August is a vibrant month at the farmers market, where stalls overflow with an array of fresh produce. It is so easy to fill your basket with the season’s freshest offerings, but sometimes it is a little harder to figure out to do with all that local goodness when you get home. In addition to the monthly recipes from Squash Blossom Farm, we’re sharing some of our favorite easy recipes with local food. These recipes are designed to be made quickly. They let the fresh, seasonal flavors shine through!
What’s Fresh this month?
- Peaches & melons
- Early season apples
- Blueberries, raspberries & currants
- Broccoli, cauliflower & cabbage
- Tomatoes
- Sweet corn
- Peppers & eggplants
- Green & wax beans
- Summer squashes & cucumbers
- Onions & garlic bulbs
- Potatoes
- Carrots & beets
- Radishes & salad turnips
- Lettuce greens & salad mix
- Kale & collard greens
- Fresh herbs & micro-greens
- Pasture-raised meat, eggs & dairy products
Easy Recipes Made with Local Food
Sweet Corn with Garlic & Herbs
- 3 cups fresh corn kernels
- 2 tablespoons butter or olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme or basil, chopped
- Salt and pepper to taste
- A squeeze of lemon juice (optional)
Instructions
- In a large skillet, melt the butter or heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Add the corn kernels to the skillet, stirring to coat them with the garlic-flavored butter or oil. Cook for about 5-7 minutes, stirring occasionally, until the corn is tender and slightly caramelized.
- Stir in the fresh thyme or basil, and season with salt and pepper to taste. For a burst of freshness, add a squeeze of lemon juice just before serving.
Roasted Eggplant and Tomatoes
- 2 medium-sized eggplants, diced
- 4 ripe tomatoes, quartered
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh oregano or basil
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) to ensure even roasting.
- Wash the eggplants and tomatoes thoroughly. Dice the eggplants into bite-sized pieces and quarter the tomatoes. Mince the garlic cloves.
- In a large mixing bowl, combine the eggplant pieces and tomato quarters. Drizzle with olive oil and add the minced garlic. Season with salt, black pepper, and fresh oregano or basil. Toss everything together until the vegetables are evenly coated.
- Spread the seasoned eggplant and tomatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the eggplants are tender and slightly browned, and the tomatoes are soft and juicy.
- Once roasted, remove the vegetables from the oven and let them cool slightly. Transfer to a serving dish and garnish with fresh basil leaves for added flavor and color, if desired.
Cantaloupe Smoothie
- 2 cups ripe cantaloupe, cubed
- 1 banana, sliced
- 4-5 mint leaves
- 1/2 cup Greek yogurt or any preferred yogurt
- 1/2 cup orange juice
- 1 tablespoon honey or agave syrup (optional)
- A handful of ice cubes
Instructions
- Peel and remove the seeds from the cantaloupe, then cut it into cubes.
- In a blender, combine the cantaloupe cubes, mint leaves, banana slices, Greek yogurt, orange juice, and honey or agave syrup if using, and a handful of ice cubes.
- Blend on high speed until all ingredients are well combined and the mixture is smooth and creamy.
Broccoli Salad
- 1 head of fresh broccoli, cut into small florets
- 1/4 cup red onion, finely chopped
- 1/2 cup shredded carrots
- 1/4 cup sunflower seeds or chopped nuts (optional)
- 1/2 cup dried cranberries or raisins
- 1/2 cup Greek yogurt or mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Wash the broccoli thoroughly and cut it into small, bite-sized florets. You can also peel and slice the stalks for added crunch.
- In a large bowl, combine the broccoli florets, chopped red onion, shredded carrots, sunflower seeds or nuts, and dried cranberries or raisins.
- In a small bowl, whisk together the Greek yogurt or mayonnaise, apple cider vinegar, honey or maple syrup, salt, and pepper until well combined.
- Pour the dressing over the broccoli mixture and toss everything together until the salad is evenly coated.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.