There’s a Guy Clark song lyric that comes to mind when I think about summertime’s vegetable bounty. It goes something like this: “Only two things that money can’t buy, and that’s true love and home grown tomatoes!” Personally, while we miss being able to grow our own food, the truth is that we can get close to homegrown vegetable nirvana by visiting a local farmer’s market near our campground or along our route. Further, there are some really great farmer’s market recipes that are perfect for life on the road.
Over the years, we’ve spent some seasons either working or volunteering in communities with amazing farmer’s markets.(Shout out to Stonington, Maine!). While there, we could get our fresh earth fix. Hutch even supplemented our purchases through busking at the market itself. (How very Guy Clark of him.)
All this to say, we’re happy to share three of the best farmer’s market recipes we’ve had. You know, the ones that really allow you to taste the land, wherever you are.
Finding a Farmer’s Market to Feed Your Recipes
This may seem simple, but it is effective. While traveling, search “farmers market near me” or “farm stand near me” on your mapping app. Pay close attention to the weekends when many local communities bring their farmers together in one space. (Or stay at a farm-based Harvest Hosts site and stock up!)
We’ve gotten everything from the much coveted tomatoes and other fresh veggies to locally baked breads and pastries to home made soaps and crafts. It’s amazing what treasures you’ll find! As a side not (for the boondockers out there), some farmer’s market areas allow overnight parking, though typically NOT the night before the market as growers get there pretty early! Recently on our Canadian summer adventures, we stopped by the Charlottetown Farmers Market on Prince Edward Island and found a bounty of summer goodies!
Now, let’s get to the good stuff. Here are three scrumptious summer farmer’s market recipes that we created from our travels.
Glorious Gazpacho
Shari set out to find the best gazpacho recipe in 2018. And since then? She has honed it to perfection. Each time she makes it, it’s a bit different. (It all depends on the nature of the fruit available.) But each time, it is summertime in a bowl — sweet, tangy, spicy, with just enough texture to give it some toothiness. It’s filling enough to make it a meal, or just serve it as an appetizer.
The best part? Other than briefly blanching the tomatoes in boiling water, you don’t need to heat up the kitchen to prepare this cool and tasty treat! And, just like most soups, it’s even better the next day. Here’s how she does it.
Soup Ingredients
- 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
- 1 cup zucchini, peeled and chopped
- 1/2 cup chopped sweet Italian pepper
- 1/2 cup chopped sweet onion
- 2 small jalapeno peppers, seeded and minced
- 1 large garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 1 lime, juiced
- 4 teaspoon balsamic vinegar
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Toppings
- Fresh basil leaves, chopped
- Your favorite croutons
- Green onions or scallions, chopped
- Avocado slices or chunks
Instructions
Fill a three-to-four quart pot halfway full of water. Set over high heat and bring to a boil.
Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 30 seconds, remove and transfer to an ice bath, and allow to cool until able to handle, approximately one minute. Remove and pat dry. Peel, core, and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press out one cup of juice.
Place the tomatoes and juice into a large mixing bowl. Add the zucchini, red pepper, onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, red pepper flakes, cumin, salt and pepper, and stir to combine. Transfer mixture to a blender and puree for 15 to 20 seconds at high speed. Cover and chill overnight.
Tops with your favorite extras! Serves four to eight hungry campers depending on whether it’s a cup or bowl of soup.
Kale, Beet, and Asparagus Salad with Goat Cheese Topped with Basil, Lemon, and Dijon Dressing
Kale, that wonderful green superfood which comes in at least 25 different varieties, sometimes gets scooped up at the market only to languish in the vegetable crisper. No stranger to strong opinions, this versatile green needs to be prepared right in order to reach a wider audience. Just a little hand massaging with some garlic oil is all it takes to convert the most ardent skeptic.
Salad Ingredients
- 2-3 medium-sized beets
- 1/2 large Spanish onion
- 1 bunch asparagus
- 1/2 bunch of kale (your choice of variety)
- 1 medium red or yellow tomato
- 1/3 cup goat cheese
- 1/4 cup walnuts, toasted
Lemon Basil Dijon Dressing
- 4-5 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 2 teaspoons Dijon mustard
- 1 garlic clove (minced)
- 1 teaspoon dried basil
- 1 teaspoon agave syrup
- 1 pinch sea salt
- 1/2 teaspoon black pepper
Mix ingredients together in a small container and shake!
