 Market at the Litchfield Firehouse 12/7 The market this week is at the Litchfield Firehouse 258 West Street, Litchfield, CT. It's between CVS and the gas station on the north side of West Street. Same schedule and vendors - just a different location. We're back at the Community Center on 12/14.
The product we're featuring this week is rutabaga. The rutabaga is an often overlooked, but sweet and nutrient-packed, root vegetable. While rutabagas and turnips look somewhat similar, they're not identical. Rutabagas are large, more yellowish while turnips are smaller and usually have a reddish tinge. Rutabagas are high in vitamin C and fiber and make a great alternative to potatoes in a low-carb diet: One cup of boiled and cubed rutabaga contains 12 grams of carbohydrates, while the same amount of boiled and cubed potatoes contain 31 grams of carbohydrates. Here's what's of note this week. Once again, we have a full house of vendors. - Maple View Farm is finished for the season. - Pebbles Bakery will not be at market until after the first of the year. - Murphy's Mushrooms will not be at market this week - An Average Jill and Jessica's Homestead Kitchen are with us this week. - Why Not Farm is back with us. - Brown Dog Farm is scheduled to be with us. Hoping Doug has recovered from his ailment that kept him from the market on 11/23. - Guest artist - Troy Brook Visions bringing a selection of artisanal wood utensils, display/cheese boards, and some sculptural vessels. For the complete list of vendors see the participation list below. Roasted Rutabaga with Brown Butter is our recipe this week. Easy, hands off recipe (well, except for peeling and cubing the rutabaga). Eager to hear if we've made any converts to this nutritious, tasty vegetable. We look forward to seeing you this Saturday, 12/7 at the Litchfield Firehouse. We return to the Litchfield Community Center at the next market on 12/14. WHAT WILL BE AT MARKET An Average Jill - granola Belle Alpaca - alpaca products and herbal ointments and lotions Bolga baskets - market baskets Brookside Farm - maple syrup Brown Dog Farm - garlic, fresh produce, jams, honey Cato Corner Farm Cheese - artisanal cheeses Coffee, Tea, Etc. - locally roasted coffee Goat Boy Soaps - goat milk soap Jessica's Homestead Kitchen - artisanal baked goods March Farms - seasonal produce, baked goods, Cows Around the Corner products, honey, canned goods Steadfast Farms - quail, chicken, turkey, quail eggs, chicken stock, chicken based dog treats Vibrant Farm - field fresh produce, leafy greens, radishes, root vegetables, cut flowers, etc. Wave Hill Bread - artisanal bread Why Not Farm - grass fed beef, eggs, liver treats, peacock feathers We look forward to seeing you all at the market Stay well. SUSTAINABLE TIP OF THE WEEK REDUCING FOOD WASTE The USDA recommends a great tool that you can use in your home to reduce food waste: the FoodKeeper App, which provides guidance on storage (e.g., in a refrigerator or freezer) for more than 650 food and beverage items and helps you track storage times for different foods.This app also provides guidance on safe handling and preparation with helpful cooking tips, such as how to thaw and roast a turkey by weight. FoodKeeper is available free as a mobile application for Android and Apple devices, or via desktop at FoodSafety.gov. Here are some tips to reduce food waste at holiday meals – or any meal. 1. Plan your meal For turkey, one rule of thumb is to plan for one pound per person, or a pound and a half if you want leftovers. Consider maker half amounts of your favorite recipes if the number of eaters are fewer. If you do have guests who want to bring a dish, coordinate in advance on who is cooking which dish. 2. While preparing dishes, save the scraps for future cooking. Freeze scraps like vegetable peelings and meat trimmings for your future culinary creations. Most of them can be used later in savory broths and hearty soups. 3. Store or give away leftovers Plan ahead for storage containers for left overs or doggie bags. Clear containers marked with the contents and date work well. If you have guests, offer to let them choose what they would like to take home with them. 4. Be creative with your leftovers. For example, extra rolls and bread that are getting stale can be made into bread pudding. Left over mashed potatoes can be used for fritters or potato pancakes. Make turkey stock with the carcass. If vegetables are not too full of sauces, use them in soup. 5. Donate If you have extra cans of pumpkin pie filling, green beans, or cranberry sauce, consider donating them to your local food bank to help those in need. 6. Compost Comments are closed.
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