September 18, 2021

Timing is everything. Just as the seasons collide and our inner chef shifts from grilling to roasting, Wil Hi Farm comes to the market fully stocked with all things lamb.They are fully stocked with shanks and roasts just waiting to be slow-cooked in your kitchen.

If you like to keep your grill going until the first snow, they are also bringing coolers of lamb sausage (including spicy Merguez!) and chops, too. (Merguez is a North African lamb sausage laced with cumin and fennel seeds among other spice. It's perfect for kebabs, wedged between eggplant and onion).

Don't forget to pick up some soft wool from their Rambouillet sheep! You can knit yourself a hat to wear on their next visit come October. You might just need one by then.

Forward Roots Kimchi returns after a little hiatus. Gosh I've missed their kimchi kraut. I hear their most recent batch is made green cabbage from Sun Spout Farm, so you know it's extra special. Suin and Keith recommend weaving their tangy and refreshing kraut in grain bowls, salads and wraps.

The Copper Faucet Soap Co. is popping by this Saturday with some fall-themed scented soy candles such as Fallen Leaves, Egyptian amber and Brandied Pear.

Speaking of brandied pears... Neversink is now offering their seasonal Pear Brandy made with local pears. So classy. It doesn't mean you have to stop drinking their floral gin, btw.

Cider is such a fall staple. Buy some from the Orchards of Concklin or Wright's Orchard for the kids. And pick up a variety pack of hard cider from Abandoned Cider for yourself.

Another repercussion of Ida's wrath?: She decimated Stoneberry Farm's husk cherry crop. Argh.

But if you're in the market for peppers, they've got you covered. Farmer Connor confesses that for years he and Hunter have wanted to grow peppers as beautiful as the ones that Simon grows at Sun Sprout Farm. (Farmer envy. Who knew?). Well this is finally their year for peppers. Below is a above of their Italian bull’s horn peppers getting a dip in the washtub before being packed for market. Aren't they beautiful?

Every week for the last four weeks, I've grabbed a peck of peppers from each of our produce vendors making sure to get all the colors and varieties available. There are at least a dozen different types at market right now. I rough chop them into even-sized pieces and throw them on a foil-lined baking tray, with mushrooms, shallots and onions and plenty of olive oil and fresh thyme and roast at 350 for about 30 minutes. So simple and yet so delicious with any protein or with some farro or polenta. Leftovers with eggs are divine.

September makes me want to sear mushrooms. Madura Farms is here this week. Yay!

Looking for something sweet? Charlotte's Home Kitchen is bringing her artistic gluten-free cakes, almost too pretty to eat...but NOT.

Our knife sharpener will be setting up next to the food trucks this week as he will be sharing the generator with our musician, Ed Horan, our favorite flamenco guitarist.

See you at the market!