Edibles
August 4, 2009
The farmers market was full today with plenty of buyers enjoying the sun, the goods, and it seemed most everyone had smiles to share. Many vendors lined both sides of the stalls as we all walked down the center aisle trying to find what we most wanted and who had the best produce for the best price. Most farmers there are locals from the outlying areas of Grand Rapids, Michigan, who take the short drive in to sell their just picked gold at very low prices. It is one of my favorite things to do in the city because I can look at an oversized zucchini and nearly taste the options for stuffing it, Italian style or Lebanese style being my two favorites. A peek at a pile of pickling cucumbers and the whiff of fresh dill blossoms makes my mouth water at the options of making our own pickles to enjoy all winter long. Roma tomatoes make me crave the taste of a great homemade marinara. Corn on the cob and a poblano pepper makes me think that I can blend some butter with chopped poblano until it’s smooth and has the most beautiful pistachio green color, then brush it on the corn while it finishes cooking on the grill. Heaven.
August 4, 2009
The farmers market was full today with plenty of buyers enjoying the sun, the goods, and it seemed most everyone had smiles to share. Many vendors lined both sides of the stalls as we all walked down the center aisle trying to find what we most wanted and who had the best produce for the best price. Most farmers there are locals from the outlying areas of Grand Rapids, Michigan, who take the short drive in to sell their just picked gold at very low prices. It is one of my favorite things to do in the city because I can look at an oversized zucchini and nearly taste the options for stuffing it, Italian style or Lebanese style being my two favorites. A peek at a pile of pickling cucumbers and the whiff of fresh dill blossoms makes my mouth water at the options of making our own pickles to enjoy all winter long. Roma tomatoes make me crave the taste of a great homemade marinara. Corn on the cob and a poblano pepper makes me think that I can blend some butter with chopped poblano until it’s smooth and has the most beautiful pistachio green color, then brush it on the corn while it finishes cooking on the grill. Heaven.
Yesterday I had decided that I would pack the kids and my 13 year old nephew into the car to meet the people who grow the food they will eat. They would learn more about picking good produce, instead of settling for what the local store will pass off as acceptable, when really, it’s not. They’d see carrots with tops and dirt on them. They would learn what a green onion really is and that the bottom doesn’t have to just be white, but can be a gorgeous purple red because it would have grown up to be a red onion instead. They would see the hundreds of choices of things to eat and help choose them for meals. And, because of all of them love food as much as I do, they would love the experience. All of this and more really did happen today.
My nephew was the one who noted how little the six huge bags we filled cost in the end. Twenty-five dollars wouldn’t have gone that far in the grocery store. He marveled at it. To him that meant more money for other things, plus more food to eat. That was a win-win situation if he’d ever heard one! He was right.
The kids and I met some really interesting people and this might be just as important as the lessons on picking produce and getting it locally grown whenever possible. They needed to know that there are faces behind the food they eat, someone who babied the seedlings and plants, just as the kids also do in the garden they planted this year. It’s important to understand who the people are and how thankful we should be that they do this work that so few people seem to find acceptable, and fewer still know how to do. Without them, there would be nothing. Food doesn’t magically appear in the back of a grocery store or on the shelves. Faces are behind it. The fresher the images of the faces who grow the food are to us, the fresher the food. I wanted them to really understand that concept.
One who stood out most was an older man who reminded me a great deal of my Italian grandmother’s brother, Uncle Oscar. He also loved food, cooking and growing things. He taught me a lot as a child about growing things and about food in general. So I was drawn to his booth for reasons that he couldn’t have known. He just felt familiar somehow.
I looked over his booth and found a lot of good things to eat, in fact, my two most exciting purchases of the day were from him---a gigantic zucchini just waiting to be stuffed, baked and savored; and he also had a very rare find: squash blossoms. These are so hard to find that I have not even had a stuffed and sautéed squash blossom since Uncle Oscar grew them, picked them, and made them for me one day for lunch when I was a kid. (Italians always want to feed you, which is a lovely thing. And when you are willing to try anything, they get very, very excited.) I bought a batch to make some stuffed squash blossoms myself and let the kids all enjoy some of a bygone heritage food that they’d never find in a store.
I shared my story of squash blossoms, my great Uncle and my excitement over finding those and the stuffing zucchini. He was genuinely thrilled. “You can’t please everybody so it’s good to know I got it right this time, “ he said with a huge grin and a little clap of his hands. He engaged the kids in some friendly conversation for quite a while, asking names and energetically pumping his fists at one part of his story which made the boys, and himself, laugh. He was a delight, and I am sure his food will be too.