Spring is Coming!

     Spring is coming soon.  No, really, I promise.  While we are just entering April we still have a bit to wait for the harbinger of good food times, Asparagus.  Now is the time to be tilling, planting, composting, and getting your garden ready.  To that end, we are going to add a new feature to the weekly blog.  As a new and first time homeowner I have a yard that had not been touched for 3 years.  I plan to grow vegetables, herbs, and fruit and am going to share it all here.  Don't worry! Farmers Markets are still the focus, but more and more people are growing their own vegetables and I am going to be one of them.  Hopefully...

     With winter finally, mostly, behind us, we can start to look forward to everything about to come our way.  Till then, the markets still have a vertiable cornucopia of edible options.  Hoophouses have been growing carrots, beets, turnips, and other fall/winter vegetables by keeping the interior air and dirt warm enough for them to grow.  Endless Summer Harvest is living up to its name, a truely endless supply of the most nutritious and delicious greens around.  Clear Springs Creamery is back (hooray!), their cows are rested and giving fantastic milk.  Also, after a 3 year process, and some bumps along the road, Clear Spring Creamery is finally going to be certified Organic.  It is a difficult process and you can really taste the difference. 

   Given these economic times, we are going to start to talk about keeping costs down, tricks and tips if you will, and controlling spending at the market.  I am sure many of you have wandered into the summer market with a $100 in your pocket and you walk out with 52 cents and bags of stuff you are not sure what to do with, nor how much you paid for it.  Farmers and Bakers costs have gone up and their prices have risen accordingly.  This doesn't mean you shouldn't ask about a better price, or even just why the cost has changed.  A prime example is Atwaters.  They make some really tasty cookies.  They used to be a pack of 6 for $3, so 50c a cookie.  This year, there are 4 to a pack and the packs are at $4, so $1 per cookie.  Now, I asked what happened and they said the cookies are bigger.  I pointed out that while that was true, the overall weight of the package was less than before.  Their response was, "But they are bigger".  We talked in circles with them returning to that line.  Whether because they couldn't comprehend Mass to Number of Coookies, or because they were told to deflect form saying "Our costs have gone up and we need to charge more", I don't know, but I would have perferred the later.  Needless to say, I don't get them anymore, relying on Bonaparte for my sweet tooth now.

     The weather is getting nicer.  This morning's display at Dupont Circle was like a message from Mother Nature that now is the time to start renew your market routine, getting up early again, knowing that when you get back you will have bags of gorgeous and delicious food.   With asparagus coming in the next month or so, now is the time to get back in the habit of eating local.  Happy Hunting and see you there!

Next week the markets open an hour earlier.  Start checking the Farmer's Market's websites to find opening dates for your market.

This weeks recipe is for a Glazed Baby Carrots

Ingredients

• 1 Pound of Carrots
• 2 Shallots
• 3 Tbl Butter
• 1/4 cup White Wine
• 1/4 cup Chicken Stock (homemade if you got it, make it if you don't, or call for a cooking lesson)
• Parsley or Cilantro (Whichever ESHarvest of Farm at Sunnyside has on hand)
• Salt and Pepper

Method

• Wash the carrots, but don't peel them.  Since they're so young you'll end up peeling away half of the carrot.
• Finely dice shallots.
• Heat a large saute pan till almost smoking.
• Add 1 1/2 Tbl butter and let melt.
• Add carrots and let cook for 3-4 minutes, or till lightly brown on one side.
• Toss carrots and add shallots.
• Let cook for 3 more minutes.
• Add white wine and let reduce till almost gone.
• Add chicken stock and reduce by half.
• Add remaining butter and the cilantro/parsley
• Season with salt and pepper.
• Eat & Smile.