It's grill time - and a very special craft this week!

I  know we’ve been casually saying - and acting like - it’s summer for a couple of weeks now but the truth is, it wasn’t official until just a few days ago. So if you’ve been patiently waiting for your calendar cue to BBQ, the wait is over.

Our Hastings Market has everything you need to put together a smashing summer cookout — from proteins, produce and spirits to condiments, dessert, and  even flowers for the patio table.  Take a slow lap around the market plaza as a recon mission, and then go for a second lap or two (or three) so you don't miss anything. WARNING: you might get stuck on the upper level this week as Lucien Smith and the Blues Cruise Band are in the music tent. And you know what happens when they play...we are not responsible for sudden dance moves.

Make a shopping list, that always helps! (I think I’ve already mentioned how much I love stumbling on your discarded “lists” at day’s end. A tiny window into  your soul - and stomach).

Now back to your cookout. The hardest thing will be deciding what to grill, because we’ve got so many, many options. Perhaps a flank steak from R&M Farm to prepare this way. Or some chicken thighs from Letterbox Farm  to make this grilled chicken which starts with a simple brine followed by a vinaigrette glaze that will take your cookout to the next level. Or, head to Pura Vida Fishery for some meaty fish (like swordfish) to make these kebabs with a citrus salsa.

On cue, summer squash has landed in the produce bins. They are by far the easiest vegetable to throw on the grill and the difference in flavor between grilled zucchini and pan-sautéed is like the difference between Stop ’n Shop cheddar and the Harvest Moon cheese at Aux Bons Fromages.

Should you want to branch out, try these Zucchini Fritters — crispy on the outside, tender inside, served with a lemony garlic yogurt that doubles as a dipping sauce for everything else on the table. 

Plantidote is here this week should you invite vegetarians to your cookout. Honestly, Danielle’s burgers are so textured, flavorful and satisfying that you don’t have to be on a plant-based diet to choose them over lamb, or beef or turkey burgers (all available at R&M Farm, by the way).

What to nibble on while your guests wait by the grill? How about this Zucchini and Ricotta Galette — flaky pastry, creamy Maplebrook ricotta (goat ricotta is available at Painted Goat) summer squash, and fresh basil, sold in big bunches at Mead Orchards.

Or put out a spread of muhammara and fresh focaccia laced with Za’atar and Dukkah spices from Zeena Bakery. If you missed Zeena’s visit two weeks ago, don’t make the same mistake twice.

Remember that crazy night of  unexpected frost we had back in April? Well, it decimated the cherry crop at Mead Orchards. 

Fortunately, the cherry trees at the Orchards of Concklin, further South, fared well and they’ve been bringing lots and lots of cherries, both sweet and sour. Any baker will tell you that sour cherries are the preferred cherry for baking. Buy plenty to make this rustic cherry galette. 

And Zabari Falafel joins us this week with their delectable falafel pita sandwiches or platters. Both come with Chef Noam’s standout hummus, which you can also buy by the tub.

We have a super special craft this Saturday, the first since school has let out for summer. Local fine artist and designer, Fernanda Franco, will be making flower crowns (while supplies last!). Join us, on a drop-in basis from 10-12, for this hands-on, creative activity where kids will learn to craft beautiful, woolen floral halos using seasonal blooms and greenery.  A warm thank you to Emily Haas-Godsil at Compass for sponsoring our kids’ activities again this year.

See you at the market!