June 21st Newsletter

Bardstown Road Farmers’ Market

Sarah’s Corner

From our friend Sarah Fritschner

With all the squash, beets, carrots, potatoes, a few eggplant and in-ground grown tomatoes, it’s beginning to look a lot like summer.

No longer can we depend on some sort of salad variation for dinner. Though some lettuce is still available, we’re seeing sturdier greens. Charles Hambley has cabbage, Wild Carrot Farm has Chinese cabbage, kale and chard are easy to find.

Should we stuff squash with Stone Cross Farm’s new sage-y sausage, or roast Ivor’s gold and purple beets for a Technicolor side dish to serve with slow-smoked DreamCatcher spare ribs. Then there’s apple crisp with Jackson’s lodi apples? Or cherry pie with Wild Carrot Farm’s sour cherries. Or should we just munch fresh raspberries from the Schwartzes? So many choices, so little time.

Here’s a rub for the ribs.

Spice rub for pork

2 tablespoons salt

2 tablespoons brown sugar

2 tablespoons ground cumin

2 tablespoons chili powder

2 tablespoons black pepper (freshly ground, if possible)

1 teaspoon cayenne pepper (or to taste)

¼ cup paprika

Combine all ingredients. Use about 1 tablespoon per 1 ½ pounds of ribs. Use about ¼ cup on the outside of a pork shoulder for smoking. Rub it all over the meat so that it creates a generous coating. Makes 1 scant cup.

And roasted beets

Oven- or grill-roasted beets

1 pound beets (1/2 purple, ½ yellow, if desired)

2 tablespoons olive oil

Salt and pepper

1 tablespoon balsamic vinegar