nothing but blue skies
There's a lot of cabbage available at the market right now. Unless you're Irish, you' might be tempted walk right past it.
This is a mistake. Cabbage will surprise you when given the chance. It's not only ridiculously good for you but also surprisingly versatile and affordable. It also comes from a very good family, counting kale, cauliflower, and broccoli as kissing cousins.
The word cabbage is derived from the French word caboche, which is street slang for "head." In English, we call someone who isn't very smart a "cabbage head." And yet, smart people know that cabbage, especially Savoy cabbage and Chinese cabbage, delivers in the kitchen, filling out soups, pierogies and stews.Cabbage is also quite delicious on its own, as in this recipe for roasted cabbage with walnuts and parmesan or this recipe for charred cabbage with miso browned butter. And of course, it is impossible to make proper Baja fish tacos without shredded cabbage, though many have tried.
Leeks are also plentiful right now. They are part of the allium family and have been around for thousands of years. In fact, Nero believed that eating leeks would improve his singing voice. And, fun fact, in the Sixth Century AD., the Welsh made leeks their national symbol because they were convinced that the leeks they wore on their helmets helped them win wars. Leeks, which look like scallions on steroids, are cousins of garlic and onions but are much more subtle and delicate in flavor. The smaller the leek the more tender it will be. Use leeks anywhere you would use onions, as in a soup base, for example, when you're looking for flavors that aren't quite as audacious.
Leek and potato soup is, of course, a classic, and with good reason. In France, they like to roast leeks whole as in this recipe for braised leeks with parmesan or this recipe from SugarMaple Farm. Either would make for a lovely side dish for Thanksgiving, as would this root vegetable gratin which has no leeks, though you can add them, but does celebrate all that our farmers are harvesting over the next few weeks.
La Petite Occasion returns on Saturday with festive caramel apples. And please welcome a new sourdough baker, Lagomberry Bakery. to the market plaza. They take great pride in their rye.
We are thrilled to announce the return of Springbrook Hollow Farm Distilleries, from the heart of the Adirondacks – just in time to stock your bar cart for the holiday season.
The Hastings Food Pantry has seen the number of families who rely on it double in the last two years. In an effort to help these families gain access to fresh, local food, the HFM will be "gleaning" throughout the month of November, not just on the third Saturday. This month, we ask that you please put onions, celery, garlic, potatoes, sweet potatoes, carrots, and Brussels sprouts in our gleaning baskets. If you prefer to donate cash, we will have a jar set up at the market tent for that purpose. You can also donate online (see Donate button below).
This Saturday, local artist Fernanda Franco will lead our last kids' activity of the season: turning fresh market produce into colorful, one-of-a-kind art. In this hands-on workshop, sponsored by Homes on the Hudson, Fernanda will show your children how to use the natural geometric patterns of sliced bell peppers, broccoli, and potatoes to create handmade stamps. This is a walk-up activity scheduled from 10 to 12 p.m.
What a gorgeous week we've had. Let's rejoice as a community on Saturday, with a little help from The Altogether band.