Farmers Market Report: May 18-19, 2013
Summer fruit and flowers come to the markets
By Kate Thornberry, 10:19AM, Fri. May. 17, 2013
Caeda Farm has some gorgeous summer bouquets for sale, as does the Really Fresh Flowers stand at the Downtown Market. Lots of stunning lupins and even a few sunflowers and gladiolas.
The peach harvest was going to be small this year due to the late frosts; the vicious hailstorm last week certainly didn’t help either. But not only peaches were devastated -- Ottmer’s Family Farms were completely stripped by the hail. “Everything above ground was stripped away,” said Farmer Ottmer, “There aren’t even any leaves left on the trees.”
Mid-May is late to replant in Texas, but the Ottmers are going to see if they can find some tomato starts; meanwhile, be sure to stop by the Ottmer tables and buy all the things they were able to salvage. They still have root vegetables such as radishes and carrots, and a few onions (most of the onions were damaged, though, as they stick out of the ground a little), and they always have the very best chicken eggs around (I always buy my chicken eggs from Ottmers!) We’ve got to stick together and show the love -- let’s clear the Ottmer Family Farm tables out this Saturday!
This week Boggy Creek Farmstand has strawberries, green and yellow beans, beets, parsnips, kale, leeks, salads, and new potatoes. Famous cookbook author Deborah Madison is going to be at Boggy Creek Farm this Saturday from 8am to 1pm, signing her new cookbook Vegetable Literacy. (Ten Speed Press, $40) The book is a study of 12 vegetable families, which Deborah will bring into the kitchen via 300 delicious, simple recipes. The book is $40 plus tax, available at the farm.
Celtic Seafare will be at Barton Creek Market this weekend as well. This week their hot smoked salmon will be made from wild Sockeye “Red Salmon” from Bristol Bay, Alaska. Their cold smoked salmon will be Black Pearl sustainable harvest salmon from the Shetland Islands. This week Celtic Seafare will be adding a Smoked Salmon Salad to their menu of salmon sandwiches, bagels with lox, and other fresh sandwiches.
Getting back to actual local farm items: Winfield Farm will have amaranth greens this weekend again. These greens make an interesting salad addition, but more importantly, they are the type of green traditionally used in India to make the dish Sag Paneer (usually made with spinach here in the United States.) Winfield Farm will also be bringing snow peas, spring greens, kale, rainbow chard, lettuce and some interesting varieties of radishes: French breakfast and Italian candlesticks.
Fruitful Hill Farm will be bringing this year’s early crop of green beans and yellow wax beans.
Over at Sunset Valley, Concha of Concha’s Salsas will again have fresh Gulf Seafood such as shrimp, flounder, and snapper. I tried Concha’s shrimp last week and they were fresh, firm and sweet.
Tecolote Farm has begun doing Sunset Valley lately, and they bring a wide variety of vegetables and herbs. Last week they brought gorgeous leeks, tender lettuce, thyme, parsley, cilantro and sorrel.Their produce is always remarkably crisp and young; see above photographs.
Baguette et Chocolate has added a lovely new 6 Seed Bread to their line up. It has great depth of flavor and makes outstanding toast. The loaves are not quite big enough for sandwiches, but the slices are the prefect size for breakfast.
Potato, Nopal, Corn and Egg Taco with green tomato salsa; Dry-aged Burger with cheddar, pickled green tomato, sweet onion and F4 mayonnaise; Short Rib and Potato Hash with sweet onions and a fried egg; French Toast with country style breakfast sausage and stewed peaches; Cafe a la Olla Mexican coffee with sorghum syrup, brown sugar and spices; Beet Red Soda Vanilla cream soda with orange, cinnamon and beets.
Other interesting items Dai Due will be bringing to the market include Beef Kielbasa ($12 lb.), Peach and Mulberry Sausage ($12 lb.), Cactus Kimchee ($9), Chicken Liver Mousse with Blackberry Jam ($6 for 4 oz.), and Salt Pork ($8 for 8 oz.)
See you at the Markets!