Farmers’ Markets

Strawberries

May 13, 2021

Though they are available year-round in grocery stores the best strawberries are to be found in farmer’s markets in spring and early summer.

Look for smaller berries, preferably organic ones, with a rich, glossy red color and shiny green leaves. Avoid berries with white or green shoulders and brown or limp leaves. Never buy them if they are moist, overly soft or show signs of mold. Do not buy berries if their cartons are leaking and wet, a sure sign that unseen fruits will be moldy.

Although fresh strawberries should be rinsed, do not soak them for any length of time since they will absorb the water and turns mushy. For eating on their own, strawberries, even very large ones, should be left whole. Hull strawberries before freezing them or using them for most preparations. Use a small paring knife or a strawberry huller to carve out the white center core from the stem end of each berry. To improve the flavor of lackluster strawberries, hull and slice them, place in a bowl and sprinkle with a tablespoon or two of sugar for every pint. Let stand at room temperature for at least 15 minutes. The sugar draws moisture from the berries to make a sweet natural syrup.

Fresh strawberries are fragile so handle them with care. Don’t wash the berries until just before you are ready to eat them, as the moisture will encourage mold. To store strawberries, line a glass or plastic container with paper towels, carefully arrange the berries inside and cover with the lid. They will keep in the refrigerator for up to 1 week.

©Tiny New York Kitchen © 2021 All Rights Reserved

Get Out Of The Supermarket Whenever You Can!

July 22, 2019

You won’t find any high-fructose corn syrup at the farmers’ market. You also won’t find any elaborately processed food products, any packages of long lists of unpronounceable ingredients or dubious health claims, anything microwavable, or any old food from far away. What you will find are fresh, whole foods that are harvested at the peak of their taste and nutritional quality, which is precisely the kind your great-grandmother or even your Neolithic ancestors would easily recognize. The kind that is alive and eventually will rot.

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved

Organic Farming

June 5, 2019

Organic crops, grown without recourse to synthetic fertilizers and pesticides, are credited with miraculous properties by many of their fans. Unfortunately, there is little scientific evidence that they are more nutritious than those produced by conventional means. But their supporters argue that the methods used to raise them bring other benefits, too. And here they may be correct. That, at least, is the conclusion of a study by Matthew Jones of Washington State University, which he has just published in the Journal of Applied Ecology.

Contamination of fresh produce with bacteria-laden wild animal feces is a problem in many places. For this reason, farmers often remove hedgerows, ponds, and other habitats to discourage visits by such animals. That is necessarily detrimental to wildlife, and also requires the application of more pesticides because it reduces the number of insectivorous birds and mammals around. Dr. Jones speculated that an alternative way of dealing with animal feces would be to encourage dung beetles to bury it and bacteria to break it down, and that this encouragement might be an automatic consequence of organic farming.

To test this theory, he and his team dug pitfall traps, baited with pig feces to lure dung beetles, in 41 broccoli fields on the west coast of the US (a region that grows well over a third of America’s fresh produce). They also collected soil samples from the fields in question. The western part of the US has been the source of several outbreaks of food poisoning caused by toxin producing strains of E. coli, a gut bacterium. Research suggests these are linked to contamination by wild boar feces (hence the choice of pig feces as the lure). Dr. Jones focused on broccoli because it is frequently eaten raw, and is thus likely to carry live pathogens into the human gut.

Of the fields in the study, 15 were farmed conventionally and 26 organically. Dr. Jones and his colleagues found from their traps that organic farms did indeed foster large dung beetle populations, which removed significantly more pig feces over the course of a week than did beetles, dwelling on conventional farms.

To establish whether high beetle numbers and good microbe diversity really did result in fewer disease-causing bacteria, the researchers followed up their field work with laboratory experiments. In one such they presented three species of dung beetles with pig feces that had been inoculated with a cocktail of harmful strains of E. coli. One of these species, Aphodius pseudolividus, had no effect on those strains. But the other two, Onthophagus Taurus and Onthophagus nuchicornis, reduced pathogenic E. coli numbers by 90% and 50% respectively.

