As we make our way into the middle of the summer (!!!) we’re starting to see a lot of produce from local farmers. Our friends at Three River Farmers Alliance sent a list of produce they have during this time of year. In addition to the items below they also carry milk, cheeses and meat products. Here are a few varieties of produce they have available for purchase. If you aren’t local to the 3RFA you are likely to find these at another local farmers market or farm stand!
Baby Greens – arugula, spinach, mustard greens
Carrots, baby carrots
Heirloom and red round tomatoes
Summer squash, yellow squash, zucchini
Garlic, garlic scapes
Basil, chives, cilantro, oregano, sage, thyme
Cortland and Mcintosh apples
With this list in mind, we put together a collection of our favorite recipes that you can make at home using some of these vegetables. Let us know what you think!
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This potato salad has tons of fresh veggies you could find at a farm stand. The veggies add lots of color, which means lots of vitamins and minerals. Think about eating the colors of the rainbow on a daily basis to help you meet your vitamin and mineral goals.
- 2 cloves garlic peeled
- 2 1/2 tsp kosher salt
- 1/2 cup mayonnaise
- 2 1/2 tbsp white wine vinegar
- Freshly ground black pepper to taste
- 8 cups water
- 3 cloves garlic smashed
- 2 tbsp kosher salt
- 2 pounds small red-skinned waxy potatoes sliced into 1/8-inch thick rounds
- 5 ea carrots peeled and sliced into 1/8-inch thick rounds
- 1 bunch radishes sliced into 1/8-inch thick rounds
- 1/2 ea English Cucumber sliced into 1/8-inch thick rounds
- 1 cup cherry tomatoes halved
- 3 ea scallions thinly sliced
- fresh ground blacked pepper
- 1/2 cup fresh herbs (parsley, dill or taragon) lightly packed and chopped
For the dressing: Smash the garlic cloves, sprinkle with salt and with the flat side of a large knoife, mash and smear the mixture to a course paste. Put in a bowl and whisk with the mayonnaise, vinegar and black pepper.
For the salad: put the water, garlic and salt in a large saucepan and bring to a boil. Add the carrots, lower the heat, and cook until the vegetables are tender but not msushy, about 5 minutes.
Stir in the radishes, then immediately drain all vegetables in the colander in the sink. Remove and discard the garlic.
Cool slightly and toss the vegetables with the dressing. Cover and refrigerate for 30 minutes.
About 10 minutes prior to serving, toss the cucumber, tomatoes and scallions in a small bowl with salt and peper to taste. When ready to serve, fold the mixture and herbs into the potato salad and serve.
Zucchini, yellow squash, onions and tomatoes are all considered to be non-starchy vegetables. This means that along with the vitamins and minerals they provide, they are also providing a lot of fiber and water. Fiber and water together help fill you up and keep you full. Non-starchy vegetables are also a great addition to meals as their fiber content helps stabilize blood sugars.
- 1 tbsp olive oil
- 1 cup onion diced
- 2 cloves garlic minced
- 8 ounces penne pasta
- 2 ea zucchini thinly sliced
- 2 ea yellow squash thinly sliced
- 1 cup grape tomatoes halved
- 4 cups cold water
- 1 tsp salt
- 1 cup fresh basil chopped
- 1 cup parmesan grated
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 2 tsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp onion powder
- 1/8 tsp salt
- 1/8 tsp pepper
Add olive oil, onions and garlic to a 12 inch skillet and cook over medium high heat until onions and garlic are softened
Add the pasta, zucchini, yellow squash and tomatoes to the skillet
Pour the 4 cups of cold water and salt to the pan
Turn the heat up to high and bring the water to a boil. Cook until pasta is al dente and water is absorbed.
While the pasta cooks, whisk all of the viniagrette ingredients together in a small bowl
Once the pasta is cooked, add the viniagrette, basil and parmesan. Toss together and serve.
The tomatoes in this panzanella recipe provide a large dose of vitamin C. They also contain another antioxidant called lycopene – which gives tomatoes their red color. Lycopene has been linked to a reduced risk of death from heart disease, diabetes and stroke. Tomatoes, cucumbers, onion, and bell peppers are also considered non-starchy vegetables!
- 1/4 cup + olive oil
- 2 cloves garlic minced
- 1/2 tsp Dijon mustard
- 2 tbsp champagne vinegar
- salt and black pepper to taste
- 1/2 English cucumber unpeeled, seeded and sliced 1/2 inch thick
- 2 large tomato cut into 1 inch cubes
- 1/2 cup basil leaves lightly packed
- 1/2 cup capers drained
- 1 ea red onion sliced into 1/4 inch rounds
- 1 ea red bell pepper seeded and cut into 3 large pieces
- 1 ea yellow bell pepper seeded and cut into 3 large pieces
- 1/2 French bread (ficelle) cut into 1 inch thick slices
Heat a grill to medium heat. Brush the grilling rack with olive oil.
In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, salt and black pepper to taste. Set aside.
Place the cucumber, tomatoes, basil and capers in a large bowl. Season with salt and pepper and toss.
Brush 1 side of the onion slices and peppers with olive oil. Place them oil side down on the grill and cook for 4 minutes. Brush the opposite side with olive oil and flip. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2 inch thick, separate the onion rings and add them both to the cucumber mixture.
Brush the bread on both sides with olive oil. Place them on the grill until golden. Pour the vinaigrette over the vegetables and toss together. Serve with toasted bread.
Who says lunch time sandwiches always have to include deli meat? Try this vegetarian option for a fresh lunch during the summer months. The salad greens and tomatoes would be a great purchase at the 3RFA or your local farm stand.
- 4 ea tortillas
- 1 cup hummus
- 1/2 ea cucumber
- 2 ea tomatoes sliced
- 1 ea avocado sliced thin
- 1 ea yellow bell pepper sliced thin
- 1 ea orange bell pepper sliced thin
- 1 cup mixed greens
Warm the tortillas in a microwave for 8-10 seconds
Spread 4 tbsp of hummus on each tortilla. Layer the sliced cucumber, tomato, avocado, and bell peppers on top of the hummus. Top with mixed salad greens. Wrap tightly into a burrito shape and slice in half.
Repeat for each tortilla