In the kitchen at Oakland Avenue Urban Farm, just north of downtown Detroit, Linda Carter and Shawnetta Hudson are in the final stages of making their newest jam creation: cranberry-apple preserves. Carter is meticulously wiping down tables while Hudson seals the lids on jars. Then comes the logo — a beautiful graphic of a black woman with afro hair made of strawberries. The kitchen is small and basic, but for the past year it has served as the hub of a community-based product called Afro Jam.
Ross Reynolds interviews food writer Sara Dickerman about an early green offering in the farmers market: stinging nettles. They really do sting, but Dickerman explains how to handle them and make a delicious pesto that's distinctively different from basil pesto. You can pick them in the wild or get them at farmers market through May.
King County Public Health wants to increase the fees it charges vendors who sell some kinds of food at public markets, including fresh cooked food and raw meats. Market organizers say the higher fees could eventually force some smaller markets to close.
Ross Reynolds marks the 50th Anniversary of the founding of the Friends of the Pike Place Market by speaking with international market consultant David O'Neil. O'Neil says the Friends' efforts to save Pike Place Market turned the tide for public markets all over America.
Ross Reynolds speaks with Sheryl Wiser of the Cascade Harvest Coalition about what's fresh in local farmer's markets this weekend. Wiser tells us about pickles and other specialties at some of the more than 100 farmers markets in Western Washington.
Farmers markets in the Puget Sound region are abundant with in-season foods this time of year. But all that choice can be a little overwhelming. KUOW's Ross Reynolds talks with Cascade Harvest Coalition's Sheryl Wiser about how to plan your farmers market shopping: think about making a grilled salad.