Market Notes for Nov. 1, the final regular market of the season!
Come early for Henry’s Garlic Braids and freshly-dug Ginger!
Stay for the MANY SPECIALS he’s offering so that you’ll be able to eat well for the 3 weeks between this market and the Thanksgiving market!
Get 2 bunches of Broccoli Raab for only $6!
And look for signs announcing special prices on many other vegetables!
Be sure to stock up on these items on Saturday, because Henry WILL NOT HAVE them at the Thanksgiving Market:
Cabbage (Red and Savoy)
Gailan (Chinese Broccoli)
Yu Choi
Broccoli Raab
Romanesco
Radicchio
Fennel
Arugula
Mustards
Mizuna
Italian, Ethiopian, and other non-curly Kales
Amarosa pink potatoes
And he doubts that he’ll have:
Lettuce
Parsley
Collards
Dandelion greens
Chois
Only $6 for any 2 boxes of the same size, e.g. quarts, pints, or half-pints!
PEPPER SPECIALS, Hot and/or Sweet!
And if you’re looking to pickle, dry, freeze, or ferment a big batch of peppers, Henry is giving you one last chance to get bulk specials!
We don’t have time for pre-orders, so just come to the stand and ask Henry to make you a peck or half-peck of your favorite varieties for the super-sale prices below!
SWEET PEPPER SPECIALS
Green Bells or Italian Sweets, or a 50/50 mix of the two, and then whether you’d like a Peck or Half-Peck.
PECK of Sweet Pepper FIRSTS for $12
HALF-PECK of Sweet Pepper FIRSTS for $8
PECK of Sweet Pepper SECONDS for $6
HALF-PECK of Sweet Pepper SECONDS for $4
HOT PEPPER SPECIALS
Choose from: Jalapeno, Poblano, Gochungjang Korean Peppers, Aji Rico Peruvian Pepper, or Paper Dragon, a type of Hot Cayenne Pepper
—> 2 quarts for only $10 (save $4)
—> 4 quarts for only $16 (save $12)
(You’ll get a mix of red and green peppers of the variety you choose.)
Wondering what to do with lots of hot peppers?
Make hot sauce!
Here’s a great recipe from Mike of Chili Pepper Madness. He says, “This is a very simple hot sauce recipe, though we're fermenting the peppers first, which may sound complicated, but is not at all!”
Potatoes and Sweet Potatoes, Washed and Unwashed!
The many varieties of potatoes Henry dug this morning will all be washed, but he’s not going to wash the sweet potatoes because:
1) There’s not time for them to dry before getting loaded on the truck, and
2) Unwashed sweet potatoes keep better than washed ones. Yes, it’s true! So don’t wash them when you get home. Just keep them on the counter, or in a loose paper bag somewhere above 55 degrees, and wash them just before you’re going to prepare them.
This is the first week for Japanese Sweet Potatoes, but the last week for the Purple Okinawan Sweet Potatoes. (It’s also the last week for the pink Amarosa potatoes.)
Henry’s cured sweet potatoes will last clear through the spring. So if you want to keep them that long, choose the Ginseng (Henry says it has the best taste), Beauregard (classic orange), or Bonito (white),
The Japanese, Okinawan, and Georgia Jet sweet potatoes are partially cured, so they will last until the end of the year, just not clear through the spring.
Food Notes: What to do with a Peck of Peppers
Henry says the easiest thing is to freeze them!
Just throw whole hot peppers into ziplocks and take one or two out as needed all winter long. And for the sweet peppers, just halve them or cut into chunks and freeze. For the thin-skinned hot peppers (all of them except Poblanos and Jalapenos), you can also dry them on your counter or in a dehydrator. Or you can ferment them, which is actually quite easy — check out the many videos on YouTube. More and more folks are getting into fermentation, and it’s a great way to get natural probiotics into your diet, so give it a try!
And here are a few more ideas about ways to use peppers!
1. Grill them.
2. Roast them — use some now and freeze the rest for later. Or put them in a vinegar/oil base to store in your fridge.
3. Make a pepper puree
4. Raw with Dip
5. Stir Fries
6. Fajitas
7. Ratatouille
8. Chili
9. Stuffed Peppers
10. Italian sausage, pepper, and onion sandwiches
