Tilton Winter Farmers Market

Exit 20 off I-93 in New Hampshire may be best known as the entrance to the Lakes Region, or, if you are a bargain shopper, the exit to the Outlets. But on Saturdays, during the winter, just a short drive west brings you to the busy Tilton Winter Farmers Market. So busy in fact, that there was actually a policeman directing traffic at the entrance.

From the outside, the appearance is not of your typical farmers market, as it is housed in a building formerly used by AutoServ, a sponsor of the event. But, once inside the building, the atmosphere is clearly that of a traditional New England Farmers Market. The building's three separate rooms and two floors, accommodate a host of vendors selling a wide variety of products. A few of the vendors I have seen at other New Hampshire markets.

Live music encourages visitors to browse, sample products, and engage in conversation.

At each market I have gone to this winter I have been able to purchase something new which encourages me to try new recipes. This time it was five  different varieties of beans, selected primarily because they looked interesting.  

The Root Seller/Comte Family Farm display of dried beans all grown on their farm without chemical fertilizers or synthetic pesticides.

The following is a modified vegetarian version of a recipe provided with my purchase. The original included cooking the beans with a ham bone. Dried beans are extremely nutritious being loaded with protein, vitamins and minerals. They also are high in both soluble and insoluble fiber. Soaking the beans overnight and draining, and then also discarding the liquid after the beans are cooked will help remove the complex sugars and reduce the gaseous properties often associated with bean consumption.

Beans, Rice and Kale

1 pound dried beans (e.g. Tiger Eye)

2 carrots sliced

1 stalks celery chopped

1 medium onion diced

2 cups fresh chopped kale

14.5 oz can crushed tomatoes

salt and pepper

Soak beans overnight, drain. place beans in large stock pot, cover with water, add 1 teaspoon salt and simmer about 1 1/2 hours. Add tomatoes, carrots, celery and onion and cook for 45 minutes or until beans are tender.  Add kale, salt and pepper and simmer for another 15 minutes. Serve with brown rice.