We’re Just Getting Started with the Produce Parade
I get so excited every week to see what new things make their appearance at the market, and hope you do too. We’re just getting started with the produce parade.
Strawberries made their welcomed entrance last week and their color and scent on the plaza was enticing. Many of your baskets may have been emptied from snacking before you even returned home. When summer berries first appear they are so appealing just hand to mouth. Berries abound for a while now so grab extra and try something new; maybe Seared Pura Vida Salmon with Strawberry Basil Relish or Strawberry Jalapeño Jam with Cooperstown Cheese.
Asparagus is still plentiful too so I recommend trying this recipe for Spring Asparagus and Mushroom Papardelle with some La Trafila Fresh Pasta. It cooks in a matter of minutes and their cannoli kit or tiramisu jars are the perfect dessert.
Cucumbers join the party this week and there are so many more things to do with them besides slice into your greens or on your tea sandwich. This White Bean and Cucumber Salad is a refreshing take on traditional bean salads. It would also make a great meal with a can of tuna added, or chop the cucumbers a bit smaller to top slices of crusty bread from 123 Dough, 3x3 Kitchen, Bien Cuit or Wave Hill for an appetizer. Forward Roots Kimchi is back this week and their kimchi sauce would also make a nice compliment to cucumbers. I’m sure Keith would be happy to share some ideas.
Speaking of salad, Anthi’s Greek Specialties has been bringing a mighty appealing Greek salad boat.
Try that, another refreshing summer salad from Nutmeg Bakery and Cafe or True Food, a pizza from DoughNation or sandwich from Hand Held Kitchen for brunch on the lawn. We even loan out picnic blankets now at the market tent!
Did you hear the shrieks of delight last week or were you lucky enough to taste a Muscovado Sweet? Last Sunday was Cynthia’s first ever farmers market and she was sold out of her nearly one hundred items before market end. Listen to her story here and be sure to stop by to check out her revolving menu of vegan treats. I can personally recommend the morning bun and blueberry, thyme & lemon cookie square... aka a “high class pop tart”.
There’s nothing better than cookies and milk. New vendor Edenesque brings her flavor-first milks made from 40% nuts or oats, with thoughtfully sourced flavorings like local honey, sustainably grown vanilla, and spring water from the Hudson Valley. They do not use thickeners or other additives, typically in plant-based milk on store shelves, and their beverages are gluten free and vegan, keto and paleo friendly.
Jody’s Kitchen soup choices this week include Thai Chicken + Mushroom, Spring Pea + Mint, Golden Beets + Fennel, frozen Black Bean + Sweet Potato Chili, frozen Beet, Ginger + Coconut, and frozen Tuscan Lamb + White Bean. Grain bowl choices are Quinoa, Lentils, Beets + Kale with Lemon Tahini Dressing and Farro, Snap Peas, Radish + Spinach with Herb Vinaigrette.
Escargot Voyageur’s weekly specials are ratatouille and basque chicken with saffron and chorizo, along with his usual quiche, savory tarts and desserts.
Several of you have been asking for Mangalitsa; they are here weekly under the banner of their new name Goode and Local. Their charcuterie and meat is from mangalitsa hogs fed blueberries, broccoli, bell peppers and other excess locally grown fresh produce, along with leftover artisanal bread. Stock up for your picnics and barbecues and fyi, their bacon sells out quickly.
See you on Sunday!
