One of the best (and simplest!) summertime events is to visit our local farmers market. The market carries beautiful high quality and affordable produce. I love walking around looking at all the beautiful baked goods, fruits, and veggies. As wonderful as it is to ogle the wares, I also enjoy talking to the vendors and learning about their farm or business, and the creations they’ve brought with them. There are a few things you should know before going to a farmer’s market. It can be intimidating sometimes, so here are a few tips to relieve the stress and allow you to enjoy the experience.
Bring cash. While some vendors might use various forms of credit card payments, there’s no guarantee and I’d hate for you to miss out.
Take a turn through the market before you buy anything and take mental or written notes of the stalls you want to return to.
Bring a large tote bag. This will make it much easier for you to carry your purchases, and it’s environmentally friendly!
If you see something you do not recognize, ask the vendor about it. More often than not, they are friendly and want to educate customers on all the available goods. Last year, I stopped by a booth that had several vegetables I had never seen before. Upon inquiry, the vendor, he let me try some sea asparagus (think smaller, saltier asparagus), and I ended up purchasing a bunch to make into a delicious salad. You never know what you can learn!
Don’t be afraid to ask detailed questions. The vendors know exactly how the food was grown, if any pesticides were used, and will explain the best way to store and cook them.
Pick up your largest purchases last so you don’t have to schlep them around with you. That watermelon looks beautiful, but I can promise you that it weighs more after 30 minutes in your arms.
While you’re there, maybe you can pick up the ingredients for this amazing side dish the next time you visit. The fennel has a rich flavor, kind of like licorice. When you sauté it, it brings out the deep, intense essence of this wonderful vegetable. The red pepper and spinach compliment it nicely. Basil is the perfect herb for this dish which gives it a light, bright aroma.
This recipe will serve 4-6 people who will most definitely want to accompany you on your next trip to the market.
Ingredients for Fennel, Spinach, and Red Pepper Sauté:
2 teaspoon olive oil
2 teaspoons butter
1 thinly sliced red bell pepper
1/4 cup thinly sliced red onion
1 fennel bulb, thinly sliced
3 cups fresh baby spinach
3 garlic cloves
6-8 fresh basil leaves, julienned or chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Using a large cast-iron or enamel heavy skillet, heat butter and oil over low heat.
Turn heat up to medium-high and add the fennel and the onion.
Cook until slightly soft and tender.
Add red pepper and cook for about 3 minutes more.
Add basil, garlic, salt and pepper; cook for 1 more minute.
Add spinach and cook until spinach is bright green and just a little wilted. The cooking process will continue after you take it off the heat, so be cautious here. You don’t want it to be overcooked.
It’s that simple!
