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Susan S. Yeske: Recipe of the Week

Shop maskless in the open air


What a difference a week makes.

With the governor’s mask requirements lifted for outdoor venues, shoppers thronged to the Doylestown Farmers Market in downtown Doylestown last Saturday with only a handful of masks in sight.

They came for the bounty of spring produce now in season. The line was longest at the Trauger’s Market stand where strawberries were scooped up along with rhubarb, peas, greenhouse tomatoes, new potatoes, beets, cucumbers and onions.

At Love Grows CSA’s farm stand it was obvious that it’s high season for fresh greens. They were selling arugula, spinach, kale, Swiss chard, garlic scapes, pea shoots and kale, plus radishes and sweet turnips.

Shoppers also came for locally raised beef, lamb and poultry, plus flours, eggs, cheeses, pickles, baked goods and juices. Tiffany Pedrone of GI Juice in Buckingham found her “superfood” version of pink lemonade made without refined sugar was a big hit on a warm, sunny morning. She sold out of her version of cheesecake, also made without refined sugar.

Local crafters also were doing a brisk business along with purveyors of dog treats and coffee.

This week’s heat wave is likely to speed up what is left of the strawberry season, so get them while you can.

The Doylestown Farmers Market is held Saturday mornings on Hamilton Street through November.

Now that June is here, fresh local peas are in season. This recipe from includes the fresh taste of lemon.

Lemon Risotto with Peas

4 to 4½ cups reduced-sodium chicken broth

2 shallots, finely chopped

1 tablespoon butter

1½ cups uncooked arborio rice

½ teaspoon dried thyme

¼ teaspoon pepper

1/3 cup white wine or additional reduced-sodium chicken broth

3 tablespoons lemon juice

1 cup frozen peas, thawed

½ cup grated Parmesan cheese

1½ teaspoons grated lemon zest

  1. In a small saucepan, heat broth and keep warm. In a large nonstick skillet, sauté shallots in butter for 2 to 3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2 to 3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed.

  2. Stir in heated broth, ½ cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, cheese and lemon zest; cook and stir until heated through. Serve immediately.

    Nutrition facts: ½ cup: 207 calories, 3g fat (2g saturated fat), 8mg cholesterol, 440mg sodium, 35g carbohydrate (2g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 2 starch, ½ fat.