Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat. Jill Billante is a Senior Producer at AC360°
I hit an area I call "farm stand alley," while driving the last stretch of a recent trip back to my hometown, a suburb outside of Pittsburgh. The alley spans about a quarter mile dotted with local purveyors standing under ramshackle roofs, hawking basket after basket of beautiful fruits and vegetables in every color of the rainbow.
There are few things in life I like more than a roadside farm stand. For me, it beats even the big Greenmarkets that populate the boroughs of NYC. There is solidarity and security in the big Greenmarkets, where local farm owners are guaranteed customers from the largest city in the country.
But, those lone roadside warriors have no similar guarantee. They stand alone hugging the road, taking a chance that a car will stop and sample their wares. To me, it feels like the closest an eater can get to the real people who grow this stuff.
So I bought ears of sweet bi-color corn, baskets of red and green tomatoes, sweet peaches, watermelon, cucumbers, onions and peppers, some stems of dill – 10 cents a pop.
And with that bounty I headed home and drew inspiration from two of my favorite salads, the traditional Greek horiatiki and watermelon & feta salad. The salty feta is the centerpiece of this incredibly refreshing summer salad.
Jill's Summer Farm Stand Salad
Combine all produce and cheese in large bowl and dress. Voila. Delicious.
Have a favorite farm stand? Shout it out below.