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!
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