There is a t-shirt you can buy online that reads: Eat More Kale. We couldn’t agree more. (Sign of our times: the Vermont T-shirt-maker has been challenged by fast-food company Chik-fil-A. A contemporary David and Goliath story, if ever we’ve seen one.) Kale is excellent steamed, sautéed, braised—or crisped to make chips (check out these recipes). Tiny tender leaves are […]
Read moreShelling beans—in the cranberry bean family– appeared at Moonlight Alpaca’s table last week. (Look for them this week!) Their slightly bumpy pale green pods are mottled with crimson streaks. Inside you’ll find fat shiny alabaster beans, marbled with pink, almost too pretty to cook. The beans lose their looks as they cook, turning tan outside, but their interiors quickly […]
Read more“What are those?” a customer asked, eyeing a basket of green tomatillos. “And what do we do with them?” Tomatillos, available at Allen and Silverbrook farms, are part of the extended tomato family. You may already know the sweet little husk-tomatoes at the market, with their hints of strawberry or pineapple, which are eaten as fruit. They have papery outer […]
Read moreSpring rolls, made with rice paper rounds, are lighter than the usual sandwich wraps, and very versatile. The young Falmouth chef who concocted this recipe, Shefali Singh, mostly uses regular rice wrappers from Amber Waves. She gets tofu from Windfall Market; unless you’re vegetarian or vegan you could use shreds of cooked chicken for protein instead. In place of bean […]
Read moreIt’s heirloom tomato time. Tomato heaven. Peachtree Circle Farm even has a small yellow tomato that’s fuzzy. Close your eyes and cup it in your hand; it could be an apricot. Bite into it – and it’s most definitely, assertively, a tomato. For this week’s recipe, choose a variety of tomatoes, including cherries, with an eye for different shapes, sizes, […]
Read moreThis week’s recipe is a free-wheeling one for corn. Corn wheels are fun to eat and easy to grip. Kids may be happy to eat them as-is. Grown-ups can spice them up for a snack or side-dish. A quick passage through the microwave oven makes slicing corn into wheels quite do-able with a good kitchen knife or sturdy serrated blade. […]
Read moreWith both peaches and tomatoes at the market, here’s a fruit salsa that comes together in minutes and works well with grilled or sauteed local fish—or grilled chicken. You could also serve it more as a side-salad, say with a wedge of classic burrata and something leafy on the plate like arugula or pea greens. Look for yellow, orange or […]
Read moreWith so much eye-catching color at the market right now, it’s easy to overlook onions and potatoes. Look for fresh onions—from shiny orbs to tiny pearls, the kind used for pickling. And keep your eyes peeled for the first little newly-dug potatoes, one of summer’s secret pleasures. (Peachtree Circle, Da Silva and several other farms will probably have some.) Thin-skinned […]
Read morePeaches in red wine make a perfect ending to a summer meal. And little peaches, like the ones that appeared last week, are just right; larger peaches or nectarines would need cutting into chunks rather than moon-like slices. You may have to be patient, though, if the fruit was brought to market hard (to prevent bruising.) Give your peaches a […]
Read moreHere’s a recipe for the summer crop of garlic arriving at the market. Slowly braised, new garlic becomes soft as butter, and tastes nutty and sweet. As fresh garlic cures in the coming weeks, the bulb’s protective covering will gradually become drier, and the cloves a little less creamy. Braised fresh garlic 4 fat bulbs of fresh hardneck garlic with […]
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