Farmers’ Market Update

by | Oct 4, 2008

It rained this morning, I think that means it is officially autumn. Stone fruits are waning, while grapes, apples and pears are taking over. Summer squash have given way to winter squash. Root vegetables are on the rise. And I bought my first pomegranate!
It is a special weekend for me so I bought lots of stuff:
  • Baby artichokes
  • White pomegranate
  • Bosc pear
  • Blackberries
  • Emerald beaut pluots
  • Arugula
  • Padrones
  • Sweet cheese pimentos
  • Autumn flame peach
  • Beet greens
  • Princess grapes
  • Italian red garlic
  • Basil
  • Italian parsley
  • Heirloom tomatoes
  • Early girl tomatoes
  • Arctic snow nectarine
  • Mozzarella di bufala
  • Midnight moon cheese
  • Pork loin
  • Acme sour baguette

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3 Responses to “Farmers’ Market Update”

  1. Safa Maiwand, DDS says:

    do you have any yummy asparagus recipes?

  2. Darya Pino says:

    safa:As a proponent of seasonal cooking, I do not recommend eating asparagus during this time of year. If you can find it, it has likely been imported from somewhere in the southern hemisphere–not exactly fresh or local. Asparagus season is in the early spring time.That being said, I love asparagus and prefer it prepared simply to bring out the natural sweetness. Grilling or pan roasting are my favorite.Add spears in an even layer to an oiled pan and cover, about 5 min (depending on size of spears). Remove lid, season with salt and pepper, and increase heat a few minutes to brown the sides. To brighten up the dish I like to drizzle it with something acidic, such as meyer lemon or balsamic vinegar.

  3. Safa Maiwand, DDS says:

    Good point… I’m sometimes limited by what sits well with my digestive system.Afghan and Iranian cuisine (which I have grown up eating) doesn’t make use of many of the local delights you have been writing about. So many of your finds are hard for me to imagine using. Having said that, I really enjoy your posts, especially when you have attached recipes.Please keep them coming because I’m learning to cook broader types of cuisine.

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