Years ago — maybe 15 or so — when I had but a small shady backyard and could plant little more than hostas, I had an office located in the Oakland Mills Village Center. The village center hosted to a vibrant farmer’s market, and I was in heaven. Each week when the market was in full swing, I’d walk outside of my office, stroll the stalls, and come home happily weighted down with fresh local veggies and fruit.
You can probably imagine that over time, I came to know a number of the farmers for their produce variety, quality, price … and I got to know some of them personally. I liked the older gentleman who came from Southern Maryland each week, with his fresh corn, potatoes, shelled peas, and other fresh produce. I liked the orchard ladies from Lewis Orchard with their variety of locally grown pears, apples and peaches. And, while organic produce was a bit cutting-edge (and muy expensive) back then, I liked Dave Shaw of Shaw Farms.
Once, on a windy, dreary, rainy day in mid-November, the farmer’s market was closing up for the season. Only a few vendors were there, and — bless their souls — braving poor weather and holding hope for some small sales from the wisp of customers who came by that day. I showed up, a regular, for sure. I scanned the booths, but didn’t see much I wanted and wasn’t in much of a mood to be outside, cold and wet any longer than necessary.
But I felt loyal as a customer to a lifestyle choice these farmers had made, so I was determined to find something I could buy and eat. It was then that Dave Shaw started selling me on beets. I wrinkled my nose, didn’t something funny with my face and, essentially, communicated, “ixnay on the eet-bays.” He persisted. He started telling me how delicious they were and how to cook them. “Just put the beets in a foil wrap in the oven, bake them, peel the skins and then season them with salt, pepper, olive oil and a little bit of balsamic vinegar,” he told me. “They’re delicious.”
I went home with a bunch of beets that evening and put Dave’s suggestion to the test. I was surprised to discover that they really were quite delicious, just as he’d told me. And, now, I eat beets regularly and have a favorite dish, which is a combination of Dave’s recipe plus an addition a man from Israel gave me: I add salted onions and fresh cilantro to the dish. Yum.
Now, I notice that many higher-end chain grocery stores are doing more to engage customers as they shop, but I have to tell you, I don’t think anything compares to buying fresh produce directly from the farmer who grew it themselves. So I invite you — as a long-time customer and heart-felt fan of local farmers’ markets — to discover (or re-discover) the Howard County Farmers’ Market, which just opened up in mid-May. And, if you like a little more shopping, variety and socializing in your farmers’ markets, do not miss Second Sundays in Ellicott City.
If you live outside of Howard County and want to find a farmers’ market in the DC, Virginia or wider Maryland region, you might find what you’re looking for at this site.
Eat more kale!
