In season this week at the Cambridge Center Farmers’ Market: Seedless cucumbers, potatoes, hot & bell peppers, melons, eggplant, tomatoes, beans, cauliflower, beets, corn, carrots, radishes.

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What a day at the market! Chef Robert Sisca (Bistro du Midi) cooled the crowd with a refreshing Melon Soup using cantaloupe, grapes & sherry vinegar. He blended everything together until smooth & poured it over a Crab & Fennel mix that could be served as a salad on its own, full of Jonah crab (or luscious lobster!), green grapes & crunchy baby fennel. The kids from CitySprouts, on a field trip to this week’s market, made their way up to the front to get a close look at the action! Click here for this incredible recipe and watch Chef Robert’s how-to video above this post. Thank you, Chef!

Chef Eric Brennan (Post 390) prepared a Tomato & Basil Salad w/ Mascarpone & Bleu Cheese Mousse. Blending the cheeses with lemon & honey created a mousse he layered between sliced tomatoes with minced red onion. The honey & lemon brought out the natural sweetness in the perfectly-ripened tomatoes. Basil, arugula & toasted pine nuts with a drizzle of balsamic vinegar & olive oil added the finishing touches. Chef Eric brought some amazing bread sticks from Post 390 to share. Thank you, Chef!  Click here for the recipe & watch Chef Eric in action in his how-to video at the bottom of this post.

Join us next Wednesday when Jeff Potter, author of Cooking for Geeks & Marjorie Druker, Chef/Owner of New England Soup Factory will be at the how2heroes table!

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