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Have you noticed how brown the trees look in parts of town? Irene was windy, windy enough to blow salt-spray onto trees, especially those close to shore. But Irene was also a dry storm. With little rain to wash away the salt, leaves turned dry and brown overnight. Even around Peg Noonan Park, some trees appear preternaturally autumnal. Yet at the market, summer produce still abounds. Make the most of it, and perhaps buy a little extra to freeze or preserve for the colder months. You can find home canning supplies at Eastman’s, a couple of blocks from the market (and how-to information from Ball Canning at www.freshpreserving.com.)
 
We bid a sweet farewell to Salty Oats last week and look forward to seeing Christine’s Flowers, returning with beautiful pots of mums. Sirenetta Seaside Chocolatier will be back, too. Here’s what we think we might see at the market this Thursday:

• Ripe field tomatoes, Sun Golds, mixed cherries, and exotic heirlooms. Corn, sweet and hot peppers, eggplants.
• Peaches, dark purple Concord grapes, sweet tomatillos, apples and plums.
• Lettuces and salad greens, pea tendrils, arugula and colorful edible flowers.
• Beans, broccoli, bok choy, kohlrabi, chard and kale. Red and white potatoes, sweet potatoes, beets, carrots, leeks, fennel, radishes, red and white onions, and fresh juicy garlic. Cucumbers, zucchini, summer squashes, green and yellow patty pans, and acorn squash.
• Cheeses: Great Hill Blue, Long Lane Farm’s delicate goat cheese, Shy Brothers’ Hannahbells and Cloumage.  Fromage à Trois fresh hand-made mozzarella, marinated bocconcini, burrata, string cheese (and probably fresh pasta.) Asiago and creamy fromage blanc from Foxboro Cheese.
• Local eggs. Smoked fish, fishcakes, fish pâtés and spreads. Singe-Sations hot jalapeno topping. Smoked meats (including ribs, pulled pork) and frozen grass-fed beef and sausages.
• Basil, cilantro, parsley, and other herbs (some in pots, should you need to replace storm casualties.) Fresh-cut flowers, if plants have recovered from Irene – and hopefully Christine’s mums.
• Breads, including Rein’s Real Rye, Pain D’Avignon baguettes, boules—and “back-to-school” brownies. Pies à la Mode famous fruit tarts, pot pies and wraps. The Artisan Bake Shop’s breads, quiches, and mini pizzas, loaves and apple cider doughnuts from the Great Cape folks.
• Honey and Green Briar Jam Kitchen’s luminous jellies, jams and fruit preserves. Sirenetta’s signature chocolate collections and salty Falmouth caramels. Custom-roasted coffee from Down to the Ground, iced coffee, classic and flavored lemonades, plus either Westport or Coastal wines to taste and to purchase.

We’re still enjoying peaches, one of summer’s quintessential treats. Easily bruised, peaches are often brought to market on the hard side. Put them inside a paper bag (side by side, rather than all piled up) and give them a day or two to fully ripen. Here’s a simple way to prepare peaches, to serve with cream or ice-cream.

A Big Thank You: To Devin Silva for spotting and turning in a lost key last week. The grateful owner returned to look for it after the market ended, as we were tidying up the park. You made her day—and ours too.