Lifestyle & More

The Summer Farmers Market Report

Summer vegetable pizza

It’s the primary week of summer time, which suggests there’s no higher time to play my favourite recreation…

i.e., “What to do with that _____ you see at the farmer’s market!?” The excellent news? You don’t need to do so much. Here’s the place to start out.

Zucchini — I like operating these by way of the shredder; squeezing dry with a dish towel; tossing with olive oil, pink pepper flakes, salt and pepper; then piling up on a pizza dough. You can both add a layer of shredded mozzarella beneath the zucchini or, for a extra dramatic expertise, simply break some burrata excessive after it comes out of the oven (as proven above). Either approach, it ought to bake for about 10 to fifteen minutes at 450°F. (Don’t overlook to brush the perimeter of your dough with olive oil.) This tastes nice at room temperature, too.

Sugar Snap Peas — I haven’t been in a position to consider the rest since spying Hana Asbrink’s Sesame Snap Pea Chicken Salad within the New York Times final week. You may encounter a paywall accessing the official recipe, however the shortcut, text-a-friend model may learn like this: Shred a store-bought rotisserie rooster, then toss with trimmed sugar snap peas, scallions, sesame seeds, chiles and a sesame-ginger-soy sauce dressing. Serve heat or chilled.

Stone Fruits — We are nonetheless most likely per week or two away from peak peaches and plums, however I like them a lot that I can’t resist playing on a half dozen or so each time I swing by a farmer’s market. The factor is, even after they haven’t reached ideally suited sweetness, I can nonetheless chop up a peach with tomatoes, arugula, little mozzarella balls, slivered basil, olive oil, salt and pepper, and serve on toasts, bruschetta type. (Or, failing that, simply broil the halved fruit with a little bit cinnamon-sugar and brushed melted butter for dessert.) If your plums aren’t delicate and dripping with sweetness, they’ll nonetheless add a beautiful tang to a rooster stir-fry.

Cucumbers — In the morning, chuck a number of peeled, seeded, chopped cucumbers right into a blender with a chunked avocado, some scallions, lime juice, plain yogurt, olive oil, salt, pepper, cilantro or mint (and water to succeed in desired consistency), then mix and chill till later within the day. Your dinnertime self might be so grateful to simply pour that pitcher into soup bowls and prime with extra herbs and chilled shrimp in the event you’re feeling it.

Eggplant — This may sound stunning, however I’ve solely lately fallen in love with eggplant. I’ll eat any variety any time, however this time of 12 months, I’ll particularly hunt down the speckled graffiti or fairy story varieties, chop and pan-fry them in oil with garlic till toasty, then prime with both cashews or peanuts, feta, chili oil, and mint. That’s often lunch. If I need to dinner-ize it, I’ll add rice or baked tofu.

Asparagus — We’re nearly on the finish of asparagus season right here in New York, however I’ll be grabbing them till the final potential second. You can 100% toss your spears with olive oil, salt and pepper, then grill them and serve with recent lemon juice and Parm alongside a bit of grilled rooster or pork or tofu. But if I need to improve the asparagus to famous person standing, I whirl it (post-steaming) with olive oil, Dijon mustard, salt and pepper to take advantage of velvety, flavorful inexperienced sauce for salmon, rooster or spaghetti. Thin it out with vegetable broth or water and you’ll even serve it with croutons, yogurt and chives for soup.

Kohlrabi — Some of you might have spied piles of those at your favourite vendor and scratched your head earlier than transferring on to the extra acquainted cabbages. I did that for therefore lengthy, too, earlier than realizing that if you peel the powerful outer layer, then chop the kohlrabi into small cubes, it provides that essential crunch to so many dishes — salads, stir-fries, slaws, bean salads, tuna salads. The gluten-free set may prefer to find out about the best way Stone Barns chef Dan Barber as soon as deployed them: He peeled, then sliced super-thin cross-sections to make shells for shredded pork tacos.

Who else is counting the minutes till corn and tomato season?

P.S. Quick spring dinners and 9 guidelines for higher salads.

(Photo by Christine Han for The Weekday Vegetarians.)

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