winter farmer's market report

We got up early this morning and headed to the North market, in part to get in practice for the farmer's market season, and in part to see if anyone had ventured out yet (The market starts in April, but a few farmers had mentioned coming before that for a Saturday or two.) They hadn't (except for the guy from Gypsy Bees, who had a table inside) but we didn't let that slow us down.

We started with a cinnamon roll and hot cross buns from Omega Artisan Baking. I procured a latte from the coffee shop (the price jumped up by almost $1, thus removing its "cheapest latte in town" status. Le sigh.) and after demolishing the cinnamon roll we jumped right into shopping. Cottage ham and pork chops from Blues Creek. A boneless, skinless chicken breast and stock from North Market Poultry (for chicken piccata; since I forgot to have it butterflied I guess I will be learning to do that myself.) Grape tomatoes, a cucumber and lemon from the Greener Grocer (not local, sigh.) Sugardaddy's brownie cream cheese ice cream from Jeni's. Angel hair pasta from Pastaria.

Next we headed up to Worthington for the winter farmer's market. It was pretty much the same as usual, but 2silos were there with eggs (unfortunately I bought some from Raven Rock before I saw them) and the vegetable people (H-W Organic) had snow pea pods! I spent $22 on veggies: four huge onions, 2 bunches of scallions, potatoes, snow peas, baby lettuce and baby spinach. I bought 2 blocks of cheese from the Ohio cheese people (raw milk jack and garlic and herb) and a 1/2 gallon of apple cider from Gillogly Orchards. You can probably guess that pork chops with apples, onions, and apple cider will be on the menu this week. I also picked up a small rosemary plant. I hope I don't kill it!

Can it be spring? Can it be strawberry season, or at least asparagus season? We have kept vegetable and fruit buying to a minimum this winter, and I am starved for fresh fruit. Tasty fresh fruit.

There are no big Easter plans here at Green Leanings. I will be making deviled (local) eggs and a pasta salad (with local cheese and spinach) for an early potluck, and possibly some chicken piccata for us later in the evening. I don't like egg yolks so making the deviled eggs should be... interesting. They always look so pretty; maybe if I add enough flavoring I'll find them to be edible. I love egg whites, but have never liked the taste and texture of yolks.