I was thinking, last hot July Saturday, as we were stuck like sardines in the farmers market, that maybe this whole local food thing is catching on. Maybe, I thought, I don’t need to promote it so much. Well, maybe. The demand has to grow if the supply is going to. Next season, the farmers will be able to plant more, perhaps the market will expand.
The vegetables, like the people, were crowded. Tables loaded with all the abundance of summer. I brought home more than I may be able to get cooked. It all just looks so good. I stuffed my market basket full with summer melon, peaches, blueberries (lots), blackberries (even more), peppers, heirloom tomatoes, onions, beets, carrots, corn. I paused at the daikon radishes and some other unusual items. I love to buy the unique veggies because it ensures that the farmers will keep growing new things.
Caprese Salad is the first dish I prepare with heirloom tomatoes. Recipe and links after the jump.
This is one of those recipes that isn’t really a recipe at all, just some instructions.
3-5 different heirloom tomatoes in different colors (Cherokee Purple, German Stripe, Green Zebra, Brandywine, and a Garden Peach
4 oz. fresh mozzarella
1/3 cup basil leaves, don’t have to chop
Drizzle of good olive oil
Drizzle of balsamic vinegar
1 tsp. very coarse grain sea salt
Couple grinds of black pepper
Core and slice tomatoes. Arrange in a rainbow on a serving plate. Scatter on basil and chunks of mozzarella. Drizzle and season. There really isn’t a better tomato dish than this. With the variety of tomatoes, the dish becomes a sampler platter of the finest tomatoes.
Another summer favorite of mine is Purple Hull Peas beautifully captured at Blue Yonder. Milder and sweeter than a Black-Eyed Pea, these are a real favorite, shelled fresh, and cooked with herbs and a smoked ham hock. I just picked my own harvest from the garden.
In case you have any zucchini left after making Ilana’s fabulous bread, Kalyn’s Kitchen has TEN more recipes for summer’s most abundant vegetable.
Plum Sorbet at Simply Recipes looks like a heavenly way to end this feast — and makes me rethink the tiny, red plums I passed over at the farmers market.
Don’t forget, Sunday night, send your weekly local food post url to farmerfare [at] gmail [dot] com.