Februrary at the Market

We are beginning to see the early signs of spring. More sun, longer days, and slightly warmer temperatures make the hoop house growers happy. Last Saturday Shannon Brines didn't sell out until noon. Here is his story.

January at the Market

In the winter months of January and February the Market rests. It does not sleep or die it just relaxes.

Many varieties of apples will keep 5 months under simple cold storage, longer under controlled atmosphere (low oxygen) conditions. So the apple vendors are usually there unless, or until, they
sell out

The chickens keep laying eggs, so the egg vendors keep coming to the market

.
Farmer John from Our Family Farm, L.L.C.

Ralph Snow is usually there with his maple syrup, but again this is the end of the season, so it depends on the yield last spring.


Ralph Snow - Snow's Sugar Bush

The real prize is fresh lettuce from Shannon Brines if the weather is not too cold. But you have to get there early.

Christmas Dinner from the Market

This year we did a very nice dinner from items purchased at the Market with a little help from the Kerrytown shops and the Peoples Food Coop.

Buffalo Standing Rib Roast from TMZ Farms
Roasted Carrots and Parsnips from the market with herbs
A salad of fresh spinach (not Shown) from Brines Farms
Dessert was a Tangerine Barvarian Cream - Kerrytown shops and the Peoples Food Coop

The Market in December

The Market is open all year, but it changes with the seasons. In December the fresh produce fades, replaced by apples and root vegetables that store. Poinsettias replace the summer flowers.



Not all of summer is lost. There are still a few vendors extending the season with greenhouses or hoop houses. Brines Farm is likely to be there with fresh salad lettuce and spinach. Dennis Sparr will probably be there with roses until Christmas.



But the real life of the Market in December is the Holiday greens. The Market has become the premiere Ann Arbor location for trees, wreaths, and other decorative greens.



Photos by Jessica Black

Update - revision

As a result of the recent cold weather Sparr has not been at the Market. There are many vendors selling holiday greenery, but not poinsettias.

October at the Market

Now is the time for pumpkins and squash.

But peppers and corn are still at the Market until frost.

Pies

Fall is a great time for pies. My brother-in-law thinks elderberries make the best of all pies. He picks copious quantities from the edge of his farm fields to bring to my sister. She freezes them so that he can have elderberry pie in winter.

I saw these at Wasem's and decided to make one too. If you continue to the recipe page there are illustrated instructions for the pie filling and crust. The crust recipe can be used for peach, apple and other pies. (continue)

Ratatouille – A Fine Mess of Vegetables

Every fall I make a large batch of ratatouille. That way I have lots of this great vegetable stew left over to freeze. Why don't you make some too?
Step 1 is to go to the Ann Arbor Farmers Market and purchase the vegetables. The fall harvest has arrived and all the necessary veggies are there. You will want tomatoes, eggplant, summer squash, garlic, peppers and herbs. The choices are flexible and it is not important to use the exact ratios I use.

Buying a loaf of bread Mill Pond bread to go with the ratatouille is a great idea. If you continue to the ratatouille page. the recipe and the method of production is there. (continue)