And strawberries, too! I've been hitting up the farmers markets again this week. On Wednesday, I stopped by the Allen Street market in Lansing on my way home from work. It was a crummy day with all the rain we were getting, but there was still a great turnout at the market. I picked up some local organic pure maple syrup, a bag of organic spinach, a bunch of organic rainbow swiss chard, a bunch of organic garlic scapes, a bunch of organic broccoli raab, and a bunch of organic green onions. The spinach has already been dehydrated, the chard has been blanched and frozen, the scapes I'll be using to make pesto at some point this weekend, the broccoli raab we'll be having with one of our meals on Sunday, and the green onions will be used in random dishes and I'll be dehydrating some of them, too - I think I'm going to use them to make my own garlic salt.
Then on Thursday, I stopped into the Lansing City Market on my lunch break. I had intended to just run in quick to pick up some Moo-Ville whole milk, but they were out of whole milk. But I noticed they had butter for sale, which I hadn't seen before. I spent some time talking to the Moo-Ville Lady and found out they've just started producing their own butter - hormone-free, antibiotic-free, all-natural... their products could be considered organic if they applied to be certified. I was excited when she said it was only $3/pound!! I've been searching for a good and affordable source for organic butter and I've finally found it! Yeah! After my Moo-Ville butter find, I spent some time chatting with a local farmer - Jane Bush (who I'd bought my maple syrup from the day before). I ended up buying a flat of organic strawberries and another bag of organic spinach. I have to say that these strawberries are the best we've had yet! I've already run through most of them - making 9 half-pints of strawberry jam, freezing a quart, drying another couple quarts. We're keeping one quart to eat fresh and then I think I might try making some strawberry fruit leather with the last quart... we'll just have to see how much time I have tomorrow or Sunday. The spinach I'll be using for salads. I also picked up a pint of organic fava beans and a bunch of kale from one of the organic CSAs with a stand at the city market. We'll have the fava beans as a side dish to one of our meals next week and the kale has been made into kale chips.