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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.
This weekend is a perfect time to hit up the farmers market (even though we think a trip to the market is the perfect activity for any weekend -- or weekday). Here's what the Food52 editors can’t wait to pick up -- and why you should be adding it to your bag, too.
We're solidly into November and soon the pears will be gone, but before they go, we have a few more ideas about how you could use them -- like in this danish and this cake. But, as sweet as they are, pears shouldn't be relegated to dessert: This weekend Rachel will be combining them with brussels sprouts to make this recipe.
Chioggia and golden beets
We've been watching the beets pile up at the market for the last few weeks, and we'll admit they can be a little intimidating -- especially when they still have their greens attached. They don't have to be though, just follow these tips on the best ways to prep and cook beets. All types of beets are interchangeable in recipes that call for them, so we think Chioggias would be perfect for this dish. Charlotte's taking home a bunch of golden and Chioggia beets (she says they're less reminiscent of raw meat) and turning them into this fantastic sandwich.
It's no longer really tomato season, but we've seen a few stragglers at the market, so we're snatching up the last of them and making a few more fresh tomato dishes to tide us over until next summer. Before we say goodbye, Marian's planning on making her favorite tomato sauce (and possibly eating it by itself, straight out of the pot).
There's something about mushrooms that we find cute -- maybe it's because we played a little too much Mario Kart when we were kids. Whatever the reason, this weekend we're loving them stuffed with sausage and on toast, while Sarah's planning on turning them into soup.
Tell us: What are you picking up at your farmers market?
Photos by James Ransom, Tom Hirschfeld, and Sarah Shatz