Last week was hectic and hot. This week was less hectic but hotter. As early as 8AM the humidity is nearly unbearable and the heat from the sun is scorching. But the farmer's brave the heat and so we go to support them and to shop. This, despite the weather, is a wonderful time for produce in NJ. Everything that we've waited all winter for is out and plentiful. And therefore, very inexpensive!
This week there were tiny cantaloupes. There is a farmer who sells these every year. They are the size of a softball. Individual. Husband eats one for breakfast with a pile of blueberries on top. (One of the farmer's suggested rinsing a box of blueberries (there are holes in the bottom of the plastic boxes)...letting them dry...and popping the whole box into the freezer for a nice cooling treat. Younger daughter did it and loves them.) My father loves a cantaloupe filled with ice cream. These are the perfect size for that. Sugar babies (watermelon) are plentiful. Those have seeds though. Can't wait for the seedless melons!
Eggplants of all shapes, sizes, and colors are plentiful now. I like to roast little ones with some olive oil and salt. Just, clean them, peel them (peeling is optional), drizzle on some olive oil and sprinkle on some coarse salt, and let them roast in a 350 degree F oven for 30 minutes to an hour (depending on how soft you like them). Delicious next to some grilled meat. I love the Asian eggplants...long and skinny for roasting and for frying. No bitterness. And for really sweet eggplant you cannot do better than Sicilian. Actually I rarely, if ever buy the traditional purple eggplant. Lots of work and often bitter.
Zucchini and summer squashes are winding down. But, I think I've had enough for a while. I'll be craving them come February though.
Peaches are still the cling kind....but one farmer had donut peaches. They have a short season and are delicate, but so delicious. They look like a donut...squashed...hence the name.
Berries seem to be winding down in the summer heat. But blue, black, and rasp-berries are still available.
Corn is plentiful...white, yellow, and bi-color. No one wants yellow. I got some bi-color this week for something different.
The farmer's are trying new things and I love it. I love trying new twists on old familiar vegetables. I bought the purple "green" beans again. They taste different even though, when you cook them they turn completely green. This week the farmer who introduced me to purple beans brought baby limas. They're tiny and tender and delicious steamed with some butter and salt.
And of course tomatoes are everywhere...all sizes, shapes and colors. Jersey Tomatoes!
Friday the refrigerator was getting empty.....Saturday it overflowed.
