The Farmer's Market In August

For any joyful eater, it’s hard to top the sensory experience that is August at the Farmer’s Market.

The cacophony of stone fruit, summer squash, berries, peppers, flowers and, of course, tomatoes creates the most glorious and fiery display of color, and texture. I marvel at farmers incredibly hard work year round but as we get into the thick of late summer and on into the early autumn, it’s hard to fathom how mere mortals can produce all of this beautiful and wholesome food. You don’t have to be a chef to be inspired by that!

For me, eggplants, tomatoes and summer squash all ripening in the warm sun together means one thing; It’s time to make ratatouille. Even on the hottest of days, the velvety eggplant stew rife with tomatoes, garlic, thyme and many glugs of olive oil makes the heat of the stove and the time in the kitchen all worthwhile. I’m thrilled to share my take on the Provençal classic with the Food and Provisions NYC subscribers.

Eating locally and with the seasons is the surest way to be a healthy participant in our food system. Become a subscriber with us at Food and Provisions NYC and eat the best that our region has to offer, at the absolute peak of its freshness.

Eat Joyfully,
Chef Rachel