In a second experiment the researchers preented microbes from the various fields with the same fecal mix. This showed that the bacterial floras of organic farms were much more effective at suppressing dangerous strains of E. coli than those of conventional farms. The order of business, then, seems to be that beetles bury the dung and soil bacteria render it harmless. Big points for organic farming.

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved

Radishes

August 1, 2018

The world of radishes expands way beyond those round red ones you always see at the grocery store. Hit the farmers’ market and you’re likely to find an explosive array of green, purple, and white varieties, each with its own personality and flavor.

Green Meat: This Variety From Northern China Is Like A Regular Daikon, But Smaller And Denser With Green Flesh.

Daikon: These Mild Long White Radishes Are Available At Many Asian Markets And Are Especially Good For Pickling.

Purple Daikon: The Deep Violet And White Colors Make This A Pretty Addition To Any Shaved Salad Or Crudités Platter.

French Breakfast: Treat These Crunch Pink And White Beauties The Way They Deserve – Arranged On A Platter With Good Butter And Flakey Sea Salt For A Simple And Elegant Appetizer.

Easter Egg: These Petite Radishes Range In Color From Dark Purple To Creamy White And Are Sold In Multihued Bunches. They Are Sized Just Right For Shaving On Top Of An Open Face Sandwich.

Watermelon: The Beautiful Neon-Pink Interiors Make A Stunning Garnish For Salads. Cooking Or Pickling Will Dull Their Color, So It’s Best To Keep Them Raw.

“Work With What You Got!”

©Tiny New York Kitchen © 2018 All Rights Reserved

Sunday Farm Stand Shopping

September 11, 2016

I love growing my own vegetables, but I just don’t have the time and energy to grow everything. For me, Sunday is the perfect farm stand day. I love looking over and choosing from what has been grown locally. Besides supporting local farmers the fruit and vegetables always taste so much better than mass produced store bought produce. My advice is to savor the end of the summer season and go out to your local farm stand before it’s too late.

Bell Pepper Basics

October 6, 2015

Bell Pepper Basics

Bell peppers are also called sweet peppers. They are not hot in flavor and come in lots of colors. Bell peppers are an excellent source of vitamin C & B6.

Green: Most common and less sweet than others.

Red: Fully ripe green peppers turn red and are sweeter than green. Green bell peppers cost less and store longer than other types.

Yellow and Orange: Bright in color with a mildly sweet fruity flavor.

Purple, White or Brow: May be available from farmers’ markets or by growing your own.

Choose bell peppers that are firm and heavy for their size with bright coloring and glossy skin. If stems are still attached they should be firm and green.

Fresh peppers are more available and tastier while in-season during the summer and early fall.

Avoid peppers that have thin wrinkled skin or brown patches.

Buy only what you will use within a week or plan to freeze extras for future use.

Keep bell peppers fresh by washing just before serving.

Cutting bell pepper: After washing, cut off stems and cut peppers in half – lengthwise or crosswise. Remove seeds and the white membrane from the inside. Cut peppers into rings, strips or dice them into squares. Cut peppers can be stored, covered, for 2 days in the refrigerator.

Whole peppers can be stored in the refrigerator for up to 5 days. They are easy to freeze for longer storage. No blanching is needed. Place peppers in freezer bags or containers. Seal and label with the date. Frozen peppers should be used within 8 months.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Fairfield County & Surrounding Areas Farmers’ Markets

July 10, 2013

Farm Market 2Fairfield County (& Surrounding Areas) Farmers’ Markets

Summer is officially here and Farmers’ Markets are in full glory!  Here is a list of a good number of Fairfield County Farmers’ Markets.  No doubt I may have missed a few, but here is a good guide for some farm to fork eating.

