By Mary Ellen Koontz, Cleveland Park Farmers Market Manager
It is finally, finally, starting to cool off after what truly felt like an endless summer. That means, I’ve started turning my oven on more regularly to roast veggies and bake other goodies. Via Volcan is back in Panama checking on the fall coffee harvest, so they won’t be at market this week.
Here’s what I’m picking up from market this week:
- It’s been a while since I’ve had much time to do any intense baking, but I’m looking forward to trying out this Apple Butter Cookie recipe– you can either use Kuhn‘s apple butter or use their apples to make your own!
- This week, I tried the Farro Salad from Green Almond Pantry. I’m planning to incorporate next week’s batch into a big salad with arugula and cherry tomatoes from Rendezvous Farms, and bit of fresh goat cheese from Cheese Goatees with some Ancient Foods olive oil and a squeeze of lemon. Throw in a piece of Metropolitan Bakery‘s baguette for good measure!
- If you’re not feeling a big salad, this salmon bowl is amazing! Throw in some radishes and roasted sweet potatoes from Garners Produce with your wild caught Cold Country Salmon on a bed of grains and call it a day!
- While meal prepping is important, so is market day! It’s not a Saturday until I’ve had my dose of Cracked Eggery or a sweet from VegHeaven.