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Location Change this Week! This Sunday, August 22, the Brighton High School parking lot is being resurfaced, so the Brighton Farmers’ Market will be held in the parking lot behind the Brighton Town Hall and Library, 2300 Elmwood Ave, 9 am to 1 pm. The market will return to the High School next week, August 29.
It’s Honey Day at the market! Our honey vendors, Bloomfield Honey and Seaway Trail Honey, will offer information and demonstrations on the fascinating world of bees and honey. They will bring observation hives, so you can actually see bees at work inside a hive. Learn how bees are threatened by Colony Collapse Disorder, how that would affect us all, and how small, local beekeepers such as our market honey vendors are working to protect bees and keep them healthy.
If you’re one of those people who believe that summer’s most important job is to bring us real tomatoes, this is your week to visit the market. The tomatoes all seemed to ripen at once, so it’s time for salsa, gazpacho, tomato salad, or the many other delicious treats that should only be made with summer tomatoes at peak ripeness. You’ll find an an amazing variety, including cherry tomatoes such as sungolds, matt’s wild cherry, black cherry, and chocolate cherry from Organic Matters Farm, and beautiful heirlooms from several farmers. Ann Schauman of Ann’s Purple Produce sent us the following picture of her Big Rainbow heirlooms (not purple):
Ann will also offer lots of different eggplant, purple peppers, and the first of her white pearl cukes. Karen and Stan Bischoping are harvesting crabapples and more heirloom apples with beautiful names: Chenango Strawberry and Wealthy, plus free-stone Canadian Harmony peaches.
We’re glad to welcome JAVA back to the music tent. Staff from the Brighton Memorial Library will be on hand to sign up people for library cards. Kids can visit the Good Grub Club for a taste of fall raspberries and a new card to add to their collection.
Fred Forsburg of Honeyhill Farm offers the following recipe to use up some of those tomatoes:
This dish will be very warm, not hot. The success of this recipe depends on high-quality ingredients, including ripe, in-season tomatoes and a fruity olive oil. Don’t skip the step of freezing the mozzarella, as freezing prevents it from turning chewy when it comes in contact with the hot pasta. If handmade buffalo- or cow’s-milk mozzarella is available (found at Wegmans in water), we highly recommend using it, but skip the step of freezing and add it to the tomatoes while marinating.
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1/4
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cup extra virgin olive oil
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2
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teaspoons fresh lemon juice
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1
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small garlic clove , minced or pressed through a garlic press (about 1/2 teaspoon)
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1
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small shallot , minced fine (about 2 tablespoons)
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1 1/2
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pounds very ripe tomatoes , cored, seeded, and cut into 1/2-inch dice
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12
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ounces fresh mozzarella , cut into 1/2-inch cubes (see note above)
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1
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pound penne or other short tubular or curly pasta such e.g. fusilli
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1/4
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cup chopped fresh basil
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- Whisk oil, lemon juice, garlic, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add tomatoes and gently toss to combine. Marinate at least 30 minutes but no longer than 45 minutes.
- While tomatoes are marinating: place mozzarella on plate and freeze until slightly firm, about 10 minutes, bring 4 quarts water to rolling boil in stockpot, add 1 tablespoon salt and pasta, cook until al dente. Drain quickly yet thoroughly!
- Add cubed mozzarella to tomato mixture and drop the hot pasta onto the mixture and gently toss to combine. Cover and let stand 3-5 minutes. Stir in basil, adjust seasonings and serve immediately.
If done as instructed the hot pasta will melt the mozzarella and warm the sauce. This is our daughter’s favorite recipe.
~Thanks to my son-in-law Mark Modica and Americas Test Kitchen for recipe. He learned it from his grandma and I got the proportions from AMT. (Fred Forsburg)
Brighton Farmers’ Market is sponsored by the Town of Brighton.
