Farmers Market Update: yesterday I managed to get down to Copley’s Farmers Market to peruse the wares. A new item to hit the market: hakurei turnips (asian salad radishes is what one vendor called them).
Farmers Market Loot: Hakurei Turnips, Green Garlic, and Dill.
If you haven’t had them, try them. They are sweet, mild and radishy, and the greens are spicy and delish. I expect to see them soon from the Red Fire Farm CSA. Also new to the market this week: a lot of people are selling cilantro now.
Moving on… last night we had a more southern style meal. Now sure why, I think it was the collards that made us feel more in that food genre. I began preparing dinner the night before by soaking beans.
Yellow Eyed Beans from Baer's Best. Very pretty.
I then cooked the beans with a ham hock and with green garlic in the crockpot for the day on low.
Nom.... collards.
I cooked green garlic in bacon grease, added some leftover chopped bacon and then sautéed the collards.
Lots of beautiful salad greens from Red Fire Farm for a side salad.
Dinner Served: Yellow Eyed Beans with Hamhock Pork and Green Garlic, Collards with Bacon and a Molasses Biscuit. Served with a simple green side salad.
We had a very nice dinner together out on our porch, and dinner was very tasty. A lovely evening.
Local Sources:
- Beans: Baer’s Best Beans
- Hamhock: Jen and Pete’s Backyard Birds
- Green Garlic: Siena Farms
- Collards, Salad Greens, Chives: Red Fire Farm
- Whole Wheat Flour: Pioneer Valley Heritage Grain CSA
- Milk: Mapleline Creamery
- Bacon: Stillmans Farm
Inspiring as always! I have just discovered that all of my friends who are native Mainers swear by the yellow eye beans for traditional baked beans. First time I have ever cooked them and we love them :*)