What to Expect at the Farmers Market

If you’re like me, I have no idea what is in season at what time of year. I recently learned of the concept of the vegetannual to have an easy way to remember what exactly is in season:

1. Shoots poke up

2. Leaves Appear

·      spinach, lettuce, chard (april/may)

3. Bigger Leaves

·      cabbage, romaine, broccoli, cauliflower (may-june)

4. Flower Buds

5. Small Green Fruits

·      snow peas, baby squash, cucumbers (june)

·      green beans, green peppers, small tomatoes (july)

6. Larger colorful fruit

·      beef steak tomatoes, eggplants, red nad yellow peppers (late july-august)

7. Hard-shelled fruits with appreciable seeds inside

·      cantaloupes, honeydews, watermelons, pumpkins, winter squash (august-september)

8. Plant hoards the sugar by pulling it down in to a storage unit: tuber, bulb, root

So what to get now?

We’re in the early leaf period so as I’ve written about several times – keep eating your fresh spinach and kale! Here's a recipe for what you’ll find at the farmers market this early in March.

Spinach Lasagna

-- also I’m always trying to eat more iron (and taking iron supplements) so eating something with so much spinach is a great way to do this--

1 lb. whole grain lasagna noodles

Prepare according to package directions

4 cups chopped spinach

Steam for 2-3 minutes, let excess water drain

16 oz. tomato sauce

2 cups fresh ricotta

2 cups mozzarella

Spread a thin layer of tomato sauce on the bottom of a large casserole. Cover surface with a layer of noodles, ½ of the ricotta, ½ of the spinach, 1/3 of the remaining sauce and 1/3 of the mozzarella. Lay down another layer of noodles, the rest of the ricotta, the rest of the spinach, 1/3 of the sauce and 1/3 of the mozzarella. Spread a final layer of noodles, the remainder of the sauce and mozzarella, bake uncovered at 350 for 40 minutes.

Today I was so happy because two girls in my sorority went with me to the farmers market! They loved it and we will definitely be going again next week :) Here's what I found at the farmers market this morning

• Thai Food for lunch! - tofu green curry
• Cauliflower & Sweet potatoes (for two recipes I’ll be posting later in the week)
• ½ lb kale and ½ lb arugula - (also for two recipes later in the week – I’m planning on doing lots of cooking this week!!)
• Carrie Berrie Nut Mix – cranberries, blueberries, walnuts, almonds – for putting on oatmeal
• 3 apples – pink lady and fuj
• Cinnamon Raisin hummus – never had a sweet hummus before! He reccomends it for the apples

Looking forward to eating all my goods this week!! Honestly, should probably last me until spring break (11 days!!)