June 26, 2021

As a farmer's market operator I get a lot of "samples" thrown my way by prospective vendors eager to try their hand at selling at the market. Not all samples are created equal.

Once in a while you taste something that really pops and then you can't wait to get it in a market tent. Such is the case for the bright green parsley tahini sauce Sierra Quinos, of Hamov Eh had me try. I literally wanted to put this sauce – made with pureed parsley, tahini, lemon juice, water, cumin, garlic and salt – on everything I could think of from sautéed vegetables, to baked fish to falafel and scrambled eggs. Ditto for her red pepper walnut butter, which she likes to put on sandwiches or use as a dip for pita. Sierra says Hamov Eh, (which means delicious in Armenian), is a love letter to her Armenian grandma Frieda, who liked to belly dance whenever music played and who infused Armenian flavors into everything she cooked, always asking Sierra after her first taste, Hamov Eh? She will be here only once a month so purchase accordingly.

Another new vendor who took me by surprise was Marcelina, Dora Ruiz-Suazo celebrates all things Cara Cara orange. She uses their peel and pulp to make marmalade, both spicy and regular. Spicy marmalade? You must try it with a Manchego-style cheese from Cooperstown Cheese Co. or the Rascal cheese at McGrath Cheese Co. She uses their zest to add, well, zest, to her chunky granola and she dips orange peel strips -into deep dark chocolate for a most delicious bittersweet treat.This week marks her debut at our market and at any market so please give her the kind of Hastings welcome we are known for!

We told you recently that La Petite Occasion had discovered a new local salt she liked using for her caramels. Well, now she is selling said salt at her table. You can read more about this small-batch, handcrafted salt here. How nice to have a quality salt for your French radishes looking so beautiful at the market right now. Or to scatter on your favorite vanilla or creme fraiche ice cream with a drizzle of Arlotta Food Studio's Blood Orange olive oil. This olive oil is divine for making this classic Portuguese orange olive oil cake.

I finally had the chance to enjoy a bento box from Momo Dressing this past weekend and I was kind of blown away. Their contents are so varied, creative, satisfying and beautiful. What's more, they are a steal at $12 as you can easily feed two people. Grab a couple and go on a picnic!

Don't forget to pack the Sangria! Freefall Sangria is back this week with their white and red Sangria offerings and, of course Barb, officially known as "the fun Sangria lady." Incidentally, did you know this Sangria is so named because it was created by a couple who teaches sky diving? After a day of jumping out of planes they would celebrate with their students over a glass of house made Sangria on ice. Their students loved it so much they urged them to bottle it! These are the stories that fuel me!

And, of course, the hard-working farmers like Hunter and Connor at Stoneberry Farm who are bringing the first yarrow and sunflower bouquets of the season as well as snow peas and snap peas. Check out this cool video of their crew working in the tomato houses at the farm.

And Morgiewicz Produce will also have their first field tomatoes of the season.

See you at the market!