Happy Birthday America!

July 2, 2026

In case you had any doubts, we’re in full summer swing. Not only are the temperatures sizzling but tomatoes have arrived, and zucchini, too, always the harbinger of the summer night-shade abundance to come.

How convenient that both tomatoes and zucchini lend themselves so well to chilled preparations: because seriously, who wants to turn on the oven or the grill in these temps?

This chilled zucchini soup from Food & Wine gets a five star rating and deservedly so.

Or, make this authentic tomato gazpachothe way they make it in Seville (birthplace of this refreshing dish), with only tomatoes, peppers,  cucumbers and quality olive oil, such as Agape Premium EVOO.

Serve either soup with this easy, airy appetizer of whipped herb-y ricotta and grilled bread and call dinner done.

Temps are supposed to dip a teeny bit late Saturday just in time for your bbqs. R&M Farm is your one stop shop for all your grilling needs from turkey burgers, to brats, to chicken, lamb and, of course, ribeye. Though they are sold frozen, they should be ready to kiss the grill by dinner time if you leave them out on the counter to defrost. These lamb burgers with curry mayonnaise would be a nice flex, especially if you use arugula from Obercreek Farm.

Have you been asked to bring a salad to a barbecue? The sweet field tomatoes have swooped in and so have the fetching bunches of aromatic basil dotting our farm stands. Maplebrook offers creamy mozzarella. There is no reason to complicate your life with ingredients this fresh and seasonal: a simple capresesalad is always a winner, especially if you use high-end olive oil and finishing salt. Add your torn basil at the last minute and watch it disappear.

If you’ve been wanting to make ice cream,this is the week. Try this recipe for farm-fresh blueberry ice cream  Mead’s are exceptional this year. 

It’s a big birthday this weekend, so you’re going to want a cake. Fortunately Charlotte’s Home Kitchen will be with us here with her wide variety of artisanal cakes all made with olive oil, without gluten and decorated with edible flowers from her garden, most of the time. This week Charlotte is bringing her popular “Dream Cake” made with strawberries and chamomile from her garden. She decorates it with a blue lotus flower which yields a very patriotic-looking dessert indeed.

If you’re heading out of  town for the weekend to stay with friends, pick up a box of cookies from Butter+Bow or Heathcote Bakery for your hosts. Grab lunch from Villa Emilia Empanadas or The Taco Truck. Their breakfast tacos are sublime!

Please note: We will be closing at noon on Saturday instead of 1 p.m. to get everyone out of the heat. Come early! 

See you at the market! Happy Fourth to all who celebrate.