farmer’s market

Speed Shopping at the Greenmarket

by Anne Maxfield on August 6, 2012

Accidental Locavore Corn and Squash

After a couple of weeks’ absence, the Accidental Locavore was back to the Greenmarket. Ron from Stokes Farm put together a mass of great produce (with only a little coaching from me). Corn, tomatoes, eggplant, avocado squash, kohlrabi, arugula, lettuce and blueberries all came together in a flash, a few peaches from the guy next to him and I was off. Don’t you love shopping that way? No decision-making needed too early in the morning. Ron enjoyed it too, “I should do this for more people, just give me a dollar amount and I’ll fill a bag or two.” So there you go – your personal farmers’ market shopper. If you’re interested, drop Ron a line: info@stokesfarm.com and don’t forget to tell him where you got this great idea!

With my haul, I decided to go into a salad-making frenzy. First up, my usual lunch salad using the lettuce, arugula and tomatoes, along with a bunch of herbs from my garden. Then on to a Moroccan eggplant salad my friend Jamilla had described over lunch earlier in the week. Using technology to its fullest, I did what I thought I remembered, then texted her for the rest (click for the recipe). The salad was wonderful on its own, silky and smooth, and would be great on some warm pita bread. If you can hold off devouring it for a day, it’s even better! The flavors have a chance to develop and mellow, becoming almost sweet and jam-like.

Accidental Locavore Avocado SquashSince my garden was being overrun with mint and I now had parsley and good tomatoes, it seemed like a perfect excuse for a big bowl of tabouli. Not to mention it kept the vaguely  Middle Eastern theme intact. And tabouli is always good on a hot summer day and this was the perfect antidote to cooking and 90 degree heat.

Next up: the avocado squash. They got a brush of olive oil and were put on the grill. They were great that way, the texture of them smooth like avocados, but with the taste of squash. A squirt of lime when they came off the grill perked them up nicely. We had an extra one, which I cubed up and threw in a subsequent lunch salad. Almost impossible to tell from an actual avocado! Try them if you can find them and let me know what you think.

 

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The Accidental Locavore on the Road: Fall in Maine

by Anne Maxfield on September 30, 2011

Accidental Locavore Carrots

Hurricane Irene put an early (way too early) end to the Accidental Locavore’s farm boxes. Heavily supplied with winter squash and missing the last of the tomatoes, Paul and I decided to put an end to the boxes. I may be the only person disappointed by the lack of Brussels sprouts, but they too, met an early and watery end. If anyone has great ideas for crook-neck, butternut or any other winter squashes, let me know, I’ve got quite the collection (or will swap for some heirloom tomatoes).

So I was happy to find the Rockland, Maine farmers’ market loaded with a diverse selection of beautiful produce. As much as I don’t like beets, you had to stop and admire bunches of multicolored beets next to similarly colored carrots. There were still tomatoes, corn, some bokchoy, cauliflower and that veg from another planet, romansco.

My father made a beeline to the pork lady and we both bought “serious” ham-hocks. He’ll use his to make choucroute garni with local sauerkraut, while the Locavore will probably go for some split pea soup or to flavor a cassoulet (except that d’Artagnan makes such a good kit).

Accidental Locavore ChevreFurther along the market was the Appleton Creamery. They make some great goat cheeses and even though the Locavore thought she would never eat again after some of the best eggs Benedict at Home Kitchen Café, I rallied enough to taste some of their delicious chevre. Amazing that you can always find room for cheese, isn’t it? I bought some of their award-winning feta, a wheel of chevre rolled in herbs and Kaitlin gave me the last half of a terrific goat cheese rolled in lime-pepper. That made me wonder what rolling a disc of chevre in Montreal Steak Seasoning would be like. A project for another day.

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The Accidental Locavore’s Guide to Eating Local and Fresh in Maine

by Anne Maxfield on August 5, 2011

Accidental Locavore Maine Coast

So when the Accidental Locavore isn’t hanging at the bar at Cafe Miranda, what else is she eating that’s local and fresh on the coast of Maine? If you happen to be heading up to the Maine Lobster Festival this weekend, here are some food ideas to get you away from the crowds.

