Vienna Farmers Market: September's End

Let’s start out with a reminder: The Vienna Farmers Market is closed next week for the Oktoberfest street festival. But we will be open for three more weeks after that on Oct. 13, 20, and 27 with lots of planned activities and great vendors. Please don't forget us!

This week I'm going to discuss some of Farmer Dave's favorite fall vegetables.

Arugula this lettuce which is noted for its intensity and sharp flavors is perfect for an Italian, Indian or Asian meal. Whether sautéed or used in a salad it is a great source of vitamins and minerals. This lettuce is also known for its witty nicknames, my favorite is the English "rocket."

Beets are Farmer Dave's favorite vegetable and so easy to cook. I've noticed so many people at the market are almost fearful of trying to cook them and I must admit that had Cella at Westmoreland not told me her simple way of doing so six years ago I might not find them so wonderful. Here is the secret. Cut off the greens from beets (wash well and sauté these if you’d like for a salad!). Take the beets themselves and put in a pot of hot water on the stove with about a tablespoon of salt (to taste). Cook until tender. Once tender. Put pot in sink and remove beets. Once cool, remove skins (they come right off). Cut or slice and voila! So good.  You can also roast them or grill them (wrap beet in foil for about an hour then drizzle with olive oil)

Butternut Squash has a nutty flavor similar to pumpkin and can be used to make breads, cakes and pies. Roasted, pureed or grilled it’s delicious. Farmer Dave eats the skin if it’s roasted and cooked thoroughly.

Delicata Squash has a flavor similar to sweet potatoes if cooked thoroughly—I bake it or steam it. It is very high in fiber, potassium, omega 3, etc.

Eggplant like the tomato is in the nightshade family, it comes in the Asian and Italian versions. It is mildly bitter in taste and spongy (when you slice it needs to breathe before breading/sautéing/cooking). It is high in dietary fiber and vitamins.

Sweet Potatoes — a tuberous root vegetable are surprisingly distantly related to the potato family. They are closer in nature to the morning glory believe it or not! This food is a highly complex carbohydrate rich in fiber and potassium and high in antioxidants. Puree, roasted, used in soups, or baked they can be served plain or served up with spices.

Tomatillos are sometimes called Mexican green tomatoes or husk tomatoes. You peel the parchment off and wash the little tomato well. The tomatillos are used to cook salsa. Eaten raw they have a acidic flavor, cooked they have a lemony flavor. Stored in the fridge they’ll last a very long time (believe me!).

Turnips are delicious and taste mild. They can also be cooked with beets. Cook in large pan of water with tablespoon of salt until tender. Let cool and then peel. Mash and season with butter.

Enjoy and remember we are open Saturday, then closed Oct. 6 and open again on Oct. 13. Back soon with a column on pumpkins. Farmer SJ