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Farmers' Markets on the Shoreline

Verify guidelines before visiting markets

Chester Sunday Market: 10 a.m. to 2 p.m. Sundays through Oct. 11. Drive-through market starting at Chester Elementary School, 23 Ridge Road. Online pre-ordering also available. For info, visit chestersundaymarket.jimdo.com.

The Dudley Farm Summer Farmers' Market: 9 a.m. to 12:30 p.m. Saturdays through Oct. 31. 2351 Durham Rd., Guilford. For info, visit dudleyfarm.com.

East Haven Farmers' Market: 8:30 a.m. to noon. Sundays beginning July 19 (with exception of two Sundays, dates TBA). East Haven Town Green. For info, visit East Haven Farmer's Market on Facebook.

Madison Farmers' Market: 3 to 6 p.m. Fridays through October. Salt Meadow Park, 1362 Boston Post Road, Madison. Curb-side pick-up only. For info, visit madisonctfarmersmarket.com.

Old Saybrook Farmers' Market: 9 a.m. to 12:30 p.m. Wednesdays and Saturdays through October. Location TBD. For info, visit oldsaybrookfarmersmarket.com.

And what to make with the produce...

Ratatouille

From In a Field of Her Own, by Ian Aldrich, Yankee Magazine, July/August, 2011, page 72

Yield: serves 6 to 8 people

2 small eggplants, peeled and cubed

2 teaspoons kosher or sea salt, plus more to taste

6 tablespoons olive oil

2 medium-size onions, thinly sliced

3 garlic cloves, minced

2 red or green bell peppers, seeds and stems removed, thinly sliced

4 medium-size tomatoes, diced

4 small zucchini or summer squash, halved lengthwise,

then sliced into half-moons

1 tablespoon chopped fresh basil

2 tablespoons chopped fresh parsley

2 teaspoons chopped fresh oregano (or 1 teaspoon dried)

In a colander, toss eggplant with salt. Let sit 30 minutes, then rise well and dry thoroughly.

Heat oil in a large (14-inch) frying pan over medium-high heat. Add onions, eggplants, garlic and peppers; cook, stirring often, until softened, 8 to 10 minutes.

Add tomatoes and cook until most of the liquid evaporates. Add zucchini (or squash) and cook until tender, about 10 minutes more. Stir in basil, parsley and oregano; then taste and add more salt if you like.

Spaghetti alla Carbonara

Adapted from 365 Ways to Cook Pasta (HarperCollins Publishing, New York, 1988)

Yield: 4 to 6 servings

½ pound fresh or frozen peas, blanched and drained with cold water

2 tablespoons olive oil

2 tablespoons butter

4 ounces pancetta, or 6 slices bacon, cut into ¼-inch dice

1 pound spaghetti

5 eggs, well beaten

½ cup grated Pecorino Romano or Parmigiano cheese

salt and fresh ground black pepper to taste

Heat oil and butter in skillet; add pancetta or bacon; saute until golden. Lift from fat with slotted spoon and drain in paper towels.

Cook pasta in plenty of boiling salted water until al dente, or firm to the bite, about 8 minutes; drain.

Meanwhile, beat eggs, ¼ cup of cheese, and pepper and salt in a large serving bowl. Add pasta and toss. Spring the pancetta or bacon and peas on top along with remaining cheese.

Sweet Salad Dressing

From Nancy Chatis White

½ small onion

1 ½ cups sugar

1 teaspoon dry mustard

¾ cup white wine vinegar

½ teaspoon salt

2 cups salad oil (or light olive oil)

2 teaspoon poppy seeds (optional)

Place onion in blender and chop very fine. Add sugar, mustard, salt, and vinegar. Add oil, a little at a time while blending. Pour into jar, add poppy seeds, and shake. Refrigerate for at least 2 hours. (Will keep in refrigerator for more than a month.)