LongIsland.com

2013 Summer Farmers' Market Recipe Guide - Fresh Takes on Local Produce

Written by Sandra Stelmach  |  25. July 2013

Farmers’ Markets are happening all over Long Island this summer, and they’re becoming and more and more widespread, as the “homegrown” movement continues to gain traction. With this abundance of great local produce now more convenient than ever before, it would only be silly to not take advantage of the locally sourced fresh food grown right in our own backyard! 
 
From fresh fruit and vegetables to organic milk and eggs, these locally grown goodies are sure to make an amazing addition to a mouthwatering meal! Many markets are even supplying unique specialty offerings such as honey, local wines, yogurts, and jams and jellies! 
 
These recipes are perfect for the summer - to go along with those juicy meats and all of your favorite dishes at your next barbecue! Plenty of these options are healthy too. Not only will you have the best dishes in town while eating healthier, you will also be supporting Long Island farmers and the local economy. 
 
We’ve put together for you some fun and cheap culinary delights the whole family will love. These recipes will also be perfect for those summer get togethers or if you are just looking for something to munch on and enjoy in the middle of the day.
 
Be sure to see what local farmers’ market is near you and check out LongIsland.com’s 2013 Summer Farmers' Market Recipe Guide!  
 
 
1. Summerly Squash
This mix of fresh fried veggies could make you feel like you’re not even eating squash!
 
For six servings, you will need:
  • 2 tablespoons vegetable oil
  • 1 small onion, sliced
  • 2 medium tomatoes, coarsely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 small zucchini, cut into 1/2 inch slices
  • 2 small yellow summer squash, cut into 1/2-inch slices
  • 1 bay leaf
  • 1/2 teaspoon dried basil
 
Directions:
In a large skillet, heat the oil over a medium heat. Pour in the onions cooking and stirring them for about 5 minutes until it becomes tender. Then, add the tomatoes and season with salt and pepper. Cook and stir the mix for about another 5 minutes until it becomes tender. Mix in the squash, zucchini, dried basil and bay leaf. Cover the skillet, reduce to a low heat and let it simmer for about 20 minutes. Stir occasionally. Before serving, remove the bay leaf.
 
2. Fresh Tomato Salsa
Rather than hitting the local supermarket and buying some salsa, make your own salsa with your own spice to it! This is perfect for those little get togethers to entertain your guests!
 
For four servings, prepare: 
  • 3 tomatoes, chopped
  • 1/2 cup finely diced onion
  • 5 serrano chiles, finely chopped
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 2 teaspoons lime juice
 
Directions:
In a medium bowl, mix together the tomatoes, onions, chiles, cilantro, salt and lime juice. Make sure it is mixed well. For the best flavor and quality, chill in refrigerator for at least one hour before serving. Serve with tortilla chips!
 
3. Fresh Cherry Cobbler
This freshly baked treat is sure will make you cut up a second slice!
 
For 12 servings, make sure you have:
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 1 cup milk
  • 2 cups pitted sour cherries
  • 3/4 cup white sugar
  • 1 tablespoon all-purpose flour
 
Directions:
Preheat the oven to 350 degrees. Place the butter in a 9x13 inch baking dish. Place the dish in the oven to melt the butter while the oven is preheating. Remove when the butter is melted. In a medium bowl, stir together 1 cup of flour, 1 cup of sugar and baking powder. Mix in the milk until the mix is well blended. Pour the batter in the pan over the melted butter. Do not stir this. Rinse the bowl from the batter and dry it off. Using that bowl, put in the cherries and toss in the remaining sugar and 1 tablespoon of flour. Pour in the cherry mixture evenly over the batter in the pan. Do not sir. Bake for between 50 to 60 minutes until golden brown. Use a toothpick to stick into the cobbler. If it comes out clean, that means it is ready.
 
4. Summer Corn Salad
This summer fresh and flavorful is a great refresher served along side any dish.
 
For six servings, you will need:
  • 9 ears corn (husked and cleaned)
  • 4-1/2 large tomatoes (diced)
  • 1-1/2 large onion (diced)
  • 1/4 cup and 2 tablespoons chopped fresh basil
  • 1/4 cup and 2 tablespoons olive oil
  • 3 tablespoons white vinegar
  • salt and pepper for taste
 
Directions:
In a large pot, boil lightly salted water. Once boiled, cook the corn in boiling water for about 7 to 10 minutes, or until desired tenderness. Then drain, cool, and cut kernels off the cob with a sharp knife. In a large bowl, mix the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.
 
