Last Friday’s market was the busiest that I’ve seen this season. Summer is finally here! Once again, C&T Produce had “Frosty” corn, as did Green Lever Farm across the way. The owner(?) of Green Lever said that the corn was just picked that morning. I bought another half dozen from C&T and it was sweet and bursting with flavor, just like last week.
From Green Lever Farm, I bought more shelled peas. At $5 a box, they are a good deal. I used a couple handfuls in a risotto with Parmesan and scallops (I’ll be posting that later!). While I use frozen peas in cooking, the crispness and pop of fresh peas is a great treat.
Medina’s produce stand has a terrific selection of fresh vegetables and herbs. I couldn’t resist buying tomatillos and onions to make fresh salsa verde (recipe below), along with red beets and dill to make a summer borscht.
Finallly, on the berry front, I picked up large blackberries from Mt. Olympus Farm. They’ll top my sour cream cheesecake with fresh berries, which I made last year with blackberries that I bought from the Dupont Market. Allenberg Orchards had no red raspberries left by the time I got to the market. However, I did get introduced to Henry Allenberg by Smita of the Crackpot Gourmet. When I inquired about their sour cherries, Henry told me that a recent hail storm may have damaged them beyond retrieval. The market will be closed 4th of July, so if the sour cherries are going to be there at all, they should be there the week after.
I hope the sours make it. If not, there’s always peaches to look forward to!
Until the next At The Market, eat and buy local when you can.
- 6-8 tomatillos, husks peeled, washed and dried
- 2 cloves garlic
- 1/2 red onion, rough chopped
- 1 jalepeno, seeds removed (optional-you can leave seeds in for a hotter salsa)
- 1 bunch cilantro, washed and dried
- 1 lime, zest and juice
- salt and pepper to taste
- olive oil
Coat the tomatillos lightly with olive oil, salt and pepper. Grill or roast tomatillos under a broiler until they are charred on top and bottom (I used my cast iron grill on the stove top). Allow tomatillos to cool.
In a blender, add tomatillos, jalepeno, garlic, onions, lime zest and juice. Blend until smooth. Add cilantro and pulse to chop cilantro to desired consistency. Add salt and pepper to taste.