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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.
The Food52 editors are in full-on fall mode this week, and are roasting everything in sight. Here's what we can’t wait to pick up from the market -- and why you should be adding it to your bag, too.
No crazy colors this week, grab a creamy white head of cauliflower and let it be a visual palate cleanser all week long. Tuck your cauliflower in sandwiches, roast it with chickpeas, or turn it into rice for a fancied-up lunch. Kristen's hooked on "soft, olive oily preps with anchovies and breadcrumbs," so she's using cauliflower in this pasta, and making a sauce described by Food52er Marcie Smith involving cauliflower cooked in a pan with one smashed anchovy and good olive oil.
These roots are still sporting their leafy green tops, so take advantage of both parts while you still can. Roast the bottoms and cover them with a mustardy vinaigrette, then add the greens to a frittata.
The last time we picked up carrots, we wanted preparations fitting of summer. This time we're ready to roast them and turn them into soup. Marian is leaving the roasted carrots whole and serving them with a tahini sauce over brown rice and kale.
Julie's moving this weekend, so she's making Marcella Hazan's Rice and Smothered Cabbage Soup -- unpacking while it simmers and then eating it on the floor. Not to the point of embracing all things autumnal yet? Stick with a chopped salad.
Tell us: What are you picking up at your farmers market?
Cauliflower photo by Carey Nershi, carrot photo by Eric Moran