Saturday mornings from May to October, I can’t
wait to drive to the center of our New England town to the Farmers’ Market. There on
a short block that dissects the town common, local growers present their weekly
harvest under canopied stands. Ours is not a large, sprawling market, but what
it lacks in quantity, it certainly makes up for in quality.
Proud farmers display bins of gorgeous vegetables
and fruits (mostly organic), and are eager to discuss what varieties they’ve
grown. Want a Green Zebra or a Cherokee Purple tomato. No problem—our vendors offer those and countless
other heirlooms.
There’s a stand that sells superb grass-fed lamb,
butchered and packaged in frozen bundles. Bakers set out baguettes and French
peasant loaves as well as flax, sourdough, and olive breads. Others sell
exquisite seasonal flowers picked that morning, and a few tempt shoppers with
local maple syrup and homemade soaps.
Recently, as I ambled by the different stalls, I
stopped at the local yogurt stand where a merchant was selling smoothies made
with her maple/vanilla yogurt and fresh chopped peaches. Unable to resist, I
purchased one of the icy cold drinks and downed it in seconds. The tart yogurt
was balanced by a hint of maple syrup and a dash of vanilla, while the peaches
provided a subtle, fruited accent. I’ve included the recipe, and hope you’ll
enjoy this “market” smoothie as much as I did.
