Summer dining: a smorgasbord of farm-fresh ingredients sourced thrice weekly from the farmers market.
Other months: a freezer-burned mishmash of big-box crap left over from last winter’s megashop.
Idylwilde Farm scion Steve Napoli aims to get back to the European way of eating, wherein daily menu planning happens at the local grocer — namely, Snap Top Market, which opens tomorrow. Napoli stocks his tiny South End spot with none-fresher produce, cheeses, condiments, and breads.
Apples and pears from Flat Hill Orchards are the store’s centerpiece, stacked high on a recycled wooden fruit bin. Fill your tote with homemade Greek yogurts and hummus from Hull’s To Dine For, Olde Cape Cod’s olive oil line of dressing basics, and Nashoba Brook Bakery’s slow-rise organic baguettes.
Greens, herbs, and seasonal vegetables come in single-serving pouches, eliminating the risk of neglect. Napoli’s perfectionist streak — he did most of the store’s carpentry himself — extends to the prep work, which means each offering is rinsed, peeled, and chopped every morning by his own two hands.
Dinner is served.
Snap Top Market, 303 Columbus Avenue, South End (snaptopmarket.com).
Photo: Getty Images