A Farmers Market Haul to Inspire Your Early Fall Cooking

Each week, cookbook author and recipe developer Alexis deBoschnek offers a peek into life on her Catskills farm—whether it’s tending the land, raising chickens, or cooking with the seasons. This week, she’s sharing what's on her farmers market list.

While our own garden will continue to produce through the first frost, I always supplement it with goods from our local farmers market. Every week, my husband sets up a tent and sells our pasture-raised chicken—it’s available for shipping and delivery too, but we feel it’s also important to connect with our local community. I’ll usually arrive by 9:50 (it officially starts at 10, but all the chefs in the area make it a point to show up early to snag the best produce) and start by giving my husband a hug and checking in before making the rounds. Rain or shine, it’s one of the highlights of my week.

I’ve heard from folks over the years that their enthusiasm for farmers markets is high, but that they don’t always know how to go about shopping at one, or what to do with some of the specialty ingredients. So, I thought it’d be fun to take you through my haul once a month to show you what I’m buying as the season changes and walk you through how I’m going to use it. Here’s what I’m eyeing right now:

Eggplant

The eggplant in my garden was a total disaster this year. Out of the eight seedlings, six of them withered to stubs and only one produced an actual eggplant. I’ve been stocking up over the last few weeks to make up for it. I love making Rebekah Peppler’s eggplant confit which bathes sliced eggplant in an aromatic-packed olive oil and gets cooked low and slow. I like eating it as a side on its own or spooning it over toast with some crumbled soft cheese.

Tender herbs

While our farms offer tender herbs from their greenhouses year-round, I know the days of herbs being grown outside are dwindling in the Catskills. I make it a point to rotate which herbs I keep on hand. Today it’s basil and dill, which I’ll use for toppings, in dressings, and spreads, throughout the week.

Salad greens

We’re big salad eaters in my house so having an assortment of greens on hand is always crucial. Sometimes we keep it simple with a vinaigrette, and other times, the greens act as a base for a salad-for-dinner kind of meal.

Radishes

I’m hosting a party this weekend which gave me an excuse to buy two kinds of radishes. I’ll serve them whole and sliced with generously salted butter and alongside other cut veg to be used in an assortment of dips.

Chicories

Sometimes I’m powerless to the prettiness of a vegetable, even if I don’t have immediate plans to use it. Chicories tend to hold up well in the refrigerator, so even if I don’t get around to eating it this week I know it’ll still be usable in the next. I’ll either thinly slice this gorgeous radicchio to go in my Pasta with Brown Butter and Wilted Greens or use it for a chicory Caesar.

Mushrooms

Mushrooms are pricey, but every few weeks I like to get a bag and use them sautéed in a lot of garlic and shallots to top over custardy scrambled eggs in the morning.

Pears

Last week the peaches I got at the market were small and mealy. Luckily, pears are here to take away the sting of saying farewell to stone fruit season. I’ll add slices to my oatmeal in the morning, bake them into cakes, and eat them as is.

Tomatoes

When tomatoes are in season I’ll keep a few varieties on my counter to snack on, to add to salads, and to savor the last few tomato mayo toasts of the year.

Delicata squash

Delicata season is relatively short, so I always try to take advantage. The joy of this flavorful squash is that you don’t have to peel the skin–you can just slice and roast as is, making it an easy option to prepare.

Fresh ginger

If you see fresh ginger, I implore you to get it. The flavor is brighter than what you’ll find in your grocery store. I’ll keep this on hand to add to curries and stir-fries, and I’ll also add it to tea with honey.

Until next time!

Alexis