Late September is always a riveting time at the markets. The bins of heirloom tomatoes, zucchini and corn are dwindling and graciously making way for the arrival of Bosc pears, Fuji apples and delicata squash. While we can't decide whether or not to grab a sweater, or put on long pants for an evening dog stroll, the transition at the market seems effortless.
Nothing says "fall" more than caramel apples, right? La Petite Occasion is bringing them this week, a little earlier than usual. Guessing confectioner Michele Kim thought we could all use a little more sweet in our lives right now.
Mangalitsa by Mosefund is unveiling a new product this week, a Cherrywood-smoked ricotta from Maplebrook Dairy Farm in Vermont. Though we are for the most part a producer-only market, we allow vendors to bring in an outside product from another farm or producer only if we deem it exceptional and of course, we know its exact provenance and it meets our criteria.
When I first tasted this hand-dipped ricotta I knew I wanted it at all of my markets. The creamy yet granular texture is sublime and the smokiness captivating. I can imagine using this to elevate lasagna or stuffed shells, but also, on toast with fresh herbs and some Arlotta Food Studio peach balsamic (my new addiction). Use this recipe for inspiration.
You can also take the ricotta on a "sweet" path. The other day my daughter, Sabine, texted me a picture of her "market breakfast." It was a slice of Miche bread from Wave Hill Breads, toasted and layered with this smoky ricotta and topped with sliced Wright's Orchard peaches, and a drizzle of honey also from Mangalitsa. Proud Mama moment, to be sure.
Refillery is back this week to help you rid you of all the unnecessary plastic in your life.
Hamov Eh is also here with her three magical dips/spreads/sauces that have literally changed my life. Don't know what to do with her parsley tahini spread? Try this recipe from Sierra's website. This week, Sierra will be making Jingalov Hats, flatbreads stuffed with greens and herbs - perfect with a side dollop of one of her dips.
Black Creek Farm is bringing husk cherries.These tiny, tomato-like fruits tucked inside a paper-thin husk, turn a golden yellow when ripe and taste like a smoky cherry tomato with a hint of mango and pineapple. Farmer Owen Gilroay says these nightshades, also known as ground cherries, are "delightful as a snack, in salads, or as the base for sweet sauces served over pork
For those of you who are having a hard time letting go of summer, may I suggest some Two Sisters Vodka Orangecello from Springbrook Hollow Farm Distillery to top off a glass of your favorite bubbly?
And American Bow Knife is back with her hand-crafted cutting boards and mezza-lunas to make chopping just about everything you buy at the market more fun!
See you at the market!