Fall?

Not so fast. Yes, yes, the temps have taken a slight dip and the calendar reads autumn, but the produce bins tell a completely different story. Tomatoes are STILL with us, and according to our farmers, will be for a few more Saturdays to come. So I’m thrilled to offer up some tomato recipes that are more geared for this time of year. For instance, this tomato tarte tatin, an exquisite way to celebrate the tomato’s extended run. Or, this simple tomato sauce from Chef David Tanis, to coat your favorite pasta from La Trafila.

Sunday night, I brushed some fresh cod fillets from Pura Vida Fishery with a bit of Agape Premium EVOO, then scattered them with fresh thyme and basil from the garden,  added a splash of white wine to the roasting pan and topped the fillets with some ripe cherry gold tomatoes from the market. Next to the fish, rings of delicata squash, also brushed with olive oil and herbs, baked away in their own pan. The squash got an extra three minutes under the broiler for a sweet, caramelized char. This dish delivered so much flavor, and could not have been easier to throw together. I know I sound like a broken record at times, but truly, the fresher the ingredients, the less you have to fuss in the kitchen. (By the way, Pura Vida  is looking for someone to sell fish at the market, so if you know anyone who might be interested...please reach out!).

Radicchio has turned up with its burnished plum leaves. Yes, you can tear them into salads, but did you know that radicchio is delicious roasted or braised? Try this recipe for charred radicchio with mozzarella and salsa verde.

Summer produce may be lingering, but that doesn’t mean the Hudson Valley  apples aren’t coming in. If you like your tomato tatin, why not make the classic apple tarte tatin? 

Ryan from R & M Farm, has let us know that it’s not too early to order your turkey for Thanksgiving. 

A huge thank you to everyone who came out last week to help us celebrate our 15th anniversary. You know what the crew at Letterbox Farm also celebrated this month? “Chick Day.” “The day we welcome the last batch of chicks for the season. For us, it’s a sweet milestone: the busiest stretch is behind us and the slow, steady wind-down is ahead.” 

So pick up some eggs from Letterbox and mushrooms from Tivoli Farm for a mushroom frittata on Sunday. And, in case you want to make it a boozy brunch, both Bloody Good Mud and The Spirits Lab will be here – a match made in Bloody Mary heaven.

See you at the market!