Week of September 24, 2017

Melissa, Pam and Alain with Golden Beets (Peter is taking the picture )

Produce for This HOT Last Week of September 2017

Golden Beets,  Toscano Kale,  Heirloom Tomatoes,  Cherry Tomato Mix,  Summercrisp Lettuce,  Arugula,  and Broccoli

Meet Peter and Alain

Our Saturdays would not feel complete without seeing our pals Peter and Alain.  They come every week to the Peekskill Farmer’s Market along with their dog, Nina.  We always share many good laughs and interesting conversations.  Peter and Alain are such devout and loyal shoppers at the market that they text us if they will be late.  They practice healthy shopping, meal preparation and eating for themselves and for Nina, who gets regular cholesterol checks too!  Peter and Alain are two of the kindest and generous people we know.  This past week they lost their home in Florida to a hurricane.  Our thoughts and prayers are with them and everyone who fell victim to the hurricanes.

Kale ala EMCF

1 bunch toscano kale, washed and chopped

several galic cloves, minced

2-3 tomatoes, diced

generous amount of extra virgin olive oil

several douses of balsamic vinegar

juice from 1 lime

sea salt

freshly ground pepper

Heat olive oil over medium heat.  Add kale and garlic and cook, coating with olive oil, 3 minutes.  Add tomatoes.  Turn heat to medium low and cover pan.  Cook, stirring frequently, about 20 minutes. Add balsamic and lime juice.  Sprinkle sea salt and pepper to taste.  Stir and cover.  Cook another 10 minutes until kale is tender.

Roma tomatoes on the vine at EMCF

Next week………Fennel