Because we live in the Northeast, farmer’s market season is, unfortunately, not a year ’round thing. I know, I bemoan that fact as often as I can. Like it will make a difference.
Darn Mother Nature.
But when it’s time for the stalls to begin opening up? We are all in.
Our favorite pickle vendor (full sours all the way).
The biggest, ripest, reddest Jersey tomatoes you’ve ever seen.
Organic, locally sourced honey.
Wholesome dog treats.
Yep.
And eggplant and carrots and radishes and strawberries and blueberries.
And lettuce for dayz.
I usually go bi-weekly, and stock up on all the fresh vegetables and fruit that is in season.
Or, you know, that the kids will eat.
Talking directly to the farmers who pulled the goodies out of the ground. That very morning.
Farm to table. Forever and ever, amen.
But the problem?
In my exuberance to buy all.the.things, I usually buy more than we can conceivably eat before it starts to go bad.
Such is the problem with fresh, non-packaged goodness.
You need to be quick.
But! There is a solution!
I have three go-tos when I need to use a massive amount of vegetables that are about to turn for the worse.
…
