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That Chill In The Air Is No Excuse For Avoiding Winter Markets
December 2, 2009
That Chill In The Air Is No Excuse For Avoiding Winter Markets
By Denise Miller
For the Albuquerque Journal
Getting in the spirit -- holiday or otherwise -- is always easy when the cooking ingredients you start with are as fresh as a fat snowflake landing on your eyelash.
While most of the regular farmers' markets have closed for the season, a precious few remain open straight through our coldest months.
Many root crops like carrots, parsnips, rutabagas and Jerusalem artichokes, or sunchokes, are still in the ground and mostly protected from the lowest temperatures.
Crops like winter squashes, potatoes, garlic and apples, which if still available have been harvested but kept in cold storage. Greens like spinach and chard love the cold weather. If a grower has a hoop house to provide some protection from the elements, these rugged greens do quite well right through spring.
Of course there are various locally raised foods, like eggs, cheese, meats, jams, honey and dried chile powder, that round out market offerings, even in the dead of winter.
Now that Thanksgiving has been conquered, start planning for the next round of holiday cheer. Whether you will be hosting family or friends, dropping by a potluck or just staying inside where it's warm, this is always a great time to hang out in the kitchen and cook.
How about warm-baked winter squash, garlic mashed potatoes with green chile, Jerusalem artichoke soup or roasted sweet carrots and parsnips?
Fresh vegetables and New Mexico-made gift items at special holiday markets are a great way to continue eating tasty, healthy meals and supporting local farmers and our economies.
All manner of goodies
At the Corrales market this month, look for chard, spinach, lettuce, radishes, carrots, apples, winter squash and garlic and local honey. Prepared foods may include mini-quiches filled with home-grown leeks and potatoes, cider, dried herbs, raspberry jam, rose hips tea by the cup, pies and pueblo breads. Also look for chile ristras, handmade soaps and lotions and holiday decorations.
Whatever the temperature outside, visit Los Alamos' cozy indoor market. Look for locally produced goat cheeses, beef, pork, buffalo, chicken, yak (yes, indeed), eggs, apples, greens and honey. Your menu also may cry out for fresh pasta and sauce, tamales, salsa, fudge and chile powder. Check out the chile and garlic ristras, wreaths, soaps, plants, feather and gourd decorations, weavings, yak scarves, hats and mittens, as well as alpaca weavings, goat soaps, lavender body gift baskets, pine needle baskets, market baskets and aprons.
In Los Ranchos, the market will be outdoors on the paved lot. In inclement weather, go to the nearby barn. Kick off the holidays with gift packages that include: Los Osos honey, Lusky Monk's mustards, cookie gift packages from Cravin' Cookies, Alison Alterman's herb packages, Sue Brawley's lavender products and Pasta Divina's 11 types of pasta. Local chefs and producers will take holiday orders. Market tables may have spinach, chard, kale, herbs, micro greens, sprouts, turnips, carrots, garlic, onions, mushrooms, honey and eggs.
The Santa Fe market will feature greens, root vegetables, tomatoes, apples, eggs, cheeses, beef, chicken, lamb, yak and pork. This month farmers who are also skilled artisans will bring their crafts, such as pottery, sculpture, photography and textiles. On Sundays throughout winter, and during the special Holiday Fairs in December, the Farmers' Market Pavilion hosts the New Mexico Artisans Market during which time sculptors, bead artists, painters and knitters demonstrate their crafts.
JERUSALEM ARTICHOKE SOUP
Small and knobby, Jerusalem artichokes have a texture similar to potatoes with a mild flavor that hints of the heart of a globe artichoke. Don't peel them. Just wash and trim ends.
Serves 4-6
Ingredients
3 tablespoons lemon juice
1 quart water
1½ pounds Jerusalem artichokes, sliced 1/8-inch thick
2 teaspoons olive oil
¼ cup onion, chopped
½ cup white wine
5 cups vegetable broth
salt and white pepper, to taste
Procedure
Add the lemon juice to the water to create acidulated water. Slice Jerusalem artichokes, or sunchokes, and set aside in the acidulated water.
In a medium stockpot heat oil, then sauté onions until just soft. Add wine to the just softened onions.
Drain sunchokes and add to onions and wine. Cover with vegetable broth. Bring to a boil and simmer. Continue cooking until Jerusalem artichokes are fork tender, but not soft or falling apart.
Remove from heat and cool slightly. Purée until smooth. Season with salt and pepper.
