Farmers Market Fare 14

CB44 Brackets

Farmers Market Fare is back this week for the seriously hot days of summer. Despite the heat, I’ve been out and about doing farm tours. Last weekend was Tomato Fest, with a celebration of heirloom tomatoes, chef demonstrations, barbecue, music. If you have a chance to get out to a farm tour event like this, it’s well worth it. Plus, you can see the farm where your food is grown for yourself. Try that at the grocery store.

Here’s a lovely Panzanella salad that I had to try and recreate after tasting it at the Tomato Fest, along with some recipe submissions from our favorite regular contributors. Both of which have corn on their minds this week!

Recipes and links after the jump.

Panzanella Salad
3 lbs. heirloom tomatoes, mix of varieties, cored, seeded and chopped
2 avocados, diced
1/2 lb. bacon, cooked crisp and cut into pieces
2 cups firm, rustic bread cubes, dried in oven.
1 medium cucumber, peeled, seeded and diced
1/2 cup red wine vinegar
1 large shallot, chopped
2/3 to 1 cup olive oil (I like my vinegar to oil ratio on the tart side, so I use less olive oil)
Salt and pepper to taste.

To prepare, use a good dense, rustic loaf of bread that will stand up to some soaking. To dry it, drizzle with olive oil and bake at 350 for 10-15 minutes. If you don’t do this, you get really soggy bread. The crisp is good.

Next, add the shallot to the red wine vinegar and let macerate for a bit while you prep the rest of the salad.

Add the tomatoes, cucumber, avocado to a large bowl. Toss with the bread crumbs. Add the olive oil to the vinegar and shallot and whisk to emulsify. Pour over the salad, as much dressing as you like. Save the rest for another salad. Salt and pepper to taste. Gently toss all the ingredients to coat.

Jen Carlile at Modern Beet posts a recipe for Grilled Corn with Smoked Paprika. Smoked Paprika is an awesome spice for the sweet, grilled corn.

Ilana, our favorite Hip Hostess is also thinking corn this week. She posts photos and directions for cooking Corn on the Cob.

Food Blogga is serving Chipotle Barbecue Bean and Corn Salad.

Did you know that of the acres and acres of corn produced in this country, only one percent is sweet corn eaten as a vegetables by humans? Now, with recipes like these, that’s just a shame. Let the cows eat grass!

If you are still reveling in summer’s berry bounty (and who isn’t?) then click over to Food Blogga who is also posting this week of Sugar High Friday β€” Berry Edition.

Eat Drink Better Recipes This Week:
Summer Vegetable Slaw
Floral Summer Salad
Sangria

Written by bethb

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