z is for zucchini
We're entering the last stretch of summer but it's still prime time for a veggie representing the last letter of the alphabet. Let’s talk about zucchini, and why they deserve a spot on your market list every week. Firstly, zucchini has more potassium than bananas. They’re also packed with water, making them perfect for hydrating during these sticky hot months when you don’t want anything too heavy.
Zukes are fast-growers. If you’ve ever had a garden, you know the drill — you turn your back for a few days, or don’t spot one growing under a giant leaf, and suddenly, you’ve got a zucchini the size of a baseball bat. (According to the Guiness Book of World Records, the longest zucchini was a jaw dropping 8 feet!) But really, it’s the small to medium ones that are the sweetest and most tender.
Pick some up at Titusville Farm and try this seared zucchini with crispy parmesan and black pepper, inspired by the flavours of a classic cacio e pepe. Or for a vegan alternative, visit The Lentil Co. and try these zucchini boats stuffed with lentils.
As for me? I’m going to go wild and get shredding, and make this chocolate zucchini cake! Veggies in my baked goods? Yes, please. Perhaps I’ll grate some extra, and grab some R&M ground beef, to make these succulent zucchini meatballs. (Much like my favorite turkey meatloaf, which is made juicy and moist with the addition of flavorful sautéed Tivoli Farm mushrooms.)
And with a group of friends coming over for dinner this week, I’m entering host mode — and what better way to get the conversation going than over wine and appetisers, such as these stunning (and rhyming) zucchini crostini? With Maplebrook ricotta, Halal Pastures aromatic mint, Agape Premium EVOO l, on slices of Wave Hill baguette, they’re sure to be a crowd pleaser, and they’re so pretty too!
And don't forget to browse through the market's many zucchini varieties. There's the classic green, of course, but how about a tender zephyr squash, which is both yellow and green? Or the costata romanesco, a nutty tasting heirloom variety you'll find under the Halal Pastures tent.
I’ve also been craving the refreshing crunch of peppery arugula, so I’ll be stopping by Madura Farm to fill up a bag and try this chicken and tomato salad with sumac over greens.
And speaking of sumac, this tangy, deep red Middle Eastern spice hails from the same part of the world as the delicious creations you’ll find under Zeena Bakery’s tent! Try Zeena's maamoul cookies, available in date, pistachio, or walnut. Or, if you’re a sesame-seed fiend like me, pick up some of her excellent bazarek. These sesame crisps pair perfectly with a strong cup of organic Teagevity tea.
The Mirabelle plums at the market look so enticing. Buy some to eat out of hand and then buy more to make this beautiful rustic plum tart with a salted butter glaze.
And for prepared foods, we’ve got Grumpy Dumplings, the Taco Project food truck, sourdough pretzels from Pretzel Boy, classic froment crêpes made to order from L'Escargot Voyageur and traditional Argentine empanadas from Villa Emilia! Have you met owners Daniela and Rubén yet? Both originally hailing from Argentina, these two love nature and traveling, and lead busy lives outside of the empanada business. Daniela works with children with hearing impairments, and Rubén is a musician. That’s the farmer’s market for you — full of sweethearts!
Our beloved Matt from Ready, Set, Sharp will be back at Irvington this week, so bring your dull blades and let him get them back in ship shape for you! There are many gorgeous melons at the market right now that require sharp knives. Maybe while you wait you can wander over to Ariella Ceramics and find something beautiful and handcrafted for your kitchen… you know, so your knives don’t get lonely on the journey back.
