Tips for the Market

This last Saturday was one of my favorite days of the year: opening day for my two neighborhood farmer's markets. For any of you playing at home that would be the Mt. Pleasant Farmers' Market and the Columbia Heights Community Marketplace in D.C. I went to both almost every weekend last season and as long as I'm in town will plan to do the same this year. After a year of being a loyal market going I have compiled a ten tips for you. I very much invite you to comment with your tips. This is a post I will likely add to, revise and occasionally revisit.

Not in D.C.? Find your local market here: http://www.localharvest.org/

1. Go Early!

While most vendors plan well and will have enough for most of their time at the market, some things do sell out and the choosiest of market goers will have dug through the crates, baskets and other containers to find the best produce. The earlier you go the more selection you have. At start and end of a particular items season there also might be less product so some things may sell out especially if they're popular (i.e. strawberries).

While I don't recommend going late, I do enjoy sleeping in on Saturdays and have ended up going to the end of the market more days that I would like to admit. Sometimes this can work in your favor. Some vendors will want to get rid of their products so they will be more willing to haggle or offer good deals, particularly if your market has a baker who wants to sell things before they go stale. If you sleep in or can't go until late, keep your eyes peeled for such deals.

2. Explore and Take Your Time!

This might sound obvious, but I often wait until I've walked through both markets before making purchases. You might want some strawberries and the first vendor you see has some incredible looking strawberries for $5 a pint. You buy one and 10 minutes later there are even better looking strawberries for only $4 a pint! If you're on a budget always explore first.

Most vendors have samples and you should taste, talk and listen before buying. Sometimes you'll decide on buying something different than you planned, but since you explored first you might walk away happier than if you just rushed in, bought your strawberries and left before spotting that incredible goat's milk fudge and its free samples.

There is a reason many markets have performers and family friendly activities. They want you to take your time and enjoy the sights, smells and of course tastes of the market.

3. Talk to the Vendors

There's a few key differences between shopping at a Far Mar and even going somewhere like Whole Foods. The people selling you the products at a FM are often the people who grew or crafted the stuff you're buying. If they're not, they are likely family members or dedicated volunteers. They come to the FM for a reason, they want to sell their stuff personally! Take advantage of this fact.

Every vendor I've ever met at my two local markets and the handful of others I've visited are incredibly friendly. They want you to know about those apples they grow and the best ways to use them. Not only do they want you to enjoy them so much that you come back for more, but they also put their own sweat, blood and tears into bringing those apples to you!

For example, take Upper Crust Bakery that goes to the Columbia Heights Marketplace and to the small FM at the American University campus. He has seen me at both markets repeatedly and I love his black olive bread. Whenever its sold out though I ask him what's good. Last weekend he told me about each bread in detail, what they are best for and how to best preserve them. As friendly as the folks at many grocery stores can be, I don't think you'd get that kind of attention almost anywhere unless you find a good mom and pop shop. So don't be afraid to ask all the questions you want.

Also be sure to listen to other customers questions. Eavesdrop! This is a community event and a learning opportunity, not just a run to the store.

4. Know Seasonality

You might assume that since most market vendors are organic or near organic farmers that everything they will sell you is in season: wrong! As I said above, the vendors are incredibly friendly and are trying to bring you decent products at fairly reasonable prices, but occasionally they'll try to make a few extra dollars by bringing something that is a little early or continue to sell things a few weeks after their peak season.

Is this bad? No! But if you don't know seasonality you might not be happy with the flavors you end up with back at home. Or you'll be paying a lot more when there are great seasonal alternatives nearby. If you don't know what's seasonal you can check this handy Peak-Season Map or use the seasonal foods app on this blog.

Should you always avoid things that are non-seasonal? Not at all! Going with the previous tip, I would talk to the vendor. Sometimes they are able to store things in cellars or barrels and keep them almost as fresh as if they were in peak season. By asking questions or doing a little research you can enjoy apples in the Spring. Additionally, by knowing seasonality you can also be informed with your purchases. Strawberry season over, but a vendor is selling them cheap? Might still be worth it! But if the season is over and the price seems high I would stay away.

