Market Musings Blog

Kickin’ it with kimchi

Napa or Chinese cabbage is traditionally used for making Korean winter kimchi, but it’s far from the only vegetable you can use for that purpose. Read more …

Impromptu – Celery Almond Salad

It’s the dead of winter and I can only eat so many bowls of soup before I start to crave something fresh and crisp. This salad comes together quickly and satisfies the need for something light and flavorful. I was so happy with it that I figured I’d share, for those who are looking for a bit of freshness these days. Read more …

Get your greens!

Hearty greens are perfect for winter meals – they pack a nutritious punch of vitamins and minerals. Dark leafy greens are known for being high in iron, calcium, magnesium, vitamin C and carotenoids, as well as many anticancer factors. If you haven’t cooked greens before, don’t be shy! They are one of the quicker, easier vegetable to prepare. Here are some of our favorite ways to get our greens.

kale webChickpeas, sausage & kale

Ingredients (serves 2)
Olive oil
1 small onion, chopped
1 large can chickpeas, rinsed and drained
2 cloves garlic, minced
2 uncooked sausages, sliced into rounds or chopped
1 bunch kale, chard or spinach (rinsed and stems removed), chopped
Beer, wine, or water
Salt & pepper to taste Read more …

Hoppin’ John for good luck in the new year

New Year’s Day in the American South is celebrated in many families with Hoppin’ John, a stew made with black eyed peas. Some people add a penny or other small trinket to the beans when serving them. Whoever finds it is promised especially good luck in the new year. As many recipes can be found for Hoppin’ John as there are cooks who make it, so use this one as a foundation for creating your own version. Read more …

Citrus Paradisi – The Grapefruit

Citrus is a promiscuous family: witness the grapefruit (pomelo x orange), the Meyer lemon (lemon x orange), the Persian or Bearss lime (Mexican lime x orange or lemon). Most citrus fruits we eat were initially spontaneous crosses that an alert orchardist noticed and improved upon. Grapefruits are one such cross, first appearing on the island of Barbados in the 18th century, a hybrid of the imported pomelo and orange. Grapefruit trees are true to their name: the fruits cluster, rather like vine grapes, though in spreading, densely shady and thorned trees. First brought to the U.S. in the 1820s, grapefruit didn’t exactly take the country by storm; initially no one could figure out what to do with them. This isn’t surprising, for compared to other members of the citrus family, early grapefruit had very thick and bitter pith, the genetic gift of their pomelo ancestors.

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Season’s Eatings

We get excited around here during the holidays. We love how the holidays bring people together and we love playing a part in people’s celebrations by providing fresh, delicious foods for their holiday spreads.

C

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Thanksgiving Central

Cranberry_Pecan_Skillet_Stuffing_vertictal web

photo courtesy of strongertogether.coop

Digging through dozens of recipes? Reading Thanksgiving recipes until your eyes weep? We’re keeping it simple! Here’s what we think every memorable Thanksgiving meal needs: Read more …

Meet the persimmon

My first fall working at Mississippi Market, just over three years ago, I first discovered what has since become my favorite autumn fruit—the humble little persimmon. More so than apples, the arrival of the little orange fruit is the sign that winter is just around the corner. If you haven’t had one yet, let me try and describe this fruit. The texture of a ripe persimmon is akin to that of an over-ripe plum–but in a very good way—and the flavor I can only describe as a mix between plum and pumpkin…I even taste a just hint of cinnamon or nutmeg. The perfect fall flavor? I think so!

Persimmon Fuyu web

Fuyu persimmons in the sunlight at the Selby store.

Tempted to try one yet? We have two varieties that come in, fuyu and hachiya. The Hachiya are bigger and more egg-shaped, and they ripen to be very tender and sweet—handle them gently as possible!—and the softer they are, the sweeter they will be as long as they are still red/orange (brownish means they’ve aged too much). Fuyu are flatter and you’ll find these at their ripest when they are just barely soft (again, think plums). A word of warning; under ripe Hachiya persimmons can be *incredibly* astringent, and can really dry your mouth out; there’s no harm in it, but this makes for a significantly less pleasant eating experience. Act fast, though; persimmon season only lasts two or three months! Read more …

Warm breakfast ideas

I had a realization this week. I looked down at my staple summer breakfast -a bowl of fruit, yogurt and granola- and was no longer satisfied. It just wasn’t what I wanted anymore. I wanted something heartier. I wanted something… warm.

Luckily I work here, where everyone is talking about (or eating) food, all the time. Apparently, I wasn’t the only craving something different for breakfast. As I strolled around the office, I noticed that Lauren had unpacked her Oatmeal-in-a-jar and Luke was eating a hot breakfast sandwich at his desk.

Beyond those two stand-bys around here, I was also pointed to these two recipes, both warm & hearty, yet satisfying in different ways. Read more …

Crabapples

crabapple treeThey’re one of the glories of spring, those small, broad trees decked out in glorious blossom. Come winter, many of them enliven otherwise-bleak gardens with tiny fruits loved by overwintering birds. But few people bother to seek out crabapples for eating or make crabapple jelly anymore, and that’s a shame. The fruits can usually be had merely by knocking on doors—most people are only too happy to have their crabapples put to use.

Read more …