Bringing fresh produce directly to the people
June 6, 2005
The Nevada Certified Farmers market Association has the following information and tips for making your farmers market experience fun and fruitful.
What is NevadaGrown?
In Nevada, we have the fortune of being able to accommodate California growers at our farmers markets. This adds great diversity and lengthens the season in which we can obtain fresh produce. However, there are a number of growers in Nevada producing a true local food source.
Toward this end, NevadaGrown is a marketing initiative to assist state growers by bringing communities and people together to support the growth and use of local products.
Among the goals of NevadaGrown is to strengthen the connection between growers and local consumers and chefs, to publicize restaurants and chefs who utilize local products through Web and site listings, and to develop greater awareness of Nevada agricultural products.
Successful Market Shopping
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These helpful hints are from “Fresh From the Farmers Market” by Janet Fletcher:
Don’t go with a firm shopping list. It is wiser to plan menus once you get to market and see what looks best.
Make the rounds before you buy anything. See who has what. Taste and compare different growers’ offerings.
Buy something you haven’t tried before. A farmers market is a great place to get educated about food.
Take your own bags or baskets. Woven baskets are ideal because tender fruits and vegetables don’t get piled on one another.
Plan to go straight home after shopping. If you can’t go right home, bring a cooler for more delicate items.
Try not to overbuy. It’s all about eating fresh.
Take your children with you. Often children who help choose food will be more adventuresome eaters.
For best selection, shop early.
Take time to chat with farmers. Talking with those who grow the food is part of the appeal of farmers markets. Have fun.
Rhubarb coming up in the field is always one of the first things of spring. I am quite sure because of this characteristic, our ancestors found a way to prepare it. By the end of the winter without any fresh vegetables for all that time, they took a look at rhubarb and decided to make something, anything of it!
While rhubarb provides a very unique flavor, let it be known that nearly any fruit can be substituted for the rhubarb and strawberries. This recipe is from Linda Marrone, who has lived in Carson City since 1973, and with her husband, Ralph, formerly operated Marrone’s Restaurant in Carson City and Somethin’s Cookin’ Catering.
6-8 cups of rhubarb, washed, trimmed and cut into 1Ú2 inch pieces.
Basket of strawberries, washed and cut up or smashed.
1 T. cornstarch
1 cup sugar (use more to taste)
Mix rhubarb and strawberries and put in a buttered baking dish. In a small pot, combine 1 cup water, cornstarch and sugar (or more to taste). Bring to boil then pour over fruit mixture. Bake covered (with foil) in a 375-degree oven for about 45 minutes. Remove from oven and add crisp topping and continue baking for 20 minutes or until golden brown.
3Ú4 cup brown sugar
2Ú3 cup sugar
11Ú4 cup flour
1 cup oatmeal
Dash of cinnamon
1Ú3 cup walnuts
11Ú2 cubes cold butter
Put together first five ingredients in bowl and stir together. Grate in cold butter and mix with your fingers until crumbly. Sprinkle over rhubarb.
Source: Nevada Certified Farmers Market Association’s Market News, editor Brenda S. Smith, e-mail firstname.lastname@example.org
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