50 shades of……purple!

dear shoppers,

I’m aging myself here, but, this time of year, when the eggplant spills out of the market bins the market starts to look like a Dead concert. Purple everywhere!

Eggplant  (large, small, plump or stretched thin, solid or striated) is probably one of the meatiest, most versatile vegetables around. Too often, this nutty nightshade gets a bad rap for its thick skin. But that’s an easy fix in the cooking.

And the health benefits? GREAT brain food and packed with anti-oxidants, the eggplant truly is a SUPER vegetable.

Last year, Mark Bittman wrote this fantastic piece on the eggplant’s many virtues for the New York Times, a must-read if you think the eggplant should be relegated to ratatouille or caponata.

http://www.nytimes.com/2013/06/26/dining/praising-the-versatile-eggplant.html?_r=0

Also here’s a fantastic recipe from Fine Cooking for an open faced eggplant sandwich made with walnuts, olives and burrata  (or mozzarella…). You can substitute with goat cheese, natch. Perfect with a side tomato salad – eggplant and tomato are as classic a pairing as, well, Bogart and Bacall.

Also purple and delicious: a wide variety of plums, including sweet, juicy Vampire plums – don’t be put off by the name – at the Orchards of Concklin tent.

See you at the market!

Pascale

Listen up! Ears of corn aplenty at the market this weekend!

dear shoppers, There’s an old New England saying that goes: “You can stroll into the garden to cut the corn but you darn well better run back to the kitchen to cook it.” That’s because as soon as an ear of corn is picked, its sweet sugars immediately start their gradual conversion to starch. There’s noContinue Reading

Pardon our construction!

dear shoppers, In case you haven’t heard, our already beautiful Library is expanding. For the next few weeks this will impact the layout of our market.  You will find cement diggers, for example, where the Orchards of Concklin usually sets up shop. But, worry not, they will be right across the way, right next toContinue Reading

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 yellowContinue Reading

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

sidebar-this-week

Milton

sidebar-recipe

Open-Face Grilled Eggplant Sandwiches with Olive-Walnut Relish

sidebar-fave-markets

mkt-irvington     mkt-chappaqua