Market plans, November 19

This will be our final market of the year, and of the forseeable future. As the final market day before Thanksgiving, this will be a great time for consumers to stock up on useful items for the holiday meal.

Parsnips: These should be nice and sweet following many cool nights; those we tested recently were good. They’re even better in late winter or early spring, and we may be distributing some to CSA next year, but there will also be one round available for Thanksgiving shoppers.

Spinach: An early harvest from beds primarily intended to overwinter for CSA, like the parsnips. It tastes great right now and will make some excellent salads.

Cabbage: Medium-large Napa cabbages, harvested several weeks ago and kept in cold storage. Juicy and well-flavored, these make fantastic slaw as well as sauerkraut, soups, and more.

Daikon radishes: Sweet to mildly spicy, these versatile white radishes can be sliced on salads, pickled, stir-fried, roasted, and more. They store very well and will last several weeks in your fridge.

Winter squash: A small selection of good winter squash, useful for all sorts of baking and cooking.

Garlic: One final pulse of diverse garlic; consider purchasing a large quantity to last you into winter. Most of these will last into January, a few as long as March.

Green tomatoes: At this point, these are our special winter-keeping Mercuri tomatoes, which have a great flavor when green and the ones with a hint of ripeness will slowly ripen on your counter. Some will inevitably go bad, but most store quite well into the winter. They’re plenty good used now, for green tomato pies, chutneys, relishes, fried in cornmeal, and so on. Give some a try.

Herbs: Parsley, thyme, oregano, mint, tarragon, sage, and probably cilantro. Herb bundles will easily store until Thanksgiving and beyond. This evening we used a bundle of oregano that went unsold the last time we attended market, two weeks ago; it was in perfect condition. All of these herbs store well in a plastic bag in the refrigerator.

2 thoughts on “Market plans, November 19

  1. The napa cabbages have been great. Care to share your slaw recipe? I've tended to just shred up the cabbage, thin slice anaheim or bell pepper, grate some carrot, then mix up some mayo, dijon mustard and apple cider vinegar. Sometimes I add caraway seeds. I would like to do something a little different next time, any thoughts?

  2. Sure; we're vinegar-slaw people, really not liking mayo even when we make it ourselves. This is our favorite version, which has been loved by everyone we've introduced it to:Asian Cabbage Slawadapted from Moosewood Restaurant New Classics, p. 103Dressing (We often double this and keep any extra in the refrigerator in a pint jar. When doubling, a quarter cup measurer will provide sufficient precision for all ingredients and keep dishes to a minimum; 4 Tbl = ¼ cup.):2 Tbl olive oil3 Tbl rice or cider vinegar½ to 1 Tbl sesame oil 2 Tbl orange juice (or other citrus juice)1 Tbl soy sauce3 Tbl sugar or honey, or to tastepinch of salt1 garlic clove, minced1 small dried hot pepper, minced (optional)Mix all dressing ingredients together; doing it ahead of time allows flavors to blend.Slaw:cabbage (Bilko Napa cabbages are superb for this recipe), plus any of the following that happen to be available at the time, all sliced thinly or shredded: sweet peppershot peppers (such as Anaheims)carrots green onions/scallionscilantroMix & enjoy.