Let's Barbecue!
I was away last weekend and heard I missed the first raspberries of the season at Caradonna Farm. The rain prevented the crew from picking berries last Saturday, so the field workers were up at 5 a.m. picking berries on Sunday and Skye Caradonna himself drove dozens of crates of just-picked berries to the market around 10 a.m. Talk about fresh!
You can bake those sweet raspberries with the last tart rhubarb of the season from Madura Farm for rhubarb raspberry cobbler with cornmeal biscuits.
Head straight to River Valley Community Grain for your flour and cornmeal for this recipe.
Or, you can go savory, and pick up beets from Madura to make this raspberry and beet chèvre for your cheese & charcuterie board. Cooperstown Cheese has a great selection of other types of cheese that you can serve on that board, alongside sliced sourdough or rye bread from our newest bread vendor Varietal Bread Company (a new fan favorite) and charcuterie from Goode and Local.
As nature intended, summer veggies that taste great on the grill (summer squash!) start popping up just in time for the biggest grilling weekend of the year. But did you know that some of the many Asian greens, like bok choy, and Tokyo Bekana (a delicate cross between cabbage and lettuce ) also taste great grilled?
In terms of pastured meats we have so many options for your weekend barbecues. You can splurge on T-bone steaks from R&M Farm, or go the classic brats or burger route. Grab those brioche buns at Wave Hill Breads before they sell out.
Don't forget that fish is always a great grilling option. Ask our favorite fishmonger, Ryan, at Pura Vida what he recommends this week.
With all that protein kissing the grill, you're going to need some show-stopping sides. Check out this great collection of July Fourth side dishes from the New York Times. I've got my eye on this refreshing slaw. And this smashed pickle salad made with pickles from the good Dr. Pickle, natch.
Shimon from Raw Chocolate Love will be selling more of his vegan take on Nutella, which is a great thing because my jar from two weeks ago is just about empty.
If you're guesting this weekend, this would be a terrific host gift to bring with you, as would an assortment of his pure, unadulterated chocolate bars. Or, you can go the The Copper Faucet route and pick up some diffusers and soaps and candles made with local ingredients. Flowers from Teranga Flower Farm, never disappoint.
Come hungry to the market! In addition to Thierry's fantastic berry or classic lemon and sugar crepes made to order at Escargot Voyageur, we will have SMOK'D Rotisserie Chicken and the Dough Nation Pizza Truck. Grab some grub and kick back for Al Indig's set from 10:30-12:30.
We'll see you at the market!
Sierra,
your Market Manager
