Tina Fey (as Liz Lemon) once said on 30 Roc: “ I believe that all anyone really wants in this life is to sit in peace and eat a sandwich.”  We are looking forward to sitting on a bench by the Peace Rock in Peg Noonan on Thursday and eating a sandwich made with market ingredients. Maybe a tomato-mozarella-basil sandwich, or an egg-salad sandwich with pea tendrils or arugula. Or maybe, if we fancy something a little fancier, this sandwich made with hickory-smoked salmon from Dave’s Cape C...
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With strawberry season coming to an end, here’s a way to make the most of a handful of berries. Have you ever eaten a strawberry sandwich?  Children can make these sandwiches with a bit of adult help, and you will feel like a child again when you bite into one. It’s like eating the freshest strawberry jam sandwich in the world. Have napkins at hand.

Strawberry sandwich

2 slices of generously buttered bread
Sliced local strawberries
2 Tbs. or so sugar

Use sweet or very lightly salted butter �...
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Now is also the season for garlic scapes. If you see a jar or basket of green curly things at the market, you are looking at scapes. (Peachtree Circle Farm has also been known to braid them.) Scapes are the “flowering” stalks of hard-neck garlic. Farmers cut the scapes from their garlic plants so the plants don’t divert energy into reproducing. This produces a fatter underground bulb to harvest later in the summer. And it gives us a fleeting seasonal treat in June – a taste of garlic ...
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We have a brand new market bag for sale! It’s made of jute, with an interior that’s easily wiped clean, and it’s roomy enough to tote home a baguette and plenty of local edibles for your Memorial Day Weekend. There is a little bit of history behind our bag and its turnip logo, which we’ll explain in the coming weeks. In the meantime, here’s a recipe for a small spring relative of the turnip – the radish.

Radishes on Rye

1 slice of Rein’s Real Rye bread per person
10 oz. Cloumage (...
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