09/10/2026
Can we just mention the fact that practically EVERY THURSDAY all season long our Farmer's Market has faced challenging weather conditions? From windy days, lots of rain, and sudden and unexpected storms, it's been a long season! And just to make things worse, the farmers tell us that the raccoons have been eating all of the corn!
But our farmers still plan to be with us Thursday from 4 to 6 pm in the parking lot across from the Casino Theater. Fresh potatoes, tomatoes, peppers, organic produce, and baked goods will await you! Stop by to pick up some goodies and show these brave farmers and makers some love!
This week's recipe for your end of season veggies? Peperonata con Patata! A classic Italian vegetable dish. Here you go:
Ingredients
3 large bell peppers (sliced into strips)
4 potatoes (peeled and cut into large chunks or wedges)
2 large tomatoes (diced)
1 onion (thinly sliced)
3 to 4 tbsp olive oil
1 clove garlic (minced)
Fresh basil leaves
Salt and black pepper to taste
Instructions
Heat olive oil in a large skillet over medium heat.
Add the potato chunks with a pinch of salt and cook for about 5 minutes, stirring often.
Add the sliced onions and cook for 3 minutes until they begin to soften.
Add the sliced peppers and a pinch of salt, then stir and cook for 2 minutes.
Stir in the diced tomatoes, cover the skillet, and simmer over medium-low heat for 20 minutes.
Stir gently every few minutes.
Uncover and cook for another 10 minutes until the liquid reduces into a rich sauce.
Mix in the minced garlic during the last 2 minutes of cooking.
Remove from heat, top with fresh basil, and drizzle with a little extra olive oil.
Serve warm or at room temperature with crusty bread.
