Savoring he Seasons: Market days are here again!
By MARY MCCLINTOCK
This Saturday, April 27, is a day I look forward to all winter long, the opening day of the Greenfield Farmers Market’s summer season. Once again, Court Square at the intersection of Routes 5/10 and 2A in the heart of downtown Greenfield will be busy with farmers and food producers selling their wares, folks from throughout the area strolling around selecting food, plants and gifts and greeting friends, and lots of big smiles on faces as we revel in spring. It makes me grin just to imagine that scene. I’ll be there shopping before the 11 a.m. weekly peace vigil and then standing in the vigil on the front of the common, greeting friends as they walk by to and from the market.
The market is open from 8 a.m. until 12:30 p.m., and you’ll find fresh greens, starter plants, perennial plants, cheese, preserves, bread, maple syrup, honey, meat, and lots more. If you’re there from 10 a.m. until noon, you’ll hear the great music of Co-op Jazz. The market accepts SNAP benefits and on opening day will double SNAP dollars up to $5 (so $5 of SNAP benefits buys $10 of Farmers Market produce). To get more details about the Farmers Market, check out http://greenfieldfarmersmarket.com/ or look for the market’s page on Facebook.
Other Franklin County Farmers Markets in Ashfield, Bernardston, Charlemont, Conway, Shelburne Falls, and more will start their seasons in coming weeks. If you have information about your local farmers market, please send it to me and I’ll help spread the word. Last Saturday, I ran into Ervin and Gloria Meluleni of Bernardston’s Coyote Hill Farm as we all shopped at Green Fields Market. They’re REALLY busy with spring planting and Gloria said the farmers market in Bernardston will open on June 1 (10 a.m. to 1 p.m.). You can learn more about their farm at www.coyotehillfarm.com and keep up with area farmers markets by checking CISA’s website at www.buylocalfood.org.
After shopping at the farmers market on Saturday, or while you’re in downtown Greenfield in the next week, stop by World Eye Bookshop on Main Street to buy some cookbooks. World Eye’s April Charity of the Month is Meals on Wheels, which means World Eye will donate 10 percent of all cookbook sales in the month of April to support this great organization. World Eye has a HUGE selection of wonderful cookbooks, and now is the time to stock up and get gifts for upcoming high school and college graduations and Mother’s Day. Two of my favorite cookbooks are “Simply in Season” by Mary Beth Lind and Cathleen Hockman-Wert and “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” by Madison Area Community Supported Agriculture Coalition. I think every farmers market shopper and CSA shareholder should have these two cookbooks on their kitchen bookshelves. And, they make great gifts.
Here’s a recipe for a simple way to enjoy some of the greens you get at the farmers market. What is your favorite way to prepare greens? What are your favorite spring recipes? Do you collect wild edibles at this time of year? I’d love to hear from readers who enjoy dandelion greens and other “weeds” from their gardens and neighborhood.
I hope to see you on Saturday at the farmers market!
This Week We’re Eating ...
By Harmony Valley Farm (from “From Asparagus to Zucchini” by Madison Area Community Supported Agriculture Coalition”
2 T. sesame oil
3-4 cloves garlic, chopped
½ pound mixed greens, coarsely chopped
1 T. vinegar
2 T. tamari
Freshly ground black pepper
Heat oil in wok or large skillet to moderate heat. Add garlic and saute 2 minutes. Remove garlic and set aside. Saute the greens until just wilted. Remove from heat, and stir in vinegar, tamari, pepper, and garlic. Serve immediately. Great as a side dish or with rice. Makes 2-4 servings.