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THE FARMERS MARKET:

I make a habit of buying  my veggies at the Saturday farmers market in central Geneva (8am-1pm Rive). Even during the winter, I bundle up and brave the cold weather, as their garden produce really is worth the extra effort, plus I like to support the local farmers. While the variety is less impressive than in the summer months , there is still an excellent choice of winter veggies to be had:

  • Arugula                           
  • Beets
  • Broccoli
  • Brussels Sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Celeriac
  • Chard
  • Lettuce (certain types)
  • Endives
  • Kale
  • Garlic
  • Leeks (used in this recipe)
  • Onions (used in this recipe)
  • Parsnips
  • Radicchio
  • Radishes
  • Spinach (used in this recipe)

(see The Westside Gardener for winter vegetable gardening)

Farmers Market shopping 101:

  1. Plan recipes for the week, it’s economical & a fun to find the ingredients in the market. This also avoids over stocking of the fridge – I hate throwing food away & the freezer has a limited capacity.
  2. Make a list, as if you are like me, the sight of all that wonderful fresh produce makes you want to buy everything in sight.
  3. Bring a basket, you’ll look like a local & won’t end up with 15 flimsy plastic bags  
  4. Walk around before buying, especially if you’re unfamiliar with the stalls
  5. Check your prices, as often stalls closest to the ends of the market are more expensive
  6. Watch out for impostors – just because it’s a farmers market doesn’t mean everything is ‘in season’,  local and biologically grown

RECIPE

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