july 26, 2018


Show up for Shishitos

It’s mid-summer and that means shishito peppers, fairy tale eggplant are finally at the market. Blistered Shishito peppers, (look for them at both the Sun Sprout and Letterbox farmstands) sprinkled with coarse salt, are the perfect accompaniment to grilled steak (from Stone and Thistle Farm), or, as a snack to nibble on before dinner on the deck. Like radishes, you hold by the stem and eat.

But don’t just drop them in your mouth: one out of ten of these thumb-size grass-green peppers is alarmingly hot. No way to tell which pepper is hotter than the rest, so best to nibble first. It’s all part of the fun of eating shishitos.

shishitoeggplantsSun Sprout Farm will have fairy-tale eggplant this week. These are the Thumbelina-sized eggplant with the gorgeous purple and white striping. As with zucchini, the more “petite” the eggplant the more they deliver on flavor. This recipe from thekitchn.com is perfect for these summer market darlings.

laurels726Laurel’s Nut Butter is here for her once a month visit. So, if, like me, you’ve become hooked on her honey nut crunch better (so good on sliced bananas) you might want to buy a couple jars. Nice to take to your summer rental for those quick snacks after a day at the lake.

Lately, my kids have been snacking on apple sauce from Wright’s Farm. On a hot day, they find it super refreshing (we store it in the fridge). The raspberry apple sauce is a particular favorite and one daughter has taken to eating an entire jar in one sitting. They also like to collect the cute fabric Wright’s uses for its Mason jar lids. There is talk of taking these pieces of fabric and using them as cool patches for their cut-offs. We shall see…

wrightstemimaIf your child is coming home from camp this weekend, you might consider picking up a treat from Temima’s Bakery.  Love how these two sisters have created such a sweet business for themselves and I’m glad shoppers are discovering how delicious their healthy baked goods are. 

Don’t forget to bring your kids to the market this Saturday for a free, hands-on cooking class from Fiddlehead Cooking Studio. The kids will be working with the juicy tomatoes and peaches gracing the market this week.

See you at the market!

Pascale Le Draoulec
food writer/ farmer’s market director
author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)