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The Ayer Farmers Market, located in Depot Square, is open for the season, until the end of October.

Held every Saturday from 9 a.m. to 1 p.m., the market features locally grown vegetables and fruits. Last Saturday’s market had an abundance of greens, garlic, corn, eggplant and bell peppers. Tomatoes are slow this year, according to the growers.

The market is also an opportunity to try new vegetables; ask vendors or other shoppers how to prepare that new vegetable.

The Ayer Farmers Market is supported by members of the Ayer Business Alliance.

This week’s recipe is from

Green beans with parmigiano reggiano

Letting the parmigiano reggiano cheese melt and brown in the skillet is a revelation with these beans.

1 tablespoon extra-virgin olive oil

1 pound green beans, trimmed and left whole or cut diagonally in half (about 4 cups)

2 tablespoons grated or shredded parmigiano reggiano

1/2 teaspoon course salt

1/8 teaspoon freshly ground pepper

Heat the oil in a large nonstick skillet over medium-high heat. Add beans, cover and cook until tender; about 10 minutes. Stir occasionally the reduce heat if beans are browning too quickly. Sprinkle with parmigiano reggiano, salt and pepper, and cook, stirring gently until cheese is browned; about 3 minutes.

Serves 4.

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