Lots of great Summer produce at the Market

Lots of great Summer produce at the Market

Message from the Market Master:

Even though we had a little bit of drizzle in the last couple of weeks, it looks like the summer season is finally here. While we love being outside, there are a few words of caution. For many of us, it is allergy season, and while we are excited to see everything in bloom, it is difficult for some of us to enjoy. Yo Ti Telio from Salmon Creek Farm suggests taking a spoonful of honey with a pinch of natural local pollen to help your body combat the irritant more naturally and holistically. Raw local honey along with the pollen from the local plants can be found in his booth.

Hydration is essential in hot weather. We would like to remind everyone that there is a free water refill station right next to the entertainment stage. Most of our hot food vendors also sell bottled water or soft drinks. If you are in the mood for a satisfying fruity lemonade made from scratch using the lemon juice squeezed right on-site, pay a visit to Liquid Sunshine, where you will find many refreshing drink options. Billions Of Friends (BOF) Kombucha also offers a variety of choices between tart and sweet drinks filled with probiotics which have many health benefits.

Finally, it is the season to treat yourself to ice cream. Stop by Handel’s Ice Cream for a classic selection of flavors. For home-made style ice cream, drop by Lady Lane Dairy Farm, where they churn ice cream made from their 100% Jersey cow’s milk. If you are looking for soft-serve ice cream, do not miss out on Twisted Ice Cream, which mixes berries with the base ice cream of your choice right in front of you at the market! Mix and match and try them all!

Speaking of berries, the season is in full swing, and the berry selection is getting wider by the day. Last week, we spotted early blueberries, blackberries, and red and yellow raspberries in our growers’ stalls. We love the smell of delicious ripe strawberries from H&A Farm.


Market Recipe: Stuffed Zucchini Flowers

You will find lots of great produce and options at the market. For the recipe of the month, we would like to introduce you to a classic of Italian cooking: stuffed zucchini flowers from Chef Dennis. Zucchini flowers were spotted at Gathering Together Farm last weekend and will be available at more farms this season!



  • 12-15 Zucchini Blossoms
  • ½ cup Ricotta Cheese
  • 1 oz grated Romano Cheese
  • 1 oz Shredded Mozzarella
  • 1 egg- lightly beaten
  • Sea Salt and Pepper to taste
  • Pinch of Granulated Garlic
  • Cooking oil as needed
  • Egg Batter
  • 2 whole eggs
  • ¼ cup milk
  • ¼ cup flour
  • ¼ cup grated Romano
  • 1 Tablespoon chopped Basil or Italian Parsley


Instructions: Flower Stuffing

  1. Mix all the ingredients together and place in small pastry bag, or a zip lock bag with an end snipped off.
  2. Open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Due not overfill, you want enough to almost fill the blossom not to make it bulge.
  3. Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.


Instructions: Egg Batter

  1. Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg Mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if it’s too thin it will run off.
  2. Heat a large sauté pan and then add about ¼ inch of cooking oil to the pan.
  3. Dredge Zucchini Blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.
  4. Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.
  5. Place the finished blossom on paper towels to drain off any excess oil.
  6. Place blossoms on the serving tray and season with grated Romano cheese, sea salt, and black pepper.