Free shipping for orders over $25 in the U.S.
Posted on August 03 2015,
This past Saturday, at the Tarrytown and Sleepy Hollow farmers market, we set up our booth in the shade of one of Patriot Park's lovely old trees. From 8:30 until 2:00, the market was a-buzz with folks shopping, strolling along the park's winding paths and enjoying the live music on the lawn. It was a picture-perfect day and I had a wonderful time talking to customers about Oil Ladi, while they sampled the EVOO drizzled on cherry tomatoes or on a slice of baguette. Several customers told me they preferred it straight and so I poured them a shot! Even better!
As the market wound to a close, I purchased a bunch of rainbow carrots and several of the most beautiful summer squash from a nearby vendor. Last night our family enjoyed that squash prepared the way my mom's prepared it for as long as I can remember. It's the simplest recipe and I'll share it with you here: steam the squash either sliced or cubed, as you prefer; combine one part red wine vinegar to three parts EVOO, dried oregano and salt, to taste, in a jar, cover tightly and give it a good shake to emulsify. Pour over your steamed squash and enjoy!