Farmers’ markets are a great way to support local farmers and get the freshest and most flavorful farmers market produce.
In this article, we will explore 10 delicious recipes that showcase the best of what the farmers market has to offer.
Roasted Eggplant and Tomato Salad
This simple salad is a great way to use eggplants and tomatoes, both in season during the summer months.
To make the salad, start by preheating your oven to 400 degrees. Slice the eggplants into 1/2-inch rounds and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast for 20-25 minutes, or until the eggplant is tender and golden brown.
Meanwhile, slice the tomatoes and set them aside.
Once the eggplant is done, let it cool slightly and then toss it with the tomatoes, a handful of chopped fresh basil, and a drizzle of balsamic vinegar.
Serve the salad on a bed of lettuce or as a side dish with grilled chicken or fish.
Grilled Zucchini and Corn
Grilling is a great way to bring out the natural sweetness of summer produce like zucchini and corn. To make this dish, start by preheating your grill to medium-high heat.
Slice the zucchini into 1/2-inch rounds and brush them with olive oil. Grill the zucchini for 2-3 minutes per side, or until grill marks appear and the zucchini is tender.
While the zucchini is grilling, husk the corn and brush the ears with olive oil.
Grill the corn for 8-10 minutes, turning occasionally, until the kernels are tender and slightly charred.
Once the zucchini and corn are done, transfer them to a platter and season with salt, pepper, and a squeeze of lemon juice.
Ratatouille
Ratatouille is a classic French dish that is perfect for using up a variety of summer produce, including eggplants, zucchini, tomatoes, and bell peppers.
To make the ratatouille, start by heating some olive oil in a large saucepan over medium heat. Add diced onion and cook for 3-4 minutes, or until softened. Next, add sliced eggplant, zucchini, and bell pepper and cook for 5-6 minutes, or until the vegetables are tender.
Stir in diced tomatoes, a handful of chopped fresh basil, and some salt and pepper.
Reduce the heat to low and let the ratatouille simmer for 20-25 minutes, or until the vegetables are tender and the sauce has thickened.
Serve the ratatouille over pasta or rice, or as a side dish with grilled chicken or fish.
Caprese Salad
This classic Italian salad is the perfect way to showcase ripe, juicy tomatoes and fresh mozzarella.
To make the salad, start by slicing the tomatoes and mozzarella into 1/2-inch rounds.
Arrange the slices on a platter and season with salt, pepper, and a drizzle of olive oil. Garnish with fresh basil leaves and a drizzle of balsamic vinegar.
Serve the salad as a starter or as a light lunch with a side of crusty bread.
Summer Squash Soup
This light and refreshing soup is a great way to use up an abundance of summer squash, such as zucchini and yellow squash. To make the soup, start by heating some olive oil in a large saucepan over medium heat.
Add diced onion and cook for 3-4 minutes, or until softened. Next, add sliced summer squash and cook for 5-6 minutes, or until the squash is tender.
Stir in some vegetable or chicken broth and let the soup simmer for 10-15 minutes, or until the squash is very tender. Use an immersion blender to puree the soup until smooth. Season with salt, pepper, and a pinch of cumin.
Serve the soup hot, garnished with a dollop of plain yogurt and some fresh herbs.
Grilled Peach and Arugula Salad
This sweet and savory salad is a great way to use up ripe peaches, which are in season during the summer months.
To make the salad, start by preheating your grill to medium-high heat. Slice the peaches in half and remove the pits.
Brush the peaches with olive oil and grill them for 2-3 minutes per side, or until grill marks appear and the peaches are tender. Meanwhile, wash and dry a handful of arugula and transfer it to a serving platter.
Once the peaches are done, let them cool slightly and then slice them into wedges.
Arrange the peach wedges on top of the arugula and season with salt, pepper, and a drizzle of balsamic vinegar.
Summer Vegetable Frittata
This hearty and satisfying frittata is a great way to use up a variety of summer vegetables, such as tomatoes, bell peppers, and zucchini.
To make the frittata, start by heating some olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes, or until softened. Next, add sliced zucchini, bell pepper, and cherry tomatoes and cook for 5-6 minutes, or until the vegetables are tender.
Meanwhile, beat together a dozen eggs in a large bowl and season with salt and pepper. Pour the egg mixture over the vegetables in the skillet and let it cook for 5-6 minutes, or until the eggs are set on the bottom.
Place the skillet under the broiler and cook for 2-3 minutes, or until the top of the frittata is golden and the eggs are cooked through. Let the frittata cool slightly and then slice it into wedges.
Serve the frittata as a main dish or as a hearty breakfast.
Spaghetti Squash with Roasted Garlic and Parmesan
Spaghetti squash is a great low-carb alternative to pasta, and it’s a delicious way to use up this flavorful winter squash.
To make the dish, start by preheating your oven to 400 degrees. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Place the squash halves cut-side down on a baking sheet and roast for 45-50 minutes, or until the squash is tender.
Meanwhile, peel and slice a head of garlic and toss it with some olive oil. Place the garlic on a separate baking sheet and roast for 20-25 minutes, or until the garlic is softened and fragrant. Once the squash and garlic are done, let them cool slightly, and then use a fork to scrape the squash into spaghetti-like strands.
Transfer the squash to a serving bowl and toss it with the roasted garlic and a handful of grated Parmesan cheese.
Season with salt and pepper and serve the spaghetti squash as a main dish or as a side dish with grilled chicken or fish.
Berry and Nectarine Crisp
This sweet and satisfying dessert is a great way to use up an abundance of summer berries, such as strawberries, blueberries, and raspberries.
To make the crisp, start by preheating your oven to 375 degrees. In a large bowl, toss together sliced nectarines, a mixture of berries, a tablespoon of flour, and a tablespoon of sugar.
Transfer the fruit mixture to a baking dish and set aside.
In a separate bowl, mix together 1/2 cup of oats, 1/2 cup of flour, 1/2 cup of sugar, and 1/2 cup of chopped walnuts. Cut in 6 tablespoons of cold unsalted butter until the mixture is crumbly.
Sprinkle the oat mixture over the fruit in the baking dish and bake for 30-35 minutes, or until the fruit is bubbly and the topping is golden brown.
Let the crisp cool slightly and then serve it warm with a scoop of vanilla ice cream.
Roasted Root Vegetable Mash
This hearty and flavorful mash is a great way to use up a variety of root vegetables, such as carrots, parsnips, and sweet potatoes.
To make the mash, start by preheating your oven to 400 degrees. Peel and dice the root vegetables and toss them with olive oil and some herbs, such as thyme and rosemary.
Spread the vegetables out on a baking sheet and roast for 30-35 minutes, or until they are tender and slightly caramelized.
Once the vegetables are done, let them cool slightly and then transfer them to a food processor.
Add a splash of milk and some salt and pepper and pulse until the vegetables are smooth and creamy.
Serve the roasted root vegetable mash as a side dish with roasted chicken.
These 10 recipes are just a few ideas for using fresh, seasonal produce from the farmer’s market.
By supporting local farmers and buying produce that is in season, you can enjoy delicious and flavorful dishes that are good for you and the environment.
Happy cooking!
