The Rialto Mercato is in full Summer swing!
Of course, there is an abundance of tomatoes, including these beauties!
The tomatoes are so sweet right now, we ate one like an apple walking home from the market! While it’s almost a shame to cook them, here are some recipes to get you started… if you can keep from eating them plain, like candy!
From our garden island, Sant’Erasmo are beautiful zucchini:
Zucchini recipes abound due to the abundance of this summer squash! Everyone is always looking for a different way to eat them up. Let’s go past zucchini bread!
With the zucchini comes the much-beloved zucchini flowers.
Don’t be intimidated by these lush flowers. They really are simple to prepare. It’s hard to find a bacaro here in Venice that isn’t serving these right now!
Also from Sant’Erasmo — huge snow peas.
These pods are enormous yet still are very tender. You’d have to cut these into managable chunks, but use them in recipes just the same.
Another summer favorite — green beans!
The green beans are so sweet and tender right now, we ate them last night raw in a salad with perfect cherry tomatoes, lemon juice, salt and pepper. When produce is this good, you don’t need to do anything else! But, here some great ways to use this bountiful bean!
Fava beans are underused in the U.S. When you find them at the farmer’s market or grocer, pick some up! They do need a bit of preparation, but the time spent is worth it!
Here are some fava bean recipes to test out!
Peaches are to die for right now. Eating one out of hand is one of the best summertime experiences — letting the juice dribble down your chin! Don’t get it on your clothes though! We learned the hard way and stained our shirts!
My favorite thing this week! Donut Peaches!
Donut peaches are flat-out absolutely delicious. They are meaty and juicy and just… well… peachy! I bought some at the market today, but I fear that I didn’t buy enough… especially if I want to make one of these recipes below… and I do!
Apricots have been in the market a few weeks now, and they are sweet and juicy. We bought a TON because we’re making Yotam Ottolenghi’s Apricot, Walnut Lavender cake (recipe below), and we know ourselves enough to admit that we needed double the amount for inevitable snacking.