The very best food grows close to home
What's the "secret ingredient" that today's star chefs use? They all rely
on seasonal, locally grown ingredients. Food raised nearby is days or weeks fresher.
It tastes better because it's been cultivated for flavor and not for its ability to hold up for
the 2,000 mile trek that most food makes on its way into your shopping cart.
Food takes on a new meaning when you're able to say that "these are Anne's
strawberries we're eating tonight" or Brian's tomatoes, Betsey's potatoes,
Rebecca's salad greens, or Christine's leeks.
Here's a summary of what's available at the Bainbridge Farmers' Market and
when. For details take a look at the Farm calendar:
Spring: Greens galore. Tender salad mixes, arugula, broccoli shoots,
kale, spinach, chives, and radishes. Farm-fresh eggs and cheeses. Farm calendar
Early Summer: All of the above, plus Sugar Snap peas, English peas, beets,
carrots, zucchini, strawberries, blueberries, raspberries, plums, onions,
new potatoes, and garlic shoots. Farm calendar
Late Summer: Everything above, plus corn, broccoli, tomatoes, peppers,
potatoes, garlic, cauliflower, green beans, potatoes, leeks, shallots, winter squash, pumpkins, cabbage, and apples. Farm calendar
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4-H