In season this week at the Cambridge Center Farmers’ Market: Beans, Beets, Carrots, Corn, Cucumbers, Eggplant, Tomatoes, Greens, Peppers, Blackberries, Peaches, Melon, Blueberries…

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Chefs Charles Draghi and Alex Lewin helped how2heroes christen our new space at the market, just across from Dick’s Farm. And people took notice when the chefs started to share their amazing recipes!

Charles Draghi, Chef/Owner of Erbaluce in Boston’s Theater District, went first with a recipe for Crostini w/ Walnut Pesto, Ricotta & Cherry Tomatoes. He used toasted focaccia, but recommends adding a touch of olive oil to your favorite bread and toasting it lightly. These bread “cups” served as the perfect vehicle to a deliver 2-bite hors d’oeuvre topped with creamy ricotta (did you know ricotta is not technically a cheese??) and a delicious green walnut-citrus-marjoram pesto. Cherry tomatoes are the cherry on the sundae so to speak. If you’ve never seen or heard of green walnuts, it’s OK because Chef Draghi gives us the lowdown on these tasty morsels. To get the recipe for this gorgeous appetizer or first course, just click here.

Alex Lewin, chef/instructor and author of the popular blog FeedMeLikeYouMeanIt.com, followed with his recipe for Spicy Coleslaw, which Alex has dubbed “Cortido Americano.” He came to the market early to get all of the vegetables for his recipe. The usual suspects for coleslaw were used plus some heat from jalapeños. He took the raw mixture of shredded veggies and added just the right amount of salt before packing it into a jar to sit for a couple of days. Our friend Alex is in expert on the lactofermentation process, from sauerkraut to kimchi, as seen on his other how2heroes videos. With vinegar instead of mayonnaise, this coleslaw is a healthier version of the popular side dish. Watch the how-to video below and get the recipe here.

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Join us next Wednesday when Paul O’Connell, Chef/Owner of Chez Henri, and Chef Mary Dumont of Harvest, are at the how2heroes table for more great demonstrations.

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