Making the most of the farmers markets’ last weeks
This week marks the end for many of the farmers markets in the region that haven’t already ended for the season. A few will still be open in November, like Collingswood, but the majority of them are closing up shop till next spring. If you’re like me, you will miss your farmers market once it’s gone. My locavorism drastically reduces in the winter months.
We can’t extend the farmers market season, but we can extend our ability to eat local foods from the farmers market if we buy wisely and spend some extra money in the last weeks they are open. In addition to it extending our locavore season, it will give the local farmers a little extra money to help them through the lean months.
Here are some ideas
- Buy a whole bunch of apples and make applesauce to can or freeze. Here’s an easy recipe for applesauce done in the slow cooker that freezes well.
- Stock up on potatoes, garlic, and onions – root vegetables that will keep for a while. To extend their life, store them in as cool a place as possible where moisture won’t get trapped (but not the refrigerator).
- Buy enough honey to get you though the winter.
- If your farmers market sells them, stock up on the Jersey Fresh Canned Crushed Tomatoes.
- Buy a few weeks worth of eggs instead of just the amount you would buy for one week.
- If your market has a meat vendor, buy as much as you can afford and hold in your freezer.
- Buy pumpkins, store for a few weeks, and make your Thanksgiving pumpkin pies from them.
- Properly stored cheese will keep for weeks so if you’re entertaining for the holidays, buy a block or two for your cheese tray.
Take a little extra money, then take a look around the farmers market before it closes and see what you can afford and what you can store.
Any other ideas? Put them in the comments.
