Beginning a few years ago, my husband and I have made almost every effort to cook and eat as seasonally and locally as possible. We are continually making changes to our lifestyle, but don’t feel like we are really making any huge culinary sacrifices. Each season we do dig up more and more of our backyard to add to our vegetable and herb gardens (currently at about 2,200 sq feet). We blanch, freeze, can, dry and preserve as much as we physically have time for, both from our own plants and all the area farmers markets. All with hopes of having a little bit of those glorious, most prolific, summer produce months available to us in colder times.
However, this time of year it gets tough. We are down to about five of the treasured quart jars of plum tomatoes we bought in flats from our farmer Seth Heller at the local market in August and canned over a weekend (all 45 of our heirloom tomato plants died in this year’s blight, described here by Dan Barber http://www.nytimes.com/2009/08/09/opinion/09barber.html?scp=1&sq=tomato%20blight%20barber&st=cse). We’ve mostly used up our squash, garlic, shallots, and beets that were in cold storage, and are growing a little weary of produce, though frozen minutes from when picked, plucked from our freezer.
Thankfully, there are farmers markets still operating this time of year!
I visited the Union Square Greenmarket in NYC this past Friday (I split my time nearly 50/50 between the city and the very rural NY Catskills–more on this later). Though smaller than in warmer months, there is still a strong number of booths, offering a big variety of produce, meat, cheeses, and local foodstuffs to the urban locavore.
I did some grocery shopping, and came home with a heavy bag of fresh food. Parsnips, carrots, celeriac, crimini and king oyster mushrooms, kale and Mutzu apples. Combined with the chickens and eggs we get from the local farm Quails-r-Us each week, February is not looking so much like a culinary wasteland in upstate New York. Recipes from this week’s bounty to follow shortly, as well as every week hereafter.