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It's time to really BBQ!

Memorial Day may be the “kick-off” of grilling season but July Fourth is when you’ve got your grilling game in full swing. Your only dilemma is figuring out what to put on the grill, from the many great offerings at the market: plump and juicy brats at the Goode & Local tent to the meaty chicken thighs and thick rib-eyes and T-bones at R&M Farm.

Why not contemplate a mixed grill with some pork sausages, chicken thighs, and lamb chops?

Of course, a classic burger is always a winner. But do make it a “market” burger by adding some sliced sweet tomatoes from Obercreek Farm, spring onion and lettuce from Orchard Hill Organics and maybe some sauteed mushrooms from Fresh Meadow Farm, as well? Head to MOMO Dressingfor some sesame or ginger sauce instead of ketchup for something different. (While you’re there pick up some edamame hummus–perfect for all the snap peas popping up at the market). Since you’ll have the dressing, may as well get some of the Asian greens Fresh Meadow will be bringing this week (three types of bok choy, and Komatsuna greens.) They are also bringing Tokyo Bekana which is a cross between a cross between Napa cabbage, bok choy and lettuce. It tastes great in salads, but also on the grill! Also in the truck? Their first batch of long-awaited arugula!

Speaking of long waits...we’re thrilled to report that Sova Farm will be bringing their spectacular chicken this week so here is a recipe for spatch-cocked chickenand one for bbq chickenfrom Sam Sifton of the New York Times. You're welcome!

July Fourth is a big like Thanksgiving in that the “sides” have it. Especially with so many people avoiding meat altogether. The summer squash are coming in! Naturally, this grilled zucchini dish caught my eye. A pasta salad is a MUST on your picnic table. Make it fancy and delicious: Stop at La Trafila Pasta for some fresh tortellini and then grab some sun gold cherry tomatoes from Obercreek (so darn sweet last week!) to whip up this antipasto salad.

Caradonna Farm is bringing their first raspberries of the season. I’ve seen them and they are bee-u-tiful. Just like their cherries...If ever there was a weekend to make cherry pie, this is it. Try this foolproof recipe! Not a baker? Let Nutmegor Red Barn Bakery help you out. Spain at Homewill have her delicious olive oil cake, for something different, in addition to the mother of all paellas. Give your cocktail shaker a rest this weekend, and let The Spirits Lab do the mixing for you! Try their pre-mixed blood-orange Old Fashioned: just pour over ice, garnish with an orange peel and a Luxardo cherry and you’re good to go!

Leila’s Crepes is our food truck this week. More Bastille Day than Fourth of July fare, but you’re good with that, right? Worry not, our music will be all-American: Chick’s Candy Store is back! Fiddleheads Cooking Studio will be here, too. It’s always fun to see what sparks Renana’s imagination at the market.

See you at the market!

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