top of page
anne3693

Peaches, carrots and green beans


This week I got a message from Mead Orchards with some happy news:

The peaches are in! The berries at this orchard have been outstanding so far this season (did you know their blueberries are no-spray?) and I can’t wait to taste their peaches, the quintessential summer fruit.


I get to the market pretty early every Saturday, but Mead has me beat by a country mile: they arrive as early as 5:30 a.m. to set up.Chase Tyler, Mead’s “front of the house” guy likes to spend some time getting the stall picture-perfect. When you stop by, make sure you ask Chase what his full name is. Be forewarned...you might be there a while. Pro tip: keep your peaches on the counter as they ripen. Putting them in the fridge makes them mealy and dry.


Maybe this is the year you expand your peach repertoire. Try grilling peaches, to serve with ice cream, natch, or, to serve with grilled fish as in this grilled salmon and peaches with basil pistachio gremolata.


Peaches and fish? Yep. 


Peaches and whiskey are also great together and they coincide beautifully in this Peaches and Cream Whiskey Loaf. Cooper’s Daughter is here to help you with this dessert and to restock your summer bar!


Fresh Meadow Farm is bringing fava beans and green beans this week, another sign that we are in full summer swing. Never cooked with fava beans? Try this easy Fava Bean Flatbread that pairs favas with crunchy, cooling cucumbers from Orchard Hill Organics and rich and creamy burrata from Maplebrook Farm Creamery. Pile these high atop some of Wave Hill’s ciabatta bread or maybe even some on some of those amazingly crisp Norwegian Baked crackers. They are back this week in their pretty, pretty packaging.


Gira’s Hot Sauce returns to add some sweet heat to your July Fourth burgers, dogs and brats. (R&M Farms, Letterbox and Goode & Local are all ready for you!).


KC, the smiling, talented chef behind Four Wall Farm always seems to be dreaming up new recipes to showcase their mushrooms. Ask her about her recent collab with Letterbox Farm—a poke bowl recipe!


We had a carrot shortage for a brief time this spring but Obercreek Farm is bringing plenty this week. This French Carrot Salad, a fancy slaw, will make a perfect side dish for your holiday grilling. The recipe calls for honey from Hudson River Apiaries, natch, olive oil from Arlotta Food Studios, and fragrant herbs from Letterbox, or Fresh Meadow Farms. 


Gazpacho is a great way to stay cool in a heat wave. This Julia Moskin recipe is a winner. If you are short on time this week or simply not big on cheffing it up in the kitchen, allow Urban Bohemia to make gazpacho for you. Their sweet potato soup is divine served chilled: sweet, curry-spiced and so refreshing. 


MOMO Dressing always takes the July Fourth weekend off so Masaki is here on an off week. Stock up on your favorite marinades and sauces and edamame dip as they won’t be back until July 20th. 


Stop by the Hudson River Apiaries booth to talk to Dina about her Beeswax candles which can be used in a multitude of ways...some will surprise you!


The Ambrosia Food Truck will be here to whip up some acai bowls and summer smoothies because cooling off really is the name of the game these days.


Music by AI Indig from 10:30-12:30. See you at the market!

3 views0 comments

Recent Posts

See All

Boo!

Comments


bottom of page