It may say Memorial Day on your calendar but everyone knows what it really means is Grilling Season Begins NOW.
Hopefully, you’ve all scraped the remnants of your last fall bbq off your grill, filled your propane tank and are ready to go. Your next step is coming to the farmers market where you will find everything you need to kick off the backyard cooking season. Roaming Angus and Stone Barns should have you covered in terms of pastured meats from lamb burgers to pork loin. Why not skewer some of those insanely delicious Pura Vida scallops wedged between a slice of lemon and a piece of fennel and put them on the grill? Serve with some grilled spring onions and some aromatic rice and, voila! you’ve got the perfect, healthy and light al fresco dinner.
Read my lips: spring veggies taste great on the grill. If you like kale chips, then throw those giant kale leaves on the grill after spraying them with a bit of olive oil. Ditto with bok choy and even spring carrots (helps to parboil them first).
Fortunately, when it comes to vegetables, the Chappaqua Farmers Market also has your back. Morgiewicz returned to the market last week. They don’t have the greenhouse infrastructure that some vendors have. What they do have is the first of the spring vegetables, from radishes to lettuces, picked at their peak by farmers that go back five generations.
Newgate Farms, also a family-run farm, has some lovely hanging flower baskets to add some flourish to your deck. Did I say flourish? Flourish Bakery is back next week with their amazing array of “vegetable baked goods.”
This week, Renee’s Jams is here, ready to add some serious zip to your humdrum Sunday morning toast. And Fork & Glass will have Norwegian “Gourmet” Hot Dogs made with Stone Barns All Natural Hot Dogs topped with Shrimp Salad and Crispy Onions as well as Scandinavian Potato Salad, Nordic Beet Burgers and chicken and pulled pork tacos to eat on the spot.
See you at the market!
Pascale Le Draoulec
food writer/ author/ farmers market director