Here comes the sun - June 6

June! At last. This is the time of year when the market fills out, literally and figuratively.

You will see more tents on the plaza this week than I think we’ve ever had.

But, also, our produce vendors are feeling and looking flush as their fields start to deliver.

This week we welcome the return of Mead Orchards, a long-standing and storied farm from Tivoli, New York. The farm, which has been operating since 1916, waited until they had plump, sweet strawberries to offer before joining the lineup. This year, we are placing them right at the front of the market so you are sure not to miss their bountiful low-spray berries, their refreshing sparkling cider, and, later in the season, their sweet stone fruit and rustic field bouquets.

Since there will be strawberries aplenty this week, I’m not holding back on strawberry recipes.

The first is this “uncomplicated” strawberry focaccia, ridiculously easy and seasonally satisfying.

I know, I know. It’s hard to imagine strawberries cozying up with anything but rhubarb. But you’ll be amazed at the chemistry between strawberries and spinach. Toss your halved berries into a spinach and arugula salad, with some hard-boiled eggs or strips of grilled chicken — both available at R&M Farm or Letterbox Farm. Make sure to use balsamic in your vinaigrette (preferably from Agape EVOO if you have some on hand) to coax the sweetness out of the berries.

Prefer your strawberries served sweet? Try this strawberry bundt cake, a crowd-pleaser if ever there was one. Or, try your hand at these adorable hand pies from Zoe Bakes.

Last night we made some lamb burgers using R&M’s top-notch ground lamb, and they were exquisite. Especially topped with house-made tzatziki using yogurt from Le Roux Trading Co. and fresh dill from Fresh Meadow Farm. Sorry, cucumber is not in season locally until next month, so store-bought ones will have to do until then. IYKYK: Lamb burgers have so much more flavor than beef burgers, you barely need to add more than salt. But this Mark Bittman recipe spices it up a bit with great results.

Short on time? Pick up some ready-made tzatziki from Bonnes Saveurs, or a bottle of hearty pumpkin ketchup from Channery Hill Farm. Did you know they make all of their creative, farm-to-jar condiments with ingredients from their upstate farm? Love them.

News Flash! Obercreek Farm is bringing their first cherry tomatoes of the season (grown in high tunnels but rooted in soil). Huzzah! They are also bringing their first garlic scapes so you can make pesto or hummus or simply toss on the grill. (Garlic scape pesto is delicious stirred into white beans, which I serve as a side to my lamb burgers.)

Momo Dressing is coming only once a month this season because their Brooklyn cookspace is really taking off. So stock up. Their edamame hummus freezes surprisingly well if you’re planning a shindig later in the month.

Other vendors not to miss? Iberian Delights, specializing in Portuguese charcuterie and cured meats, and, first-timer, Cream Bomb, selling authentic Japanese cream puffs filled with custard or cream in flavors like vanilla, chocolate, or Earl Grey. Also, master gardener Jennifer Philips is back with her potted dahlias should you be up for some gardening this weekend.

We can’t wait to see you at the market!