peppers at their peak people!
Summer produce truly is a feast for the eyes. The colors are just spectacular right now, ranging from mulberry- colored eggplant to bright yellow patty-pan squash. The abundance on display is an absolute marvel, and not only do we have stone fruit and tomatoes and berries galore, but at long last, peppers are out in full force. From plump bell peppers to long skinny chilies, their gorgeous yellows, oranges, reds and greens are lighting up our market tables. Some of my favorites are the lunchbox snacking peppers at Halal Pastures Farm.
Let’s talk about Halal Pastures. If you’ve ever wondered who is behind that dizzying display of produce, the answer is owners Diane and Samer Saleh. With a background in law and finance, this husband and wife duo started out with just a half acre to grow on. Since then, it’s turned into over 100! Everything they grow is halal and organic, and they have many heirloom varieties — the kind of stuff that you don’t find at a grocery store! No wonder they’ve got those laminated signs under the tent with pictures and descriptions of their varieties. Step into the shade under their tent, listen to their music, and take it all in. It’s part museum, part bazaar, and entirely wonderful! It's no wonder they are a fan favorite among chefs at the Union Square Market.
Looking for what to do with your peppers? Visit That Pasta Club and Tivoli Mushrooms to get ready to make this stunning roasted red pepper pasta. I think I made this almost every week in August of 2018! What can I say? I’m a pepper person.
Or how about something truly classic, like this stuffed and baked pepper from the New York Times. Try some Farm Eats ground beef, or R&M ground turkey, and don’t forget the Maplebrook mozzarella or Madura Farm herbs. Fresh parsley elevates any dish with its herbaceous, grassy freshness. It’s pretty nutrient-dense too, so don’t be shy about it. The more the merrier!
I can’t resist any form of cornbread, let alone a fun and funky one, so I’m keen to try this red pepper and feta version. Doc Pickles has the roasted peppers you’ll need, or try substituting with sun-dried tomatoes! I’m also going to sub in White Moustache yogurt for the sour cream.
I recently had lunch with my parents, and we were reminiscing about the falafels we enjoyed in Montreal after dropping my older sister off at college. That put me right in the mood for some delicious Middle Eastern cuisine, so it’s a good thing that we’ve got Zabari Falafel back at the market this weekend! Come try a pillowy pita bursting with delicious falafel, creamy tahini, and pickled veggies, including bright luminous pink cabbage.
And speaking of pickled things, do you know the difference between pickling and fermentation? If you don’t, try asking Onika, owner of Black Girl Kimchi, who will be joining us again at the market this Sunday. I’m sure she’ll give you an amazing education on the fermenting process, along with a sample of her delicious kimchi! Rumor has it that she has a new hot sauce in the works, a vegan jalapeño bacon. Try some on roasted peppers, perhaps?
And for the sweet treat fiends among us, rejoice! Cream Bomb will be back with their incredible cream puffs, as well as Butter + Bow and their artisanal chocolate chip cookies. As for us home bakers? I’m hoping to visit Mead Orchards for supplies, then make this raspberry custard tartreminiscent of a Parisian patisserie. Maybe I’m feeling vicariously French — our dear Morning Glory Market founder Pascale just got back from a trip to France, and I can’t wait to hear all about it!
Come say hi at the market tent!
