FRESHFARM Markets
Nov. 5, 8 & 9, 2006
'Beirut has lost almost all of its public gathering places, which makes the farmers' market so vital. Without a place to sell local products, farmers lose hope. And without local food traditions, people lose hope. If you don't dream, you don't exist. So, let's dream together.'
~Spoken by Kamal Mouzawak, founder of the farmers' market in Beirut (Lebanon's first) at Slow Food's Terra Madre gathering inTurin, Italy this week.
The full moon is rising this weekend. Our market foods are the full peak of fall bounty with winter squash (buttnernut, acorn, blue hubbard, turban, pumpkin), parsnips, leeks, carrots, potatoes (sweet, white, red, blue), horseradish, greens (kale, collards, mustard, spinach, arugula, tender salad greens), broccoli and cauliflower, apples (Pink Lady and Gold Rush are among the favorites), and pears (bosc, comice, bartlett). Seafood is plenty good with fresh caught fish, oysters and crab (oh, those crabcakes!). Find sweet and salty butter, handmade cheeses and yogurt (cow and goat's milk), and fresh milk. Pasture-raised meats are always in season; place your holiday turkey order with Cibola Farms or Eco-Friendly Foods. Hearty breads, sweet pastries and pies, homemade granola, cookies, handmade pasta and sauces, and seasonal soups or stews are at all markets. Find your favorite holiday wreaths, seasonal table decorations (who knew kale could be so beautiful?!), cut flowers and potted plants. Handmade soaps make perfect holiday gifts. Markets are open rain, wind, snow or shine and our market farmers and producers appreciate your support.
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