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
1 pound tomatoes, thinly sliced crosswise
1/2 cup thinly sliced cucumber
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.
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