Seeing red: Rainier Cherries and Fire Cider!

dear shoppers,

‘Tis the season for Rainier cherries, which were, indeed named after Mount Rainier and are a sunny cross between the Bing and Van varieties.

Developed in the 1950s  for Washington State University’s breeding program, Rainiers were introduced to the public in 1960 and were an instant hit due to their extra sweet yellow flesh.

In case you missed this recipe from LoHud food blogger Maria Reina for a  Rainier cherry salsa this week, I give it to you here .

This is one of those recipes that you are going to make over and over again because it’s so simple and versatile: spoon it over seared scallops or a piece of steak from or pork chop from Roaming Angus. Also very good on a backyard burger  with some crumbed Painted Goat Feta or on a piece of chevre astride a  hand-rolled, ultra-thin Saratoga Cracker Co.  cracker.  (yes, the cracker folks are here this week).

For more fun reading on Rainier cherries – check out this  blog post from La Tartine Gourmande.

There’s a new product at the True Food tent that is worth investigating: Fire Cider.  For centuries, New Englanders drank a daily tonic of apple cider, vinegar and honey.

Shire City Herbals has improved on the classic recipe by adding  lemons, oranges, onions, ginger, garlic horseradish, habanero peppers, turmeric and, finally, wildflower honey.  The result is a bracing tonic that can be drunk straight from the bottle, mixed into a salad dressing or added to a summer cocktail.  Swing by the True Food tent where it is the base for a refreshing spritzer.

French Press Cafe will be coming by to make crepes this Saturday.  And Brooklyn Bean is back tomorrow as well. Wonder what they will be tucking into those burritos this week?

See you at the market!

Pascale

Bring a peach to the beach…

dear shoppers, We’ve hit summer’s sweet spot: the fuzzy, juicy peach has arrived — king of the stone fruit. When I was a kid I’d have to peel peaches for my dad who was allergic to their skin but couldn’t resist their sweet flesh. My sister and I would squabble over the peach peeling privilege.Continue Reading

Bye bye strawberries and rhubarb – HELLO ARTICHOKES & RASPBERRIES!

dear shoppers, There are many perks to being a volunteer at the farmer’s market. One of them is being among the first to see what the farmers are harvesting week to week. This Saturday, for instance, if you were helping to unload the vendors bright and early, you would be treated to the first blushingContinue Reading

Happy Fourth!

dear shoppers, What better way to celebrate our nation’s birthday than by honoring the farmers who till its soil? Our hard-working farmers will be out in full force this week – as we usher in the month of July and all the bounty it has to offer: arugula, beans, basil, broccoli, carrots, radishes, cucumbers, spinachContinue Reading

ORANGE is the new Green

dear shoppers, Obercreek Farm is bringing nasturtiums to the market tomorrow. Did you know that ALL parts of this climbing plant with deep orange blossoms is edible, save for the roots? The tender young leaves add a peppery kick to salads and sandwiches (a good substitute for watercress in egg salad sandwiches or arugula onContinue Reading

sidebar-this-week

MILTON

sidebar-recipe

Rainier Cherry Salsa

sidebar-fave-markets

mkt-irvington     mkt-chappaqua