5. Subscribe to Newsletters

While I absolutely think you should follow tip #2 and explore, sometimes it is good to plan ahead. Many markets are on Facebook or have an e-mail newsletter. By being on it you can know what will be offered that weekend, if hours have changed and if any new vendors will be showing up.

At my local market, there is a Salvadorian Co-op that grills meat fresh at the market and makes different plates including some great tacos. Even if your market is more strictly produce, its always nice to know your market will have multiple vendors selling broccoli before you stock up at the store the day before. I promise, enjoying some specialty like those great tacos or having higher quality local produce rather than store bought is worth one additional e-mail a week.

6. Set a Budget

If you're like me and you're a student or otherwise on a budget this might be a necessity. If you're not I would still highly recommend setting a budget. While I've noticed prices at the market aren't much higher than the store for most items, it does add up. By setting a budget and following Tip #2 "Explore" you can make the most of your day at the market.

This works both ways. Sometimes I set my budget and find that I am way underbudget and so I can indulge on one the crafted items like fudge, sausages or apple cider. Why regret not splurging when you could've done so without breaking the bank? On the other hand... you can easily go overbudget. If you've explored, tasted and spoke to vendors you can make it home and be very satisfied with your bounty without buyer's remorse.

Have trouble sticking to a budget? Here's some advice: most vendors will only accept cash or highly prefer cash. While I'm typically a credit card kind of guy, I take only the amount of cash I am prepared to spend that day and leave the rest at home. Impossible to go overbudget then and easier to see that you still have plenty of cash to splurge with!

7. Taste, taste, taste!

I don't think I have to go into much detail on this one. While some stores provide a lot of samples, overall I think this is an advantage of a FM. Like I said above, most markets want the experience to be a community even as well as a shopping trip. Take your time, talk to the vendors and even if they don't have samples available don't be shy about asking for some. Many vendors are more than happy to do so.

8. Develop Loyalty

This is just an extension of talking to vendors. Some folks (present company included) like the philosophy of a FM that you know where your food is coming from and might even meet someone heavily involved in growing, producing or creating it. If there is a vendor you like to talk to who consistently gives you extra samples or sells items you like, keep going to them. Not only do they begin to recognize you and want to give you more samples, but they'll often give you extra tips and deals. In my opinion it is well worth paying an extra 50 cents/lb for something if it is coming from your favorite vendor.

9. Be Open-Minded

Did you go to the market in May hoping to get some strawberries and watermelon, but found out that both aren't quite in season yet? Try something else! Maybe you can find a good recipe for rhubarb! Or you get some yogurt and cheese instead of produce that week. At first you might think it was silly to spend more money on products you normally get at the store, but after a few meals using better quality ingredients you might be happy with the results.

Bottom-line, if something looks good and you haven't exceeded your budget you should really think about getting it! Might be a pleasant treat for the week.

10. It's OK to Walk Away Empty Handed

Contrary to the previous tip, if you really didn't like the look of the produce that week and just didn't see anything that got you excited... that's OK. This last week was a perfect example for me. Being the first day of the season, most vendors were selling start plants for gardens rather than produce and I had already planted my garden. My bounty on Saturday was far smaller and less costly than planned.

I followed Tip #9, but I still ended up spending less than I had budgeted. While you should explore, taste and be open-minded, if you really don't want to get anything then just save that money for the grocery store or better yet having a bigger budget for next week when those strawberries will hopefully show up!

As I said, please share your tips and ideas. Most of all go experience your local farmer's market!

Tomato Tip

I often have trouble with making good smooth and flat sandwich tomato slices. They seem to have one end thicker than the other or sometimes i don't even make it to the other end. Well here's a tip that helped me and if you have a similar problem, it might help you!

Use a serrated knife, like the bread knife in the picture above.

I've heard this a few times on Food Network, but after cooking more I really think it's true. The challenge is with a super ripe tomato you have to get through the skin and slice through soft flesh. While serrated are unnecessary or even discouraged for other prep purposes, it really gives you extra control and stability to saw right through a tomato. When trying to get a thin cut, this is super helpful.

