We are in Davenport this weekend and I got the pleasure of going to the Freight House Farmers Market this morning. It is my favorite farmers market, especially this time of year! The fall harvest brings my favorite produce while colorful mums, pumpkins and gourds fill the isles. The crisp air and bright morning sun fall on the shoppers that fill the bustling market with laughs and warm cheer.Shopping at the local farmers market has many benefits: it supports your local economy, you are able learn about the production and origin of your food, it reduces fuel food miles, vehicle pollution, noise, and fossil fuel use. You receive produce that is often picked that day or the day before and you are able to meet the farmers and growers that are passionate about what they do.
Eat In Season Produce
Although most outdoor farmers markets here in the Midwest will be coming to an end (or moving indoors) after this month, the produce at this time of year is still exploding with:
Fall Harvest
Apples, Potatoes, Sweet Potatoes, Butternut Squash, Spaghetti Squash, Kale, Lettuces, Carrots, Radishes, Beets, Herbs, Leafy Greens, Eggplant, Onions, Peppers, Pumpkin, Leeks
Easy on the Wallet
When produce is in season, the relative abundance of the crop usually makes it less expensive. And without the middle man or packaging and shipping costs the farmers can pass the savings to the customers.
When produce is in season, the relative abundance of the crop usually makes it less expensive. And without the middle man or packaging and shipping costs the farmers can pass the savings to the customers.
Peak Flavor and Nutrients
When food is not in season locally, it’s either grown in a hothouse or shipped in from other parts of the world, and both affect the taste. When transporting crops, they must be harvested early and refrigerated so they don’t rot during transportation. They may not ripen as effectively as they would in their natural environment and as a result they don’t develop their full flavor and nutrients. Produce is at its peak nutritional value when it is ripe and by taking days on its journey to your table it loses nutritional value with every day that passes between harvest and eating.
When food is not in season locally, it’s either grown in a hothouse or shipped in from other parts of the world, and both affect the taste. When transporting crops, they must be harvested early and refrigerated so they don’t rot during transportation. They may not ripen as effectively as they would in their natural environment and as a result they don’t develop their full flavor and nutrients. Produce is at its peak nutritional value when it is ripe and by taking days on its journey to your table it loses nutritional value with every day that passes between harvest and eating.
According to Brian Halweil, author of “Eat Here: Homegrown Pleasures in a Global Supermarket,” “If you harvest something early so that it can endure a long distance shipping experience, it’s not going to have the full complement of nutrients it might have had.” In addition, transporting produce sometimes requires irradiation (zapping the produce with a burst of radiation to kill germs) and preservatives (such as wax) to protect the produce which is subsequently refrigerated during the trip.
Variety All Year Long
The wide variety of crops harvested during each season provide us a variety of tastes, textures and nutrients. Buying seasonal produce also provides an exciting opportunity to try new foods and to experiment with seasonal recipes. And it simply tastes better! Just think, for most of history our ancestors have only eaten the produce that grows local to their region.
Variety All Year Long
The wide variety of crops harvested during each season provide us a variety of tastes, textures and nutrients. Buying seasonal produce also provides an exciting opportunity to try new foods and to experiment with seasonal recipes. And it simply tastes better! Just think, for most of history our ancestors have only eaten the produce that grows local to their region.
Personal Connection
When purchasing food from a CSA, road side stand, or farmers market you are able to speak with the grower. Here are some of the questions I ask about the produce of animal products I want to feed my family: Where was it grow? Are the seed genetically modified? Did you spray the plants or fruits? Is the grown sprayed with chemical or pesticides? What did the animal eat? How did it live? Did it receive immunizations, growth hormones, or antibiotics? Was the grass or hay it ingested sprayed with pesticides or any chemicals? Where preservatives or fillers added when the meat was processed?
Fill Your Fall Menu with In-Season Produce
Fill Your Fall Menu with In-Season Produce
Here are some of the ways I will use my bags of produce from today's farmers market to feed my family this week. If you are not already doing weekly or monthly meals plans this is a great time to start. By planning your meals you can save on the number of trips you take to the grocery store, avoid the drive thru by avoiding "I don't know what is for dinner", plan a balanced nutritional diet, save you from throwing unused produce away, and just reduce the stress that often comes will meal preparation.
Breakfast
Omelets
Lunch and Dinner
Baked Sweet Potatoes
Baked Potatoes with Chili
Soups
White Bean and Escarole Soup
Butternut and Leek Soup
Chili
Vegetable Soup
Pumpkin Soup
Vegetables and sides
Kale Salad
Snacks
Apple Crisp
Raw Apple Pie
Apple Sauce
Pumpkin Bread/Muffins
Carrot Cake
Kale Chips
I look forward to sharing all these recipes with you, please be patient!
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