Last month I told you about my wonderful partnership with FRESHFARM markets. I visited the Dupont Circle market made Mango Lassi and other delicious recipes using yogurt found at the market. This week, we are visiting a different market, the H Street market. The tiny market is filled with summer squashes and even has stalls selling freshly baked breads and relishes.
I met a wonderful man named Chef John Payne.
He owns and operates a company called Shells Yes! and sells the most delightful crab cakes I have ever eaten. His story is inspiring. He tells me he was down and out on his luck with less than a few dollars left to his name and a new baby on the way. He decided to star selling some soup at a local market and started having a little bit of success. Then he got a stall at FRESHFARM markets and his products began to fly off the shelf. After tasting the crab cakes, I can tell you why: they are delicious. Our whole family just loved them.
Of course, there were summer squashes and I think I purchased most of them!
A farmer also introduced me to “frying peppers” – “Pan fry them gently and then season with salt and serve..” So I did and they tasted gentle with a kindness not offered by most types of peppers that I usually use.
All the squash I purchased is easily used in this simple recipe where I season it with cumin, ginger and loads of fresh lemon juice. Served with crab cakes, mulberries, and fried peppers, it is a perfect way to serve summer on a plate.
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