New Vendors This Week
This week we welcome Number One Sons, a unique addition to our markets. They bring fermented foods including pickles, freshly made kimchi, and salsa verde with an added kick. Fermented foods are particularly good for your digestive health — see this Washington Post article for more information.
Vendors Absent This Week
Divine Wood-Fired Pizza will not be with us this Sunday because of a prior commitment, but they do hope to commit to at least a biweekly schedule and possibly a weekly gig with our market. They will continue to try new pizza toppings and are open to suggestions.
On the Way In and Out
I’m still waiting for a list from Mike Burner of Holly Brook Farm of the many tomato varieties he has planted this year, but I think he is so busy picking them that he can’t get around to it. Once we get it, we will print up a chart for you — I think he has planted about 30 different tomatoes. They come in all shapes and colors and will make some lovely salads worthy of Joie de Vivre’s dressings. And don’t forget to check out his potatoes — we threw some on Uncle Fred’s smoker last week, and boy were they good! They have so much flavor that all you have to do is wash but don’t peel them, cut into chunks or thick fries, toss in good olive oil, salt, and pepper and roast in a 400-degree oven till brown and crispy.
You may see those first-of-the-season apples, the Ginger Golds, this week at Tyson’s, and if not this week, then next week for sure. Max assures me that the Fujis and Honey Crisps will soon follow. In the meantime, enjoy the freestone peaches and nectarines; all of the varieties coming later this season will be freestones, which are easy to pit. Tyson Farms also has blackberries.
Tony Fetters Fruit Farm brings delicious fruit as well as a wide variety of products made from their fruit. This time of year, try the peach BBQ sauce, and any of the fruit butters or preserves on your Great Harvest toast.
This Week at the Market
We hear every week at every market favorable response to the authentic empanadas and alfajores at Delicias del Sur — and even hear it in my own home. So don’t be afraid to experiment a little if you have yet to try an empanada.
Betty’s Chips and Salsa will be back this week. Get there early, there may be a run on salsa and guac! And Rashmi of PeachTree Sweets will also be with us, not only with her lovely cookies, brownies, and biscotti, but also with her Indian specialties. The corn cutlets with chutney are a light and delicious midday or midnight snack and are a delightful addition to a party or picnic.