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SEASONAL EATING - Every Recipe You Can Make From The Farmer's Market

By: Nicole Milliman

Young Mom and Daughter

After a long winter season, the only thing I find myself craving is fresh foods that remind me of summer. Every weekend, I look forward to heading to the local farmers market, where I find the most beautiful seasonal foods. Although we all love going out to eat at a fun restaurant every once in a while, cooking food at home is so rewarding and fun. Shopping at the farmers market gives us access to the best-tasting produce that is in season, picked at its peak of flavor. I always end up getting lots of produce, but because it’s so fresh, it often ends up spoiling before I can put it all to use. If you find yourself needing recipe inspiration for the foods you are picking up at the farmers market this summer, you are in luck. These 3 seasonal recipes are simple, healthy, and delicious!


1. Tomato Basil Bruschetta:


Summer Bruschetta

This Tomato Basil Bruschetta is the perfect summer snack! You can get all of the ingredients at your local farmers market, and you don’t need to be a master chef to perfect this recipe.


Ingredients:


  • Ripe tomatoes, diced

  • Fresh basil, chopped

  • Garlic cloves, minced

  • Balsamic vinegar

  • Extra virgin olive oil

  • Salt and pepper

  • Baguette, sliced and toasted

Instructions:


  • In a bowl, combine diced tomatoes, chopped basil, minced garlic, a drizzle of balsamic vinegar, and olive oil.

  • Season with salt and pepper to taste.

  • Let the mixture marinate for at least 15 minutes to allow the flavors to meld.

  • Meanwhile, toast the baguette slices until golden brown and crispy.

  • Spoon the tomato mixture onto the toasted baguette slices.

  • Serve as a delicious appetizer or light summer snack.


2. Watermelon Feta Salad with Mint


Watermelon Feta Salad with Mint

This fresh summer salad is so simple yet delicious. It's perfect to make for a pool day, or even just to have as a refreshing snack on a hot day!


Ingredients:


  • -  4 cups cubed seedless watermelon

  • -  1 cup crumbled feta cheese

  • -  1/4 cup fresh mint leaves, thinly sliced

  • -  2 tablespoons balsamic glaze

  • -  1 tablespoon extra-virgin olive oil

  • -  Salt and black pepper to taste Instructions:


  • In a large serving bowl, combine the cubed watermelon, crumbled feta cheese, and sliced mint leaves.

  • Drizzle the olive oil over the salad and gently toss to coat.

  • Season the salad with salt and black pepper to taste.

  • Just before serving, drizzle the balsamic glaze over the salad.

  • Give the salad one final gentle toss to ensure everything is evenly coated.



3. SUMMER BERRY TARTS


Summer Tarts

These summer berry tarts are so simple and delicious! They are also a great way to use up any extra berries you have in your fridge.


Ingredients:


  • Puffed Pastry (homemade or store-bought, up to you!)

  • 1/4 cup sugar

  • 1/4 cup water

  • 1 pound blackberries and raspberries (about 4 cups) Instructions:

Preheat the oven to 375°. Line a baking sheet with parchment paper. Unfold the puff pastry on the baking sheet and cut it into two 5-by-6-inch rectangles. Cut each rectangle on the diagonal to form 2 triangles. Refrigerate until the pastry is chilled, about 10 minutes.


  • Separate the triangles so they’re evenly spaced. Bake the pastry for 25 minutes, or until nicely browned and crisp.

  • Meanwhile, in a saucepan, bring the sugar and water to a simmer over moderate heat. Add the blackberries and cook, stirring, for 1 minute. Add the raspberries and cook for 10 seconds. Stir a few times; transfer to a bowl.

Place the pastry on plates, top with the berries and serve. You can also serve with vanilla ice cream to elevate the dessert even more!



4. SMASHED CUCUMBER SALAD


Cucumber Salad

I recently watched a TikTok of a girl making a smashed cucumber salad, and I knew I had to recreate it ASAP. Cucumbers are one of my favorite summer veggies, and this recipe is the perfect way to use them!


Ingredients:


  • 1 1⁄2 pound Persian cucumbers, halved lengthwise (about 10 Persian cucumbers) 1 1⁄4 teaspoon kosher salt, divided

  • 11⁄3 feta cheese, crumbled

  • 1⁄2 teaspoon crushed red pepper

  • 1⁄4 teaspoon freshly ground black pepper, plus more to taste

  • 3⁄4 cup olive oil

  • 2 tablespoons white wine vinegar

  • 1⁄2 cup mixed olives, pitted and chopped

  • Place cucumbers, cut side down, on a cutting board. Smash cucumbers with a rolling pin or heavy skillet until slightly flattened and beginning to split. Move the pieces into a bowl, and toss with 1 teaspoon of salt

  • Toss together feta, crushed red pepper, and black pepper in a medium bowl. Add oil, making sure that the feta is fully coated.

  • Transfer cucumbers to a large bowl; toss with vinegar and 2 tablespoons of the oil. Arrange cucumber mixture on a platter; top with feta and olives. Season with black pepper to taste, and drizzle with the desired amount of extra oil. Eating seasonal produce in the summer is not only delicious but also supports your health, the environment, and local communities. If you are curious about what fruits and veggies are in season during each season, this website has an amazing list that can help you craft the perfect grocery list. For even more healthy recipe inspiration to use all summer long, this website has something for everyone.

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