june 22, 2018

Header62118Now we’re talkin…

Ok. So we’ve leapfrogged right into summer. The proof is in the bins at Caradonna Farms where you can find lots of zucchini this weekend as well as sweet cherries.

Yes. Sweet. Cherries.

Let me count the ways. You could go savory, by tossing pitted sweet cherries in a bright summer salad as in this NY Times recipe. Or, by roasting your balsamic-drenched cherries for about twenty minutes, and then working them into your next summer grilled cheese sandwich.

And of course, there’s always cherry clafoutis. A sentimental favorite I never tire of championing. The French often rarely pit the cherries for this recipe because, they claim, the pits actually impart a slight almond flavor to this flan-style dessert. Up to you which way you want to go.


What to do with all the zucchini headed our way? This Canal House recipe is perfect for a no-fuss last minute summer picnic or barbecue. What’s also so nice about this dish is that you can make it when you get home from the market and let it marinate for hours and eat at room temp. And, you can use mint instead of basil if that’s what you’ve got.e84d5eea-a0be-4781-87b4-61825a7a9c94--2015-0720_red-wine-vinegar-marinated-zucchini_mark-weinberg_727

Make sure you have plenty of market bread to sop up the aromatic oil. Don’t do bread? Pshaw. Due to its 68-hour fermentation, and it’s total absence of chemicals or enrichers, the Bien Cuit miche is super digestible even for folks who are sensitive to gluten. It pairs so well with most cheeses and is perfect for open-face summer sandwiches.

micheteacookieWhat to drink with said sandwich? How about a cooling Leaf of the East iced tea? Markham Sindeband is back from his travels and is bringing his lovely blends to the market. So happy to have his zen den back on our market plaza.

Please give a warm Chappaqua welcome to Pots & Pans Bakery. This home-grown Chappaqua family business specializes in muffins that won’t give you a muffin top. Look for flavors like lavender banana, ginger peach, and beet, strawberry and cherry.

Temima’s Bakery is also back this week with their gluten-free baked good offerings. 

Pascale Le Draoulec

food writer/ farmer’s market director

author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)