Make stock. Take stock.
I love that the wind-down of our summer market season coincides with the biggest cooking holiday of the year. As if you didn’t already want to simply stock up everything, Thanksgiving makes it so you actually have to. It always makes for a bustling, high-energy day at the market. And, this year, an early snowfall compounds that urge to be kitchen-bound and cooking.
It’s a good time to make stock and, well, take stock, too.
This has been quite a season. Never have our farmers had to grapple with so much weather in such a short span. From hurricane-force winds to torrential downpours, to lightning storms on harvest days, this market season has tested the mettle of our farmers like no other in the 11 years I’ve been running farm markets.
To wit, this is what John-Erik Schellenberg of Black Creek Permaculture Farm had to say about the season’s hardships:
“There was a period of 8 weeks where we couldn’t drive on our fields – all the produce we brought to the market was hand harvested and wheelbarrowed out to the field edge through the mud. It was a nightmare.”
And yet, they harvested. Largely because they knew they had grateful shoppers like yourselves who would turn up rain or shine to buy their turnips and sprouts, radishes, apples and chard. This Saturday Black Creek will be back at the market with crates of beautiful mesclun.
So, in this week of giving thanks, I first and foremost want to thank you, the shoppers, for supporting your market week in and week out this year. Our farmers really couldn’t do it without you. Continue reading november 15, 2018