It’s summer again, and that means farmers’ markets are back in full swing. All summer long we’ll be hooking you up with tips on what’s in season with advice from local farmer John Ubaldo of John Boys Farm and Bedford’s The Outpost. We’ve even got a few ideas for what to do with your findings from Katonah resident Martha Stewart.
Produce photos courtesy of Pleasantville Farmers Market
- Advertisement -
Real, straight-from-the-farm berries are worlds away from the often-flavorless supermarket ones. They don’t last long, so plan to eat them right away.
What to look for: Strawberries don’t ripen well once picked, so look for ones that are already deep red but not mushy.
Farmer’s tip: If you’re worried you won’t be able to eat your bounty in time, try freezing leftover berries for later.
Yes, that thing that looks like red celery. Tough and acidic when raw, cooked rhubarb adds the perfect amount of tang to compotes or pies.
What to look for: Firm stalks with a deep red and green color.
Farmer’s tip: For more tender rhubarb, choose smaller stalks. Big stalks tend to be a bit woody and can be past their prime flavor-wise.
If you like to eat your greens—arugula, chard, spinach, mixed greens—now’s the time to head to the farmers’ market.
What to look for: Check the stem. No matter what type of greens your buying, the stem should be moist (indicating that greens were freshly cut), never dry or brown.
Farmer’s tip: Store greens in a sealed plastic bag in a cool area in your fridge to make them last longer.
Ready To Shop? Find Our Guide To Westchester’s Local Farmers’ Markets Here
Ready To Cook? Use Martha Stewart’s Recipe For Strawberry Cream Cake