July 26th, 2008 Newsletter
Bardstown Road Farmers’ Market Newsletter
Sarah’s Corner
From our friend Sarah Fritschner
Louisville’s 700,000 residents consume about $3 billion worth of food annually. That’s billion, with a B. That’s according to a study released last week called “Building Louisville’s Local Food Economy.”
Think of how much Kentucky communities and schools could benefit in these tough economic times if that money stayed in our borders rather than traveling to California, Mexico or Chile.
Investigators estimate that we spend about $3.6 million at farmers markets in the area, or did last year when there were 17 farmers markets in and around Louisville. They reached that number by estimating $700/day income averaged throughout the 20-week or so growing season.
The total impact: consumers spend about 1.6 of all produce dollars at farmers markets. Of course, you and I are small fish. Bigger impacts could be made by Jefferson County Public Schools, the hospitals and universities, Dare to Care and myriad other food service facilities.
One way consumers can increase their use of farmers markets is to plan meals around what’s in season. Shoppers at Bardstown Road know that after July Fourth, salads no longer contain lettuce. Rather, they are green beans vinaigrette, or marinated grilled squash, or chopped tomatoes with cucumbers, or coleslaw.
Buying locally-raised produce and other agricultural products will help secure the futures of Kentucky’s 84,000 farm families, improve the environment and make us all healthier.
SUMMER VEGETABLE PLATE
Dusted potatoes
The nutmeg gives these simple potatoes a really different flavor.
To keep the heat out of my house, I cook these over indirect heat on a covered grill, or you can roast them in the oven.
4 medium potatoes, about 1 ¼ pounds
1 ½ tablespoons olive oil
1 teaspoon paprika
½ teaspoon salt, or to taste
½ teaspoon (freshly ground) black pepper, or to taste
Pinch cayenne
Pinch nutmeg
Heat the oven (or grill) to 375 degrees.
Lightly grease a wide, shallow baking pan with ½ tablespoon oil. Wash potatoes, peel only if you like them better that way, and cut them into 1-inch (or so) chunks. Put the potato chunks on the pan, drizzle with oil and toss them using your fingers so they are lightly coated with oil.
Mix all the seasonings in a small dish or cup. Sprinkle over potatoes. Bake 20 minutes, stirring once or twice, until potatoes are brown on some sides and tender. Serves 4.
Pan-fried herbed cherry tomatoes
2 tablespoons olive oil
1 pint cherry tomatoes
½ teaspoon salt
½ teaspoon (freshly ground) black pepper
Chopped fresh basil or oregano
Feta or Parmesan cheese, if desired
Heat olive oil in a wide skillet over high heat. When the oil is very hot, add tomatoes, salt, pepper and chopped herb. Shake the pan and cook 2 minutes, or until the tomatoes are warmed through. Serves 4. Sprinkle with feta or Parmesan cheese, if desired.
Roasted green beans
1 pound green beans
3 tablespoons olive oil
3 to 5 large cloves garlic
1 tablespoon vinegar
½ teaspoon salt
½ teaspoon (freshly ground) black pepper
Heat oven to 375 degrees.
Rinse green beans, trim their ends and cut the beans in 2-inch lengths (or so).
Spread 2 tablespoons of olive oil on a wide, shallow baking pan. Scatter beans in the pan. Peel garlic and scatter it among the beans. Drizzle with remaining oil and vinegar. If the beans are large broad Roma or pole bean types, sprinkle with 2 tablespoons water. Sprinkle with salt and pepper. Place in oven and bake 15 minutes, stirring occasionally (Romas may take longer).
Beans should be brown in spots and somewhat wrinkled. Serve hot, cold or at room temperature. Serves 4.