Foodie Finds: Farmers market feasts

I love this time of year for shopping at the library’s Monday Farmers Market. So many veggies are in abundance especially tomatoes! I wait all year for the best of the summer season. Then eat them in some form every day all summer long and when possible I freeze some to brighten my winter meals.

Tomatoes

My go-to method of tomato consumption is simple. Start with a bread base, preferably half a bagel or a slice of sourdough bread. Extra flavor points if the bread is grilled with a brush of olive oil. Then smear cream cheese, whipped feta or burrata filling on the bread. Top with beautiful slices of ripe tomatoes. Salt the tomatoes generously, they like salt!  (Try making basil salt!) Add fresh basil and you have my perfect breakfast, lunch or dinner! Lunch or dinner usually involves some homemade pickled red onions on top.

Last year, I made basil salt just before a freeze took the fresh basil. It is super simple and wildly flavorful. Dry fresh basil in the microwave, add it to the food processor with some salt and blend away. Top on tomatoes, pasta, meats, fish (anything really) for a punch of flavor.

During the summer I make tomato soup with everything but dairy, then freeze. This winter I’ll thaw those pink blocks of goodness, add some cream or half and half to taste these sweet summer days again.

More fresh vegetables

Other vegetables that are plentiful at the farmers market are zucchini, green beans, sweet onions, corn, cucumbers and cherry tomatoes. All of which make fabulous salads! I keep using the Martha Stewart recipe for her daughter Alexis’s Vegetable Salad, which uses all those veggies. It’s so fresh and crunchy. You'll find the recipe in Martha: The Cookbook.

Cook’s Illustrated’s recipe for One Pan Pork Tenderloin and Panzanella Salad is another fabulous recipe featuring the best of the farmers market. I made it last week and it was exceptional. Sweet peppers, summer squash, red onion and baguette pieces are roasted in the oven, along with the pork. Then the veggies are tossed with a light balsamic vinaigrette, cherry tomatoes, cucumbers and basil and the combination is absolutely delicious. Find the recipe in The Complete Summer Cookbook.

Don’t miss a trip to the library’s Farmers Market on Monday mornings in the parking lot from now until mid-October (closed Labor Day). All of the fresh goodies are more than worth the trip!