Here at Food52, we like to talk about what we’re buying at the market: what’s new, what’s exciting, the market's best finds. This is our water cooler talk. And now, we want you to join in.
We've reached the end of August, and if you're feeling down about summer's impending end, we prescribe a visit to the farmers market -- it's positively brimming with produce and sure to put a swing in your step. Here’s what the Food52 editors can’t wait to pick up this weekend -- and why you should be adding it to your bag, too.
Warm weather often makes us walk right past root vegetables at the market. It’s easier to slice a tomato, cover it with a flurry of salt, and polish it off in one sitting, rather than figure out what to do with carrots -- even eye-catching, vibrantly colored carrots. But carrots can be summery too: in a cold noodle salad, or even gently cooked -- try them with butter and honey or in an avocado salad.
Hollis was extremely excited about the first sighting of spaghetti squash at the greenmarket; it gets its name because once cooked, the flesh comes apart in spaghetti-like strands. Top the strands with your favorite pasta sauce (tomato, pesto, or butter and grated cheese) and dinner is served.
You’ll pick them up because they’re cute -- they look like plump mottled lemons -- but you’ll quickly become a fan of their thin skin and individually sized packaging. We’re thinking of taking thin slices off of their tops, scooping out the seeds, and using them like tiny bowls for appetizer servings of gazpacho.
Catherine's buying “really good fancy milk” and making ricotta to put on squash blossom pizza. Just like the difference you'll notice after buying eggs at the market, once you pick up milk from a local farmer, you just might become a weekly convert.
Tell us: What are you adding to your market bag this week?
Photos by James Ransom