Buongiorno,
I'm back from Italy just in time to do my Market Watch from the Alemany farmers' market
for August 18th. If you're coming to our dinner today, I have some treats from Italy; if you're not, go to the market and load up on local treats. This time of year it's magnificent -- you're pretty much guaranteed bursting-with-flavor produce.
Ciao,
Marco Flavio
What I found upon my return:
Organic tomatoes are everywhere, and they're excellent (see my earlier post on my favorite fruit). I only eat them fresh this time of year (or canned the other 3 seasons). Doesn't matter how much I miss them, off-season they're just pathetically bland (and oftentimes mealy). Enjoy them now!
Asian Pears are here. I used to eat these a lot when I was living in Tokyo, the same way most people eat watermelon: straight out of the fridge after a run or as a cool, refreshing summer treat. If you ask me, at room-temperature they're a bit unimpressive. Recipes from Epicurious.
Bartlett pears are also starting to show up. Try these before you buy them; though it is the right season, some are still not quite ready. Recipes from Allrecipes and Epicurious.
My favorite pluot is here: King Flavor. Aptly named, it has a very short season, so go get yourselves some, then tell me I'm right.
Ginger Gold apples. One of the first apples of the year, lasting only until September 1st. Fairly sweet and only mildly tart.
It's time for fresh dates. I like them just as they are, after a meal; they're not unlike a persimmon.
Several kinds of grapes are here. Always buy grapes organic: they regularly make Foodnews.org list of ingredients that score highest on pesticide residue (hello, remember Cesar Chavez?) Go check out the list -- it's a great starting point (They even have a foldable one for your wallet). Check out my favorite: Red Flame, ideal for roasting and using in my Roasted grape focaccia.
The new crop of onions is remarkably sweet and more flavorful than I would have expected from such a staple vegetable. They are small (like a pool ball) but pack some punch. I buy them from Signor Vittorio, at the end of the market.
Black sapote is now available. Ever heard of this one? Didn't think so...
Fresh taro leaves are available. You have to marvel at the diversity of produce we have access to.
Recipes from Hawaii.edu and the Food Network.
Last, but not least, citrus of all denominations from Bernard Ranches. At Alemany market's request, Vince Bernard drives all the way up from Southern California to bring us oranges to make up for the loss our crops suffered this winter because of the frost. Only seaweed as fertilizer and no sprays... sweet, dude.
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