Vine-ripened tomatoes. Beefsteak tomatoes for BLTs, grape/cherry tomatoes for Greek salad, Roma tomatoes for tomates a la creme.
Zucchini. First, squash blossoms deep-fried or on pizza, zucchini sauteed with bacon, grilled zucchini, zucchini bread, zucchini ribbon pasta….
Blueberries. Blueberry muffins, blueberry buckle.
Corn. Confession: I don’t like corn that much, and especially not on the cob (needing to floss immediately afterwards always gets me), but last year I blanched sweet corn, stripped the kernels off the cob, and dried it. At the time, I envisioned chilis and salsa and stew, but now I’m thinking of grinding my own cornmeal and mixing cornbread with whole kernels.
Peaches. Sliced into sangria. Roasted in chipotle olive oil and served in tacos and tarts. Perhaps in ice cream.
This morning’s farmers’ market haul:
- Purple bell peppers
- Squash I don’t even know the name of
- White, yellow and honey peaches
- Roma and cherry tomatoes
- Fresh mozzarella
Lunch became a variation on Vintage Mixer’s Stone-fruit and Burrata Salad:
- White peach
- Last of my second round of homemade bread
- Shenandoah Sunrise Tomme, from Spring Gap Mountain Creamery
- Cherry tomatoes
- Olive oil, salt, pepper to taste