Farmers Market Fare Carnival 1

eggplants.jpg Welcome to the April 7, 2008 edition of Farmers Market Fare. The timing of this carnival’s opening edition just as our nation honors the fortieth anniversary of Martin Luther King’s death, took on more meaning for me as I read Wendell Berry’s essay, “Think Little.” Published thirty-eight years ago, the essay explains Berry’s idea that the struggle for peace, equality and environmental awareness are all three waged against the same enemy — the mentality of greed and exploitation. The words still hold much truth as we continue to struggle for these goals. Think Little is about each one of us and our responsibility for our own actions.

“If we are to hope to correct our abuses of each other and of other races and of our land, and if our effort to correct these abuses is to be more than a political fad that will in the long run be only another form of abuse, then we are going to have to go far beyond public protest and political action. We are going to have to rebuild the substance and the integrity of private life in this country. We are going to have to gather up the fragments of knowledge and responsibility that we have parceled out to the bureaus and the corporations and the specialists and put those fragments back together in our own minds and in our families and households and neighborhoods.We need better government, no doubt about it. But we also need better minds, better friendships, better marriages, better communities. We need persons and households that do not have to wait upon organizations, but can make necessary changes in themselves, on their own.”

Thank you all for “thinking little” and “thinking local” food sources, taking personal action to make your world a better, healthier place. Posts and links after the jump.

Jen Carlile presents Nettle Soup posted at Modern Beet, saying, “This is recipe for nettle soup made from ingredients from my local farmer’s market (Palo Alto, CA).”

Sam presents Good Cooking with Balsamic Vinegar! Posted at Surfer Sam and Friends, saying, “Balsamic vinegar is vinegar made from grapes and aged in wooden casks. It is not wine vinegar, because the grapes are never permitted to ferment into wine. Far superior to other vinegars, the flavor of balsamic is rich and slightly sweet. It is a culinary delight when used in sauces, marinades and vinaigrette salad dressing. Italians have enjoyed “balsamico” for more than 900 years, but only recently did it became popular in the United States.”

Valereee presents Foraging: Wild Garlic posted at Cincinnati Locavore.

Suzanne presents Irish Stew posted at :: adventures in daily living ::.

Finally, over at The Expatriate’s Kitchen, a Slow Spring Start.

Submit your blog article to the next edition of farmers market fare using our carnival submission form or emailing your post to farmerfare [at] gmail [dot] com. Posts are due on April 13th, by 2 p.m. Eastern. Past posts can be found by clicking on the category for Farmers Market Fare at right.

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About the Author

Beth Bader is co-author of the book, The Cleaner Plate Club. She is a passionate "Local Food" advocate and an author for the Eat Local Challenge. She loves creating healthy, family-friendly, seasonal foods, family dinners, cooking for friends, and cooking with her child. You can her at The Expatriate's Kitchen.