How about water buffalo burgers sourced from the farmers’ market in Camden  stuffed with cheese from Hahn’s End, one of the artisanal cheesemakers there too? Delicious and a healthy alternative…well, except for the cheese…to a beef burger. Grab a piece of their “Petit Poulet,” an ash-rubbed semi-soft cheese to nibble on. If you go to the market on a Saturday, Uproot Pie Company is there with a portable wood-burning pizza oven turning out great looking pies. Wouldn’t that be great (and mobbed) at the Greenmarkets in New York?Accidental Locavore Camden Farmers Market

Another favorite place is your typical lobster joint, Waterman’s Beach. The Locavore thinks it’s pretty safe to say that most fish places on remote beaches have amazing food, world-wide. Waterman’s was actually the recipient of a James Beard Award, but that hasn’t gone to their heads. Lorri and Sandy and their crew serve great lobsters, crabmeat rolls, clams and a lobster roll that the Daily Meal rated one of the best in Maine. Me, I like my lobster straight-up with melted butter and possibly a second “twin” lobster to keep it company. Or if it’s lunchtime, their crabmeat rolls are great. What’s cool at Waterman’s is that you can bring your own wine and when the bottle is empty, add it to the eclectic collection lining the railing. Last summer we spotted an empty bottle of La Tache, supposedly a gift to the Chief Justice of the Supreme Court and now in my mother’s collection (to disguise the two-buck-Chuck?).Accidental Locavore Lobster Roll

Since Manhattan, for all its good qualities, still hasn’t learned to appreciate a decent fried clam, the Locavore waits all year to hit Maine for real fried clams (the difference? Whole clams vs. strips). This year we found good ones at a friend’s restaurant, the Slipway in Thomaston and really good ones at the Happy Clam, a German restaurant in Tenant’s Harbor.

And the last of the local food? Besides a quart of Maine blueberries on the trip home, what’s become a must-stop for my husband is Morse’s. Maine is full of great places for food in the most unimaginable locations and Morse’s, ten miles off the highway, is really in the middle of nowhere. Their specialties are their own sauerkraut, beet slaw and pickles. There’s a restaurant serving Middle-European breakfast and lunch and the store has charcuterie from all over the world.

So, well-stocked and well-fed, we hit the road, vowing once again never to eat again…

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The Accidental Locavore’s Farm Box and a Recipe for Sugar Snap Peas

by Anne Maxfield on June 17, 2011

Accidental Locavore Farm Box Week 2

This week the Accidental Locavore’s farm box definitely looked like things are getting ripe on the farm. The big surprise was a box of beautiful strawberries, as lovely and flavorful as the ones we got in Nice. If you missed my Facebook page, they were so good with cherries on top of homemade yogurt! Accidental Locavore Yogurt with Berries

There were what may be the last of the asparagus, big purple ones (because Farmer Paul knows when it comes to asparagus, I’m a size queen) and some skinny green ones he threw in since we were chatting and catching up while banding asparagus and getting them ready for the market. The next morning, I tossed a spear in the microwave for a minute, then sliced it thinly on the diagonal and added them to my scrambled eggs for another great breakfast.

Two kinds of lettuce, a bunch of arugula and I’m set for lunch for the week.

And finally, a big batch of sugar snap peas to sauté in olive oil or butter and top with my favorite herbs. Here’s the recipe:

Sugar Snap Peas With Your Favorite Herbs

Accidental Locavore Sugar Snap PeasSugar snap peas are pretty amenable to being paired with a variety of fresh herbs. Here’s a basic recipe for them that’s quick and easy. Feel free to use your favorite herbs and citrus. A shallot thinly sliced and sautéed with the peas would work well too. Experiment and see what you like the best. Here are some suggestions: mint with lemon, lime or orange, cilantro with lime, thyme or tarragon with lemon, lemon verbena with lemon, basil with orange or lime.  Serves 4.

  • 1 tablespoon olive oil
  • 1 pound sugar snap peas (Snap off the stem ends of the snap peas and pull the string down the length)
  • 1 tablespoon fresh lime juice
  • Salt and pepper
  • 1 tablespoon fresh mint (chopped)

Heat a medium sauté pan over medium-high heat. Add the olive oil. When the oil is warm, add the peas and sauté until crisp-tender, about 3 minutes. Add the lime juice and sauté, stirring until the lime juice is almost evaporated. Remove from the heat and season to taste with salt & pepper and stir in the mint. Serve and enjoy!

What’s your favorite herb/citrus combination?

If you want to experience Paul Wigsten’s amazing produce for yourself, catch him and his family at the Millbrook NY farmers’ market on Saturdays from 9-1. You don’t really need a black Range Rover and matching Lab, but it couldn’t hurt…

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