Hi! Today’s newsletter is a deep dive to empower you to make the most delicious meals for you and your family and navigate the farmer’s market like a pro. Plus, I’m sharing three seasonal meals to make with your haul.
Going to the market for the first time can be overwhelming, but once you get the hang of it, it’s the best. There’s no better produce than what you can find at the markets right now—it’s a rainbow! Whether you’ve been to the market a thousand times or don’t know where to begin, I’m here for you. Get your totes ready, and let’s go to the market.
Here’s what you’ll learn in today’s post:
My must-buys at the market
How I wash my produce
Tips to make summer produce last
3 simple, delicious meals to make the most of your haul
My Must-Buys at the Market
Meat & Fish
We like to buy our meat from small, local farms, and buying it at the market saves on shipping costs. Our freezer is packed with whole chicken, ribeyes, ground beef, and anything else that catches our eye. Discovery is part of the fun! I also love the fresh fish, like steelhead trout from Hudson Valley, that’s locally caught and never frozen.
Seasonal Produce
There’s no better produce than what you can find at markets this time of year. Honestly, I go and get what looks amazing. Right now, it’s tomatoes, zucchini and squash, green beans, eggplant, sweet corn, and leeks. Tip: If you see the best tomatoes you’ve ever seen, buy extra and make sauce to freeze for winter.
Local Honey
Eating honey that’s made close to where you live can help fight seasonal allergies naturally. Ask the vendor which honey is best for the current season (in New York, it’s typically lighter honey for warmer months and darker honey for colder months, but this may vary based on where you are).
Fresh Bread
Whenever possible, I get a fresh loaf of sourdough at the market and store it in the freezer. My oldest also loves the olive pockets we find near us—delicious rolls filled with green and black olives and parmesan cheese.
Knife Sharpening
If you live in New Jersey, Hudson Grinding can be found at a few local farmer’s markets. That’s where Adi and I go to get our knives sharpened. They do such a great job!
Herbs
One thing I only ever find at the market are microherbs, like microcilantro and microparsley. Add them to salads for a surprise pop of flavor!
I rarely need to buy everyday herbs because I have a full garden on my roof. If you have space for a few pots, buy seedlings at the market in the spring and enjoy fresh herbs all summer—I currently have za’atar oregano, thyme, rosemary, basil, mint, chives, and lavender growing. You can dry them too and use year-round—it’s way cheaper and they taste so much better.
Cheese Curds
My oldest loves the cheese curds I get at the market. They melt perfectly and are super stretchy, and at least near me, they’re tough to find at other grocery stores. Great to use in my matzo brei!
Pickles
Eating half-sours on a stick is what turned my then-six-year-old into a pickle lover. We love trying interesting pickle flavors whenever we find them.
How I Wash My Produce
I LOVE getting produce that still has the dirt on it. And sometimes even bugs. The dirt shows me that it was freshly picked, and bugs mean it wasn’t grown with harmful pesticides or chemicals. BUT that also means I wash my produce really well (not on video, but I promise it happens). Here’s how to get clean, crisp veggies every time:
What You’ll Need:
White Vinegar or Baking Soda
For leafy greens, herbs, kale, bok choy, leeks, broccoli, cauliflower, etc:
This method works best with heartier veggies that can withstand a little action. Cut into smaller pieces, then add to the strainer of the salad spinner. Rinse with fresh, cold water, then pop the strainer basket into the spinner and spin until the greens are mostly dry and the water has drained into the bottom reservoir. If the water is really dirty or sandy (especially common for veg like bok choy and leeks), repeat until it’s mostly clear.
Pro-tip: If you’re not adding greens to the salad immediately, or if you have lettuce like romaine or baby butterhead that looks a little limp, fill a large bowl with cold water and ice cubes and add the greens—after a few minutes, they’ll be perfectly crisp.
For small tomatoes, berries, cherries, beans, etc:
This is my method for cleaning softer produce that’s more likely to bruise or smush in a spinner. Fill a large bowl with cold water and if it seems like it needs a little extra wash, add a splash of white vinegar or a tablespoon of baking soda. Add the produce to the water and swirl around with your hand. Let sit for 5-10 minutes, then drain and give it a quick rinse. If the produce is especially dirty, you may want to repeat, but most of the time it’s not necessary.
My Tips for Making Summer Produce Last
There’s nothing better than reaching into your freezer in December and pulling out homemade sauce from August. Here’s how I extend the life of my produce:
Homemade Stock: This is something I make year-round. Whenever you have leftover bones from a roast chicken or last night’s steak, save them to make bone broth or stock. Then store the stock in your freezer until you’re ready to use.
Homemade Sauce: Use the best looking tomatoes you can find! I’ve included two delicious recipes for you in the PDF below.
Frozen Veggies: To enjoy fresh summer produce year-round, blanch (cook for 1-2 minutes in boiling water) then transfer to an ice bath. Dry well and freeze in a single layer on a sheet pan. Once frozen, transfer to a freezer-safe bag and label. Use within 3-6 months! This works best with produce like string beans, peas, corn, and broccoli.
Baked Goods: Make a batch of Chocolate & Zucchini Cake (or turn it into muffins) and freeze for easy packed lunches next month.
Three Simple, Delicious Farmer’s Market Meals
The best thing about anything you buy at the market is that it doesn’t require a ton of preparation to be totally delicious. Here’s what’s on the menu this week:
Meatballs & Spaghetti with Summer Sauce
Stuffed Tomatoes
Simple Summer Market Meal with green beans, trout, and couscous
What produce can you not get enough of this summer? Let me know in the comments!
I just got Tahini from my Lev HaOlam box from Israel. How do I use it with summer produce? Thanks.