Michelle – thank you for keeping me in the loop. I’m still doing well after your 2-week cleanse in Feb/March – thank you.
I buy most of my fresh veg at the Brewery, Mostly from Ted Hutten. I love his experimental passion and try everything he produces. Last few years he had peanuts and edamame in the fall, and this year he has purple nappa. Every so often I absolutely need to make kimchi, and Ted grows a green Korean radish that’s fantastic for it – but alas the nappa is usually not ready at the same time as the radish. Ted’s cauliflower this year was melt in your mouth sublime. His greens, throughout the winter, keep me going.
The organic grower in the Brewery lobby, downstairs, – can’t remember the name – has wonderful tomatoes this year, all sorts of heritage varieties – my favourite this year is a green striped, and last week had Persian cress – a spectacular substitute for watercress.
Mid level at the Brewery is Boates, with great bargains on organic apples as well as vinegar and cider; and upstairs, Acadiana Soy has very reliable organic root vegetables as well as greens in season. (In the summer they had wonderful organic red peppers that made me a red pepper fan.)
At the Seaport i buy sea vegetables from a small fishery near Noggin’s – wonderful juicy, salty herbs; have been admiring the gorgeous mushrooms – some pink, yellow, white in interesting shapes, but never really like mushrooms as much as I think I like them; and I buy all my organic non-GMO free range eggs from Shani’s Farm (they also have non-GMO chickens and have started their pigs on non-GMO feed) Good place for lamb, sausage and duck. Andduck eggs. Also buy occasional veg from the other wonderful ethical growers, as well as occasional local fruit from Noggin’s.
One of the biggest treats in the fall from several growers is green ginger – so delicious – but presently out of my price range.
People think that farmers markets charge more for their products than grocery stores. Definitely in the summer Farmers Markets are cheaper and way tastier. In the winter they are a more reliable and believable source for vegetables – got to go early, though.
If you are on a small budget, the thing to do is to check out on-line lists of what fruits, veg and meat are reasonably safe to eat as conventionally grown and buy organic when you can – for instance, banana has a skin, so what’s inside has not been sprayed, but conventional kale is not reliably pesticide free.
Michelle – thank you for keeping me in the loop. I’m still doing well after your 2-week cleanse in Feb/March – thank you.
I buy most of my fresh veg at the Brewery, Mostly from Ted Hutten. I love his experimental passion and try everything he produces. Last few years he had peanuts and edamame in the fall, and this year he has purple nappa. Every so often I absolutely need to make kimchi, and Ted grows a green Korean radish that’s fantastic for it – but alas the nappa is usually not ready at the same time as the radish. Ted’s cauliflower this year was melt in your mouth sublime. His greens, throughout the winter, keep me going.
The organic grower in the Brewery lobby, downstairs, – can’t remember the name – has wonderful tomatoes this year, all sorts of heritage varieties – my favourite this year is a green striped, and last week had Persian cress – a spectacular substitute for watercress.
Mid level at the Brewery is Boates, with great bargains on organic apples as well as vinegar and cider; and upstairs, Acadiana Soy has very reliable organic root vegetables as well as greens in season. (In the summer they had wonderful organic red peppers that made me a red pepper fan.)
At the Seaport i buy sea vegetables from a small fishery near Noggin’s – wonderful juicy, salty herbs; have been admiring the gorgeous mushrooms – some pink, yellow, white in interesting shapes, but never really like mushrooms as much as I think I like them; and I buy all my organic non-GMO free range eggs from Shani’s Farm (they also have non-GMO chickens and have started their pigs on non-GMO feed) Good place for lamb, sausage and duck. Andduck eggs. Also buy occasional veg from the other wonderful ethical growers, as well as occasional local fruit from Noggin’s.
One of the biggest treats in the fall from several growers is green ginger – so delicious – but presently out of my price range.
People think that farmers markets charge more for their products than grocery stores. Definitely in the summer Farmers Markets are cheaper and way tastier. In the winter they are a more reliable and believable source for vegetables – got to go early, though.
If you are on a small budget, the thing to do is to check out on-line lists of what fruits, veg and meat are reasonably safe to eat as conventionally grown and buy organic when you can – for instance, banana has a skin, so what’s inside has not been sprayed, but conventional kale is not reliably pesticide free.
Awesome Marie. This is fabulous!
Thanks Marie for sharing your experience with us. Some great market tips here.