October 2nd, 2015
The popcorn leaves rustle with a hollow dryness now, the ears hanging low as they sway in the breezes. Piles of pulverized brown leaves mark the rows where pearly cannellini and jewel-like red chili beans grew. Zucchini plants stand, as yet undaunted by autumn chills. Glints of crimson, orange and gold flash from under the dark canopy of peppers plants. Sweet winter carrots await their unearthing. The rows of leeks shimmer their blue-green flags. The alluring scent of ripe raspberries drifts through the air. Early October is a time of fruition, of gathering in, of summer colliding with fall.
Our market reflects that collision as ripe melons are juxtaposed with mini pumpkins and succulent zucchinis share space with the early winter squashes. Green beans are at their finest now, crisp and extra sweet from cooler nights. Try them paired with our shallots thinly sliced and sauteed until beginning to crisp. Baby leeks beg to be grilled or roasted. Thick, sweet and brilliantly colored peppers call for fajitas and salads and pastas and snacking. The red, ripe and deeply flavored San Marzano tomatoes are ready for saucing. Celeriac beckons with its' tender stalks and leaves to use as celery and the nutty celery-flavored roots, so perfect for roasting or pairing with the Yukon Gold potatoes.
Baby chard, tender kale and sweet cabbage salad possibilities and are also wonderful for a quick saute. Beets reveal their incredible sweetness when roasted.
We will be roasting chilis again on Saturday. Now, the lavishly sweet red bullhorn, the smoky Sweet Italian and the rich, delicious red Spanish Spice are more abundant. The poblano crop is especially beautiful this year and we offer them both fresh and freshly roasted. Use their medium pungency in soups, stews and casseroles.
Red and gold raspberries remain available for picking and are nicely ripe and so sweet now. We expect to have raspberries until a hard freeze, usually about the 12th of October.
AS THE SEASON CHANGES, SO DO OUR HOURS: Tuesdays and Thursdays 10-1, Wednesdays 3-6 pm and Saturdays 10 am until 4 pm. throughout October.
We are busy gathering in and are delighted to share with you. We invite you to savor the flavors of the collision of summer and fall! Enjoy!