We bought a pint of black cherries from Mick Klug Farms at Green City Market last weekend. Cherries are a fleeting presence at farmers markets and preserving them for later use is a great way of extending their seasonality. Some folks dehydrate cherries for use in desserts, breads and entrées; some make jams and jellies out of them. more ›

After a few weeks of roaming the markets of the city, we finally made it to to Green City Market for the first time this past Saturday. If you haven't gotten a chance to go yet this summer, check it out - things have changed! The market seems much bigger, the stalls have been re-arranged and there are plenty of new things to see. We'll profile a few of those new things over the summer (Ed. Note: Actually, we've already started. — C.S.), but on Saturday we were more focused on getting as many veggies as possible. more ›

One of the best things about visiting Uncommon Ground Devon's farmers market (every Friday from 4-8 p.m. ) is that you can walk around the vendors set up in the parking lot with a beer in your hand, if you're so inclined. They have a nice rotating selection of drafts and with August finally giving us a semblance of summer — humidity — that's been missing, a good fruit beer is in order. Maybe something that makes a good shandy when lemonade is added. more ›

Summer's bounty is finally upon us! This was the first week where we could do ALL of our grocery shopping at the Farmer's Market, rather than using it to enhance our regular meals. The first root vegetables of the year have come in, and the market was stuffed with carrots, onions and the first small potatoes. Lettuces, Chard and other greens continue to come on strong, but the real stars of the show were berries. Cherries, Raspberries, Blackberries - even currants were for sale at this Saturday's Green City Market. more ›

Our Saturday visit to Green City Market resulted in a pirate's booty of fresh produce, planters, milk and meats. The highlight of our visit was the purchase of French breakfast radishes and white carrots from Green Acres Farm in North Judson, IN. June is when radishes just begin to make their way to farmers markets and Green Acres's French breakfast radishes have a crispness when you bite into them and taste best raw with a little bit of butter and salt. Wanting to use all of the purchase, we made a pesto from the radish greens. (Incidentally, radishes will be the subject of a future "Ingredient in Focus" post.) The white carrots were a revelation, with a taste to their greens similar to cilantro. We dehydrated some and used them on tacos last night. more ›

If you're like us, you've been eating as many cherries as you can before the short season comes to a close. Never fear, cherry lovers, you still have a few weeks to go to fully enjoy this seasonal treat. Let's take a closer look at this fruit: its origin, some varieties, how to pick them and why they may be pricier than your average fruit (especially the Rainier variety). more ›