Grab your tote bags! The farmers are out to market with homegrown farmstand freshness. Stroll the stalls to discover juicy ripe fruit, gorgeous veggies, local honey, regionally grown grains, and so much more. Celebrate the summer with one of the recipes below!
FRESH STRAWBERRIES
Strawberry Citrusicles
In a blender, blend 1 pint of strawberries and 1 cup of orange juice until smooth. Add 1/4 cup of honey and blend thoroughly. Pour into popsicle molds and freeze overnight. Makes 6.
Strawberry Vinaigrette
In a blender, blend 1 pint of strawberries, 1/2 cup of olive oil, and 2 tbsp of apple cider vinegar. Add olive oil as needed and salt to taste. Makes 1 1/2 cups.
Strawberry Sparkling Limeade
In a blender, blend 1 pint of strawberries until smooth. Pour berries, 4 cans of club soda, the juice of 2 limes, and 2 tbsp of maple syrup over 1 cup of ice in a large pitcher. Stir and serve. Makes 6 cups.
YELLOW BEANS
Picnic Salad
Steam 1 lb yellow beans and chop into 1” pieces. Boil 1 lb new potatoes until fork-tender; cut into quarters. Cook 1 cup of bowtie pasta according to directions. Toss potatoes, yellow beans and pasta together with 1/4 cup basil pesto. Makes 4-6 servings.
Beans On the Side
In a heavy skillet, heat 2 tbsp olive oil and saute 1 sliced red onion until caramelized. Add 1/4 cup red wine vinegar and 2 tbsp grainy mustard. Cook 1 lb yellow beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain; plunge into ice water to stop cooking, then drain well. Toss beans with onion mix. Serve at room temperature or chilled. Makes 2-4 servings.
Yellow Dilly Beans
In a saucepan, bring 1/2 cup water, 1 cup vinegar, a big pinch of kosher salt, 1 tbsp sugar, and 1 clove minced garlic to a boil until sugar dissolves. Set aside. Trim beans so they fit length-wise in the mason jar you’re using, then boil 1 pound yellow beans for 1 minute. Drain and immediately put in a bowl of ice water for 5 minutes.
In clean jars, place 1/2 tsp peppercorns, and 1/4 tsp red pepper flakes in the bottom. Add your beans and 4 sprigs fresh dill to the jars. Pour the brine over the beans, put a lid on them and keep them on the counter for 12 hours. Transfer to the fridge. Allow them to sit in the fridge for 2 days before consuming. Makes 1 quart-sized jar.
FLAT LEAF PARSLEY
Salsa Verde
Combine 2 small bunches of parsley, 1 bunch fresh basil, 1 bunch fresh mint, 1 tbsp capers, 2 garlic cloves, 1/3 cup olive oil, and 6 anchovies in food processor. Pulse until roughly chopped. Add 3 tbsp vinegar and pulse again. Salt to taste. Serve with chicken or on bread or with some goat cheese. Makes 2 cups.
Quick Quinoa Salad
In a bowl, combine 1 small bunch chopped parsley, 2 cups cooked quinoa, 1 clove minced garlic, juice of 1 lemon, 10 chopped mint leaves, and 1 diced scallion. Drizzle with 3 tbsp olive oil and toss. Salt to taste. Makes 4 servings.
Parsley and Pineapple Smoothie
Blend 1 small bunch parsley, 1 cup diced pineapple, 1 banana, and your milk of choice in a high-speed blender till smooth; add milk as needed. Pour into glass. Makes 2 servings.
Composite photo: Olivia Barton/Olivia Lynn Design
