From Our Farm to Your Table: This Weekend at the Market
And the best Pattypan summer recipe!
There’s a particular kind of joy that only happens at a farmers market — the kind where a stranger becomes a neighbor over a crate of squash. This weekend, we’re setting up the stand again, and we couldn’t be more excited to see you there.
What We’re Bringing
Fresh off the field and out of the greenhouse, we’ll have:
Everything you see at our table started as a seed we planted, a start we potted up, a bed we tended by hand. When you take it home, you’re not just buying produce — you’re taking a piece of that whole season with you.
Why We Love the Market
There’s something the grocery store can’t give you: the chance to meet the person who grew your food. At the market, that’s exactly what happens. You get to ask us why farm eggs taste different, and we get to tell you. You get to admit you’ve failed with every houseplant you’ve ever owned, and we get to hand you something nearly impossible to kill, sending you home with the confidence to try again.
Some of our favorite conversations happen with people who didn’t come looking for us at all — they were just walking by, maybe grabbing coffee, maybe there for the bread guy two stalls down. And then something catches their eye, a question gets asked, and suddenly they’re talking about starting their first garden bed. That spark — watching someone go from “I could never” to “maybe I could” — is why we keep showing up, week after week.
It’s also just good for the community. Every dollar spent at our stand, and at the stands beside us, stays close to home and supports someone who’s pouring real care into what they make — whether that’s produce, honey, bread, or handmade goods. It’s a different kind of shopping experience, and once you’ve done it, it’s hard to go back.
So if you’ve never been, come find us this weekend. Ask us anything. We’d love to tell you the story behind what’s on the table.
Recipe of the Week:
Brown Butter Pattypan Pasta with Basil & Chives
We’ve got an abundance of pattypan squash right now — those flat, scalloped little beauties that look almost like they were shaped for decoration rather than dinner. Instead of just roasting them, this week we’re turning them into something a little more special: a brown butter pasta that leans on a few other things you’ll find at our stand, too — garlic, rosemary, basil, and chives.
Ingredients
12 oz short pasta (orecchiette or shells work well)
4–5 small pattypan squash, sliced into thin rounds
4 tbsp butter
3 cloves garlic, thinly sliced
1 sprig fresh rosemary
¼ cup fresh basil, torn
2 tbsp fresh chives, chopped
Zest of 1 lemon
Salt, pepper, and red pepper flakes to taste
Grated parmesan, to finish
Instructions
Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
While pasta cooks, melt butter in a large skillet over medium heat with the garlic and rosemary sprig. Let it foam and turn golden and nutty, about 3–4 minutes — watch closely so it doesn’t burn.
Remove the rosemary sprig, add the sliced pattypan squash, and sauté 6–8 minutes until tender and lightly browned at the edges.
Add the drained pasta to the skillet with a splash of the reserved pasta water, tossing to coat.
Off the heat, fold in the basil, chives, and lemon zest. Season with salt, pepper, and red pepper flakes to taste.
Top with a generous grating of parmesan and serve warm.
Simple, sweet, a little nutty, and finished with the herbs growing just a few rows over — this is the kind of dish that makes you want to plan next week’s whole dinner around what’s fresh at the stand. Come grab a bag of pattypan and a bundle of herbs this weekend and give it a try.