By Lois Baxter
Special to The Weekly
Welcome to the Farmers Market Corner. Any time of year is perfect for enjoying fresh, local produce, baked goods, dairy, meat and more at local farmers markets. Each week, we share tips about unfamiliar foods you can find at local markets, fun recipes to try with seasonally available produce.
Did you know there are 12 farmers markets in Penobscot County? Find out which ones they are at the Maine Federation of Farmers Markets at mainefarmersmarkets.org/shoppers/.
Three of those local markets offer a 25 percent matching discount for customers paying with SNAP/EBT (sponsored by Food AND Medicine). They are:
• Bangor Farmers Market, 11 a.m.-2 p.m. Sundays at Harlow Street parking lot across from the library, which closed Nov. 23, but will reopen an indoor market 11 a.m.-1 p.m. Sunday, Dec. 7, at the Sea Dog on the first and third Sundays of the month and continue to offer the SNAP Program.
• Ohio Street Farmers Market, 2-6 p.m. Wednesdays at the Bangor Grange across from Finson Road, which will closed Nov. 26.
• Brewer Farmers Market, 8:30 a.m.-1 p.m. Saturdays at the Brewer Auditorium parking lot, Wilson Street.
The vegetable of the week is cabbage. I know when I think of cabbage, I immediately think of
cole slaw with fried fish or boiled dinner on St. Patrick’s Day. There are many others ways to
enjoy this vegetable that has at times been confused with lettuce. Cabbage usually comes in three types — green, red and savoy. It is high in fiber, has high cholesterol lowering capabilities,
especially steamed, and is high is sinigrin which has high cancer prevention properties. Cabbage can be eaten raw, steamed, fried, baked, sautéed and boiled. It is good in salads, soups and casseroles, as well as all by itself.
This week’s recipe is very hearty and warms the tummy on a cold winter’s night. It is from recipes I’ve collected over the years.
Cabbage Roll Soup
1 large onion, diced
3 cloves garlic, minced
1½ pounds lean ground beef
¾ cup uncooked long grain rice
1 medium head cabbage, chopped (core removed)
3 tablespoons flour
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
4 cups beef broth
1½ cups V8 or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon Worcestershire sauce
1 bay leaf
Salt and pepper, to taste
In a large pot, brown onion, garlic and beef. Drain any fat. Stir in chopped cabbage and let cook until slightly softened, approximately 3 minutes. Sprinkle flour into cabbage mixture and cook an additional 2 minutes. Add all remaining ingredients, bring to a boil and reduce heat to medium low. Cover and simmer on low until rice is fully cooked, approximately 25-30 minutes. Remove bay leaf and serve.
Lois Baxter volunteers at Food AND Medicine, a nonprofit organization at 20 Ivers St. in Brewer. For information, contact fam@foodandmedicine.org or 989-5860, or visit foodandmedicine.org.