SEASONAL CHEF
Finding and using 
locally produced food
Visit our Bookstore


Nesco American Harvest Food Dehydrator
BUY THIS ITEM

more kitchen wares


Vintage California Cuisine: 300 Recipes from the First Cookbooks Published in the Golden State

BUY THIS BOOK


Market Report
Annapolis, Maryland
Sunday, May 13, 2012

The Market:
Farmers Market
Donner Parking Lot
 Compromise St. on the Harbor / map

Annapolis, Maryland

Sundays,  8:30 a.m. to noon
 (May to November)
contact:
annapolis@freshfarmmarkets.org

Market-Goer
: Mark Thompson

This market, right on the harbor in historic downtown Annapolis, is managed by FreshFarm Markets, an organization that sponsors 11 farmers markets in Washington, D.C., and adjacent parts of Virginia and Maryland. Unlike some other unregulated markets in the region, the ones run by this group are for producers only, which is to say, none of the vendors are supposed to be selling stuff they didn't grow themselves. According to the organization's rules, all farmers and producers “must be from the Chesapeake Bay watershed region (including the states of Delaware, Maryland, Pennsylvania, West Virginia and Virginia, within a 200-mile radius of Washington, DC.” 





What I Bought:

Strawberries

These strawberries, from Maryland's Eastern Shore, across the Chesapeake Bay from here, were from a farm that started harvesting berries four weeks earlier this year than usual, due to the exceptionally warm winter. With the arrival of strawberry season, my thoughts turn to one of my favorite unconventional uses of this fruit: strawberry mustard.

Price: $5



red leaf and (below) green leaf lettuce

These massive, densely packed heads of lettuce, larger than a basketball, were extraordinarily fresh and succulent and yielded a large salad a day for two weeks.

Price: $2


When I was a teenager, I read Tobacco Road, Erskine Caldwell's grim novel about deeply impoverished sharecroppers in Georgia in the Great Depression. What I remember about the book is that the characters are utterly depraved and they subsist on little more than turnips. I wouldn't touch a turnip for years after reading that book -- until I discovered hakurei (aka Tokyo) turnips. I describe how to turn anyone into a turnip lover here.

Recipes: Ten turnip treatments

Price: $2/bunch

red and white hakurei turnips



yellow beets

Recipes: Ten things to do with beets

Price: $2/bunch


Copyright 2005 Seasonal Chef