Market Report: Just. So. Much. Fresh. Produce.
Frilly fennel, jewel-toned eggplant and berry bliss in what’s the start of the best time of the year at local farmers markets.
Support for this edition comes from the Wabash Riverfest. Celebrate the mighty Wabash River on Saturday, July 12, with conservation exhibits, float trips, charcoal drawing classes, paddleboard yoga, a birds of prey presentation, kayak tours, photography workshops and more. Learn more about the festival and sign up for activities: wabashriverfest.com
Welcome back to Based in Lafayette’s newest feature, with a look at what’s in season this week at Greater Lafayette’s farmers markets.
By Carol Bangert / For Based in Lafayette
“Produce overload!” I texted my husband as I left the Lafayette Farmers Market Saturday morning.
His reply: “Great” (no exclamation point).
I’ve come to terms with the fact that my family doesn’t share my enthusiasm for fresh fruits and vegetables, but if you’re like me, you know now is the BEST time to be exploring area farmers markets and roadside stands. I mean, there is just. so. much. fresh. produce.
Stalls are overflowing with greens and herbs, potatoes and squash, early and heirloom tomatoes, beets and cabbage. And that barely scratches the surface. For the sake of space, I’m limiting this week’s Market Report to three beauties that caught my eye: Fennel, eggplant and blueberries.
Why fennel?
I love fennel because of its dual personality. Raw, it tastes strongly of licorice, but once cooked, it mellows and adds great warmth to recipes. It’s a beautiful plant, with a bright white bulb and frilly leaves. Slice the bulb into matchsticks and eat them raw with hummus or a summer dip for a bracing bite of anise flavor. Fennel is great sliced thin and then grilled or sautéed with olive oil, salt and pepper until it’s slightly caramelized. I add it to a pot of white beans with chopped rosemary. Carrie Austin of The Austin Acre suggests adding caramelized fennel to pizza or sandwiches. I’m on it.
To store fennel, cut the stalks from the bulb. Store the bulb in the refrigerator in an airtight bag. I put the stalk (with the lacey leaves) in a jar of water and set it on the kitchen counter for a pretty display and great aroma. Both the stalks and leaves are edible. If you’re new to fennel, give it a try while it’s fresh from the farm.
Don’t fear the eggplant
I often wonder what possessed our ancient relatives to look at something growing in the wild and say, “Gosh, I really want to eat that!” Eggplant is a perfect example. This odd looking plant has stopped shoppers in their tracks. Technically a fruit, eggplant is a beautiful plant, with probably one of the prettiest shades of purple found in nature. But eggplants are more than a pretty face. They have a texture and taste that open doors to lots of cooking techniques. But first you have to get beyond the odd shape and its reputation for bitterness. Don’t let that stop you!
Treat eggplant as the launching pad for great flavors. I dice eggplant (no need to peel that pretty purple skin), along with red peppers, onions, garlic, mushrooms, zucchini and yellow squash, toss in olive oil, salt and pepper and roast in the oven. Add a handful of your favorite herbs, then spoon the concoction on top of warm polenta with parmesan. That’s a bowlful of summer, right there. It’s also great sliced and grilled or even on skewers with other grilled vegetables. Eggplant plays the starring role in baba ganoush, a signature Middle Eastern dip, and comes in a variety of shapes, sizes and colors. However, I would not recommend eating it raw; cooking removes much of its bitterness.
Store eggplant on the counter away from direct light if you’re using it in a day or two (and I would). If you’re using it later, put it in a bag in a cool, dark place. It will last about a week.
Blueberries everywhere
I’ve never met anyone who has a problem with blueberries, and if I did, I’d sit them down for a talk. Blueberries are delicious, nutritious and play well with others. I’m confident that you know all about blueberries and have recipes that showcase this beautiful summer fruit. My reason for including them in this week’s Market Report is simple: Snatch up all the blueberries you can while they are in season. You won’t find a more versatile berry – they shine in salads, in pies, crumbles and cobblers, and even right out of the freezer. Blueberries make crave-worthy jams and spreads, are lovely muddled in a summer sangria and add a pop of color to any simple fruit salad. They freeze well and will bring a welcome reminder of summer to a batch of blueberry scones in January.
Store blueberries unwashed in a ventilated container in the fridge, but bring them to room temperature before eating – they’re best with the chill off. If you go nuts and buy more berries than you can reasonably consume, freeze them. It’s easy: Wash them (if you’re not sure about pesticide use), pat dry and pop in freezer bags. They’ll last up to a year. However, Kathy Riley-Beck of Wabash & Riley Honey Company states with authority that the best way to store blueberries is “in your stomach.” I took her advice and ate half of my carton before I got to the car. Bottom line: Don’t miss out on blueberries while they’re at their peak of freshness.
Other early-July fruits and vegetables at the market include:
Red, white and spring onions
Radishes
Broccoli
Cabbage
Cauliflower
Green beans
Beets
Bok choy
Garlic
Greens (kale, mustard, arugula, lettuce varieties)
Herbs, both plants and cuttings (Chives, spearmint, oregano, sage, basil, parsley, thyme, catnip, lavender)
Kohlrabi (not much longer)
Baby carrots
Salad turnips
Potatoes (not much longer)
Zucchini and summer squash
DAYS/HOURS FOR THE MARKETS
West Lafayette Farmers Market: 3:30-7:30 p.m. Wednesdays, through October. This year marks the 20th anniversary of the West Lafayette market. The market is held at Cumberland Park in West Lafayette with more than 50 vendors.
Lafayette Farmers Market: 8 a.m.-12:30 p.m. Saturdays, through October, on Fifth Street between Columbia Street and mid-block to Ferry Street, and Main Street between Fourth and Sixth streets.
Purdue Farmers Market: 11 a.m.-3 p.m. Thursdays, through October. The Purdue Farmers Market is held on the Memorial Mall on Purdue’s campus. This market is a concession-heavy market that allows students, faculty and staff to have lunch options in a unique outdoor setting.
Carol Bangert, editor of Greater Lafayette Magazine, has been a regular at Greater Lafayette farmers markets for more than 20 years. From May through October, she’ll scout out in-season produce at the markets and report back on fresh finds and how to use them.
Thanks, again, to Wabash Riverfest for sponsoring today’s issue. Celebrate the mighty Wabash River on Saturday, July 12, with conservation exhibits, float trips, charcoal drawing classes, paddleboard yoga, a birds of prey presentation, kayak tours, photography workshops, and more. Learn more about the festival and sign up for activities: wabashriverfest.com
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Tips, story ideas? I’m at davebangert1@gmail.com.
Nothing deflates like a "great." text from a teen. The period is the entry wound.
Can confirm on the caramelized fennel pizza. Also fennel reaches caramel happiness a lot faster than onions.