5. Vegetarian Quesadilla
These quesadillas are perfect for an afternoon snack or an appealing appetizer before the main course! 
 
For six servings (3 quesadillas), prepare:
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped yellow squash
  • 1/2 cup chopped red onion
  • 1/2 cup chopped mushrooms
  • 1 tablespoon olive oil
  • cooking spray
  • 6 (9 inch) whole wheat tortillas
  • 1 1/4 cups shredded reduced-fat sharp Cheddar cheese
 
Directions:
Using a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over a medium to medium-high heat for approximately 7 minutes or until it all becomes just tender. Then, remove the vegetables. Using the same pan, spray it with cooking spray. Place a tortilla in the pan. Spread ¼ cup of cheese evenly over tortilla and spread ¾ cup of the vegetable mixture over the cheese. Evenly spread another ⅛ cup of cheese on top of the vegetables and top it off with a second tortilla. Cook until the tortillas are golden on both sides. Repeat the same process for the remaining ingredients. Then, cut each quesadilla into 8 triangles using either a knife or pizza cutter. For better taste, serve hot!
 
6. Strawberries with Balsamic Vinegar
Take a break from the simple and plain fruit salads and indulge in this unique way to enjoy summer strawberries - you can even go pick your own strawberries.
 
For six servings, make sure to have: 
  • 16 ounces fresh strawberries (hulled and large berries cut in half)
  • 2 tablespoons balsamic vinegar
  • 1/4 cup white sugar
  • 1/4 teaspoon freshly ground black pepper, or to taste
 
Directions:
In a bowl, place strawberries. Drizzle vinegar over the strawberries and sprinkle the sugar. Stir gently, not to break apart the strawberries, to mix the sugar in the vinegar. Cover the bowl and let it sit at room temperature for at least one hour. Before serving, grind some pepper over the strawberries. Add until it accommodates to the taste. 
 
7. Homemade Tomato Sauce
Make some of your unique speciality sauce for that pasta!
 
For six servings (3 cups), you will need: 
  • 10 ripe tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion (chopped)
  • 1 green bell pepper (chopped)
  • 2 carrots (chopped)
  • 4 cloves garlic (minced)
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon Italian seasoning
  • 1/4 cup Burgundy wine
  • 1 bay leaf
  • 2 stalks celery
 
Directions:
Boil a pot of water. Prepare a large bowl filled with iced water. Submerge the whole tomatoes in the boiling water until the skin begins to peel off. Remove the tomatoes with a slotted spoon and place in the iced water. Let is cool until cool enough to touch. Peel the tomatoes and squeeze the seeds out. Chop 8 tomatoes and puree them in a blender. Chop the remaining two tomatoes and put to the side. In a large pot, cook the onion, bell pepper, carrot and garlic in oil and butter in a large pot until the onion starts to soften. Pour in the pureed tomatoes. Stir in the chopped tomato, basil, seasoning and wine. Place the bay leaf and celery stalks in the pot. Bring the pot to a boil, then reduce to a low heat. Cover and simmer for about 2 hours. Then, remove the bay leaf and celery and serve!
 
8. Spinach and Strawberry Salad
Spinach never tasted so good until this summer side dish made fun with touches of strawberries.
 
For eight servings, prepare:
  • 2 bunches spinach, rinsed and torn into bite-size pieces
  • 4 cups sliced strawberries
  • 1/2 cup vegetable oil
  • 1/4 cup white wine vinegar
  • 1/2 cup white sugar
  • 1/4 teaspoon paprika
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
 
Directions:
Bring together the spinach and strawberries in a large bowl. Using a medium size bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour the mix over the salad as desired.
 
9. Cucumber Sandwiches
For when lunchtime comes around, this simple, healthy and easy to make sandwich is both delicious and filling!
 
For 10 servings, make sure you have:
  • 1/4 (8 ounce) package cream cheese, softened
  • 2 tablespoons and 3/4 teaspoon mayonnaise
  • 1/4 (.7 ounce) package dry Italian salad dressing mix
  • 5/8 loaf French bread, cut into 1 inch slices
  • 5/8 medium cucumbers, sliced
  • 1/4 pinch dried dill weed
 
Directions:
Mix together cream cheese, mayonnaise and Italian dressing mix in a medium bowl. Refrigerate for at least 6 hours but preferably overnight. Then, spread the cream cheese mix onto slices of French bread (it can be any type of bread that suits your palate). Top with a cucumber slice and sprinkle with dill.
 
