cooling watermelon and cool jazz at the market this week!

When farmers Hunter and Connor from Stoneberry Farm moved to a larger plot of land in Katonah last fall, they decided that they’d plant more melons since they now had the acreage to do so. It was a good call: they didn’t know it at the time but it turns out the particular soil at the new farm has been known to produce exquisite watermelons.

Theirs are firm of flesh and super sweet, perfect for a recipe like David Tanis’ chilled watermelon soup. Of course, you can eat it out of hand in drippy, half-moon slices or toss watermelon cubes in this refreshing salad which invites heirloom tomatoes to the mix along with feta. I'd add basil to this salad, but then again, this time of year, I add basil to just about everything.

Speaking of tomatoes...we heard from many of you who enjoyed the new vendor, Eltee’s Goods, Tommy Jams last month. Each jar is made with a pound of heirloom New York tomatoes. As Rebecca, our lovely manager noted: “It’s the condiment you never knew you needed.” But once you’ve tried it... there’s no turning back. Did you know that Lindsey Thalheimer used to be a special ed teacher? She decided to switch gears, move to New York and go to culinary school after which she spent a year “WWOOF-ing” to better understand what farm to table really means. WWOOF (willing workers on organic farms), is an organization that connects a worldwide network of small, organic farmers with willing volunteers who work all sorts of farm jobs in exchange for room, board, and a whole lot of life experience and farm knowledge. This unleashed Lindsey’s obsession with all things tomato and the idea for her intensely-flavored jams, and thumbprint cookies with tomato jam centers was born. You can read more about her experience here.

Wright’s and Conklin Orchards are bringing plenty of blackberries which are transformative in a smoothie or your power breakfast bowl of yogurt and grains. But consider tossing them in a salad like this beautiful blackberry, arugula and avocado salad from Crowded Kitchen.

3x3 Kitchen has gotten into the fermentation game. Check out what they are doing with summer squash on their IG.

Has it been too hot to grill or even attempt anything too taxing in the kitchen?La Trafila Pasta has your back. Check out chef Luigi Speranza’s short video on how to make gemelli pasta with pesto using market green beans, potatoes and fresh and flavorful basil in about ten minutes. Made with their house pesto, which they also sell, natch.

Make this meal extra simple by making a simple green salad with Sun Sprout Greens and salad dressing from Jody’s Kitchen (she’ll be back next week). And serve with a Mason jar of reshing Manor Sangria on ice. Pick up a plum pie from Noble Pies or some dulce de leche cake from Silvia’s Kitchen for dessert and call it done.

The Richard Cortez Band quartet is back in the house this Saturday. Yay!

I’ve got loads of clothes in my trunk ready to drop in the Green Tree Recycling Bin... do you?

See you at the market!