Grower Uses Market to Educate Consumers on Produce
Grower Uses Market to Educate Consumers on Produce
Farmers' Markets
DENISE MILLER
For the Albuquerque Journal
Sometimes shopping at growers' markets is as easy as ABC. That's especially true in peak season here in New Mexico, and with prolific growers such as Linda Martin of Appleton Farm in the South Valley.
Just consider Martin's artichokes, broccoli and cabbage. Fresh artichokes often are quite a find at local growers' markets, so scoop them up when you see them.
Martin says her five large artichoke bushes are quite happy in partial shade and produce more than 20 artichokes per plant. Like roses, each plant will grow new artichokes after they are picked, Martin says.
The two varieties Martin grows are green globe (the ones commonly seen in grocery stores) and violetto, which are more pear-shaped and pointy.
"My globes are a little smaller than what people are used to seeing, and the violetto are well known for their flavor. They are both outstanding," she says.
Martin says she brings 10 to 12 artichokes to most Saturday markets through September.
"The early bird definitely gets the worm," she says of the quick-selling artichokes.
Enjoy artichoke leaves, stems and hearts by steaming them for 25 to 45 minutes, depending on their size. When the outer leaves pull off easily, they are ready to serve hot or cold, with melted butter or a dip such as yogurt and mustard.
No pesticides
Broccoli also is seen infrequently at local markets, and Martin will sell it until the market closes in October.
Martin starts her broccoli plants in February in a cold frame she built from a glass shower door. Cold frames protect plants from early and late season temperature swings.
She says her heads of broccoli sell quickly, and then she has many baskets of florets that grow from the sides of the plant.
"Sometimes people wonder why all of the broccoli isn't bigger," Martin says, adding that she thinks people are used to seeing large produce at grocery stores.
She also educates shoppers about her cabbages. Because she doesn't spray or use pesticides, Martin removes cabbage moths, which look like little inchworms, by hand. She'll tell customers that if they find a worm, they should just wash it off. Finding the bugs just means the crops haven't been sprayed, Martin says.
She will bring cabbage to market all summer. The heads of red and green can vary from five pounds to 10 to 12 pounds as the weeks pass. Often Martin will split the larger heads in half and then sell them wrapped.
"Fresh cabbage is sweeter and more flavorful than store-bought," says Martin. It is wonderful in slaws, soups, sauerkrauts and stir-fries, and serves as a nice balance with meats in cabbage rolls or with chicken salad.
Educating customers
In July Martin likely will also have beans, beets, blackberries, black-eyed peas, carrots, garlic, herbs, kohlrabi, leeks, Swiss chard, turnips and Vidalia onions.
She says she began selling at the South Valley market four years ago primarily as a way to sell some alfalfa she grows for her cows and horses. Then she brought tomatoes. When she saw how well those sold, she started to diversify her offerings.
"I grow some things that I had never even tasted until I started growing them. Now at my booth, the South Valley is being educated about what to eat beyond tomatoes, squash and chile."
Martin, who lives a few miles from Albuquerque's city limits on 15 acres, also runs a part-time preschool.
"It's a farm-based preschool, and the kids love gathering eggs and watching chicks hatch, along with more academic things like learning to read," she says.
Featured Grower: Linda Martin, Appleton Farm
Featured crops: Artichokes, broccoli and cabbage
Where to find her: South Valley Growers' Market
Crop season: About July through September
ORIENTAL CHICKEN SALAD
For the salad:
1 whole cooked chicken
2 packages Ramen noodles (chicken flavored)
1 head cabbage (green), chopped thin
4 green onions, chopped
4 ounces slivered almonds (optional)
For the dressing:
¾ cup oil
6 tablespoons vinegar (try apple cider or white balsamic)
1 teaspoon salt
1 teaspoon pepper
1/3 cup sugar Seasoning packets from Ramen noodles
Hot sauce, any kind, a squirt or two (optional)
Cut up chicken into bite-size pieces and put in large mixing bowl. Bring water to a boil and cook Ramen noodles until just done. Run under cold water to stop their cooking, drain well and cut into shorter pieces. Add chicken, chopped cabbage, green onions and almonds. Mix dressing in separate container and pour it over chicken and vegetables. Mix well. Refrigerate for one hour and serve.