10. Classic Caesar Salad
This traditional side dish is perfect for any occasion and tasty too! 
 
For six servings, you will need:
  • 6 cloves garlic (peeled)
  • 3/4 cup mayonnaise
  • 5 anchovy fillets (minced)
  • 6 tablespoons grated Parmesan cheese (divided)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • salt to taste
  • ground black pepper to taste
  • 1/4 cup olive oil
  • 4 cups day-old bread, cubed
  • 1 head romaine lettuce, torn into bite-size pieces
 
Directions:
Mince 3 cloves of garlic and combine with mayonnaise, 2 tablespoons of Parmesan cheese, Worcestershire sauce, mustard, lemon juice and anchovies (can be done without). Season with salt and black pepper to the taste. Refrigerate this mix while heating oil in a large skillet or medium heat. Cut the remaining cloves of garlic and add to the hot oil. Cook and stir until the garlic becomes a golden brown. Then, remove the garlic. Add the bread cubes to the oil and turn frequently until both sides become lightly brown and then season with salt and pepper (this step can be skipped and seasoned croutons can be used in replacement). In a large bowl, place lettuce and add in the dressing, Parmesan cheese and croutons. 
 
 
Desert Bonus!
Blueberry Crumble Pie Recipe
This timely desert may work you up an appetite just making it but it sure will be worth it!
 
For the pie, you will need:
  • 4 Cups Fresh Blueberries
  • 1 Tablespoon of Unsalted Butter
  • 3/4 Cup White Sugar
  • 3 tablespoons of Cornstarch
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Salt
  • 1 nine-inch pie crust (pre-made or prepared ahead of time)
 
For the crumble, you will need: 
  • 1 1/3 Cups Packed Light Brown Sugar
  • 4 1/2 Cups All-Purpose Flour
  • 1 Tablespoon Ground Cinnamon
  • 1 Tablespoon Vanilla Extract
  • 1 1/2 Cups of Butter (Slightly Softened Works Best)
 
For the pie: Preheat oven to 425 degrees Fahrenheit. Mix together dry ingredients for the Pie (not the crumble) in a bowl, and mix evenly. Once everything is evenly mixed, pour in blueberries, and mix thoroughly, until all berries are coated. Pour the entire mixture into your pie crust (spreading around any excess there may be of the dry ingredients mixture), and check that everything is even. Cut your tablespoon of butter into smaller pieces, and place around the pie mixture as evenly as possible. Place pie in oven (without crumble top) for 30 minutes.
 
For the crumble: While pie is cooking, you will prepare the crumble for the top. Mix together flour, brown sugar, cinnamon, vanilla extract, and soften butter in a large bowl, until the mixture forms into crumbs. (Note: Using a hand mixer on LOW makes this significantly easier). Set those aside until the pie has cooked for 30 minutes. When the pie is done cooking for the first 30 minutes, carefully remove it from the oven, and spread your crumble mixture on top evenly, and let the pie cook for an additional 20-30 minutes, or until the crumble is golden brown. 
 
 
 
From town to town, these markets are taking place different days of the week providing locals with cheap prices for their produce - prices lower than those seen at supermarkets. 
 
Prices of foods are increasing and becoming more expensive for many to handle. Everyone is jumping on the healthy-eating bandwagon - a recent press release from Governor Cuomo announced that 1.8 million dollars will be provided to low-income seniors who have access to farmers’ markets. The funds will be distributed by the Farmers’ Market Nutrition Program. 
 
Of course, everything tastes better when someone else cooks for you. Share these rich recipes with family and friends! Share it with LongIsland.com too! Your recipe may even be seen in this article as LongIsland.com will be featuring some of the best summer farmers’ markets recipes! Be sure to include a photo of your delicious dish!
 
Let us know what you think of these summer recipes and tell us some of your own specialty recipes on our 2013 Summer Farmer’s Market Recipes Discussion Forum!  
 

Copyright © 1996-2021 LongIsland.com & Long Island Media, Inc. All rights reserved.