Local Produce to Throw on the Grill

As grills begin to fire up around town for Labor Day barbecues, two local produce stands are stocked up and ready to provide the goods for grilled vegetable skewers, colorful fruit salad and veggie platters.

Parlee's Farm Stand is stocked with fresh precious gem corn—a butter and sugar variety with both white and yellow kernels.

"It's our best seller," said Donna Parlee. "We are one of the only farms around that grow and sell it." Parlee recommends peeling off the outer layers, soaking it in water, and then grilling the ears of corn.

Residents of Chelmsford are big fans of the local produce, she said.

"Everything is fresh and delicious," said Karen Griffin as she picked up some tomatoes, cucumbers and beans.  "I believe in contributing to local farming—they do so much for the community."

And farmer's don't take this holiday off-- Parlee's Stand will be open 7 a.m. to 7 p.m. on Labor Day.

"I stop here all the time," said Pauline McLafferty of Chelmsford. "It's my favorite farm stand—they have the best stuff."

With the recent hot weather, Gazpacho soup has become a popular dinner item, according to Parlee staff. Parlee has seen many locals coming to pick up fresh ingredients for the cold vegetable soup including tomatoes, cucumbers, peppers, celery, onions and more.  Eggplant is another popular item at the farm stand-- Parlee recommends slicing it lengthwise into quarter inch pieces, brushing with Italian dressing and grilling it.

At Jones Farm, Phil and Deb Jones have had a busy weekend as well.

"It's been well rounded sales this weekend," said Phil Jones. "People picked up lots of different veggies, peaches, raspberries, beans, corn, etc."

Locals rave about the corn at Jones' Farm.

"It's the best corn in the North East," said Jim O'Connor. "There's something about the local corn in this area."

Phil Jones recommends a different type of recipe using Kohlrabi, a unique vegetable in the broccoli family.

"First you peel the outer layer off, then use a melon baller to carve out the center, chop up the center part and mix it with meat, onions, herbs and spices, put it back in the kohlrabi and bake it," said Jones. "It can also be used as a dipping veggie—it's got an extra kick of flavor that's really good."

Jones Farm suggests its fresh strawberries for a fruit salad or a few lemons to make some fresh squeezed lemonade. They will be open on Labor Day from 8am to 5pm.

"I believe in supporting local produce. It's definitely worth it-- you want it fresh," said Katie Dinning of Chelmsford.