seasonality, diversity and preparation. 

I have left every market wishing I had grabbed something else. To be honest this still happens today but I am learning to appreciate the true value of a market product. Here are a few things to consider every market trip.

What to buy at the Farmers Market?

I love treats! I love original crafted items! I love to get my family’s food from the Farmer’s Market. I don’t try to recreate our grocery basket, I aim for diversity. I buy what’s available rather than ingredients on a recipe card. This helps me vary the food we consume. Our menu remains simple and seasonal. 

I buy enough leafy greens to make a large salad mix base. A handful of nuts and there’s lunch through the first week. Root vegetables, cabbages, squashes like zucchinis will last well into the second week. Ask your farmers for instructions for how to keep your produce fresh, or find some tricks here:


What’s in the garden with May at our doors?

It’s sometimes hard to imagine what is happening in the darkness of the earth when it is covered by snow piles. Now that the snow is gone and the ground is warming up, sprouts of greens are appearing. Bulbs like tulips and garlics are showing themselves through leaves dropped in the fall. Now, your grass may not be quite green yet, but your local farmers have been busy and there is fresh food to put on the tables. Here is a selection of produce you will find now by visiting your local farmers’ markets. Hope you will enjoy a few tips about how to store them and the delicious meals you can make with them.

The first things to come up from the ground in early May are:

Baby Kale: For green leaves, it's all about avoiding excess moisture. Store the bunch of kale (no elastics) in a large container with a napkin or a folded piece of paper towel. Keep it in the fridge. A fresh bunch will last you over a week.

Spinach: Same as the description for baby kale above. Make sure to inspect your spinach on a regular bases to get ride of any yellow or wilted leaves. This will allow you to enjoy your fresh spinach for much longer.

Green Onions: These can be store in a glass jar of fresh water for a few days. Changing the water daily will help to preserve your green onion. If you prefer you can store chives or green onions in a large plastic container. This way they will last for at least a week. You can lay them next to your greens in the same container. Or chop them ahead of time and store them in a smaller container in the fridge. This makes it very easy to add chopped onion in any dish.

Radish: Radish wrapped in a reused plastic bag will last for months. I recommend that you cut the greens fine and add them to your salad mix. Radish greens contain important nutrients and can help to fill out a healthy diet. Radish greens are an excellent source of vitamin C, with as much as 6 times more per serving than the radish itself. A unique antioxidant comes from radish greens as well as fiber and protein.

Click here for a quick Radish Greens Pesto recipe from Attainable-Sustainable. Pesto is amazing as salad dressing, in marinate or as sauce for pasta or sandwiches. It can keep for months in the freezer. Have fun and eat your yard!