Two clues that indicate that it is time to start making sauce for the freezer -- tomato, pesto, pepper -- are the arrival of Buzzard Crest grapes and grape juices and the start of autumn squashes. I've already done a batch of San Marzano tomatoes (from Cherry Lane) and am planning another of those and a batch of heirloom tomatoes. I'll be making pesto base in ice cube trays as well. I'll get heirlooms from Eckerton, Cherry Lane, Stokes, Keith, and other stands with tasty varieties.
Several stands are into their pepper season. Today Oak Grove has a terrific selection and other stands like Tamarack, Rogowski, S&SO, and Bodhitree have interesting varieties as well.
Mountain Sweet Berry and Berried Treasures have Tri-Star strawberries and Fantasy Fruit has blueberries and strawberries. Terhune has good-looking peaches, although the peach season is just about over. I'd take the opportunity to can them while they are still sweet.
Windfall has their excellent fresh zucchini blossoms as well as many sizes of summer squash. I am planning to fill some with fresh goat cheese and saute them to go with roast chicken. I'll be serving Hudson Valley Duck Rillettes on crackers before that.
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Wednesday, August 29