No, that's not a recipe, but it is a list of some of the many things that caught our attention at the markets this week.
Lets's start with the granola. Over on the Chowhound Boston board someone announced to area food lovers what we have known for a long time. Cook's Farm & Bakery makes great granola.
"Chuck S" asked, "Granola as good as Cook's Farm?" This former granola abstainer was now addicted and wanted more sources of granola greatness.
Penny replied, "Another Cook's Farm fan here. Love the granola which I believe is sweetened with their own maple syrup. That may be part of the reason you enjoy it. Earlier this year, they had some granola bars that were wonderful and my husband is addicted to their oatmeal raisin cookies. Seems they have a way with oats!"
So, stop by this stand at Copley or any of the other markets where you can find them summer and winter. And, if you're in foliage country in the months ahead, visit them in Brimfield, MA or Newbury, VT.
The rest of the title – mushrooms, shallots, and sage sauted with a bit of butter would make a great supper. You could deglaze the pan with some red wine and stock and serve it on toast or along side a prefectly grilled ribeye.
All three of these ingredients are from Siena Farms.
The Word from the Farms & Markets
Ben Sommer, manager of the Copley Square Farmers' Market, says, "Can you believe that farmers market season is half over. Now let's get to the good half! Having a job like this I am continuously amazed by how incredible nature can be: it seems like the heirloom tomatoes get bigger and juicier with each passing week. I've spotted the first shallots of the season as well as the first broccoli.
Small tart apples tumble by the bushel in rusted autumnal shades with old New England monikers like Russet Crab and Paula Red. Great for baking with!"
In Season, Right Now!
Apples, pears, and stone fruit. Enjoy them for snacks, desserts, and in cocktails.
Get Some Before It's Gone!
Blueberries – Barbara Hamilton from Hamilton Orchards says the heat this week has ripened some of the late varieties and she may have a few for the next markets.
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Words: Penny & Ed Cherubino
Photos: ©2013 Penny & Ed Cherubino
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