Bethel Farmers’ Market: Saturdays 9am to 1pm, From June 29th to November 2nd, Location is Fairfield County Extension Center, 67 Stony Hill Road (Route 6), Bethel, CT. For more information go to www.bethelfarmersmarket.org.

City Center Danbury Farmers’ Market: Fridays 11:30am to 5:30pm, From June 28th to October 25th, Location is at Kennedy Park on Main Street (across from the bus station), Danbury, CT.  For more information go to www.citycenterdanbury.com.

City Seed Farmers’ Markets: Multiple New Haven Locations: Wooster Square, Saturdays 9am to 1pm, From May 4th to December 21st, Location is at  Russo Park (Corner of Chapel Street & DePalma Court), New Haven, CT.  Edgewood Park, Sundays 10am to 2pm, From May 5th to December 22nd, Location is at Corner of Whalley & West Rock Avenues, New Haven, CT. Downtown, Wednesdays 11am to 3pm, From June 19th to November 27th, Location is at New Haven Green at Temple & Chapel Streets, New Haven, CT.  Fair Haven, Thursdays 2pm to 6pm, From July 11th to October 31st, Location is at Corner of Grand Ave & Poplar Street, New Haven, CT.  The Hill, Fridays 11am to 2pm, From July 12th to October 25th, Location is at Connecticut Mental Health Center (Corner of Park & South Streets, New Haven, CT.  For more information go to www.cityseed.org.

Darien Farmers’ Markets: Wednesdays 11am to 4pm, From May 29th to Christmas, Location is in the Municipal Parking Lot off of Mechanic Street which is behind the firehouse on Boston Post Road, Darien, CT. For more information go to www.darienfarmersmarket.net.

Fairfield-Greenfield Hill Farmers’ Market: Saturdays 11am to 4pm (Rain or Shine), From May to October, Location is at 75 Hillside Road (Between Hillside & Bronson), Fairfield, CT. For more information call: 203-259-8786

Georgetown Farmers' Market: Sundays 10am to 2pm, From June to October, Location is in the Village of Georgetown, 4 Old Mill Road, Georgetown, CT.  For more information go to www.georgetownctfarmersmarket.com.

Greenwich Farmers’ Market: Saturdays 9:30am to 1pm, From May 18th to the Saturday before Thanksgiving, Location is at the Commuter Parking Lot (Corner of Arch Street & Horseneck Lane), Greenwich, CT.

John Jay Homestead Farm Market: Saturdays 9am to 1pm, From June 22nd to October 12th, Location is at 400 Jay Street, Katonah, New York.  For more information go to www.johnjayhomestead.org.

New Canaan Farmers’ Market: Saturdays 10am to 2pm, From May 11th to November 23rd, Location is at Old Center School parking lot at South Avenue (Maple Street & Main Street), New Canaan, CT. For more information go to www.newcanaanfarmersmarket.net.

Old Greenwich Farmers’ Market:  Wednesdays 3pm to 6pm, From May 29th to TBD, Location is at Presbyterian Church in Old Greenwich at 38 West End Avenue, Old Greenwich, CT.  For more information go to www.oldgreenwichfarmersmarket.com.

Rowayton Farmers’ Market: Fridays 12pm to 5pm, From May 31st to TBD, Location is at Pinkney Park, 177 Rowayton Avenue, Rowayton, CT.  For more information go to www.rowaytonct.com/farmersmarket.

Stamford Farmers’ Market (French Market), Saturdays 9am to 3pm, From June to October.  Location is at Bedford Street at Forest Street, Stamford, CT.

The Farmers’ Market at Fairfield Hills: Tuesdays 2pm to 6pm, From June 18th to Oct 22nd, Location is at Fairfield Hills Campus @ Wasserman Way, Newtown, CT.  For more information contact Mary Fellows at 203-313-9908.

