The ringing cowbell announcing the opening of the Hillsdale Farmers Market at 10:00 AM tomorrow also heralds another installment of last summer's sunshine carefully stored by nature in the first instance, and by us in the second.
Loganberries and raspberries harvested following the summer solstice still glow in the jars of preserves, and on your toast next week. Likewise the frikeh was harvested and roasted on the longest days. The currants and gages finalized their flavor in the midsummer sun, when people still take the season's heat for granted, waving it aside. The corn, cayennes, squash, beans and pumpkin seeds entered their maturity as the yellow of school buses reminds us to linger a bit longer before the warmth is truly precious. When we bring in the fiori d'inverno, the flowers of winter, this week, the roots that create those beautiful chicories fattened up around the autumnal equinox. Likewise the sweet potatoes and spuds, and the leaves that form the onions. The quinces and grapes captured their summer moment a bit tardy, ripening in the last rays of sun after the equinox.
The diversity of organs that store the sun's energy is also striking. There are seeds, fruits, leaves and stems all in the mix, all accomplishing the same storage function. With time, they are continuing to mature and their flavors are changing. This week, we encourage you all to try a slice of the hard-skinned Sibley squash and the purple sweet potatoes, both of which reach their prime in terms of sweetness and flavor in late January. For those on quest for ever more anthocyanins in their diet, the purple sweet potatoes have intense concentrations of these desirable pigments.
Finally, a nod to that great perennial root, the horseradish, which accumulates several years of summer light before it is ready for harvest.
With that, we hope to see you all anon,
Carol & Anthony Boutard
Ayers Creek Farm