Good eats for Labor Day at Coshocton Farmers Market

After the hot weather this week, it’s hard to think of fall. But children and teachers are back in school, and the delicious summer flavor of local tomatoes, sweet corn and zucchini will soon be gone until next year. On recent Saturdays, shoppers at Coshocton Farmers Market have been stocking up on summer produce while they still can.

Vendors are still offering luscious vine-ripened tomatoes for burgers and salads this Labor Day weekend. They’re available in the familiar red hybrid varieties, as well as heirloom varieties with thin skins, rich flavor, and a variety of colors. There are plenty of cherry and salad tomatoes as well, for tasty snacking. Other late summer produce includes zucchini and yellow summer squash, late sweet corn, colorful sweet and hot peppers, eggplant, carrots, beets, onions, green and wax beans, potatoes, kale, Swiss chard, fresh herbs and cut flowers.

Fall produce such as pumpkins and butternut and acorn squash is beginning to appear on vendors’ tables as well. Pots of bright-colored chrysanthemums are available to brighten your table or patio for the holiday weekend. And look for painted wood primitive décor with fall themes for your walls, porch or yard.

There are lots of other treats at the market through the end of October, such as local honey and maple syrup, homemade jam and freshly baked cookies, pies, cakes and breads from home bakers. There are plenty of gifts to choose from as well, including hanging kitchen towels with seasonal and sports designs, handmade terry bibs, hand-crocheted hats and scarves, handcrafted jewelry and hair ornaments, decorative vases, and body butters and scrubs with sweet and aromatic essential oils.

Information and recipes supplied by Mary Meyer for the Coshocton Farmers Market. The market is open 8:30 a.m. to noon Saturdays, from May through October, on the 300 block of Main Street. For more information, visit Coshocton Farmers Market on Facebook.

Sweet peppers are at their peak of flavor right now. This recipe makes the most of that fresh-picked taste, and is a great side dish for your Labor Day cookout. Instead of the oven, try doing these on the grill. The recipe is adapted from MarthaStewart.com.

Roasted Peppers with Garlic and Herbs

•4-6 sweet peppers, halved and seeded

•2 tablespoons extra-virgin olive oil

•2 garlic cloves, thinly sliced

•1/4 teaspoon dried oregano

•Coarse salt and ground pepper

•Fresh basil leaves, torn

Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful of torn basil leaves.