A summer breeze kept the heat at bay as summer crowds flocked to the Market – a whopping 1,728 to be exact. Okay, probably not exactly, but pretty darn close! Temperatures are expected to inch even higher which bodes well for our local produce:
Wimbrow Farms has corn, acid-free tomatoes (yay!) Cuban peppers, squash, and much more. If you catch Harry just right, you may even hear a yarn or two that he spins for free!
Ficner Farms will be picking green beans this week to go with their picture-perfect squash, kale, and flowers to boot!
Speaking of squash – here’s an easy favorite recipe:
- 1 lb. yellow squash sliced
- 1 tbsp. olive oil
- 2 tbsp. grated parmesan
- 1 tbsp. bread crumbs
- 1 tsp. lemon pepper seasoning
- ½ tsp. paprika
- ½ tsp. kosher salt (or to taste)
- Toss mixture with squash, and broil 1 – 2 minutes. Voila!
Hudson’s Produce will be harvesting peppers and eggplant to add to their array which, of course, includes squash! This week I happened to snag one of their radishes, and that little beauty had a proper zing! It was an interesting contrast to radishes I’ve gotten from Herbs, Spice…, which had a similar satisfying crunch, but were almost spicy.
According to Facty Health, radishes contain fiber, vitamin C, Folate, Potassium, Magnesium, Manganese and some components of B-12 complex – who knew?! Radishes are great for promoting healthy skin, and a healthy digestive system. They are feted in Mexico annually on Noche de los Rabanos (Night of the Radishes)!
Moving on, stop by Honey Bee Lake Apiary which is selling lemonade, with orangeade and tea coming soon…the perfect summer refresher! In honor of the 4th of July, extra pies will be available for your celebration!
Also special for the 4th of July, Old World Breads will have brioche hot dog rolls for your 4th of July cook-out. They can’t be beat, perhaps because owner, Keith Irwin, earned his chops graduating from the Culinary School of America, followed by an apprenticeship at the renowned Greenbrier Hotel in West Virginia. How he was lured to Sussex County from his position as pastry chef for Vail Resorts in Colorado, I do not know. Frankly, I don’t care but am just thrilled he landed in our backyard!