This is the season of abundance for farmers like Kate Stillman, shown here at the Stillman Farm stand at the City Hall Farmers' Market.
Each season seems to bring new varieties of fruit and vegetables like these lemon cucumbers.
Pickling cucumbers are now a staple at most farms.
Eggplants are appearing in many sizes, shapes, and colors, even the original egg-shaped white ones that gave this vegetable its name. I would say it's the English language name but the British call them aubergine.
And, peppers are showing up in all degrees of heat, ripeness, and flavor.
Local garlic is now available. Remember, this is so much fresher and hotter than what we get in stores the rest of the year that you should add it in steps. It's packed with zinging flavor. You might make your favorite 40 clove chicken with 30 cloves.
The Word from the Farms & Markets
Peter Ward, Central Square Cambridge, Farmers' Market Manager says, "Now with the extreme heat gone, you can boil water again and plop in some fresh-made vegetable- or meat-filled ravioli from Valicenti Organico, or grill delicious grass-fed beef and pork from or broil fresh-butchered chicken from Copicut Farms or enjoy Chris Manning's Massachusetts coast lobsters, live or already steam-cooked."
Ben Sommer, Copley Square Farmers' Market Manager has a challenge for his customers. "I was pleasantly surprised this past week to spy some cantaloupe and red watermelon at Atlas' stand. Seed spitting contest anyone?"
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Words: Penny & Ed Cherubino
Photos: ©2013 Penny & Ed Cherubino
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