Village of Devon Farmers’ Market: Sundays 10am to 2pm, From July through October, Location is at 120 Bridgeport Ave (Route 1), Milford, CT. For more information check their Facebook page https://www.facebook.com/pages/Village-of-Devon-Farmers-Market/308864369173448

Weston Farmers’ Market: Saturdays 9am to 12pm, From Mid-June through October, Location is at the Weston Historical Society at Weston Road (Route 57) & High Acre Road, Weston, CT.

Wilton Farmers’ Market: Wednesdays 12:30pm to 5pm, From June 5th to September 25th.  Location is at the Wilton Historical Society, 224 Danbury Road (Route 7), Wilton, CT.  For more information go to www.wiltonfarmersmarket.com.

Farmers’ Market at Gossett’s Nursery: Saturdays 9am to 1pm, Location is at Gossett’s Nursery, 1202 Old Post Road (Route 35), South Salem, New York.  For more information call 914-763-3001.

Sunday Farmers’ & Bakers’ Market & Second Sunday Antiques Market: Sundays 11am to 4pm.  Location is at Antiques & Tools of Business & Kitchen, 65 Westchester Avenue, Pound Ridge, New York.  For more information call: 914-764-0015 or 914-764-5122.

**Make Sure To Check Listings Before Heading Out As Things Are Subject To Change!

Wilton Farmers' Market 1

 

Newport, Rhode Island’s Aquidneck Farmers’ Market

August 29, 2012

Newport, Rhode Island’s Aquidneck Farmers’ Market

Last Wednesday I spent the afternoon at the Aquidneck Growers' Wednesday Farmers Market, in Newport, Rhode Island and had such a great time.  I was impressed at how nicely laid out the market was as well as having such a nice variety of vendors.  I had a wonderful slice of wood oven pizza.  Bravo Wood Fired Pizza actually brings an actual wood oven to the market and bakes pizzas all afternoon long.  Here is the link for Bravo Wood Fired Pizza http://www.bravowoodfiredpizza.com/Pages/default.aspx

What I was most impressed with, however, was Olga’s Cup & Saucer.  Olga had an amazing selection of baked goods that is better than most famous bakeries that I have visited.  Olga’s booth was constantly jammed with people buying bagfuls of delicious treats.  I had a chocolate cookie and a macaroon. Both were superb!  Olga’s Cup & Saucer is out of Providence and has her deliciousness in my favorite Providence restaurant, La Laiterie/Farmstead Cheese.  Here is where you can find Olga’s Cup & Saucer online http://olgascupandsaucer.blogspot.com/ and http://www.facebook.com/pages/Olgas-Cup-and-Saucer/200452426644338

If you find yourself in Newport on a Wednesday I highly suggest that you make a stop into the farmers’ market.  Parking is tight, but not impossible. http://www.farmfresh.org/food/farmersmarkets_details.php?market=2  Aquidneck Growers' Wednesday Farmers Market

Wednesday: 2:00 PM to 6:00 PM

June 6 to October 31, 2012

Along the shaded walk

Memorial Blvd And Chapel St

Newport, RI

New Canaan Farmers’ Market

July 8, 2012

New Canaan Farmers’ Market

I love going to farmers' markets, especially good ones. It's the closest to "farm to table" that I can get without growing my own fruits and vegetables.  Yesterday was my first visit to the New Canaan farmer’s market.  It’s a good one!  I picked up beets, radishes, tomatoes, cucumbers, onions, peaches and plums.  Everything looked great and even though the vendors were busy they were very friendly and seemed happy to be there.

New Canaan Farmers’ Market

Saturday 10am to 2pm

May 12th Through October

Old Center School Parking Lot

South Avenue & Maple Street

www.newcanaanfarmersmarket.net

 

 

Gossett’s Farm Market

May 12, 2012

I went to Gossett's Farm Market in South Salem, New York today. It was a cute little market. The big hit for me was the great variety of pickles from Pickle Licious. I picked up a variety of pickles, sauerkraut, gardinaria and olives.

 

Gossett's Farm Market

http://www.gossettnursery.com/farmers-market/

 

Pickle Licious

http://picklelicious.com/

 

 

 

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