Wednesday, July 13th: Chef Dustin Ronspies, Peaches, Green Beans, Summer Squash, Carrots & New Potatoes!

Few chefs live the locavore lifestyle more passionately than Wallingford's own Chef Dustin Ronspies of Art of the Table. Indeed, his menus change almost daily, based on what he finds here at your Wallingford Farmers Market, and at our sister Ballard Farmers Market. Basically, he does what you do. He shows up at the Market, looks around to see what the farmers have. Then he gets an idea in his head of what he wants to cook this week, and he loads up for his kitchen. And if it isn't on the farmers tables this week, it isn't on his menu, either. He's not about cooking with what he thinks should be in season right now. He's about cooking with what is in season right now. No substituting with stuff from Mexico or California. Want to learn more about cooking with what is? Then join Dustin today at 4 p.m. for his cooking demonstration at your Wallingford Farmers Market.

Woohoo! Peaches!!! Yep, them thar is Sugar Time peaches from Collins Family Orchards. This early peach is sweet and juicy, ready to be eaten right off the pit, whilst you dribble juice down your chin and onto your favorite shirt!

Green beans, baby, from Lyall Farms. Oh, yes! Think of the salads. Think of the casseroles. Think of the sautés with bacon and pearl onions! Yeah, we're still behind on a lot of crops, but these babies do give us hope.

And summer squash. Alvarez Organic Farms is currently harvesting about 10 varieties of it. Pictured here are two of my personal favorites -- sunburst (left) and crookneck. I love to grill them, myself. How do you like to prepare your summer squashes? Please post your recipes to our Facebook page.

Lee's Fresh Produce wins this year's sweepstakes for being the first farm to come in large with carrots! Just look at this display. They've got yellow (left), orange and purple haze (right), each with their own sweetnesses and earthinesses.

Alm Hill Gardens grows several kinds of cauliflower, like this cool looking green cauliflower. I roasted some up alongside some of their white cauliflower the other day. They both sweetened up nicely, though I'd call the green's flavor a little more earthy. Frankly, I enjoyed the subtle contrast in flavor between the two, roasted in the oven side-by-side. And the color contrast is fun, too!

It is potato salad season. Am I right, people? And these freshly dug new red norland potatoes from Olsen Farms are absolutely perfect for potato salad. They're a little waxy, have a beautiful yellow flesh, and their red skins will add lovely color to your salad.

Of course, this is just a highlighting of what you will find today. There is still plenty of other stuff just waiting for you at your Wallingford Farmers Market this week. For a full accounting of what you will find, check out What’s Fresh Now!