I promised I would let you know about Orono Farmers' Market finds from Saturday.  OFM also holds market on Tuesday afternoons from 2pm to 5:30pm with many of the same vendors and a few who only come on Tuesdays.  Lobster Shack had some fresh bluefish that we grilled  brushed with olive oil and lemon.  Fresh dill from the market blended with creme fraiche (or sour cream), horseradish and a bit of mayo made a great sauce for both the fish and some lovely new red potatoes.  High Lonesome farm had thin green beans that asked for nothing more than a quick steam to keep them crunchy.  I wandered the market planning dinner for friends arriving Sunday afternoon.  I bought fresh peas, yummy cherry tomatoes and Mark Guzzi's (Peacemeal) sharp arugula.
I also bought a combination of squash - zucchini in three varieties, pattypan and bright yellow summer - plus a plump eggplant from Kousky and fresh garlic from Peacemeal.  These I made into classic ratatouille by layering the cubed eggplant overnight with salt, adding it to the cubed squash, two medium onions, chopped and about 6 (yes, 6) minced cloves of garlic.  Saute these in good olive oil until tender but not mushy and add lots of freshly ground black pepper, salt if needed and handfuls of chopped parsley, basil and oregano from the garden and a bit of tomato sauce or paste.  Claire Ackroyd gave me a "conical" basil plant with small leaves that is the best ever.
Don't worry about how many herbs you add - just go for it.  This can be served hot or lukewarm but on these hot summer days I opt for ice cold.
Made a salad with arugula, cherry tomatoes and shaves of parmigiana reggiano dressed with olive oil and lemon juice.  The maple syrup man at OFM sometimes has rabbit for sale ( please don't stop reading! ) Italians love their coniglio and for Sunday I made coniglio pepperonata.
Make a "soffrito" of finely diced carrot, minced sage and minced rosemary and saute in a combo of butter and oil until lightly browned.
Add the rabbit cut into about 8 pieces and brown on all sides.   Add 6 Tbsps water and 6 of white wine vinegar and simmer on low for about an hour until the rabbit is tender.  In a separate pan, saute red and green pepper slices until just tender and add some chopped tomato or passata.  Add to the rabbit, mix gently and season to taste.   Bring up to heat and serve. I served this with a chilled French rose`.
For dessert I made tiramisu but not the normal chocolate, coffee, marsala version which I find too heavy.  I make mine by dipping the
savoiardi in a simple syrup made with orange liqueur.  The filling is fresh farm eggs separated, yolks beaten with sugar and mascarpone with a touch of vanilla.  Beat the whites with some sugar and fold into the yolks. Spread half over the savoiardi and then add Schartner's sliced strawberries and raspberries macerated with just a touch of sugar.  Top with remaining mascarpone, cover and chill.  Before serving add shaves of chocolate and sliced almonds if you like.  Light and cool.  The Captain snapped a picture of the table.  See what you think.