If you missed last week’s market because of the holiday then you missed Treadlight Farm’s first visit to market. Worry not, they are back this week with their jaunty, colorful snapdragons, breathing plenty of color but no fire.
Treadlight is a “no till” farm in the Catskills. Farmers Matt and Irene do all their farming by hand, treading lightly, as it were, on the land they love and preserving it for future generations of farmers.
Do you have your own flower garden but pruning shears or scissors that need some love?
Cherry season is upon us. I decided I wasn’t going to inflict my mother’s clafoutis recipe on you yet again. Instead I found this recipe for mason-jar cherry pies from alaskafromscratch.com. Can’t wait to try these myself.
Danae, our Mediterranean maestra, has been cooking up a storm this week, going way beyond her normal repertoire of moussaka and spanakopita. She will be dishing up zucchini fritters with tzatziki, panzarosalata (Morgiewicz Farm beet salad with manouri cheese, drizzled with Kontoulis Olive Oil) and melitzanopita (eggplant and sheep’s milk cheese pie in a feuillete, paper-thin dough). She is also making a white bean dip with sliced and sauteed sugar snap peas with a dusting of aleppo pepper. And, finally, shakshuka, a trendy egg dish that hails from North Africa but is popular in Israel: eggs stewed in a tomato sauce with cumin and other herbs. Best when you have some Wave Hill challah bread to sop up the sauce.
Pascale Le Draoulec
food writer/ farmer’s market director
author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)