Going to the local farmers’ market with your child helps him or her learn where their food comes from. Here your child will see the many varieties of fruits and vegetables that are grown right in your own region.
Understanding that the corn in the can or frozen package really started as corn in the husks on the cob is sometimes hard for children to comprehend. Seeing carrots with bushy tops and not perfectly scrubbed clean in plastic bags can be eye-opening for them as well. Even seeing the quantities of melons in the back of pickups and truck beds piled high with corn is really quite a sight.
I always think of the hard work that goes into growing this food and getting it to market. I know that those who work the soil are always dependent on Mother Nature to bring the rain and sunshine just at the right moments. The fruits of their labor relies on cooperation from the elements.
Even though farmers’ markets offer food at the peak of freshness, we still must be concerned with maintaining the freshness and keeping it safe for eating. It’s always a good idea to go right home to get perishable foods in the refrigerator.
Some produce can be ripened on the kitchen counter and then stored in the refrigerator. Foods such as peaches, nectarines, pears, and plums fall into this category.
Some foods taste best at room temperature, such as onions, potatoes, tomatoes, and squashes. They need to be stored in a clean, dry, well-ventilated place, away from direct sunlight and areas where meat is prepared.
I always like to prepare what I bought as soon as possible. The last time I went to market I bought some beautiful looking onions. I hadn’t baked onions for a long time but remembered how my grandmother used to just set the onion on the top of the cover from a metal coffee can. (I suppose because aluminum foil wasn’t readily available and the juices do run out – can you remember the time before aluminum foil)??
Anyway, baked onions are delicious.
This is what you do…and it’s easy enough that kids can help and be part of the “going to market and then using the fresh food” experience.
Cut off both ends of the onion and peel the outer skin. Cut an X in the center of the onion and dribble on some olive oil or add a dab of butter. Sprinkle with salt and pepper. Place each onion on a piece of foil and wrap tightly. Set in a baking dish. Bake for about 1 hour, or until tender. You can sprinkle top with freshly grated Parmesan, or crumbled cooked bacon, or some fresh herbs.
Serve with any meat dish or pasta.