Don't let the rain keep you away from tomorrow's Windsor Terrace Greenmarket! As the season winds to a close (the last day of the market is Wednesday, November 23, the day before Thanksgiving), make the most of it by stocking up on items that you can dry, can, or freeze.
Dry: Hearty herbs like rosemary, thyme, and sage can be tied and hung upside-down in a cool, dark place like a pantry or a doorway. Once they've become crumbly after a few weeks, remove the leaves and store them in airtight jars.
Can: Apples and pears can be cooked down into sauce or butter, cabbage into sauerkraut, and you'll still find chiles at the market, which make great hot sauces. If you've got the time and the equipment, canning is a great way to stock up for the winter.
Freeze: With little effort, you can freeze almost anything that's still available at the market. That same apple or pear sauce can be frozen instead of canned, squash (such as Kabocha, J. Glebocki Farms' Veggie of the Week) can be cubed and blanched slightly in boiling water then cooled and frozen, and some herbs hold up well in the freezer too, including sage, thyme, and even pre-cut chives. Bread, too--just wrap it well in plastic wrap, then when you want to eat it, sprinkle the loaf with water and pop it in a the oven.
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American Seafood and Williams Fruit Farm will not be at the market tomorrow, so consider preserving vegetables and bread this week, then fruit and seafood (be sure to ask for tips on preservation from the fisherman!) next week.
Windsor Terrace Greenmarket
Prospect Park West at 15th Street, inside the entrance of Prospect Park
Wednesdays, 8am – 3pm
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