Saturday, December 26, 2009

Distribution - December 27, 2009

We've made it through the holidays, and are ready for new beginnings. Yes?

Remember that the farm market is closed this weekend, and distribution will take place at the Beacon Bagel from noon to three. Skip breakfast and join us for a schmear (yep, they've got tofu cream cheese). We'll toast with wintergreens' own bubbly: homemade ginger kombucha. Here's what your distribution holds to help you with your local eating and healthy self promises:
  • 2010 calendar tea towel by Claudia Pearson to remind you what's in season when.
  • A scattering of radishes, rutabagas, beets, and turnips, because a bit of spiciness and earth brought up from the cellar are excellent defenses against the cold. Huguenot Street Farm.
  • Fermented garlic dill pickles and sauerkraut to get your body back in balance. Cukes from Madura Farm and cabbages from Huguenot Street Farm.
  • Frozen mulberries to help you get your days started right, with smoothies or sunshine muffins. Mulberries grown wild on the streets of Beacon.
  • Butternut and delicata squash. Vitamin C! Antioxidants! (Here's a tasty recipe that's not soup.) Huguenot Street Farm.
  • A smidgen of ginger. Local ginger! If you're sick, put in tea with your pear honey. If you're me, put it in everything. Huguenot Street Farm.
  • A few more tasty apples, to keep you, um, on schedule. Fishkill Farms.
I guess this new year (new decade!) is about belly and digestive health!
Lucky for you, there's not much to rattle on about today, except that the weather fluctuations are crrrraaaazzzzy and the weather in the root cellar is SO consistent. Amazing. If I weren't so addicted to light, I'd live underground with the veggies.

Oh yeah, and the fact of local ginger. I have tried and tried and failed and failed to grow my own ginger because the stuff they sell even in the health food store comes all the way from China. China! But Huguenot Street Farm grew some this year. It was only enough for inspiration but I'll be sure to be pestering them to do more next year. Have you tried growing ginger?

Stay tuned for new year's recipes for prosperity and happiness. Get your black eyed peas ready....

*Pickle print also by Claudia Pearson.

1 comment:

  1. Thanks to all of you who've been letting me know you're enjoying the pickles and sauerkraut! They're both easy to make. The best way to get started is by reading Wild Fermentation, by Sandor Katz. It makes you feel confident about fermentation, and is just a pleasure to read anyway!