From where I sit

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Friday, June 4, 2010

Farmers Markets in Houston

There a two good ways of really controlling what you eat. 1 - Cook it yourself and 2 - Know the source of the ingredients.  The art of cooking is a topic for the future.  Controlling what you CAN mean going to your local mega supermarket and pluck those wonderful "seasonal" vegetables all season.  Ever wonder why there doesn't appear to be a season anymore?  Today's path from farmer to grocery store in a global journey.  Not to say that putting the U.N. on your plate everyday is a bad thing, it's just not very natural.  So what's the alternative?  One fine option is to buy your fruits and veggies frozen.  Today's methodology of flash freezing (thank you Clarence Birdseye) vegetables as soon as they are picked maintains most of the nutrients of it fresh cousin.  Unfortunately, the selections can be limited and the vegetables still could taste like they came from a huge commercial farm.  For those of us who have actually raised fruits and vegetables before - you know cucumbers are not that green for example.

Houston is blessed with a lot of great farmers markets because Houston is sourced from a lot of surrounding small farm towns like Hempstead, Magnolia and the entire East Texas Pineywoods.  So where are these bastions of goodness.  Unfortunately, many come and go over time.  However, at this time try these as a first taste of what real food could taste like:
  1. Houston Farmer's Market - West University
  2. Central City Co-Op in Montrose
  3. Radical Eats - Southwest
  4. Pearland Farmers Market - Grand Blvd in Pearland (if you're looking for a complete meal including bread and meet)
  5. Canino Produce Farmers Market - The Heights
  6. Humble Farmers Market - Main St in Humble
Thanks to Yelp for their valuable contribution.

1 comment:

  1. You're right! It's hard to tell the season since most foods seem to be available all year around these days. Not sure if it's the improved global transportation system of getting things anywhere virtually overnite or whether there are lots of chemicals used to grow things locally out of their normal season.
    Not sure if I like it this way or not yet, but I do love to cook collard greens in June instead just in November, regardless of where they're from.
    Thanks for the information. I'll try a couple of the local markets.

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