The bounty of harvest is definitely upon us. My husband and I had a laborious Labor Day weekend, pressing our Pinot Noir grapes and starting the primary fermentation (there will also be a secondary fermentation because we are attempting to make a sparkling wine). Now the juice is happily bubbling away, converting all of its sugars into alcohol and CO2.
On top of our wine harvest, we also just picked up this weeks veggie share, and holy cow – are we talking bountiful. Romaine, peppers, tomatoes (regular, heirloom, candy-sweet Sungolds – yum!), eggplant, apples, Concord grapes, basil, raspberries, arugula, carrots, kale, chard, and fresh garbanzo beans.
While I love farmer’s markets, and still think that they are a wonderful way to get your hands on delicious, fresh, local produce, taking part in a veggie share has opened my eyes to vegetables I would have walked right past in a farmer’s market. Take fresh garbanzo bean for instance. I’m so accustomed to getting my garbanzo beans from a can, or rehydrating dried beans I had never considered the natural state of the garbanzo.
They come in these pretty shells that make the most delightful pop when you shell them, and they are absolutely delicious when given a quick blanch in pasta water and tossed with olive oil, garlic, and a bevy of fresh herbs. How is it that I have made it this far in life without knowing where a garbanzo bean comes from? I guess we are that far removed from our food in America.
Off the soapbox now, I would suggest that you get yourself to a farmer’s market pronto and take advantage of all of the beautiful produce available right now. Maybe even have a little fun with your food and try something you’ve never tried before – who knows, it might just be delicious.