Saturday, June 27, 2009

Revel in Local Living

I am taking my eat local challenge seriously this week, and Mr. Nature has gotten involved as well. Remember that Evening Farmer's Market we attended last week? Mr. Nature took us there again this week, and this time we spent the whole evening. I can't think of a better way to promote local eating and local living than getting involved in local events. I got to do a lot of wandering around and socializing. We got a lesson on why we cure our garlic, I met a local Dutch Oven cookery person, and we met some more of the people who grow the food we eat. The garlic seller next to us gave us 4 large heads of garlic.

From the garlic seller, we got 4 large heads of garlic. Also, there was raw strawberry pie. (here is a similar recipe) Or, more precisely, raw strawberry rhubarb pie. The ladies selling this enchanting pie were also selling a veggie wrap: a blanched kale leaf wrapped around brown rice, celery, mint, and several other green things I did not identify. With a side of minty dipping sauce and spicy dipping sauce. And blanched beets and rhubarb. They purchase their vegetables and fruits weekly from the farmer's markets, and then they make up what they will sell based on the ingredients. Creative AND local!

There was music of the reggae variety, with a sprinkling of Sublime feel, by a local band. And as we were leaving, we saw A PIRATE SHIP! er, a pirate house...
Aaaarrrr, Matey! Vegetables thar be ahead...

Photobucket

2 comments:

ClayItAgain / 12MidnightOils said...

Our farmer's market should be starting soon. How and what is curing garlic?
I have never grown it, but I did get some to do it this year

Sinclair said...

re: curing garlic. When you pull it/dig it up out of the ground, you should lay each garlic out next to each other in a cool, dry place WITH all dirt and plant matter still intact (just as you pulled it) for about 14 days. this allows the stem tops to dry out while still attached and the root hairs to dry while still attached. You should only clean the garlic and cut the stems off after they are dried. This keeps any bacteria from entering the open cuts of newly pulled garlic, and makes it keep much much longer.