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I approached the second-last Farmers Market of the season with winter in mind. More tomato seconds (soup/sauce), more cauliflower (freeze), leek (freeze), corn (freeze if it doesn’t all get eaten before I get round to it), lots of onions, red and white (storage), 4 pecks of Cortland apples (rings and sauce), potatoes (storage), and spinach (freeze). We also got fish (eat immediately: it’s so fresh).  Luckily Russells Garden Center, where the Market is held, provides study carts for lugging bags of mulch and palms in pots, and produce.

It’s not just a joy buying the produce straight from the farmers. Ever since the almost daily routine of food photo shoots for the Omnivore’s Delight challenge I enjoy unpacking it, displaying it, taking pictures. Food is so photogenic.

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Especially tomatoes.

Then chopping and cutting and sauteing or blanching, serving and freezing, and offering the scraps to the chickens, in return for… more food. Serving it to people and getting to eat it together is icing on the cake.

{From Two Field Farm: 8 lbs seconds tomatoes = $16 / 2 lbs red onions = $4 / 5 lbs yellow onions = $10 lbs / 2.25 lb leeks = $6.75 / 2 bag of spinach = $8 / 5.5 lbs potatoes = $16.50 = $60.25 total —– From Brigham Farm: 10 ears of corn = $7.50 / 2 honey cauliflower – $6 / 8 heads of garlic (for seed) = $16 = $29.50}

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