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Old 31.01.2011, 03:15
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Farmer's Markets - Zurich

Hello,

Can anyone tell me where (and when) the good Farmer's Markets are in Zurich?
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Old 31.01.2011, 07:28
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Re: Farmer's Markets - Zurich

hi lmdevore, and welcome to the forum.

If you search the food and drinks section for "markets," you'll find a lot of threads about the different produce markets in Zurich. Here are the ones with the "markets" tag:
http://www.englishforum.ch/tags/markets/

You might also find these seasonal ones helpful:
fresh at the market - february

There is also new the Viadukt indoor market:
Zurich 'Viadukt' Market

Happy shopping!
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Old 31.01.2011, 08:47
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Re: Farmer's Markets - Zurich

Hi

I believe the biggest one takes place in Oerlikon during Summer months (or maybe longer). Food there is truly delicious.
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Old 31.01.2011, 20:52
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Re: Farmer's Markets - Zurich

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Hi

I believe the biggest one takes place in Oerlikon during Summer months (or maybe longer). Food there is truly delicious.
The one on Tuesday and Friday at Helvetiaplatz most presumably is the largest of Zürich. but the one in Oerlikon is on Saturday morning and so possibly more practical for many
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Old 31.01.2011, 21:21
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Re: Farmer's Markets - Zurich

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As an American, don't miss the opportunity to meet our forum legend, grumpygrapefruit, at the Viadukt, to learn that cheddar is not necessarily made in Canada and not necessarily as orange as a carrot. And that cheddar can even be a real cheese. And that there is an incredible lot of other great cheeses made in the British Isles.

See http://www.cheeseclub.ch/

By the way, despite his name, grumpy is a jolly good fellow.
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Old 01.02.2011, 07:59
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Re: Farmer's Markets - Zurich

In Zürich...the major ones are Helvetiaplatz and Bürkliplatz on Tue and Friday...Oerlikon is on Wednesday and Saturday...and there is a specialty market at the main train station on Wednesday (open late).

For a list of markets in Switzerland: market locations
For a list of what's in season at the market: what's in season

By the way...thread should probably be placed in Food forum or merged with one of the many threads already existing about markets...

If you are planning a trip to the market in February, then here is some inspiration on what is available:

Italian artichokes are available in three different varieties – the spinosa from Sardegna, the violetta from Tuscany, and the carciofini from Venice. Italian tomatoes…I know…fresh tomatoes in February? Well, they’re not perfect, but they are far, far superior to the Moroccan or Dutch tomatoes flooding the major supermarkets. Look for the sardo variety, which is small and round and has a thick skin. These are quite acidic and often still speckled with green. Another variety to look for is the Sicilian pacchino, which some have claimed to be the best tomato in the world. It is still a bit early for these tomatoes, but they are quite delicious. They have less acid than the sardo tomatoes, and a thinner skin. Pacchino tomatoes are also a bit green at this time of year, but that’s not a big problem. Store fresh tomatoes at room temperature, and they will continue to develop flavor and ripen. Blood oranges from Southern Italy are really fantastic treats. There are two varieties to search for…moro and tarocco. The moro is smaller than the tarocco and much deeper in color. It is generally a bit more sour than the tarocco. Both varieties have plenty of antioxidants and are delicious raw or juiced. Try mixing in some blood oranges with a fresh salad. Perhaps you would like to try something different...Well, look no further than Monk’s Beard (Barba di Frata or Buckhorn’s Plantain). This rather strange looking vegetable is actually considered a wild herb, but today it is mostly cultivated. It comes here from the areas around Venice and grows in very wet soil that has a noticeably high salt content. Bite into a raw piece and you will actually taste the sea. This product can be enjoyed raw in salads, or quickly sautéed in olive oil and lemon juice as an accompaniment to fish. The greens from Switzerland & Italy make perfect salads this time of year. The cold weather always brings out the bitter in greens, such as the entire radicchio family (including the beautiful Castelfranco), watercress, and arugula (rocket). Most of these fresh greens are locally grown and are full of flavor and nutrients. If you like your salad a bit milder, then try the locally grown mâche (nüsslisalat), but be sure to select the wild-grown version and make sure you wash them well. From the storage bin, there are plenty of delicious and nutritious local products remaining from last year’s harvest. Look for cabbage (savoy, white cabbage, leaf cabbage, red cabbage), salsify, Jerusalem artichokes, parsnips, turnips/swedes, and potatoes. Finally if you are looking for a bit more food adventure, then be sure to look around closely for some real special products on the wild side. You should be able to find assortments of wild greens, wild fennel, watercress and purslane.

Happy shopping and cooking…

Jack
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