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Sweet Cruciferous Vegetables | Did You Know…

April 14, 2016 By marketeditor

Why are there so many cruciferous vegetables available at the farmers’ market year-round?

One way of answering that question is to look at how cold weather treats such crops. Chilly nights in November, December and even through January actually have the potential to make such vegetables as kale, turnips, kohlrabi, rutabaga, and arugula taste sweeter. These vegetables are part of the cruciferous family, a group of vegetables that stands up surprisingly well to harsh winter/spring frosts. The plants defend themselves by converting their starches into sugars, a natural phenomenon that produces a satisfyingly sweet flavor.

Such plants “make their own anti-freeze,” is how Mary Beth Shaddix, a writer for Cooking Light’s Simmer and Boil page, put it. “And that anti-freeze,” Shaddix added, “is tasty.”
The sweetness in these vegetables comes out even more when they are cooked very simply, with minimal additions. Try steaming kale instead of sauteeing it in oil, or eating turnips that have been wrapped in foil and roasted in a 400 degree oven until soft. Use a vegetable peeler to slice slivers of a raw beet into a green salad, and top it with shreds of fresh arugula. If you want something fancier, try this recipe for Kohlrabi Fritters:

Kohlrabi at Saratoga Farmers' Market  IMG_4097a

Kohlrabi Fritters

Recipe adapted from www.thekitchn.com, “5 Tasty Ways to Prepare Kohlrabi”
Prep: 5 min
Cook: 5 min
Servings may be adjusted by the amount of kohlrabi used

Ingredients:
*Ingredients available at the Saratoga Farmers’ Market
1 kohlrabi (or less depending on size)*
1egg (or more depending on consistency) *
3-4 Tablespoons flour or breadcrumbs (breadcrumbs may be made from crusty bread found at the market) *
Salt and pepper to taste
cooking oil (coconut, vegetable, or olive oil)

Shred the kohlrabi and mix with an egg and a few tablespoons of flour or breadcrumbs. Season the mixture with salt and pepper. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy.

Filed Under: News, Seasonal Recipes Tagged With: Did You Know, Saratoga Farmers' Market Recipes, Vegetable Facts

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Schools out for the summer!! Stop by for some brea Schools out for the summer!! Stop by for some breakfast sandwiches and fun at our market tomorrow from 9-1pm. We’ll have live music by Matt Griffin and Rick Russo plus guests @headcountorg and @ccesaratoga Master Gardener!! Hope to see you there!!

Photos by: Pattie Garrett @mysaratogakitchentable 

#saratogasprings #saratogafarmersmarket #farmtotable #agriculture #shoplocal
Our Wednesday markets go from 3-6pm every week! St Our Wednesday markets go from 3-6pm every week! Stop by for some live music by LB Waller, activities with @northernriversfostercare, and @ccesaratoga. Hope to see you there! 💐

Photos by: Pattie Garrett @mysaratogakitchentable 

#saratogasprings #farmtotable #saratogafarmersmarket #summersolstice
🍓🍓🍓 The SFMA Strawberry Festival is tomor 🍓🍓🍓
The SFMA Strawberry Festival is tomorrow (9-1) at High Rock Park! Here’s a sneak peek at some of the goodies we have lined up for tomorrow. 😍🥰🍓 

Our farmers will be bringing the best of their strawberry harvest, and several of our vendors have fun strawberry-themed goodies!!

Take part in our strawberry corn hole and grab an SFMA Strawberry Festival sticker from our info booth! Be sure to grab some Father’s Day gifts, too, and enjoy live music with fresh, local breakfast and lunch options. 

We’re looking forward to seeing you all tomorrow! 🍓
Our Wednesday markets go from 3-6pm at High Rock P Our Wednesday markets go from 3-6pm at High Rock Park Pavilion every week. 🌾Swipe right to see some of our first tomatoes 🍅 of the season!! 

#shoplocal #saratogasprings #farmtotable #saratogafarmersmarket #healthyfood

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