Yielding to September

If you're one of our shoppers who races to the market each Saturday to make sure to get to The White Moustache tent before they sell out of sour cherry yogurt, please note you get a breather this week. The team at White Moustache has requested the weekend off from, well,  laboring. 
So, while you don't have to rush, you probably shouldn't dawdle, lest you miss the first apples of the season over at Mead Orchard and the panoply of plums rolling in. Or your favorite flavor from Unofficial Ice Cream, our newest addition to the market roster.

Psychologically, this weekend is summer's swan song, even though the calendar says we've got three more weeks before summer gives way to fall. So, yes, you're naturally going to cling to the grill this weekend. But later in the week,  you'll likely be ready to turn your oven on. I certainly felt a chill in the air this morning when I came downstairs to my kitchen, didn't you?

With all the peppers at the market right now, why not pick up some beautiful cod or hake from the Pura Vida Fishery tent and make this easy David Tanis recipe for baked fish with slow-cooked peppers. There are so many peppers at the market right now in every color of the produce rainbow. Serve with bright salad greens from Obercreek Farm or Thousand Leaf Garden and these crispy smashed potatoes. 

Or, pick up some eggplant and make this Jamie Oliver recipe for eggplant parmesan, just the cozy dish to serve during this week of sometimes tricky transitions. 

You know what else takes the edge off of saying goodbye to summer? 
Marian Burros' original plum torte recipe which we post every year around this time for that very reason. And because the Italian plums are coming in, of course, which some say are the best plums to use for this winning recipe - one of the most requested at the NYT. (I'll take a scoop of Unofficial Ice Cream with that, please).

The early bird apples have arrived, too, as if on cue. Make sure to pick some up to present to your teachers next week and to tuck in the lunchbox. Why not make this recipe for applesauce from Zoe Bakes? It's the perfect after-school snack: Healthy, pretty and so much better than store-bought when made with apples just plucked from the tree.

And grab some extra eggs this week to make these delicious egg salad sandwiches for the first day of school.  Add Morgiewicz' celery for crunch. I like to add capers, or pickled onions for a tart crunch, but that's just me. Did you know that Doc Pickle has started selling pickled onions? They make every salad and sandwich taste that much better. They sell out fast, fyi. In case they run out before you get there, buy some of Morgiewicz' red onion bunches to pickle yourself.

Make sure to pick up some pretty petals from Titusville or Thousand Leaf Gardens  for your kitchen counter. I guarantee they will help when it's time to re-acquaint yourself with your oven, and tight schedules, this week.

We've got Peter Calo strumming the guitar from 10:30  to 12:30 so come and relax with us before the mad swirl of September begins!