Three ways to Savor Farmer’s Market Flavor from Caroline Glawe and Beth Fisher of Two: Food Wine Design in Minneapolis.
“A late summer trip to the farmer’s market is an adventure in sensory overload: bins and baskets overflow with summer’s bumper crops; shoppers weave through the buzz of activity around favored merchants, follow the smell of a vendor’s freshly brewed coffee, and feel the deep red grooves in their palms from bags heavily laden. Gather friends and family to the kitchen table for a meal fresh from the earth before frosty days arrive.” Turn the page for three easy recipes.
Faux Pasta. Reach for a sharp vegetable peeler for this fresh approach to bumper crops of zucchini and yellow squash. Simply wash the vegetables then peel off long ribbons of the flesh, turning the zucchini or squash as you go. Peel only until you reach the seedy middle. SautÃ© the vegetable ribbons in a bit of olive oil or butter, salt and pepper. Add garlic, red pepper flakes, and fresh herbs. Amazing on its own and doubly so when paired with a nice walleye filet and a glass of Spanish RosÃ©.
Summer Celebration Slaw. Vibrant-colored, crunchy, raw vegetables tossed in a light vinaigrette are a snap to assemble. Gather a couple of beets, half of a small head of red cabbage, six carrots, an onion, a cup of sweet corn kernels, and your favorite herbs. Wash and peel the vegetables, grate the raw beets, red cabbage, and carrots, julienne the onion, add the corn and herbs. Toss with your favorite vinaigrette or try this simple one: Shake together in a small jar 1 cup of fresh lemon juice, 3 tablespoons of tamari or soy sauce, ¼ cup of dijon mustard, and 3 tablespoons of finely chopped fresh dill weed.
Roasted Vegetables. Roasting concentrates the sugars in vegetables, making them burst with flavor. Choose a variety of brightly colored vegetables. Wash and peel them, then chunk into similar-size pieces so all roast at the same rate. Toss veggies in olive oil and fresh herbs to coat, and sprinkle with salt and pepper. If cool days have arrived, roast in a 350Ë Fahrenheit oven until all are tender when pierced with a paring knife; if summer is still scorching, use the grill and indirect heat. Serve warm or at room temperature, alone or in a salad for a light vegetarian meal. Potatoes, green beans, carrots, parsnips—almost any combination will work.