Eating Fresh at the Farmers Market
Cary, NC – Many people do their food shopping on Saturday. Why not drop by one of Cary’s farmers markets this Saturday and get a few farm-fresh items for the family dinner table?
Pictures at the Farmers Market
A couple of weeks ago, I visited the Downtown Cary Farmers Market. This week, I turned my attention to the venerable Western Wake Farmers Market.
The WWFM, as it is known, is in Carpenter Village off Morrisville-Carpenter Road. It’s a big, well-established market with lots of vendors selling way more than fruits and vegetables.
But for this story, let’s focus on the produce. For me, that’s always the attraction of farmers markets – fresh, seasonal (and sometimes unusual) fruits and vegetables to excite the imagination and thrill the palate.
Let’s start with this amazing radicchio. It is more than twice the size of the store bought variety. Looks a lot fresher, too.
Like radishes? You should. They’re good for you and add a little zing to a salad. Pick your favorite color.
I’m absolutely crazy for these conical cabbages that have no core! Have you tried them? Great for juicing and wonderfully fresh in a slaw.
The mushroom lady had my full attention with her eye-catching display. These beauties are Pioppino mushrooms.
“How do you cook them,” I asked. “Sauté in oil or butter?”
“Uh, no,” she said, giving me that look I get with alarming frequency.
“First, sweat them in a pan,” she continued. “Cast iron works well.”
“You’ll see the moisture come to the surface of the mushrooms, like they’re sweating. Stir it around occasionally and after a couple of minutes add a small amount of olive oil or butter, salt and pepper, and let it caramelize a bit in the pan.”
Thus enlightened, I picked up a container of these Golden Oysters.
This Saturday, indulge your inner foodie with a trip to one of Cary’s farmers markets or produce stands.
Story and photos by Hal Goodtree.
