Why go to the Central New York Regional Market on a damp and dreary Saturday?
No such luck last Saturday, and no rhubarb, either. But soon. Very soon. Still, it was fun to ogle spring flowers and plants, pick up some dairy products and catch up with friends.
Yes, even in the in-between and off seasons, there are plenty of reasons to visit the Regional Market.
There are vendors selling fresh fish and seafood, grass-raised meats, muesli and granola, jams and jellies, and, God help us, baked goods and homemade fudge. There are pasta and coffee pushers, at least one spice purveyor and a slot in Shed A devoted to kitchen gear and gizmos.
Artisan dinner rolls, 3 for $1, from Heidelberg Baking Co., Herkimer
There are ever more local and regional bread bakers and cheese makers. All look to be delicious, and all would be delighted to send us home with a loaf of crusty bread and wedge of cheese for noshing.
Visiting the market regularly is a great way to have a conversation – and a personal relationship – with the people who grow and produce our food.
When I stopped by the Wake Robin Farm stand in Shed A on Saturday, I learned that Meg and Bruce Schader’s son, Hugh, is now 12 – and noticeably taller since last fall. He helps out on the farm and at the market, lending a hand with tasks like grating the Mona Lisa, the Schaders’ signature Italian-style cheese, Meg said.
That’s not the type of tidbit you’re going to pick up at (enter supermarket name here). And that’s what makes going to the Regional Market special, no matter the season.
The Central New York Regional Market is at 2100 Park St., Syracuse. The market is open 7 a.m. to 2 p.m. Saturdays year round. The Thursday market (10 a.m. to 6 p.m.) resumes in May and continues through the Thursday before Thanksgiving. There is also a flea market on Sundays (7 a.m. to 2 p.m.). Information: 315-422-8647