 Colorful Celery You may think of celery as something to eat raw - breaking off a stalk and munching it, or as an ingredient in tuna or Waldorf salad. But it's more versatile than that. It's flavor holds up well to braising or gently heating and it maintains a lovely pale green color. So we featured it in our recipe this week.
OF NOTE THIS WEEK - An Average Jill and Berry Ledges Apiary are both back with us this week. - The Garlic Clove is bringing both black garlic and chrysanthemums in addition to their other products. - Vibrant Farm's featured fall produce includes cabbages, kohlrabi, fennel, chicories (radicchio, frisée, castelfranco), and celery. - Guest vendor - Barefoot Books featuring Count on Us! Climate Activists from One to a Billion. Learn how a movement builds from one person to a billion in this A to Z environmental activism book. - Guest artist - Carnelian Knoll jewelry For all vendors participating, see What Will Be At Market below. Our recipe this week is Cream of Celery Soup. An easy, tasty way to use all that wonderful fresh from the field celery that's at the market this time of year. We'll see you this Saturday at the market AT CENTER SCHOOL, and then each Saturday until we move indoors on October 22nd. WHAT WILL BE AT MARKET An Average Jill - granola Berry Ledges Apiary - honey Bolga baskets - market baskets Brits Brands - scones and baked goods Brookside Farm - maple syrup and maple sugar Cato Corner Cheese - artisanal cheeses Coffee, Tea, Etc. - locally roasted coffee The Garlic Clove- pasture raised pork, green garlic, garlic dry spices and seasonings, pickled garlic scapes and fire cider. Also this week black garlic and chrysanthemums. Goat Boy Soaps - goat milk soap Hart Herbs - herbs, herb plants, mini gardens, bedding plants, herbal soaps, March Farms - fresh seasonal produce, baked goods, eggs Mockingbird Kitchen and Bar - tangy noodles, basil chicken salad, baked goods Vibrant Farm - field fresh produce, cut flowers Wave Hill Bread - artisanal breads We look forward to seeing you all at the market Stay well. SUSTAINABLE TIP OF THE WEEK Food waste is a significant problem in the U.S., with nearly one-third of all food grown for human consumption winding up in the bin. instead of taking food for granted, it is best to organize your kitchen and reduce waste by maximizing use. Here are 6 tips for doing so. 1. Create a Menu The most effective way to save food and money is to create a menu for the week's meals. 2. Date Your Food Dating every item ensures you use things before they go to waste. 3. Organize Your Food The oldest foods should be at the front of cupboards and shelves, ensuring they are used before anything else. 4. Re-Purpose Leftovers Too often leftovers get tossed at the end of the week. Develop a system to intentionally re-purpose them. 5. Keep Fruit Out Fruit tucked into a refrigerator is less likely to be eaten. Fruit on a counter is visible and more likely to draw someone's attention, encouraging snacking. 6. Store Perishables Correctly If you want to prevent rapid ripening or spoiling, consider storing your produce in separate locations or containers. Comments are closed.
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Through the Kitchen WindowAnna Gill has retired from writing her weekly column but may make a few guest appearances. We will continue to provide a recipe each week featuring products available at the market.
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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