 Opening Day Outdoors! The outdoor market has arrived with our EVERY WEEK appearance at Center School parking lot and all our wonderful local products - fresh from the field, value added and artisanal. We are so looking forward to being outside and welcoming back those customers we don't see as often in the winter. And once more serving up fruit smoothies and maple milkshakes. GREAT NEWS on the vendor front.
Market Notes
Anna Gill's column is titled Going with the Grain featuring the many varieties of rice and how it can be utilized to showcase the many fresh spring flavors - and others year round. The featured recipe is the one served at last market as the recipe tasting. See you at the market Saturday, outdoors at Center School parking lot. Sustainable Tip of the WeekLooking to reduce food waste at home? Here are 10 easy tips from Lisa Zwack, the head of sustainability at Kroger's. Most of them are as relevant to farmers market purchasing as they are to food bought elsewhere, 1. Plan ahead. Make a meal plan for the week and use it to create your shopping list. “That way, you’ll buy what you need and help head off waste before it happens,” Lisa says. 2. Take stock. Shop in your refrigerator and pantry first. Know what you already have before purchasing more – a strategy that will save you money AND reduce waste. 3. Be realistic. For staples like condiments, juices and snacks, include realistic quantities on your list, so you don’t overstock and run the risk of them going bad before being eaten. This is true for produce as well. 4. Mind the dates. Be sure to eat foods with the earliest expiration date first. 5. Get creative. “Vegetables and fruits that are beginning to wilt may still work perfectly for soups, stocks, smoothies and casserole dishes,” Lisa says. 6. Store properly. This means keeping bananas, apples and tomatoes separate, washing berries and grapes just before you eat them to prevent mold, and keeping fruit and vegetables in different refrigerator drawers. 7. Freeze freely. Make your freezer your ally. Consider bagging and freezing extra fruits and veggies, especially during their peak seasons. Bread and baked goods freeze well and can be portioned directly out of the freezer to minimize waste. (Preserving and canning is another way to stretch your food dollars and reduce waste.) 8. Cook, then freeze. Prepare and cook your fresh items before freezing, then thaw them as needed for quick meal prep throughout the month. 9. Think serving-sized. Cut up fruit and vegetables into individual portions to make them more convenient to eat and less likely to go to waste. 10. Compost! You can compost everything from uncooked vegetable scraps to fruit peelings, teabags, coffee grounds, eggshells and even small amounts of paper and soft cardboard, and use it to feed your garden. Learn more about how to start composting: https://www.epa.gov/recycle/composting-home Featured Guests
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Winter Harvest Dinner 2018
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Through the Kitchen WindowAnna Gill writes a weekly column that is a must read for market-goers! Insightful, funny, and resourceful, each week is a topical perspective on the season at hand and what it has to offer. Anna also contributes to our list of recipes, with each column ending in new recipe ideas based on her content that week.
Go Inside The Market This week's
We are a proud program of Partners for Sustainable Healthy Communities, a public charity that promotes sustainable agriculture, local food, and active, healthy lifestyles across Northwest CT.
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