Swan song
Sorry, but I cling to summer until the corn stops showing up at the market. And Mead Orchards tells us that the corn fields show no signs of quitting - yet.
So I went digging for some summer-meets fall corn recipes and found this recipe for roasted poblano peppers stuffed with corn, which looks absolutely divine and is apt, since poblanos (and so many other peppers) are having their moment at the market right now. Halal Pastures has the most variety of peppers if poblanos - robust and earthy with a mild kick - aren't your bag.
I also dug up this corn chowder recipe which will deliver all the right feels after the often stressful, emotional and exhausting start of school.
The first Sunday night after the first week of school calls for a roast chicken in my book. Letterbox will happily provide the hen. Serve with some roasted Titusville carrots and ruby pink bliss potatoes from Morgiewicz Produce. And a bottle of cabernet franc from Neverstill Wines would do quite nicely.
A perfect dish for this time of year when the tomatoes are getting a little soft at the market is the classic rustic French dish, tomates farcies. or stuffed tomatoes. My mom made this dish at least once a week in late summer, and often used the same stuffing to stuff peppers and would serve both together. She'd make enough of each so no one would have to choose between a stuffed pepper and a stuffed tomato. Delicious with rice or polenta or couscous. You should find everything you need for the above Daniel Boulud recipe at the market this week, from the ground pork to the shallots.
Lucky us! Peaches are also lingering this season. Consider making some peach compote to enjoy with a stack of pancakes made with Wild Hive flour on Sunday morning. Or add some to your kids' breakfast yogurt in the morning to fuel them for a long day of learning.
Deep purple Concord grapes have arrived, filling the market with their heady sweet scent. They of course look gorgeous on a cheese platter, but do consider using them in savory preparations, as suggested in this Food52 roundup. (I'm eyeing the spicy sausage, with kale ribbons and Concord grapes recipe).
Zeena's Bakery is back this week for those of you who count the days before you get your hands on her pillowy focaccia. (FYI - Zeena is now getting her flour from Wild Hive, at Le Roux Trading Co. This makes me so happy.)
It was so nice to see everyone back at the market last week, ready for a new year and more time spent in the kitchen. In a good way, of course.
More reasons to linger this week: The Fearless Cook food truck,Shuck NY oysters on the half shell and our house band, Milton.
See you at the market!