I‘ve been mourning the lack of produce at the farmers market in the last couple weeks.
It seems as if overnight the overflowing stalls of tomatoes and carrots disappeared, packing up their tables and baskets for the season and leaving a selection of local meat vendors and a few farmers that have access to hoop houses and green houses or specialize in winter squash and root vegetables. Long live the root vegetable.
At home, my garden is in the final days. Just this week we pulled the last bits of ever-hardy kale from the ground, cleaned them, and tucked them into the refrigerator alongside a collection of celeriac, daikon, and turnips. There the pile of evergreen leaves sat on the shelf just above the pomegranates, meeting me multiple times a day under the glaring bare bulb as I pulled breakfast, lunch, and dinner from the depths of the refrigerator.
Finally, after lamenting again over the lack of fresh-from-the-garden lettuces, I spotted the red and green and inspiration hit. It’s time to embrace fully the winter salad season.