Remember those carefree Friday nights of our youth, brimming with the promise of weekend adventures? Now, as graduates / adults, Fridays signal the start of two days dedicated to keeping our mental & physical health in check, or our little ones entertained. The weekends may have transformed, but one tradition that remains is our weekly trip to the farmers market. And summer? It's the perfect time to revel in the bounty of fresh, local produce.

We hope this newsletter encourages you to make regular visits to your local farmers market. There’s nothing quite like the quality and flavor of produce bought directly from the farmers in your community. Plus, supporting local agriculture is a win for the environment too.

Inside, you'll find our best farmers market tips and tricks, a favorite recipe using summer's peak tomatoes or greens, a list of what's in season right now, and products to use to change it up —small batch, ripe and ready for you to enjoy.

Happy market shopping!

With warm regards, Farm2Me

Cabi  products are simple fermented Japanese condiments. It starts with a piece of mold (see: Cabi name) and Cabi hopes it spreads like a culture; the desire to share easy and traditional Japanese home cooking – soy sauce, dashi, yuzu, mirin, and more.

Cabi heard it a thousand times before: “we really want to cook Japanese food, but what the hell is Mirin? And what does Dashi look like? How many types of miso are there?”. Well, Cabi is here to tell you all about it if you let them.

Always small batch, some of the best in the country. Cabi Foods is a condiment brand that aims to make Japanese home cooking more accessible to people of all cooking levels. The company's founders, Eri Miyagi and Miki Nomura, believe that food is a universal language that should be shared and taught, and that Japanese flavors can be incorporated into any dish. Cabi's products are designed to be easy to use and versatile, and the founders encourage people to enjoy the flavors without feeling like they need to cook. Cabi's initial product line includes three all-natural seasonings made in Japan: sweet yuzu vinegar, umami dashi soy sauce, and zesty sansho peppercorn miso.

Made in New York City, NY

Founded by Eri Miyagi and Miki Nomura in 2022

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grab your fav bag, we’re going shopping

Any farmers market, anywhere in the world, is my culinary paradise (especially if there are veggies I’ve never seen). It's where I connect directly with the dedicated artisans who grow and produce our food, and the variety of produce by simply going to different markets different days/weekends, is unmatched.

I understand that it can feel a bit daunting, despite its charm. That’s why I’ve compiled my tricks to help you navigate the variety of fresh produce and eggs you’re about to explore — and rethink your approach to your favorite recipes (which can be swapped out with any produce, and still taste the same — with new nutrients).

Savor your market adventure! And look for the strangest names of varieties (varietals).

With culinary regards, Farm2Me

1) EAT WHATS IN SEASON

In season ingredients can be swapped out for eachother or combined – think pasta sauce or salad, stir fry, pizza toppings, pies, ice cream toppings, etc. Just throw in your same sauce or sizzle in your same dressing.

2) KEEP IT SIMPLE

30 seconds in a hot water bath to blanch, drizzled raw with dressing, stir fry for 1 minute or 2. That’s all you need. Let the flavor of the ingredient shine! Here’s some sauces and spices, oils, dressings and others to use to compliment the high quality flavor. The secret to the best restaurants is in the quality of the ingredients & sauces/spicings. They use Farm2Me – that’s all!

3) BUT LEAVE ROOM FOR SPONTANEITY

give yourself 1 hour to be spontaneous, poke around, ask questions, see how one market is different from another, one farm from another. as you experiment, and get better, you’ll be more confident in switching ingredients for others, adding new ingredients together. 99% of the time it’s in the sauces or salt or dressings you use.

4) GO EARLY

These are small farms, they are selling to 200 customers, and have limited supply of the rarest produce – so if it makes sense to grab your coffee or iced tea at market, do that! You’ll thank us. Get there before noon, or early for night markets

5) CHAT WITH VENDORS

The farmers and employees are more excited to talk to people who ask questions about ingredient sourcing and the strange varietals of produce, than how to prep a tomato. So don’t think you’re weird for asking questions about that odd Tatso Leaves or a strange looking mushroom in front of you.

6) ALWAYS BUY SOME FLOWERS

Get a gift for yourself or your partner – succulents, produce plants w/ roots, planters, and cut flowers count. Go for the roots, they’ll last longer! Changing up your flowers with seasonal flowers will keep you present in your quest for inner peace.

7) IN SEASON SUMMER PRODUCE

Want you to do some homework for us — go to the market and take photos of 5 strange varieties of cheese, produce, fruit, kombucha flavor, iced tea and email it to us. Bonus: send us what you do with it here or tag us on our Instagram.

free recipe — stir fry

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• Last week’s feature: French Squirrel, a nutrient-dense, vegan, gluten-free refrigerated nut butter & date bite coated in 100% pure, organic chocolate

• Subscriber feedback: “Might be a crowded space, but tastes incredible and uses the highest quality ingredients”