This week’s Earth Eats podcast was all about local farmers markets.
“There’s more to a local farm market than meets the eye.”
Absolutely! I couldn’t agree more. When we visit the local farmers markets, we’ll often stop to chat with some of the vendors. We love to hear about their latest crop trials on the farm, talk recipes, and just in general find out how they’re doing. We really enjoy seeing the same friendly faces every week. This week, we were excited to see Port Madison Goat Cheese back at both the University District and Ballard Farmers’ Markets.
Earth Eats podcasts visited the Bloomington, Indiana Winter Farm Market last week and that location served as the background for their weekly podcast.
Many of the booths are family affiars and Chef Daniel Orr chatted with customers and vendors alike.
Did you know that shiitake mushrooms double in size every 24 hours? I didn’t. If you’re looking for a new mushroom recipe, Chef Daniel suggests broiling the mushrooms with some gruyeye cheese and then using them as gravy mushrooms in a ragout.
The true essence of the farmers market though really comes through. Customers are very invested in what the farmers do. They are always asking when foods are coming back in season, when things are at their peak, and how the farmers are doing.
Farmers markets aren’t just a place where money changes hands, they are a real community building experience.
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