Cryofood: Tips to Freeze Your Food

I come from a thrifty family. My grandfather lived through the Great Depression and then my mom grew up in his household as they struggled to start a kibbutz in Israel. Whenever visiting my grandfather two things were to be expected: questionable food in the fridge and an accumulation of plastic bags. My mom, still a thrifty pack rat, has learned to throw away things occasionally even if begrudgingly. Her biggest vice has been the act of freezing food. If something won't be eaten in the next few days I can usually be safe in betting that food will end up in the freezer.

While this caused a lot of grief and disagreements (really?! you're freezing milk?!), she has also taught me many valuable lessons on how to live cheaply and waste very little. Freezing can certainly be an excellent way to preserve food or ingredients. Now as an aspiring foodie I also think freezing can be a great way to save seasonal recipes to enjoy out of season without the cost or guilt of unseasonal cooking.

You can freeze pretty much any food, but the following tips and suggestions will ensure that the food you freeze is almost the same as the food you thaw and read. I have mentally accumulated these thoughts from various websites and from viewing the Good Eats episode about freezing at least twice, which I highly recommend watching. In fact I found it on YouTube:

My tips:

1. Always chill food for several hours (overnight if possible) in your fridge. Bottom shelf if it's a side by side and top shelf if it's not. This will allow your food to get cold before freezing. The faster it freezes the less likely it will be for ice crystals to form.
2. Make sure the container is sealed tight before chilling and freezing. If you're using freezer bags push all the air out while sealing before chilling and again before transferring to your freezer. Excess air or an open container will allow for moisture to condense and form ice crystals.
3. Label your bag or container and write the date. Even though food properly sealed and frozen should last awhile, I find that inevitably some moisture will form ice crystals and I prefer eat things sooner rather than later even if frozen. Many recipes will recommend how long you can keep things frozen.
4. DO NOT freeze a dish with meat that was previously been frozen. If meat thaws entirely it could accumulate bacteria and freezing will not kill them. When you thaw the meat again the bacteria will grow faster since it is already present. If you are going to freeze a meat dish buy some fresh meat, prepare your dish and freeze once.
5. Always google "freezing ____" when freezing produce. Some items can be frozen whole or fresh, others are best prepared in some way and yet others should be pureed. Many fruits and vegetables lose their structure when frozen, but the taste remains.

Suggestions:

1. Soup! One of the most common items to freeze. From my experience and reading I would suggest freezing stock rather than soup. With some chicken or vegetable stock you are normally less than an hour away from some quality fresh soup. If you freeze soup with chunks of vegetable or meat you might not have the desired consistency when thawed.
2. Pureed seasonal produce. In the fall when pumpkin, squash and sweet potatoes are cheap and plentiful you can cook and puree these ingredients to save and use for any recipe that pureed or canned is called for.
3. Herbs and spices. If you have extra spices or a spice you rarely use, freezing will keep it fresher longer. Herbs are trickier since freezing them may change their consistency, but if you can buy a lot cheaply when seasonal or if you grow your own you can freeze fresh herbs. The easiest way is to place a teaspoon of chopped herbs in the bottom of an ice cube tray than fill with water. After the water melts you can add the herbs to a recipe.
4. Sauces. Particularly things like pasta sauce which we often buy jarred and use for multiple recipes or batches of pasta. You can freeze in smaller quantities, thaw, reheat add extra vegetables or meat and mix with pasta for an easy meal.
5. Pesto. Since the herbs are pureed, consistency shouldn't be an issue. Like herbs, I recommend using small containers or ice cube trays since pesto is a particularly easy one to freeze in 1-2 serving amounts.
6. Fruits and vegetables. I recommend pureeing, but if you still want "fresh" fruits or vegetables for baking or cooking you can freeze so. The best tips for this are in the Good Eats episode I embedded above. Enjoy

Do you have any tips to add? What do you like to freeze? Please comment! I'll add more tips and suggestions as I learn or discover them. I will also add yours (with credit of course).