So, I had some time before an evening meeting near UTC and thought I’d pop by the farmers market to see what was going on. I entered the aisle of prepared foods and see a sign for Alchemy. Really? Someone took the Golden Hill restaurant’s name? Well, no. Because then I saw executive chef Ricardo Heredia in the booth. What fun!

Turns out the restaurant took a booth at the Golden Hill farmers market, operated by Brian Beevers, and decided to try a booth at Beever’s UTC farmers market. So, there were Heredia and company offering five dishes made with seasonal, local produce: squash blossoms stuffed with ricotta and summer corn, a banh mi sandwich with tofu, gazpacho topped with mustard flowers, elote—sweet corn on the cob smothered in huitlacoche mayo (huitlacoche, or corn smut, is a fungus that attacks corn, but it’s considered a delicacy in Mexico), and jerk chicken.

I bought the squash blossoms and the gazpacho as my pre-meeting dinner. Lovely. I’d never thought to add corn kernels to squash blossoms, but they added a sweet crunch to the dish and fit in with the "three sisters" class combination of corn, squash, and beans. The gazpacho was like a breath of tomato and had big delicious chunks of summer squash. So, hold off on dinner and hit the UTC farmers market for a breezy summer meal before shopping.




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