We're popping! June 13

The only thing I like more bitter than my cocktails are my salad greens. I’m a sucker for endives, escarole, and that fabulous French classic, frisée (pronounced free-zay) salad. When I lived in Paris the classic bistro frisée salad was my go-to lunch order. I’d occasionally order the celery remoulade, but would instantly regret it when I spied the frisée on another table. Warm bacon vinaigrette and sweet jammy eggs playing off bitter greens? What’s not to love?

Add a classic baguette, like the ones you’ll find at L’Imprimerie on Saturday, some meadow butter from Kriemhild Dairy at Le Roux Trading Co. and, well...

Obercreek Farm will have plenty of frisée heads this week, so run, don’t walk to their stand to fetch some before they run out. If bacon is not your thing, try poached chicken or some smoked peppered salmon from Pura Vida Fishery instead. FYI—frilly frisée leaves make the perfect bed or nest for sweet seared Pura Vida scallops or crab cakes—just sayin’.

Sam, of Fresh Meadow Farm, tells me the sugar snaps are coming in on cue and crunchy. Timing is everything! AYA Hummus is back with her healthy seasonal hummus offerings for your snap pea dipping pleasure. You know what else I love to hummus-dunk? Hakurei turnips cut in half or quartered. (Pro-tip: if you leave the stem on, they’re easier to dip). They taste like a sweeter, more delicate red radish. Orchard Hill Organics had some beauties last week. Buy a bunch to eat raw and a bunch to eat roasted. Serve with some R&M pork or lamb chops or grilled chicken from Letterbox.By the way, Orchard Hill will have a tiny amount of early tomatoes, in addition to an abundance of greens, so if biting into the first tomato of the season, drizzled with Agape Premium EVOO appeals, best to be an early bird.

American Herbal Tea is back so if you liked what you sampled last time, buy a tin or two of her tea blends made just down the road in Croton, entirely from organic herbs and flowers harvested in Vermont. 

The most addictive crackers in the universe are back on the plaza for their monthly visit: Norwegian Baked. I have two words for you: stock up. (If you haven’t tried Chaseholm Creamery’s Nimbus Cheese on one of these crackers, you haven’t lived).

Rumor has it squash will be making an appearance very soon and that there will be sweet and sour cherries at the market Saturday. And this is the time to be buying and enjoying rhubarb before it disappears. Rhubarb is so versatile, delicious in everything from compotes to crisps. Scroll through this lovely (and eclectic) collection of rhubarb recipesand good luck deciding which one to make! Head straight to Fresh Meadow Farm for your stalks!

Don’t forget to put your kitchen knives, quilting scissors, pruning shears—whatever needs sharpening—by your front door tonight lest you forget to bring them on Saturday. You will thank me later. 

See you at the market!