“lobster” rolls, okra and the first apples of the season!

The Tivoli Mushroom stand has been looking prettier and prettier every week. Especially with the addition of bright orange lobster mushrooms which are both meaty and sweet. Try this recipe from chef/forager lobster mushroom rolls the perfect thing to serve for a vegetarian end-of-summer bash, with grilled corn and an heirloom tomato salad. 

If you do eat fish, consider this fun yakitori-style salmon with scallions and zucchini. 

Halal Pastures has been bringing both green and purple varieties of organic okra.  Not sure what to do with it? Try this recipe for  smoky cajun baked okra. Just the thing to serve alongside some Iberian pork sausage from Goode & Local. Ditto for this crispy okra with spicy honey sauce, served at Tatiana restaurant in NYC.

A sure sign that summer is waning: Mead Orchards has their first apples of the season! Crates of just-picked Zestar, Sweet Maia, and Sansas are cozying up to blackberries, their delicious corn and of course, their super popular no-spray blueberries. 

This weekend, why not make a Mead apple blueberry crisp? Top it with creamy White Moustache greek yogurt of course.

As luck would have it, River Valley Community Grain is in the house so there’s no excuse not to bake from market scratch this weekend. Here's an easy buttermilk peach cobbler to use those late summer peaches. 

I just recently had houseguests and I was so grateful for the “little things” from the market that elevated their stay: plum and rosemary jam from Harlem Valley Homestead to put on Bien Cuit’s semolina sourdough loaf (and on our market cheese and charcuterie tray) some Teagevity Raspberry tea to serve with wildflower honey from Hudson River Apiaries (back next week!). Raspberry almond cookies from Meredith’s Bakery and salted chocolate buckwheat cookies from Bien Cuit when something sweet and easy was in order.

I was sorry I’d run out of Tenmile Distillery’s Listening Rock Gin, or I would have made them this “orange blush” cocktail. Tenmile will be here this weekend so you can make it for your guests:

Ingredients for Orange Blush

1.5 oz. Listening Rock Gin
1 oz. Blood Orange juice
.5 oz. Fresh lemon juice
.5 oz. Creme de Violette
Sparkling Rosé

Add all ingredients to a tumbler filled with ice.
Top with sparkling rosé. Garnish with an orange twist

It’s crucial that you soak up these last few weekends of summer. Stock up at the market then grill and chill at home. 

See you at the market!