Summer is just around the corner, and it shows at the market. While the selection is still focused on vegetables of the lettuce variety, warmer-weather vegetables are beginning to peak through.
But that wasn't the highlight of my visit to the market Saturday. No, the highlight was a conversation inspired by a previous Market Report. After reading that blog, Bunny Henderson, who runs a stand at the market, told me to stop by some Saturday to learn about composting.
So I did. "I remember reading your blog and it said something about being face-down drunk and it reminded me of this part of my book," she said, flipping flipped through the pages of Digging It: How to garden your way out of the recession. She then arrived at the section on composting and pointed to a sentence that spoke of the advantages of peeing on your compost pile.
While this may not have been the most conventional way to strike up a conversation, Henderson, a retired schoolteacher, has definitely written an awesome book.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Digging It seems like it could be coming from the 1940s -- those storied times of victory gardens. It's incredibly insightful, and approaches home gardening in a way that makes someone with no experience or knowledge (i.e., me) think, "Well, maybe I can do this!"
But until I have my own little plot to garden, I'll continue scavenging the market for the unusual, different and always delicious. This week I elected for some turnips, because my only real contact with them exists in a Simpsons episode. You know, the one where residents of Shelbyville (the rival city to Springfield) all sit back and enjoy tall, refreshing glasses of turnip juice. While I don't plan to do that, I do plan to use both my Japanese sweet turnips and their greens, roasting them all with some sesame oil.
Staying with the Eastern theme, I grabbed some baby bok choy (one of my favorite veggies!) from Oxford Farms. The bok choy will be meeting the searing heat of a wok mere minutes from now.
Finally, those long stalks in the back are rhubarb, which are used in pies, and...and....pies. As far as I know, rhubarb is a one-trick pony in the food world, but this pony runs really, really well when put in a tender tart shell with some strawberries. Rhubarb's tartness is just so unique -- and daunting, without the addition of some sweetness.