Who's at the Farmers' Market?

Gluten intolerance? Lactose intolerance? Nut allergy? Vegan? No problem! 'Something Sweet Without the Wheat' brings fresh home-baked goods to the Sally Frank's Farmers' Market.

Christine and Sandy, two sisters out of Stoneham, MA, started their company in August of 2010 sort of by accident. They both grew up with a passion for baking, but food allergies made it impossible to use 'regular' recipes. Since they wanted their kids to be able to eat high-quality desserts, they began experimenting with recipes and tweaking each one to their specific needs. The results were so delicious that their family and friends encouraged them to sell their goods. And after only 2 years, they supply around 60 markets, coffee shops, and stores with their products.

Their product list includes everything from cookies, breads, muffins, pizza, whoopie pies, cupcakes, cakes, pies, danish, to brownies, freshly baked at their kitchen in Woburn.

Olive bread, lemon drizzled macaroons, blueberry muffin, banana bread, red velvet cupcake with chocolate frosting, apple pie, cinnamon buns - and you thought you had to give it all up because of your dietary restrictions! 

Visit their website for a complete list of products (with mouth-watering photos!) and all the other places you can find their baked goods. They are at the Melrose Farmers' Market every other Thursday, so if you missed them last week, are drooling for a chocolate chip cookie or raspberry lemon danish right now and can't wait until next Thursday: you can find them at Beacon Hill Wine, Bohemian Coffee House, and Coffee Tea and Me right here in Melrose!

Peaches are in full season, so I picked this recipe. This salsa is perfect for all grilled meats, fish, and tofu, or dip your vegetables in it! 

Recipe of the Week: Peach Salsa with Lime Juice and Agave Syrup

Ingredients:

• 4 peaches, peeled and diced
• Juice of 2 limes, about 1/4 cup juice
• 2 teaspoons agave syrup (or honey)
• 2 to 3 tablespoons diced red bell pepper
• 1 tablespoon finely minced jalapeno pepper, or to taste
• 1 heaping tablespoon chopped cilantro
• 1 small clove garlic, finely minced
• 2 tablespoons finely chopped red onion or sweet onion

Preparation:

 Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight. Serve with grilled or broiled fish, pork, or chicken.
Makes 1 1/2 to 2 cups.