It's half-time!

Today is the literal half-way mark of summer. Many of you have already gone on holiday and returned, bronzed and, hopefully, rested, and others are packing your bathing suits and walking shoes and are raring to go. Some of you are staying local and that means you get to take full advantage of summer produce at its peak!

If you happen to be here this weekend, do stop at the market because this happens to also be summer’s sweet spot when all sorts of happy convergences happen in the produce bins, like cucumber and mint, corn and basil, eggplant, peppers and onions, too. 

With Halal Pastures in the picture, it’s been particularly fun waiting for each new crop to come in because they grow so many varieties of each vegetable, many we’ve never seen before. You can expect, I’m sure, at least a dozen types of eggplants and peppers...based on what we’ve observed from their squash, radish, cucumber and melon “collections.’ 

Want to try something different with eggplant this season? How about this Dagwood-esque eggplant sandwich with ricotta and pickled onions? Buy an extra pot of plain yogurt from White Moustache this week to make this harissa roasted eggplant.

Meanwhile, the cherry tomatoes just keep getting sweeter and sweeter and truly they are such a delight to play with right now. Cherry tomatoes love to be roasted or baked. Try this tomato tart with. a chickpea and pistachio crumble for something fun and different. Serve with some Sun Sprout salad greens for a perfect summer dinner on the deck.

Or take a twist on a classic caprese salad by using slow-roasted cherry tomatoes instead of fresh tomato slices. Cherry tomatoes also love to tango with seafood as in this recipe for mussels with chorizo and tomatoes on toast.

If you plan on cooking any fish this weekend, make sure to pick up some lemon-infused olive oil from Arlotta Food Studio. Their line of infused oils has recently expanded to include delicious “spreads” like tapenade, and red pepper. 

Of course, no dish says “convergence” like ratatouille which celebrates summer's half time or sweet spot in one aromatic summer vegetable stew. You will find a million different recipes on the internet for this classic Provençal dish which dates back at least 200 years. Many of them will offer shortcuts. Do. Not. Take. Them. The beauty and flavor of this dish lies in the extra time it takes to salt and drain the eggplant and then cook the vegetables in stages before bringing them together in a night-shade jamboree. This Alice Waters recipe should be your go to.

For something sweet-ish, try this zucchini bread. River Valley Community Grain can assist with all your (local) flour needs. Or make this nectarine clafoutis (instead of the classic cherry). Heading out to visit friends this weekend and pressed for time? Pick up one of Amy Germann’s divine cherry pies at the Elderberry Road tent.

Whether you’re on your way out of town, or just back, or staying put...we look forward to seeing you at the market!