Nostalgic!
When I was a kid, my sister and I would pick blueberries from the bushes that grew along the boardwalk near my grandfather’s house. As the season would come to a close, and the berries would start to dwindle, we invented what we called “End of Summer Pie”, a mix of fresh blueberries and whatever jams we had in the fridge. I remember it being delicious… but I also haven’t made it since, because some memories are so sweet it’s best to leave them alone!
While the blueberries from Mead Orchard and Caradonna Farms last, there are so many delicious recipes to try out. These blueberry muffins from Zoe Bakes are the perfect Sunday morning breakfast, and can be made with R&M eggs as well! Or give this rustic blueberry galette a whirl, and feel yourself transported to the French countryside…
For a savory option, try this easy blueberry sauce that can pair with the protein of your choice from Letterbox, Pura Vida Fisheries, or FarmEats. Or grab some Maplebrook feta and Bien Cuit or Wave Hill bread to make croutons, and try this blueberry summer salad with your produce haul!
Those of you interested in the world of preservation might be interested to try fermented honey blueberries! Visit Flynn at Boogie Down Bronx Honey, get your supplies, and ask him to tell you about his trip to Hollywood last week to promote the documentary about his beekeeping. Boogie Down while you’re there!
This week I had a bunch of apples on the cusp of going bad, and while the ability to compost them is a beautiful thing (shout out to our awesome Green Policy Task Force compost volunteers at the market!), my wallet and I both agreed we’d rather use them. So I took half an hour and turned them into applesauce — some Maplebrook maple syrup would have made it extra delicious, but I kept mine on the less sweet side, because I’ll be using it to top Channery Hill Farm pierogis. Owner Kai (and his beautiful hand-quilted banner) will be back this week, so don’t forget to stop by to try some. Pierogies were my absolute favorite food as a child, and I can’t wait to eat them with my applesauce and some caramelized onions, courtesy of Madura or Titusville. Sour cream is another classic pierogi topping, but I’ll be using classic Greek yogurt from White Moustache instead, for more protein and probiotics!
And speaking of White Moustache, you know they are about more than yogurt, right? Their probiotic yogurt whey tonics come in four flavours — pineapple, passionfruit, honey & lime, or ginger! A perfect add to your market smoothies.
La Milpa de Rosa Tortilleria is here with their nixtamal corn tortillas so put your favorite taco fixings on your market shopping list.
It’s going to be a great day of artisanal beauty at the market too, with both Wendy Enoch Pottery and Copper Faucet Soap Company in attendance, giving us something for our eyes — and noses — to feast on. And as for our ears, you’ll be so happy to know that our beloved former market manager, Sierra Scott, will be here performing with their band The Altogether! So come say hello… and drop by the market tent to tell me what your inner child’s favorite food memory is!
