AT LOCAL FARMERS MARKETS
Cooking demos:
4 – 8 p.m. Thursday, May 21. Chefs Sarah Dodge of The Preserving Place or Philip Meeker of Bright Seed demonstrate dishes using market produce. East Atlanta Village Farmers Market, Atlanta. http://www.farmeav.com/
10 a.m. Saturday, May 23. Chef Chris Hall of Local Three. Peachtree Road Farmers Market, Atlanta. www.peachtreeroadfarmersmarket.com
Many markets offer chef demos on an occasional or regular basis. Check your market’s website or Facebook page for more information.
FOR SALE
Just coming into season: sugar snap peas
Vegetables: arugula, Asian greens, asparagus, beets, carrots, celery, chard, chicory, endive, fennel, frisee, green garlic, herbs, Jerusalem artichokes, kale, kohlrabi, leeks, lettuce, mushrooms, onions, pecans, radishes, ramps, rutabaga, spinach, spring onions, strawberries, tomatoes. turnips, zucchini
From local reports
Munching while you work is a real occupational hazard when you’re working with something that smells as wonderful as a warm strawberry. It’s a good thing Love is Love Farm at Gaia Garden near Decatur has 2,000 strawberry plants, so there are a few berries left for the customers. “Of course we eat them out in the field. Quality control is job one!” said Joe Reynolds.
The strawberries that aren’t consumed in the field make it to the Love is Love booth at the East Atlanta Village Farmers Market on Thursdays or into the boxes of the farm’s community-supported agriculture program.
The farm’s strawberries are all the Chandler variety. “When we were working at Glover Farm, Skip Glover said this was the variety to grow and it’s the only one we’ve ever tried. It’s always done well for us, and it’s easy to find organic seedlings,” said Reynolds.
That’s important because Reynolds pulls up his strawberry plants each year and begins the new strawberry season with new seedlings every fall. Strawberries have done so well for him and customer demand is so high that this year he doubled the number of plants from the 1,000 he grew previously. “Those 2,000 plants have done so well that it’s been a challenge to make time to harvest of all of them.”
The baskets of strawberries fly off the tables at the farmers market. And most shoppers snack on them before they ever leave the market.
Assuming your strawberries make it home, sort through the berries and discard any that may be overripe, then store the remainder with the caps on. Put them in a container like a colander that will allow air to circulate around the berries. Rinse just before ready to use.
Strawberries fresh from the farm will keep about a week in the refrigerator. Left on the counter they begin to soften quickly but they’re certainly convenient for easy snacking.
Strawberry Cobbler
Toward the end of strawberry season, it’s nice to have a new way to use ripe berries. The ginger and mint add a little spicy kick. Substitute a sparkling wine for the vermouth if you like, or just plain soda water for a sparkling summer refresher.
1/4 cup sliced strawberries
2 slices fresh ginger, slivered
2 mint leaves
2 ounces vermouth
Simple Syrup (see recipe)
Soda water
Mint for garnish
In a cocktail shaker, combine strawberries, ginger and mint. Muddle until everything is well mixed. Strain mixture into a cocktail glass. Stir in vermouth and simple syrup to taste. Add ice and top off with soda water. Garnish with a sprig of mint. Serves: 1
— Adapted from a recipe by Florence Fabricant.
Per serving: 155 calories (percent of calories from fat, 1), trace protein, 21 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 23 milligrams sodium.
Simple Syrup
1/4 cup water
1/4 cup granulated sugar
Combine water and sugar in a microwave proof measuring cup. Heat 2 minutes. Carefully remove from microwave and stir to dissolve all sugar. Makes: 6 tablespoons
Per 1-teaspoon serving: 12 calories (none from fat), no protein, 3 grams carbohydrates, no fiber, no fat, no cholesterol, trace sodium.
About the Author
