Newton at the Farmers' Market: Zucchini and Peaches

Throughout the summer and early fall, I will be spotlighting various merchants at the Tuesday Cold Spring Park Farmers' Market and sharing recipes prepared with their produce and products. 

Merchant: Freitas Farm, Middleborough

What they sell: Eggplant (purple, white, Japanese); peppers (sweet and hot); tomatoes; cucumbers; carrots; cabbage; beets; broccoli; onions; beans (green, wax, purple); squash; potatoes (blue, Yukon golds, red bliss); corn; apples.

Coming soon: More winter squash; lots more types of apples; corn; more onions; lettuce; kale; Brussel sprouts; cauliflower (white, purple, green); sweet potatoes; cranberries.

What they say: “I like everything about the Newton Farmers’ Market! It’s just beautiful!” - Amy Meunier, employee

“I like the regular customers here. I like bringing in fresh produce to provide just for them.” - Scott Freitas, owner

Merchant: Nicewicz Family Farm, Bolton

What they sell: Peaches (white and pink); apples (Ginger Golds, Honey Crisps, Paula Reds); tomatoes (cherry and full-sized); plums (red and prune); peppers; corn; basil; nectarines.

Coming soon: Pick your own apples (at the farm); more peaches; more apples (Macs, Galas, Cortlands, Macou, Fuji, Empire, Jona Golds); winter squash.

What they say: “I love the location of the Newton market; it is definitely the nicest location of any market. It’s not in a parking lot, so you’re not baking in the sun. There’s a park behind us… and lots of parents come with their kids at the end of the day.” -Alan Nicewicz, owner

Zucchini Ribbons

(serves 4 as a side dish)

Ingredients:

• 2 large zucchini, about 1 ½ lbs (I got mine from Freitas’)
• 2 tablespoon extra virgin olive oil
• 3 large cloves garlic, peeled and crushed or finely chopped
• juice of one half lemon
• sea salt and coarse ground pepper
• shredded parmesan cheese (optional)

Directions:

1. Wash zucchini thoroughly and cut off ends.
2. Using a vegetable peeler, shave off lengthwise strips of zucchini. Rotate the zucchini as you shave it, and don’t be concerned if it breaks in half; just keep peeling until you get down to the core.
3. Heat olive oil in a large sauté pan over medium-high heat until shimmering.
4. Add garlic but do not allow to brown.
5. Add zucchini and using tongs or a spaghetti fork, toss with oil and garlic.
6. Cook for about 4-5 minutes until zucchini is softened and lightly browned
7. Squeeze in lemon juice, and add salt and pepper to taste.
8. Lift zucchini from pan and serve, topped with parmesan if desired (Note: the zucchini will release a lot of liquid, so when you take it from the pan make sure to lift it with the tongs and give it a few shakes before plating. Alternately you could quickly toss it in a strainer and then plate it).

Roasted Peach Streusel

 (serves 4-8)

Ingredients:

• 4 peaches, halved and pitted (I used white peaches from Nicewicz’s)
• 4 tablespoons butter (1/2 stick), melted and cooled
• 1/3 cup all-purpose flour
• ¼ teaspoon salt
• 1/3 cup brown sugar
• 1/3 cup chopped pecans
• good vanilla bean ice cream

Directions:

1. Preheat oven to 425° and place rack in middle of oven.
2. Grease a rectangular glass baking dish and place peaches in, cut side up
3. Scoop out a little of centers of peaches where pit was, to make a place for streusel.
4. In a separate bowl, whisk together flour, salt, brown sugar and pecans.
5. Pour in melted butter and mix until it has the consistency of a chunky frosting.
6. Using a spoon, put a bit of streusel into indentation of each peach half and spread around top.
7. Bake until peaches are fork-tender and streusel is browned, about 20 minutes. (Note: If streusel seems to be browning too quickly, cover with aluminum foil)
8. Remove from oven and allow to cool for ten minutes, then dish one or two peach halves per person into bowls and top with healthy scoop of vanilla bean ice cream.