Farmers Market Report: February 23-24
Winter is officially over
By Kate Thornberry,
10:30AM, Fri. Feb. 22, 2013
As long as we don’t get a late frost, the peach crop should be excellent this year. But coming back to the present, this is the time of year for some of our most wonderful, rare crops: asparagus and strawberries. In colder climates, these are available for much longer periods; here, you just have to buy them when you see them. Fresh, locally grown asparagus tastes so different than the kind flown in from South America that it has to be tasted to be believed. The local strawberries are both tarter and sweeter than the California ones.
Sugar snap peas and pea shoots are also making an appearance. These are also only around for a few weeks, so get them while you can.
Venison Picadillo Taco with rutabagas, carrots, pickled cabbage, queso fresco and green garlic salsa.
Duck Fried Rice with duck sausage, carrots, green onion, a fried egg and kimchi.
Pon Haus with a fried egg and sorghum syrup.
Smoked Pork Sandwich with Doppleganger sauce, B and B's and cole slaw.
Rabbit Enchiladas with pipian sauce, queso fresco and pickled vegetables.
Cafe a la Olla. Boiled Mexican coffee with sorghum syrup, brown sugar, anise seed and cinnamon, served with Mill-king milk. (Downtown only)
Beet Red Soda. Vanilla cream soda with beets, cinnamon, lemon and orange.
But probably the biggest piece of Farmers' Market News is: The HOPE Market will be moving to Plaza Saltillo (Fifth and Comal) on Sunday, March 3. The new location will provide shelter for vendors, bathrooms, and a host of other amenities, including a stop for the Metro line. The popular free yoga class and free entertainment will continue, as the new location is going to be much roomier. This weekend, the HOPE market will be at Pine Street Station for the very last time!
See you at the markets!