Written by Lorraine Ackert, firstname.lastname@example.org Wednesday, 03 July 2013 14:13
Each Wednesday, vendors arrive early from all over New York to set up their tents at Christophe Morley Park for the local farmers market, sponsored by the Long Island Growers Market. They come with their trucks, trailers and Chevrolet Suburbans, packed with produce and wares, selling fish, pasta, cheese, baked goods, flavored oils, pickles, and nut butters. The market is a treasure trove of delicacies, anchored on each end with vegetable and fruit farmers, like Terry from Orient.
As the satisfaction of winter comfort food departs, leaving you yearning for something new, different and fresh, relief can be found there in Stephanie William’s indulgent artisanal nut butters, selling for $6 to $9 per jar, or Trevor Byan’s “3 Nuts” brand of fresh bakery items, farm fruits and honey from the apiaries on his farm at the Orchard of Conklin’s in Pomona, N.Y. Check out Masaki Momo’s new “MOMO dressing” or the fresh fish catch Meredith Daniels offers from F.V. Lady, South Hampton.
Summertime is the time to practice a Carpe Diem! philosophy as the seasonal tables and fruits—farm to your table—pass through the farmers’ market. Always be mindful of the possibility that whatever catches your eye one week, may not be available the next.
Strawberries, blueberries, raspberries, summer peaches, and huge heads of green and red leaf lettuce are summer staples, but the tomatoes may be the most welcome sight of all. Farmers’ market tomatoes—red, yellow, speckled heirloom, large, small, wide, squat, beefsteak, plum—piled high in their wood crates are a world of their own, and their uses in your kitchen are many. Think sauce, salsa, salad, baked, stuffed, or marinated. Put them in sandwiches, sliced thin on top of vegetable lasagna, sliced thick and grilled on the barbecue, along with eggplant and bell peppers, roughly chopped with garlic and basil and served on baguette slices for a chunky bruschetta. Try them cut into wide pieces, brushed with balsamic vinegar, topped with minced garlic and Kalamata olives or layered with fresh mozzarella and drizzled with Languedoc Picholine olive oil and Italian Saba—an Abruzzese-inspired syrup made from freshly squeezed grape juice, called must, that is slowly cooked into a thick sweetness.
The farmers’ market always serves as a reminder of what is possible, when the path from farm to your table is short. Carrots come with leafy green tops and tree-ripened peaches’ delicate natural sweetness beats all. During these five months, the produce is of a fragile sort, needing little—if any—cooking, unlike the sturdy vegetables of winter that need to be braised or boiled into submission.
You can buy everything for your meal in one place and accent your table with the market’s fresh flowers.
“Freshness” is the calling card for all the vendors and each has a web address so you can find them whenever you want to get more! Enjoy.
The farmers market is located at the north parking lot of Christopher Morley Park on Searingtown Road and open from 7 a.m. to 1 p.m., until the end of November. Shop early for best selection.
For more information on this and other famer’s markets on Long Island, visit the Long Island Growers Market’s website at www.LongIslandGrowersMarket.com.