What to do with pumpkins other than pie? Roast wedges, cook soups, use in stews and curries, bake pumpkin bread. Here’s another idea to use up a pound or so of pumpkin. Make hummus.This smooth whipped hummus is our Waste Not recipe this week. To …
1 tightly-packed cup washed, dried basil leaves, or flat Italian parsley leaves and basil 2 cloves garlic, thinly sliced 1/3 cup olive oil Chop leaves, slice garlic and put in blender with oil. Pulse, on and off, to a fine loose paste. Salt to taste.
Peak season means farmers often have a lot of something at once. If you need inspiration for what to do with zucchini, for instance, Susie Middleton suggests one of her all-time most popular recipes in Fine Cooking Magazine: http://www.finecooking.com/recipes/zucchini_summer_squash_gratin.aspx Right now Freshfield Farm has lots of white onions. …
Here’s a recipe for fresh, bright tomato sauce. We first ran it 9 years ago, before the market had a website, let alone a Facebook page or Instagram. We’re giving it an encore (with pix online) because it’s a classic way to make the most of local tomatoes, …
Quick pickles are a great solution for an overabundance of vegetables. They can also help transform a little bit of vegetable into a pot of something delicious. What to do, for instance, with that leftover ear of corn? Here’s a Waste-Not idea. Make a jar of sweet and spicy …
Corn. We’ll happily eat it all summer – boiled, grilled, sometimes raw, occasionally microwaved, on the cob and off. Off the cob, corn has endless uses. Shear the cooked or raw kernels off the cob with a sharp knife. Toss kernels into salads, relishes and salsas. Tuck them into …
Years ago when celery was first introduced at our market by Moonlight Alpaca Farm, someone (a silver-tongued siren, perhaps?) named it Pedestrian Celery. It was anything but. Many people trying it for the first time are astonished at the flavor it packs. Moonlight’s celery also comes topped with a …
Young beets are starting to come to the market. Here’s one way to make the most of them, root, stems and all – an eye-popping crimson vegetable spread (pictures on our website.) Keep the remaining leaves to cook as “greens” and toss pretty small leaves into salads. You’ll also …
Scapes were a novelty nine years ago when our market started. Basically growers cut the scape from a garlic plant to stop it reproducing—making tiny bulbils—and thus direct its energy to the bulb fattening in the ground. Scapes were once tossed on the compost pile. Now we know they’re …
If you want to know how to make the most of local seasonal food, ask a farmer. Our local farmers waste nothing, if they can help it. So if you have extra strawberries, perhaps some that you didn’t get around to eating fast enough, take a cue from …
Cut 1 stick unsalted butter into 8 pieces and let soften at room temperature. Add 2 tsp. chopped fresh rosemary leaves (or a rosemary-thyme mixture) and 2 fresh sage leaves, chopping everything as fine as you can. Mash butter with herbs and season with crunchy …
Cut 1 stick unsalted butter into 8 pieces and let soften at room temperature. Mash with 2 Tbs. finely chopped parsley and 1 tsp. or so of finely grated tender garlic scape (or smidge of grated garlic clove.) Add a squeeze of lemon juice, a …
Shelling 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. …
“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 …
With 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 …
This week we focus unabashedly on scapes, the curlicued shooting-stalks of hardneck garlic plants. Their season is fleeting—fire up your food processors and grills! We like simply anointing garlic scapes with olive oil and sea-salt and singeing them on a hot grill or grill pan …
This week’s recipe is sweet and simple, and it’s a twofer. In no time, you’ll have a small bottle of ruby-colored syrup and a little dish of fruit compote. Local strawberries take the star role in this recipe, with rhubarb as the character actor, and …
Here’s a recipe for a holiday apple sauce. Roasting the apples is a good way to concentrate flavor and also makes it easy to cook larger quantities. Freeze sauce in batches to use for everything from dessert to a scrumptious accompaniment to roast pork. Oven-Roasted …
It’s time to think of putting by some tomatoes for the fall. If ripe tomatoes inspire you to can, canning supplies are available at Eastman’s Hardware Store, just down the road from Peg Noonan Park. You can also purchase jars of already preserved tomatoes and …
Scape afficionados rejoice! The whimsical curly shoots that spring from garlic plants in early summer have arrived at the market. (Note: When you get home, trim your scape-stems and prop in a tall glass or vase with some water at the bottom.) Since the first …
We still hope to see peaches and plums, the stone-fruits of late summer, before they vanish for another year. Here’s a recipe for a gooey plum paste that makes an unusual addition to a cheese plate. It’s also good with roasted meats, game and turkey. …
Here’s a twist on guacamole that adds colorful summer vegetables from the market. Call it guacamole loco. Farmers’ Market Guacamole 1 small ear of fresh corn, husk and silk removed olive oil large pinch each cumin seeds and dried oregano 1 peeled, very fresh garlic …