Some of our friends have stopped visiting the local farmers market. They argue that they are sick of buying fruit, which goes off within two days.
I’m a big fan of that fresh direct to market fruit and veg. But are we talking about ripe ingredients or ones that are near rotten or off? Could we be at the point of a farmers’ market backlash?
With my herb garden having been pretty much destroyed by the ever-helpful J, I’m now forced to our local market for Weekend Herb Blogging (my one lone orange not being photogenic enough for my sensitive eye) back at Kalyn’s Kitchen this week.
I think the answer is that if you are going to market shop, especially at farmers’ markets, you need to adjust the way you shop and cook.
What has happened is that we have become conditioned to under ripe food from the supermarkets like the mini truss tomatoes that we had for six weeks with only minor wrinkling. To be honest I was a bit scared to eat them for fear off irradiation or some amazing Agent Orange style chemical that stops the rot.
It didn’t take long for me to realise that I couldn’t eat 10 kg of ripe peaches in a few days. The answer, of course, was to preserve them poached in wine sugar and vanilla and eat them over a month or so.
My other tactic is shop for less more frequently. We now buy all foods from markets (not necessarily the farmers’ variety) as we need them rather than do the massive weekly or fortnightly shop.
This week the good buys are pumpkin (which seemingly last for ever) and rhubarb, one of the crops that J ripped out of my plot.
Rhubarb will keep for a few days but will quickly start to dry out. The best thing is to cook it within a day or so. My mother would whip it up into a wonderful fool. But my tastes are simpler. Just slice the rhubarb into one or two inch chunks. Add no water just some sugar. For a kilo start off with half a cup. Then if it is too sour you can add extra. I also sometimes add orange water too.
Cook on a medium heat and it is ready within half an hour.
I eat it for breakfast mostly with homemade muesli (J’s recipe to come) and goat yoghurt.
Pumpkin soup and cheese scones come soon.
WHB,weekend herb blogging, Mushrooms, Melbourne, Australia, Food, Food+Drink
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{ 6 comments… read them below or add one }
When I was a kid we always had rhubarb growing and my mother would make pie with it. It’s such a lovely plant. I know someone who love pumpkin soup so I’ll be watching for that recipe too.
We really do live on the opposite sides of the world because our farmers market has not even opened yet.
I love rhubarb and stew it often. My favourite variation has been with strawberries, sugar and a dash of rose water.
Hi Kalyn. Pie, yes I should try that. I so rarely make pies.
Hi AOF,
Perhaps -when they’re next in season – I’ll try the big R with strawbs. Thanks for the tip.
Very nice!
Paz (who’s never had rhubarb before)
I shop at the Leeds markets all the time – the trick is to actually look at what you pick up and then it usually lasts OK, providing you don’t have unrealistic expectations. Fruit & vege, like most things, is often better eaten sooner rather than later.
I had some very scary (supermarket) tomatoes that lasted for AGES absolutely unblemished in the fridge. They never tasted of anything (and Ed’s right – who wants to eat a 6 week old tomato!!!).
Hi Alex,
it’s mad isn’t it how long some fruit and veg lasts. And they say we need more nuclear power.