Saved by the Farmers Market
I appreciate all of the encouragements to my lax locavorism of late. I will certainly take advantage of the Hat’s generous offer. Still, nothing gets me back in the mood like a farmer’s market. OK, I do not even need a farmer’s market. I need Chad Nichol’s showing up for a Mother’s Day special at Eli’s Cheesecake with huge bags of spinach, radishes (to another customer, “it’s safe to eat one now, it’s a French breakfast radish”), and plenty of needed asparagus. If that whetted our whistle, the early start of Evanston’s Farmer’s Market set us up for the a while.
Flush with that first of the season asparagus from Chad, my wife decreed that we shall henceforth eat such food daily until we can no longer eat such food. The Eat Local Asparagus Challenge of 2010 began. On Friday, she made two savory tart crusts. She filled the first with an asparagus quiche. The next day, she made a Wisconsin cheddar pie with ramps and lamb’s quarters. Still, as much as I loved that new foods, you know what made me happiest with these dishes. She made use out of some very old leeks too. We have much to enjoy in the days ahead with recent purchases and old favorites. After all, we do have to finish the sunchokes.
Our current inventory is below. I have listed the inventory two ways. The remaining larder is still listed by storage medium. The new stuff is listed by farmer/market.
Nichol’s Farm – Eli’s Cheesecake – Spinach, radishes, asparagus, rhubarb, watercress
Henry’s Farm – Evanston Farmer’s Market – Thyme, tarragon, parsley. lamb’s quarters, nettles
Nichol’s Farm – Evanston – Basil, cippolini onions
Kinnikinnick Farm – Evanston – Green garlic
Larry and Marilyn Wettstein – Evanston – 2 doz. eggs
Stovers – Evanston – Asparagus
Trader’s Point Creamer – Evanston – Creme fraiche
Whole Foods – Chicago – Ramps
Kolatek’s Bakery – Chicago – Michigan apples
- Potatoes – Finished the other bag of russets, some Yukon Gold and a few others
- Winter Squash – acorn, butternut
- Canned tomatoes – whole, sauce, puree – Used a few quarts recently (after my wife got done reading the benefits of eating cooked tomatoes)
- Spiced peaches
- Peach chutney
- Dried mushrooms
- Misc. pickles, jams, jellies, relishes
- Dried beans
- Local oats
- Chestnuts – 1 lb – from attic
- 25 lb of local corn meal – from attic
- 5 lb local buckwheat – from attic
- Cauliflower – yes, this cauliflower remains brown but could probably go into a soup – UPDATE: It’s still there
- Red cabbage – competing with the cauliflower for rotten, un-eaten food, there’s a few old red cabbage
- Celery root – 2
- Sweet potatoes – Have not looked in on these, hopefully they have not turned to mold
- Beets – from attic – Still there!
- Sunchokes - Still there!!
- Red onions – found two red onion hidden away and in fine shape
- Frozen fruits – blueberries, grapes, cherries, peaches
- Frozen veg – peas, corn, greens, pureed squash, tomato puree, dried tomato
- Local meat – Last meat used, round steaks. See above
- Parsley root (2)
- Homemade quince-apple membrillo – Man this is good, my wife mets it out in small portions with cheese.
- Local eggs
- Assorted cheeses
- Black walnuts
- Dried fruits – strawberries, apricots, peaches
- Red onion
Root Cellar in the Sky – No Food in the Attic