I can wander aimlessly around my local farmer’s market for hours. From the baked goods to the fruits and veggies, I love that I never know exactly what I’ll find.
Recently, my farmer’s market is bursting at the seams with so many goodies. It inspired me to look for recipes I could use from my farmer’s market finds.
Zucchini seems to be in abundance and Shirley Schiavone’s Zucchini Crescent Casserole is a great way to use it. The herb cheese spread, vegetables and even the crescent rolls all together make this one tasty dish. It’s really easy to whip up too. Perfect for an easy summertime dinner.
Walking into the market and seeing bushels of fresh corn puts a smile on my face. Sounds like Didi Dalaba makes her friends smile when she brings her Grilled Corn to a cookout. “For the longest time every time I had a get together that involved grilling, the first question I was always asked was if I was going to make my grilled corn on the cob,” shares Didi.
Honorary Kitchen Crew member Diane Hopson-Smith understands why it’s always requested! “So simple, yet so good,” reviewed Diane. “It is seasoned perfectly, with just the right amount of sweet and salty.” Your family will love this and probably request it all the time too!
Lori Harbin-Combs’ Country Garden Fritters with Chili Lemon Cream have summertime written all over ’em! “I married the love of my life and he dislikes most veggies so I had to get creative, explains Lori. “This is his favorite so far.”
The medley of okra, crookneck squash and zucchini combined with Mexican cornbread create one flavorful fritter. Adding chili lime seasoning to sour cream is the perfect topping. It adds a bit of heat, but not too much. You can make these bite-sized and they’d be a great snack if you’re having friends over for drinks one evening.
“We combined okra and squash because sometimes, at the first of the season, there wasn’t enough okra or squash to ‘have a mess’ as my family always said,” reminisces Kathleen Hagood. “But my family actually likes it better this way now.”
I loved the combination of veggies in her Comforting Oven-Fried Okra, Squash and Onion recipe. The seasonings enhance the flavor of the fresh veggies and the cornmeal/flour coating is great. I can’t wait to make this again!
Beets are something I have acquired a taste for as an adult. Sounds like Amy Scotti did too. “I used to hate beets – until I tasted fresh ones,” shares Amy. Roasted beets are the star ingredient in her Roasted Beet, Goat Cheese and Pecan Salad.
This salad makes such a lovely presentation. It’s a treat any day of the week, but would also be perfect for a special occasion luncheon or dinner. I now keep Sherry vinegar on hand for when I crave this delicious salad.
I love to end my day with something sweet. And in the summer, that typically involves berries. Which is why I love Judy Garcia’s Jumbleberry Cobbler.
Initially, I used rhubarb, strawberries, raspberries and blueberries. The result was perfectly sweet and tart. Top this cobbler with a scoop of vanilla ice cream and life doesn’t get much better. But, this recipe is very adaptable. Use any variety of berries your family likes.
When thinking about your menu for the week, shop your local farmers market. You never know what goodies you can find!