West Bank & Seward Towers Farmers Markets open Tuesday & Fridays

sent along by Brian Noy

Brian Coyle 11-1
Augsburg Foss Center 2-5

Seward Tower East – Tuesdays 2-5
Seward Tower West – Fridays 9-12

Already in this sixth market of the season, there’s hardly a vegetable you won’t find. Tomatoes are a regular sight and there has been sweet corn the last couple of weeks. With cucumbers at their peak (also makes them cheap, watch for tomato prices to fall soon) and plenty of dill, garlic, and onions, it’s a good time to think about those cold months with no market and prepare by making some pickles. Last week’s update included my favorite pickle recipe, and Lisbeth Henslin was kind enough to email her simple refrigerator pickle recipe. Just chop, mix, and cool, and you’ll enjoy them for months without doing the work of canning. You’ll see her recipe below the potato one, our veggie of the week.


Usually this newsletter attempts to introduce you to a new vegetable. This is not one of those times. It’s potato time. And let’s talk about the potatoes at the market. Conventional potatoes are one of the most intensively sprayed vegetables you can find in the grocery store, making it a good idea to peel away the skin, along with half of the nutritional content. The farmers at the market avoid using chemicals and hand harvest them, producing a little nugget that hasn’t been mechanically ripped out of the ground and can be enjoyed and used with a light washing. They’re usually harvested 1-3 days before the market, rather than months ago as with ones at the store (depending on season of course).

For more information on this Peruvian delight, see: http://en.wikipedia.org/wiki/Potato



4 Large potatoes or 6-8 medium ones
4 strips of pork or turkey bacon
1 medium onion
1/4 cup of vinegar
1/2 cup sour cream
butter, salt and pepper to taste

Start to boil potatoes. While waiting, dice bacon and onions, fry in the bacon grease or with a little butter. Add garlic if you would like. Once bacon and onions are cooked, add sour cream and vinegar and mix in with potatoes (unpeeled of course). Add salt, pepper, and possibly sour cream and vinegar to taste.

With bacon, butter, and sour cream, typical American dietary belief would vilify this dish. Others might argue that this meal is full of what our bodies need. For a politically incorrect look at our diets, check out Nourishing Traditions or Michael Pollan’s latest book, In Defense of Food.


7 cups Cucumber slices
1 cup green pepper julienned
1 cup thinly sliced onions
1 tablespoon canning (pickling) salt
Mix the above ingredients and let stand while preparing the brine

1 cup vinegar
2 cups sugar
1 tablespoon celery seed
1 tablespoon mustard seed
(optional – a few red pepper slices for color)
Bring brine ingredients to a boil and pour over vegetable mixture.
Put pickles in glass jars in refrigerator.  The will last for months.

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