Market Report: Strawberries have dropped
Find some space for these early spring workhorses, now playing at our farmers markets. Plus, Diving Divas and Dudes check out El Charro, now playing in the old O’Charley’s in Lafayette.
Support for this edition comes from Stuart & Branigin.
And now, a weekly look at what’s playing at our local farmers markets and how to put those finds to work in your kitchen …
Find some space for these early spring workhorses
By Carol Bangert/For Based in Lafayette
Spring is taking its own sweet time this year, and the farmers market stalls bear this out – nothing loud or flashy just yet. But a reliable cast of early-season characters is here and vying for a spot in your meal rotation. To some market shoppers, the offerings may seem kind of boring – a lot of green and white with a few pops of red – but trust me, the potential is endless. Don’t settle for just a cup of joe and a pastry the next time you visit the market; take some time to experiment with what’s in season right now.
I’ll gush about a few of my favorites in a bit, but the big news is that strawberries have arrived, and they are gorgeous! In the midst of all the salad greens and herbs, tomato plants and spring onions, these berries have that “Look at me!” thing going, and they are hard to resist. Locally grown strawberries (any locally grown produce for that matter) taste nothing like the stuff you buy in plastic clamshells at the grocery store. The taste, texture and aroma are in another league, and they’re always worth the wait.
If you live for local strawberries, you have visions of how you’re going to use them. From shortcakes and pies to jams and preserves, or just as a quick snack straight from the box, strawberries are a simple spring darling that rarely disappoints. Storing those little darlings is a bit more complicated.
Depending on who you ask, the berries should be stored on the counter, especially if you’re eating them in a day or two. Pop them in the fridge for longer periods. Some vendors I spoke to say the berries should be washed when ready to use; others say to wash before refrigeration. Some farmers suggest storing them in airtight containers, while others recommend ventilated bags.
Whichever method you choose to employ, here’s the takeaway: The time is now to enjoy one of spring’s greatest pleasures.
I get super excited this time of year at the market, because farmers showcase a lot of early-season produce you won’t find in local grocery stores. For those who don’t share my excitement, bear with me. One of the most endearing aspects of just-picked vegetables is the fact that, in many cases, virtually the entire plant can be used. Ah, Nature! Abundant yet frugal at the same time.
A few of my staples this time of year: salad turnips, green garlic and mustard greens.
Salad turnips
Take salad turnips (I can hear my husband now: “Please take them …”). They are not young versions of turnips. The gorgeous white roots have a sweet, mild taste that’s open to lots of culinary possibilities. They don’t need peeling, unlike turnips, and are great eaten raw, grilled or braised. Daniel Fagerstrom of Fairstream Farms suggests eating them raw with sea salt or with a dip. I like them raw or steamed with hummus. I’ve even added steamed, mashed salad turnips to mac and cheese, but don’t tell.
“The greens are good cooked with bacon, with garlic and butter or added to scrambled eggs,” he adds. Braise them, sauté them, toss them in soups and stews. You get the idea.
To store salad turnips, first cut off the greens and store the turnip roots in a produce bag in the fridge; store the greens separately. Both will keep one to two weeks.
Green garlic
Last year I stumbled onto a lovely pile of garlic with an intriguing label: “Green garlic – It’s a game changer!” I spotted a stack again this year at Wabash & Riley Honey Company, and owner Kathy Riley-Beck doubled down, declaring the plants “a culinary game changer.”
“Harvesting the garlic early and bringing it to market green” results in a “slightly sweet but intense garlic flavor,” she says. Once the roots are removed, all parts of the plant can be used. There is no paper between the garlic cloves, so no peeling is needed when using the garlic head. Riley-Beck recommends cutting the shanks and leaves, blending them with olive oil and freezing it in small containers. “You’ll have that fresh garlic flavor whenever you want it,” she says.
She also highly recommends using the green garlic to make a pesto, then slathering it on garlic bread with asiago cheese. Wow! A game changer, for sure. Stored in a bag in the fridge, the garlic should last a few weeks.
Mustard greens
You’ll encounter all kinds of greens this time of year at the market, from tiny microgreens – there’s always an inspired selection at Bear Fruit Farm – to salad greens such as arugula, butter and red leaf lettuce and gourmet lettuce blends. I opted for young mustard greens last week. Why? I love the sharp, peppery taste. My preferred cooking method is sautéing or braising, but that doesn’t go over terribly well at my house, so I add them to soups, sauces and salads (when finely chopped). Fagerstrom says to try them on sandwiches instead of lettuce for a peppery kick.
Other mid-May produce at the market includes:
Asparagus
Red and green onions
Garlic
Radishes
Salad turnips
Bok choy
Greens (kale, mustard, arugula, lettuce varieties)
Lots of herbs ready to pot or place in your garden (Mint, oregano, basil, cilantro, sage, lavender, thyme, chives)
Rhubarb
Strawberries
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.
This week marks Based in Lafayette’s fifth anniversary. Thanks to everyone who jumped in at the start, and thanks to everyone who joined along the way. If you’re looking to subscribe for the first time or ready to upgrade to a full-access subscription, delivered straight to your inbox, I know a guy …
A VISIT TO EL CHARRO
Dining Divas and Dudes is a team that has been reporting and rating new restaurants, hidden gems, international fare and updated menus from old favorites for years now via Visit Lafayette-West Lafayette at homeofpurdue.com. Here at Based in Lafayette, we feature some of Dining Divas and Dudes’ latest finds.
The latest edition: The crew went to El Charro, 2413 Sagamore Parkway S., near Tippecanoe Mall.
One take from the review: “Pedro and Mayra Sanchez opened El Charro, a Mexican and seafood restaurant, in Crawfordsville in 2012. Based on its popularity and success, they opened another one in Lafayette last year. The former home of O’Charley’s at Tippecanoe Mall now houses El Charro II. The food and decor reflect the vibrant style of the owners’ hometown, Guadalajara, featuring tacos, ceviche, fajitas, burritos, cocktails, and much, much more. A small cadre of the Dining Divas & Dudes visited El Charro II recently and wished we’d brought a bigger crowd when we saw the size of the menu.”
For a full taste, here’s the full review: “Salsa, Tacos, and Local Charm: A Visit to El Charro.”
Thanks, again, to sponsor Stuart & Branigin for continued support of the Based in Lafayette reporting project.
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Tips, story ideas? I’m at davebangert1@gmail.com.