Farmer’s markets and farmstands are brimming with summer’s bounty right now – and Chappaqua is no exception.
Crates are overflowing with tomatoes, cherry, Mexican, heirloom, orange, plum and otherwise…there are ridiculous amounts of basil, cucumbers, squash and eggplant.
Try to think beyond this weekend’s dinner menu – and buy extra so you can enjoy LOCAL summer fruits and vegetables this winter.
This is the time of year to buckle down and make sauces to freeze or can. Buy some ground lamb from Stone Barns to make a mean ragu that’ll warm your bones come January.
Make sure to pick up some spices from Spice Revolution for pickling! Turn workaday cucumbers into bread and butter pickles…or make your own dilly beans!
Make your own tomato or peach salsa guaranteed to put a warm summer smile on your face in dreary February.
You’ve got access to great ingredients…all you need is a little time – and isn’t that what the last days of summer are for?
Need some hand-holding to walk you through it? Check out these very useful cookbooks:
“Preserving: The Canning and Freezing Guide for All Seasons” (William Morrow) by Pat Crocker
“Stocking Up: America’s Classic Preserving Guide” (Rodale) , by Carole Hupping, now in its third edition!
And after being so industrious, treat yourself to a relaxing al fresco market dinner: just about everything at the market can be thrown on the grill, from plums and scallops to corn and pork chops! Bon appetit!
Pascale Le Draoulec
food writer/ author/ farmers market director