August 19th: This weather ain't hot. We've seen hot. Now, this hot sauce is HOT!

Sam holding some of Zane & Zack's award winning hot sauces. Photo copyright 2009 by Zachary D. Lyons. Welcome back Zane & Zack’s World Famous Honey Company to the Wallingford Farmers Market this week. Some people call their businesses “world famous,” though few have heard of them outside of their own neighborhoods. But Zane & Zack’s is, in fact, world famous, having won awards for their sauces and honeys far and wide. Above, Sam holds just three of their award winning products.

You know, another mistake people make is in thinking Cuban food is spicy hot. But Cubans don't use spices for heat. They use them for flavor. I bring this up because we have had a schedule change for our cooking demonstration today. Chef Dennis Ruiz of Pequena Havana Cuban restaurant on 45th was originally scheduled to perform a cooking demonstration three weeks ago, when it was 106 degrees at the Market. Instead, we are bring him back today at 4 p.m., and we are rescheduling Chef Wali Khairzada of Kabul Restaurant, also on 45th, to September 16th, which works better for him.

Pericles Tarsinos of Four Seasons Gourmet. Photo copyright 2009 by Zachary D. Lyons.

Four Seasons Gourmet has also returned to the Market with raspberry vinegar and blueberry essence that is made from our own Sidhu Farms organic blueberries. (Okay, the raspberries are from a local farm, too, just not one that sells at Wallingford Farmers Market.)

Late-season strawberries from Collins Family Orchards. Photo copyright 2009 by Zachary D. Lyons.

No, this is not a file photo. These are strawberries from Collins Family Orchards, here at the Market just last week. These are everbearing strawberries, meaning after the first round of harvest in late spring, they put out another set of blooms and fruit that we get to enjoy now.

Some big onions from Ias Garden. Photo copyright 2009 by Zachary D. Lyons.

And from the "onions as big as your head" category, check out these sweet and red onions from Ia's Garden. This is not an optical illusion, or an iptical ullosion for that matter. These onions are almost as big as his head.

One beautiful case of meat from Sea Breeze. Photo copyright 2009 by Zachary D. Lyons.

No wonder John is smiling. He is presiding over one handsome Sea Breeze Farm refrigerated case full of meat and dairy products. Mmm. Sausage. And have you had their bacon? I season everything with it. I like how it gives my morning coffee an extra smoky flavor. (Just kidding. I don't drink coffee.)

Cranberry shelling beans from Alm Hill. Photo copyright 2009 by Zachary D. Lyons.

You know what really goes well with bacon? Beans! And it is shelling bean season. Just look at these gorgeous cranberry beans from Alm Hill. Just pop these suckers out of their pods, simmer them for about 15 minutes -- until tender --  in well salted water, then toss them with a little olive oil, garlic, sweet corn, onion and parsley in a hot pan of freshly crisped bacon pieces until just warmed through, and season with salt and pepper to taste, for a simple, delicious succotash. Kinda makes life worth living, eh?

Sweet corn from Sidhu. Photo copyright 2009 by Zachary D. Lyons.

Of course, you'll need some fresh corn for your succotash, and you'll find lots of it at present at the Market, from farms like Sidhu, Stoney Plains, Lyall, Ayala, Alvarez, and soon Alm Hill. Just husk the corn and carefully cut the kernels off of the cob over a large bowl or cutting board with a rim for the freshest tasting succotash you've ever had. Oh, and don't forget to get your onions, parsley and garlic at the Market, too.

Crystal, from Tall Grass Bakery, answers your bready questions. Photo copyright 2009 by Zachary D. Lyons.

And what goes better along side some succotash than a nice, crusty, chewy piece of bread? Nothing, that's what. So visit Crystal at Tall Grass Bakery, where she will talk you through their fine selection of artisan breads to hook you up with the right one of  you. Me, I'm kinda hankering for some Honey Oat to go with mine, but you might favor Hominy.

Cherry tomatoes from Summer Run. Photo copyright 2009 by Zachary D. Lyons.

Our extraordinary tomato season just keeps rolling along. If you love tomatoes, and you have not availed yourself of them this year, you are absolutely crazy. With all the heat we've had, they are prolific and full of flavor and not to be missed. Just take a gander at these beautiful cherry tomatoes from Summer Run Farm, above.

Cherry plums? Tiny's just keep mixing up their fruits! Photo copyright 2009 by Zachary D. Lyons.

Now, from the "when are they going to introduce us to nectareachs" category, we present cherry plums from Tiny's. Honestly, I believe the only fruit-name combo Tiny's hasn't shared with us this year is nectareachs. We've seen pluots and apriums; peach-cots and cherry plums; and the ever galactic donut peaches, which come with names like satellite, saturn and jupiter. But no nectareachs. John, Jay and Eric... I'm waiting.

Colorful and sweet pastries from Little Prague European Bakery. Photo copyright 2009 by Zachary D. Lyons.

Let's finish with something sweet: pastries from Little Prague European Bakery. These puppies are as scrumptious as they are pretty. And they are great for dessert or breakfast. Hmm. I wonder how they would be with bacon?

See you at the Wallingford Farmers Market today from 3-7 p.m.