photo from kalynskitchen.com

Artist’s Arrabbiata

1/3 cup olive oil plus 2 tbsp

6 large cloves of Applefield Farms garlic, minced

1 teaspoon dried red pepper flakes

4 pints Harpers’ Farm cherry tomatoes, chopped

1 bunch basil from Cottage Herb Garden

salt to taste

16 ounces Fior D’Italia pasta

Mozzarella House mozzarella cheese, sliced into 1 inch pieces

Foxboro Cheese Company Asiago cheese

1.  Heat olive oil in large skillet over medium-high heat.  Add garlic and saute until golden, 3-5 minutes.  Stir in red pepper flakes and cook 1 minute more.  Add tomatoes and simmer over medium heat, stirring occasionally, until tomatoes cook down and sauce has thickened, about 15 minutes.  Season to taste with salt.  Just before serving, add basil and mozzarella cheese, stirring just until melted.

2. Cook pasta in large pot of salted boiling water until al dente (just until they float to the top).  Drain and toss with 2 tsp. olive oil.  Divide among serving plates, top with an ample amount of sauce, then sprinkle with asiago cheese.

Serve at once with crusty bread (we used Samira’s Homemade syrian bread, toasted, drizzled with olive oil and a sprinkle of The Cottage Herb Garden’s thyme), a side of Applefield’s greens, and a crisp cold glass of Still River Ice Wine...

Perfect!  Salut!

photo courtesy of familysoup1.blogspot.com

Ingredients:

7 cups seedless red watermelon chunks

4 tbsp freshly squeezed lime juice

1/2 small to medium cucumber, peeled, seeded, and diced very small

1/2 cup kalamata or green olives, pitted and chopped

1/4 red onion, diced very small

1 tbsp extra-virgin olive oil

pinch of kosher salt

2 tbsp chopped fresh mint

2 tbsp slivered fresh basil

3/4 cup crumbled feta cheese, such as Valbresso sheep’s milk feta

Directions:

1. Cut 1 cup of the watermelon chunks into small dices, set aside.  Place the remaining 6 cups watermelon and 3 tbsp of the lime juice in a blender and blend until smooth.

2.  In a bowl, combine the diced watermelon, cucumber, olives, red onion, the remaining 1 tbsp lime juice, and the olive oil.  Season with a pinch of salt.

3.  Just before serving, ladle the watermelon soup into bowls.  Gently place a generous spoonful of the watermelon salsa on top.  Add a sprinkling of herbs and a bit of cheese to each bowl.

Serves 4-6

From the first day they joined us three years ago, Bagel Alley has been worshipped by every shopper at the HFM.  We love everything about them.  Their canary yellow hummer.  Their rock and roll tunes.  Stories of their travels.  And most especially their bagels.  HFM shoppers have been known to go to great lengths to get them off season, including driving up to the Alley itself in Nashua NH come January when the freezer has been emptied of these delicious round goodies.  Great for breakfast, lunch or dinner; perfect for bagel-pizza; topped with Globe’s salmon and Applefield’s onion and tomato slices; or on-the-go for a post soccer snack.  Welcome back, Brett and friends!

Love love love these guys!  This is the third year The Biscuit joins us, and our Market wouldn’t be the same without them!  Their tables are just filled with sweeeeet baked goods…croissants, scones, pies, cruellers, breads, biscuits and more!  These super-friendly folks from Somerville get up long before dawn to bake, pack the truck and be here for set-up…we don’t know how they do it, but we DO know that WE need to get to their booth as early as possible; most everything disappears by late morning!  So glad to have you back, friends!!

If you haven’t met Sister Mary Philomena yet, you just simply need to.  She is an HFM true treasure.  With us since our first Market Day, Sister farms herself and looks forward all summer to bringing her harvest to Market in late August.  While her cucumbers and chard can’t be beat (Chef Paul makes a special trip each week to her farm and uses her chard in his school lunch soups), she is best known for her expertise in grapes.  She brings many varieties with her that we love to use for jamming.  Even better, ask her about the grape harvest in late September; bring the family to help harvest and make grape juice…it’s an experience for sure!  Many thanks to Sister for blessing our Market with her wonderful produce and warm personality.  We adore you!

Meet David Harper of Lancaster.  New to the HFM this year, David’s family has been farming for many generations.  I picked up some corn, tomatoes and peppers for my salad the other night, and they were delicious!  Stop by and welcome David …I guarantee you will get some incredibly great tasting produce… and an award-winning smile from this friendly hard-working farmer!

Meet Sue George, founder of Harvard Sweet Boutique.  She is creative.  She is talented.  She is an exceptional cook.  Her energy is amazing, she volunteers for our schools, sports, town organizations.  She is a great mom, wife, friend.  And oh – about her cookies…. wait til you try them…!  Often accompanied by her beautiful children Nick and Katrina, Sue’s booth is a favorite of kids and adults alike…buy a six pack for school lunches, grab a single for a post-soccer snack, or if you’re lucky you might get your hands on her infamous toffee chocolate brownies…add to that a glass of milk from Balance Rock; it just doesn’t get more decadent!  Looking forward to another sweet year, Sue!