Market Report: Unassuming and underrated, potatoes, onions and cukes are having a moment

And on full display in this week's look at what's fresh at the farmers markets near you.

• Thanks today for ongoing support from Based in Lafayette sponsor Long Center for the Performing Arts in downtown Lafayette. For tickets and details on all the shows and events, go to longpac.org.

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And now, for our weekly trip through the trends at the farmers markets, here's …

By Carol Bangert / For Based in Lafayette

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I would never describe the farmers market as boring or uninspiring, but we’ve hit a phase when the heavy hitters are in great supply, and fall produce is just starting to tiptoe into market stalls. Poking around the market last week, I ran into familiar friends – tomatoes, zukes, green beans and peppers. I never tire of seeing them, because there is no end in sight to the culinary possibilities.

But scattered among the power players were some often overlooked produce that is still a vital part of great summer meals. I’m talking potatoes, onions and cucumbers. These unassuming vegetables (technically, cucumbers are a fruit …) are abundant right now, and farmers are growing impressive varieties of all three.

Potatoes

I’m not going to tell you anything about potatoes you don’t already know. For this report, I’m focusing on new potatoes, those little guys decked out in browns, whites, purples and reds. A lot of cooks I know reserve potatoes for fall and winter dishes, and I think that’s tragic. Consider this an invitation to use fresh-from-the-farm potatoes in any number of warm-weather recipes, from potato salads and salad nicoise to roasted or grilled potatoes to accompany your fav protein. One of my go-to recipes for new potatoes is a shrimp boil, a giant pot of sweet corn, potatoes, sausage and shrimp that’s nicely spiced and serves a crowd. A true homage to summer.

Store potatoes in a cool, dry place out of direct sunlight – but you already know this.

(Photo: Carol Bangert)

Onions

Why, you may ask, am I writing about onions? Again, I’m not plowing any new ground here, but vendors are showcasing some great onion varieties right now. Yellow onions are a pantry staple, and I use the farmers market as an opportunity to stock up on onions grown in Hoosier soil. You’ll find red onions, cipollini and shallots, and each brings a different allium flavor to the table. Shallots have a mild onion flavor and are great minced raw in salad dressings or cooked when a subtle flavor is your aim. A few market vendors are selling cipollini. This variety is small, kind of flat and a touch stronger than a shallot, ranging from mild to sweet. Roast, grill or sauté them as a side dish or add them to soups and stews. This onion is versatile and friendly and definitely worth tracking down at the market. Red onions, on the other hand, can be very strong, and if I’m using them raw, I soak the slices in ice water for about 15 minutes – it calms some of the aggression.

(Photo: Carol Bangert)

Caramelize a big batch of any of these onions and store them in the fridge to add to grilled cheese sandwiches, to top pizza or hummus or add to a dip. Store onions in a cool, dark dry spot away from other produce. They’ll last a few months.

Cucumbers

(Photo: Carol Bangert)

Let’s face it. Cucumbers don’t take a lot of effort. I couldn’t find a market vendor who had a way to actually cook them. Cucumbers are sliced, diced or grated but are not meant to be heated. Believe me, I’ve tried, and the results were epic fails. Cucumbers may seem limited in their uses, but they play well with others. They are sublime with watermelon and feta in a salad; pair well with peaches and berries; team up with tomatoes and onions for a panzanella or in a big green salad; are enhanced by almost any herb; and are a key ingredient in one of my favorite condiments, tzatziki (a combination of yogurt, grated cucumber, parsley, garlic and lemon juice). A nice slice of cucumber adds a fresh twist to an ice-cold gin and tonic.

The market has a nice array of cucumber varieties right now, from the more common slicing, pickling and English types, to stunning white and striped varieties. Intrigued by the pale white cucumbers, I talked with Cortney Fagerstrom of Fairstream Farms about what makes this produce special. She says they are meatier, crisper and cause fewer digestive issues. I brought one home, sliced it and was delighted by the pretty pale green flesh. This cucumber is noticeably crisper than the green varieties I’ve eaten and definitely worth a try.

(Photo: Carol Bangert)

When storing cucumbers, wash them first before placing them in an airtight bag in the refrigerator. They’ll last about a week.

Delicious, reliable, versatile and in season. Four solid reasons to pick up these late-summer market staples.

Other late-August fruits and vegetables at the market include:

• Cabbage

• Cucumbers

• Onions (red, yellow, shallots, cipollini)

• Garlic

• Select greens

• Green beans

• Herbs

• Carrots

• Okra

• Peppers: Sweet and hot varieties

• Potatoes (new and russet)

• Eggplant

• Sweet corn (last gasp!)

• Zucchini, zucchini blossoms, summer squash and other squash varieties

• Tomatoes of all shapes and sizes

• Raspberries, blackberries, blueberries

• Cherries, peaches, plums, apricots (from Michigan and Georgia)

DAYS/HOURS FOR THE MARKETS

West Lafayette Farmers Market: 3:30-7:30 p.m. Wednesdays, through October. This year marks the 20th anniversary of the West Lafayette market. The market is held at Cumberland Park in West Lafayette with more than 50 vendors.

Lafayette Farmers Market: 8 a.m.-12:30 p.m. Saturdays, through October, on Fifth Street between Columbia Street and mid-block to Ferry Street, and Main Street between Fourth and Sixth streets.

Purdue Farmers Market: 11 a.m.-3 p.m. Thursdays, through October. The Purdue Farmers Market is held on the Memorial Mall on Purdue’s campus. This market is a concession-heavy market that allows students, faculty and staff to have lunch options in a unique outdoor setting.

Carol Bangert, editor of Greater Lafayette Magazine, has been a regular at Greater Lafayette farmers markets for more than 20 years. From May through October, she’ll scout out in-season produce at the markets and report back on fresh finds and how to use them.