Farmers Market Weekly Update: Concord Grapes, Spaghetti Squash, and Greenmarket teams up with Myrtle Ave Farm Stand

~This past Saturday was the busiest market day the Fort Greene Greenmarket has seen in awhile! It’s officially a new semester for those in school and everyone is back from vacationing. Now is the time to enjoy your neighborhood the most.
Highlights from last Saturday:

 I. Concord Grapes from Red Jacket Orchards made their first appearance! People were – I kid you not – fighting over these grapes until the very end. I myself didn’t even get to snatch some. Luckily a colleague at GrowNYC let me sneak a taste during the week. So many people at both my City Hall Park Greenmarket and the Fort Greene Park Greenmarket have been anxiously asking me every week when they were coming to markets. The wait is over!

Wondering about an easy way to prepare Concord Grapes? Peoples Pops has a Concord Grape Popsicle recipe that is super easy to mimic:

1. Puree grapes in a processor or blender
2. Strain mixture for pulp and seeds.
3. Mix Lemon Juice and Simple Syrup to taste and pour the entire mixture in Popsicle molds.

Yum!

I did this last season when I went crazy buying too many grapes and it totally made the last few weeks of the heat wave amazing. 

 II. Squash Season officially kicked off with 6 Varieties: Orange Kobacha, Acorn, Butternut, Spaghetti, Delicata, and Sweet Dumpling This is the best time of the year at the Farmers Market because there is a great overlap of what is being harvested. One can get summer fruits (grapes, apples, cantaloupe, watermelon, peaches, etc.) corn, root veggies, tomatoes, and winter squash all at the same time. This period only lasts for pretty much the month of September so we must gorge while we can.

Use Spaghetti Squash as a pasta substitute this week. Seriously, it’s so good and plentiful while adding more vegetables to a dish. Use it like rice in tacos, make baked lasagna, or make a pudding with cinnamon, raisins, and local honey. Spaghetti squash can go a really long way in either savory or sweet dishes.
Checkout this recipe from good ol' Martha Stewart:

Spaghetti Squash with Turkey Meatballs:

• Serves 4

Ingredients

• For the Spaghetti Squash
  (Available at Rexcroft Farm, Conuco Farm, and J. Glebocki Farms)
  • 2 spaghetti squashes (about 2 pounds each), halved lengthwise and seeds removed
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper
    
    
• For the Sauce
  (Tomatoes available at Wilklow Orchards, Rexcroft Farms, Lucky Dog Farm, Conuco Farms, and J. Glebocki Farms)
  
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 2 cans (28 ounces each) crushed tomatoes with basil
  • 1 teaspoon dried oregano
  • Coarse salt and freshly ground black pepper
    
    
• For the Meatballs (Turkey Meat available from Dipaola Turkeys)
  • 1/2 cup fresh breadcrumbs (Available at Bakers Bounty)
  • 1/2 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)
  • 1/4 cup chopped fresh parsley
  • 1 large clove garlic, finely chopped
  • 1/4 cup milk
  • 1 pound ground turkey
  • 1 large egg
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil