Market is Open – Rain, Shine or Smoke!

Our farmers are hardy.  They’ve been diligently watering, weeding and harvesting despite the challenging air quality conditions.  We’ve even heard that some are wearing respirators while working in their gardens!  That means there will be lots of variety for those of you who are able to join us at market this week.  Late season crops like apples, corn and squash, are coming on in abundance.  We’re also seeing the return of some of our favorite cool weather crops like fennel and arugula, in part due to the cooler temps brought on by the smoke.

While our market and gardens go on, our thoughts are with firefighters and all the families affected by wildfire.

Fresh this Week:   Corn, Arugula, Fennel, Squash, Spinach, Apples, Melons, Peaches, Nectarines, Tomatoes (including Cherry, Roma, Gold, Yellow, Compari, and Heirlooms), Zucchini, Kale, Chard, Head Lettuce, Carrots, Beets, wide assortment of  sweet and hot peppers (including Poblano, Jalapeno, Serrano, Pepperoncini, Shishito, Corno Di Toro, Pimento, Chocolate), Radishes, Garlic, Basil, Parsley, Cilantro, Broccoli, Cabbage, Green Onions, Potatoes, Red/Yellow Onions, Cucumbers (including Pickling European, Asian and Lemon), Heirloom Beans, Eggplant, Sweet Peppers, Cauliflower, Napa Cabbage, Edamame, Leeks, Blueberries, and Green Beans.

Featured Market Melodies This Week:

Music by West Side Cobras

Wednesday, September 6th, 4:00 pm – 7:00 pm

Music by Living Well

Saturday, September 9th, 9:00 am – 1:30 pm

Mark Your Calendars:

Our Wednesday market goes through the end of this month.

Our Saturday market goes through the end of October.

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Sauteed Shishito Peppers

Cook Time

15 mins

 

Shishito Peppers are a sweet, East Asian variety in the Capsicum family.  They are finger-shaped and slightly wrinkly, and usually harvested while green.  They're delicate, sweet and usually mild.  About 1 in 10 is spicy (for unknown reasons), so you get a bit of adventure while you eat :).

Author: Natalie Selbe

Instructions

1. These make a delightful appetizer or snack. Heat olive oil in a sauté pan until it is good and hot but not smoking. Add 1/2 lb whole peppers and cook them over medium, tossing and turning them frequently until they blister. A light char is nice. It will take 10 to 15 minutes to cook a panful of peppers. Don't over cook - you want a slight crunch. When done, toss them with sea salt and add a squeeze of fresh lemon. Serve hot. Pick them up by the stem end and eat.