Favorite Farmer’s Market Recipes

farmers market

Summer time means that Farmer’s Markets are open and offer some of the most fresh and delicious local produce. These recipes are inspired by a recent trip to the Fallsway Market on Sunday mornings in Baltimore and feature ingredients like fresh corn, blueberries, and peaches. 

corn

Corn and Blueberry Salad 

Ingredients  

  • 6 ears fresh sweet corn, husked  
  • 1 ½ cups fresh blueberries  
  • 1 cucumber, sliced  
  • 1/4 cup finely chopped red onion  
  • 1/4 cup chopped fresh cilantro  
  • 1 jalapeno pepper, seeded and finely chopped*  
  • 2 tablespoons lime juice  
  • 2 tablespoons olive oil  
  • 1 tablespoon honey  
  • 1/2 teaspoon ground cumin  
  1. In a dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs. 
  2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). 

Adapted from a recipe from Better Homes and Gardens 

peaches

Balsamic Peach Chicken Skillet 

Ingredients 

  • 2 TBSP olive oil 
  • ½ medium onion, sliced 
  • 4 boneless skinless chicken breasts, about 5 oz each 
  • Salt and freshly ground black pepper 
  • 2 cloves garlic, crushed 
  • 1/3 cup balsamic vinegar 
  • 1 TBSP honey 
  • 2 cups sliced firm but ripe peaches (about 2 medium) 
  • 1 14.5oz can diced tomatoes, drained 
  • ¼ cup thinly sliced fresh basil 

Instructions 

  1. Heat olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes then push far to the side. Add chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side. Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don’t have much oil left you can add another 1/2 Tbsp).
  2. Add garlic to skillet and saute 20 seconds (you can push onions back to center if you haven’t already). Add balsamic vinegar and cook and stir until reduced by half, about 1 minute. Stir in honey then add in peaches and tomatoes and toss, season lightly with salt and pepper.
  3. Return chicken to skillet, nestling between peaches and tomatoes (you can lift some of the peaches and tomatoes over the chicken to create more room), cover skillet with lid, reduce heat to medium-low and allow to simmer until chicken has cooked through (it should register 165 degrees on an instant read thermometer), about 6 – 9 minutes. Top with fresh basil and serve warm

 

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