Market Menu: July 15!

Can you believe it’s mid-July already? So many weeks of the market, it’s hard to keep track without having a calendar handy. So we’re switching to dates in the title instead of week numbers.

I visited the farmer’s market in the adorable town of Port Townsend, WA last weekend, and there were some noticeable differences in available produce: cooler-weather crops like fava beans and radishes (since it’s still in the 50s-70s there!), and a large variety of currants. Market day was a “hot” one, which meant upper 70s, possibly low 80s in the sun. Dry as can be, though, which was a nice contrast to our current weather of 90+ F and 90+ humidity! The currants were lovely, and I might have been tempted to grab some and make a quick pot of jam, except that I knew there were currants waiting in the Refuge Food Forest here in Normal!

 

Back in Bloomington-Normal, our extended heat through July-August means several things for your weekly local farm and garden haul:

  • chickens may slow down or stop laying for a bit when it’s this hot, so you may have to ration those eggs!
  • cilantro and basil in your gardens will likely bolt, sending out seed heads that you can save and replant, or let nature do its thing and replant them for you.
  • lettuces are going to bolt as well; without a hoop house to keep the temperatures low, farmers can’t grow lettuce in this kind of heat. Give it some time, and you can replant in the fall.
  • provided they get sufficient water, your tomatoes are going to be happy and ripe!
  • chile peppers of all varieties are going to start coming with a fury! they love the heat, and give it right back to you in flavor 🙂

In addition to the Saturday morning market, you can also find local produce at Common Ground in downtown Bloomington, and Green Top Grocery just east of downtown on Washington Street. And just this week, Browns’ Produce opened their farmstand on Brown Street just off of West Market — be sure to stop by!

This Week’s Menu:

I’m feeling like salads day and night right now, and other things that are FAST and require little tending on the stove. Here are a few of my favorites:

Slightly Savory Granola – an unusual granola recipe from the NY Times, made with olive oil! It’s a tad addictive, especially with yogurt. I used to buy Traderspoint Creamery yogurt in Indianapolis, but haven’t found a new local favorite yet — recommendations always welcome!

Lemony Zucchini Goat Cheese Pizza – From Smitten Kitchen, and a perfect way to use those ever-growing zucchini, and the amazing chevre from Prairie Fruits Farm

Beet Salad w/ Plums and Goat Cheese – From Bon Appetit. Peaches would be just as delicious, of course.

Summer Pasta with Olives, Roasted Peppers and Capers – Also from Bon Appetit. It’s a warm dish, but it honestly is just as good served cold as a pasta salad.

Eggy Polenta w/ Mushrooms – From The Kitchn, and a great way to incorporate local grain (corn — I know, not technically a grain) and mushrooms AND eggs! I’d be inclined to use those gorgeous duck eggs I’ve been seeing lately at the market… they’d be delicious!

Chicken Meatballs and Polenta – There are a number of different variations on this recipe; I like chicken instead of turkey, and kale makes a nice addition at the end to plate with the dish.

Spicy Coleslaw w/ Cumin-Lime Dressing – Bobby Flay’s NOT-creamy coleslaw is hot and delicious!

Cumin-Scented Black Rice and Quinoa – This recipe from Bon Appetit takes a little time to cook (the grains cook separately), but once made, it’s easy to reheat and enjoy through the week. You can add chunks of sweet potato, some greens and a little tahini dressing, and you’ve got a quick meal.

Is it gazpacho season yet? Are you drowning in tomatoes? If not yet, I’ll put this here for later. I generally make Mollie Katzen’s version, which is full of veg and herbs, but I’ve also posted the NY Times version above. Regardless of which recipe you use, make sure to let it rest in the fridge for a few hours before serving; the flavors take a little time to develop.

I Can Grill That?

Last week I found out that one could grill green beans. My first thought was, “don’t they fall between the grates?” (HAHAHA.) (No, really, that really was my first thought.) It turns out that beans do very nicely with a bit of char – you can use a grill basket or heavy duty aluminum foil. But it made me wonder: what other vegetables can I grill? Here is a short list of recipes with veggies that you’re sure to see at the market this week.

Corn. (Corn!) Everyone’s favorite. If you make this, you can also make this. And this. (Trust me, elote is going to be your new obsession.) Grilled corn is beautiful with grilled sweet peppers, too.

So…PEPPERS. Are you a fan of jalapeño poppers? Well, here you go. (No need to go out for this anymore – make it at home with truly excellent, local peppers.) And if you’re a fan of spicy dishes, try a grilled jalapeño potato salad. 

Squashes and zucchini are a popular choice, and you can add any range of flavor profiles – even just a bit of sea salt. Here is one with basil (definitely in season!), and it’s also great with mint. Oh heck – here’s one more. It’s just all so good.

Eggplant is another veggie that loves the heat. This recipe might just make an eggplant lover out of a skeptic (I know you’re out there!). I love that this dish has an easy, flavorful yogurt sauce. Looks fancy; very easy.

Panzanella (bread and vegetable salad): another summer classic.

Fruit! Grilled peaches can pair with a main course as a side, shine in a salad, or as a super-easy dessert.

Lettuce! (Yes, lettuce!) Romaine lettuce, in particular, holds up just fine to a hot grill.  (At the market, you might try another variety – ask a farmer which varieties are sturdy like Romaine.) Lots of flavor options with this, too.

And while we are on the subject of lettuce, we should consider how salads don’t just come in the cold and raw variety (or even include lettuce, of course). Great salads often combine both hot and cold elements, cooked (or grilled) and raw ingredients, salty/sweet/crunchy, etc. It’s all about having a combination of flavors and textures – and using local, fresh veggies means that the flavor is going to be just that much better (and will need very little dressing up!). Check out this grilled corn and nectarine salad (you could easily sub peaches).

Lastly…BEER CAN CABBAGE. (Seriously!) Why let the chickens have all the fun? (And you can grill cabbage without a beer can, too.)

We are in the heyday of summer vegetables. I can’t stop smiling. You, too?

Happy summer, and enjoy.