Instructions
Wash and cube the beets. (Or slice with a mandolin if you like a thinner, crispier beet.) Slice onion into small julienne pieces. Marinate beets and onions in a little olive oil and balsamic vinegar for approximately 10 minutes. Saute beets on medium to high heat first, as they will take longer to cook, around five minutes. Then add onions. Stir occasionally until you reach your desired texture. (We like the onions to be slightly crispy and brown on the edges, beets should be firm but yielding when forked.) Add a little salt, pepper and other spices to taste (dried basil, oregano, and red pepper flakes). Set aside to cool or refrigerate for later use.
Trim the asparagus bottoms and saute on medium to high heat. Drizzle with balsamic vinaigrette and turn occasionally until desired texture is reached. Season with a bit of salt and pepper, and set aside to cool (or refrigerate).
Wash and tear kale leaves off the stems and into bite sized pieces. Pat dry with a towel then place in a large bowl, and drizzle with garlic and olive oil. Massage the kale leaves for about 30 seconds. The oil and hand massage help break down the tougher texture and bitterness of the greens, which is why some people object to it in the first place. Do this about 10 minutes prior to assembling the rest of the salad, and you’ll reveal the tender sweetness that can come from this remarkable plant without having to cook it.
Slice or cube tomato, crumble goat cheese, and add all ingredients to the kale bowl. Top with freshly chopped walnuts, dress, and serve.
Add some lightly toasted bread on the side and a good olive oil dip, and enjoy! Serves four hungry campers.
Lettuce Wraps with Smoked Tofu and Thai Peanut Sauce
We found a beautiful head of green leaf lettuce that reminded us of an amazing appetizer that we’d had at a restaurant along the California coast. We had some smoked tofu in the cooler, and the ingredients for peanut sauce at the ready! While we’ve got some go-to ingredients listed here, it’s really the dealer’s choice as to what you’re going to put in these crunchy babies, so go crazy!
Filling Ingredients
- Carrots, shredded
- Purple cabbage, shredded
- Green onions, chopped
- Cucumbers, cubed
- Smoked or baked tofu (or your favorite protein), cubed
- Almonds or pistachios, chopped
Other Suggestions
- Bean sprouts
- Rice or chow mein noodles, chilled
- Red peppers, chopped
- Cherry tomatoes, sliced
- Avocados, chopped
Thai Peanut Sauce Ingredients
There are many recipes for peanut sauce, but this one is adapted from Jessica in the Kitchen.
- 1/2 cup natural peanut butter
- 1/4 teaspoon ground ginger (or 1/2 teaspoon ginger garlic chili paste)
- 1 tablespoon agave syrup or spicy honey
- 2 tablespoon low sodium soy sauce
- 3 teaspoons rice vinegar
- 1/2 teaspoon sesame seeds
- 2 teaspoon to 1/4 cup warm water (enough to make it saucy, but not runny)
- Hot sauce to taste (sriracha is typical, but any good one will do)
Instructions
Whisk all the sauce ingredients (minus the warm water) together in a bowl and stir vigorously. Add the warm water a little at a time until it’s saucy and can be poured. This sauce can be made ahead of time or used immediately.
Assemble all the filling ingredients in a large bowl and dress heavily with peanut sauce. Pull off several big leaves from the lettuce head, wash, and pat dry with a towel. Arrange the lettuce heads on a serving platter along with a decorative bowl of the filling, and serve. Serves four hungry campers.
Bonus Recipe: Cheddar Jalapeno Sourdough French Toast
OK, you are going to have to trust us on this one. Perhaps one of the zaniest farmer’s market recipes, it’s a new twist on an old standard! Sweet and savory with just a little kick to get your day started right. We found this delicious loaf of savory and spicy bread at the farmer’s market in Charlottetown, and woke up with inspiration! Everyone knows how to make French toast, but add this main ingredient and you get the perfect blend of morning flavors. Remember to use warmed, REAL maple syrup. It makes a tremendous difference. Add a side of your favorite breakfast meat (or meat substitute) and it’s on!
Leave a Reply