Farmer’s Market Fare

One of summer’s greatest pleasures is the ubiquitous farmer’s market.  The bounty varies from week to week.  The vendors become familiar friends after a few weeks.  The warm breezes, the scent of the freshly cut flowers.

Sometimes when visiting a farmer’s market our eyes can be too big for our stomachs.  It’s easy to be romanced by the bounty of fresh, colorful, lush vegetables, and often we buy them without a game plan or any clue as to how we are going to prepare them.


Before you go to the market, it’s helpful to have a couple of recipes in mind.  This will ensure that the  beautiful, purple organic eggplant you just had to have does not go forgotten a week later.  Here’s a couple to get you started.

sesame tomato cucumber salad

Editor: Krissy Tiglias, Photo Editor: Paden Reich, Art Director: Bob Perino, Alison Miksch: Photographer, Food Stylist: Matt Vohr, Prop Stylist: Heather Chadduck Hillegas. Sesame Tomatoe Salad

1 pound tomatoes, thinly sliced crosswise

1/2 cup thinly sliced cucumber

1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons olive oil
1 1/2 teaspoons granulated sugar
2 medium scallions, dark green parts only, thinly sliced
1 medium serrano or jalapeno chile, thinly sliced crosswise
2 teaspoons toasted sesame seeds
1/4 teaspoon flaky sea salt (such as Maldon)
1/4 teaspoon black pepper

Arrange tomato and cucumber slices on a platter. Whisk together soy sauce, vinegar, olive oil, and sugar in a small bowl until sugar dissolves. Drizzle 2 tablespoons of dressing over tomatoes and cucumbers, and top with scallions, chile, and sesame seeds. Sprinkle with salt and pepper. Serve immediately with remaining dressing.


grilled miso eggplant
1 pound eggplant
1 tablespoon olive oil

2 tablespoon white miso

1 tablespoon reduced-sodium soy sauce

1 teaspoon honey

2 tablespoons fresh parsley

1 tablespoons toasted sesame seeds

Cut eggplant lengthwise into 8 slices. Brush with olive oil and grill, turning, until golden brown and almost tender, about 7 minutes.  Stir together white miso, soy sauce, and honey. Brush eggplant with mixture and grill until tender, about 2 minutes longer.  Sprinkle with parsley and sesame seeds.

Be prepared, buy local, and don’t forget the flowers!

images/recipes adapted from prevention, southernliving

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