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Celeriac and parsnips


We still have a large selection of good food at our stand. Eat up on things like lettuce, celery, peppers etc. There lots of them now, soon they will be gone.
This is the season to be thinking about packing a stash of the storage vegetables away. Potatoes like cool and dark (45-55 degrees), Squash likes warm and dry (45-70 degrees), Onions and garlic like dry and some air circulation (32- 75 degrees) These are all harvested and ready for you now. Next week we will be harvesting red beets, carrots, turnips, rutabaga, parsnips, celeriac etc for storage. This group gets stored moist and as cold as you can with out freezing. You can pack them into wet sand or sawust to keep the humidity in them or if if you can keep them cold (30s)just plain plastic bags work ok. Should we save some for you?
Does your diet change as the selection of local food changes? Eat lots of what is in season; by the time you are tired of it something else will be coming into season. Daniel