Eggplant, knife sharpening and....tacos!
Eggplant is having its market moment right now, and it's one of those vegetables that people either love or think they don't like… usually because they've only had the sad, soggy version. We like to be open-minded here at the Irvington Farmers Market… all veggies are beautiful to us!
And while we definitely think of eggplants as vegetables, did you know that they’re actually considered berries, botanically speaking?! While they might not have much in common flavor-wise with the blueberries and raspberries you’ll find under the Caradonna and Mead Orchard tents, they are similarly packed with antioxidants and fiber! (Another bizarre little fact: they’ve got the highest concentration of nicotine of any food! But don’t worry, you’d have to eat about twenty to forty pounds to get the equivalent of one cigarette.)
The key with eggplant is treating it right — a little salt to draw out the moisture, a little heat, and suddenly it's the most velvety, satisfying thing on your plate. These glossy purple (and striped, and white) beauties are piling up at the market, and they are begging to come home with you. I saw some absolute stunners at the Halal Pastures tent last week, and with their panoply of different varieties, it’s worth taking your time to peruse!
I can’t wait to make this gochujang glazed eggplant with fried scallions! Or how about picking up some of our yolky market eggs and heirloom tomatoes, and giving this spiced eggplant with runny eggs a try? I love me some spice, especially in the summer… The capsaicin in spice triggers our bodies’ natural cooling mechanisms! Sweat, baby, sweat!
Looking for more of a classic Italian vibe? Visit our friends at Tivoli Mushrooms and La Trafila Pasta to get what you need to make this scrumptious eggplant bolognese.
Looking for a great sheet-pan meal? Look no further — this roasted chicken with fennel and peaches is perfect and perfectly seasonal. Get yourself an R&M bird and get cooking!
Mead has sweet white peaches right now but you can also substitute plums, or apricots, depending on what floats your fruit boat! And lord knows the fruit is piling high on the tables these days. Since I spied some early corn at Madura Farms last week, I have a mind to try this extremely unique plum pound cake with sweet corn ice cream from Zoe Bakes. Or maybe, if I lose my nerve for something quite that out there, this plum sorbet. If only there was the perfect cookie to serve with that...
Like the Levantine cookies you can find at Zeena Bakery, for example. Have you tried her spinach topped focaccia yet? It’s top of my to-do list!
Of course, you also can’t go wrong with any market fruit in some White Moustache yogurt, with a sprinkling of Nicky’s Made with Love granola. Just being around Nicky feels like a love sprinkle.
Plan on scoring a picnic blanket (we’ve got plenty to loan out) because there are lots of options for lunch at the market this Sunday. Villa Emilia makes authentic Argentine empanadas and Grumpy Dumpling will be serving up their delicious dumplings with a variety of fillings. And — drum roll, please — The Taco Project Food Truck will be back at Irvington! It’s been ages since we last saw them, so come say buenos días and try one of their market tacos! Why not make a day out of it? The music this week will be a fan favorite… the return of the Irvingtonian-led folk trio The Altogether, featuring beloved former market manager Sierra!
Ready Set Sharp! is returning to the market this week, so dig through your kitchen drawers and gather up all your dull knives. You need an extra sharp knife to cut through those heirloom tomatoes. A sharp knife makes everything better — faster prep, cleaner cuts, and way less frustration! Plus, it’s safer. Don’t miss him while he’s here!
We are sorry to inform you that Sugar Shack Creamery is pressing pause on their goat-milk production due to illness. We will let you know as soon as they are ready to return.
See you at the market!
