Few things are better than slow, weekend mornings at home. We enjoy sleeping a little longer, not having to rush to get ready for the day, and cooking breakfast together with music on and sunlight pouring through our windows. Even though we like to take these mornings a little slower, we still manage to do all of this, wash our breakfast dishes and tidy up, and get ready and out the door by 8 or 9 at the latest. We’ve found that the older we get, the earlier our bodies just naturally wake up (and we love this opportunity to enjoy more of our day).

Lately, we’ve been heading to the farmers market for our first outing of the day. Even if we have no groceries or goods to get, it’s fun to walk around, people watch, and explore the different booths. Afterwards, we usually grab a table in Phoenix Public Market Café and enjoy a mid-morning coffee and pastry. Our recent go-to pastry has been their homemade pop-tarts!

This past weekend, we had the urge to make some fresh and fast summer dishes with ingredients we picked up at the farmers market. With only a handful of items, we had lunch prepared and a couple bowlfuls left over to savor for the next few days.

The first dish we made was a simple bruschetta. We made sure to pick up some really good bread from Noble Bread’s booth (we chose the “Country” loaf) to go along with it.

Simple Summer Bruschetta

  • Cherry tomatoes, diced
  • Garlic cloves, pressed
  • Shallot, thinly sliced
  • Fresh basil leaves, rough chopped
  • EVOO
  • Balsamic vinegar
  • Salt, pepper, garlic, & Italian seasoning to taste

Combine tomatoes, garlic, shallots, and basil into a bowl. Drizzle with olive oil and balsamic vinegar, and use your [super clean] hands or a spoon to toss together. Sprinkle dry seasonings to taste and combine. Let mixture macerate in the fridge for at least 1 hour. Serve with crusty bread or baguette.

The second dish that we wanted to make was a cold corn salad. We used the rest of the farmer’s market tomatoes, a fresh cucumber we picked up, ears of sweet summer corn, and feta cheese.

Farmer’s Market Summer Salad

  • Cherry tomatoes, diced
  • Cucumbers, diced
  • Fresh ears of corn, shaved off the cob
  • Shallot, minced
  • Feta cheese
  • EVOO
  • Balsamic vinegar
  • Salt, pepper, garlic, & Italian seasoning to taste

Combine tomatoes, cucumbers, corn, and shallots into a bowl. Drizzle with olive oil and balsamic vinegar, and toss the ingredients together. Add dry seasonings to taste. Let mixture macerate in the fridge for at least 1 hour. Immediately prior to eating, crumble a generous amount of feta cheese over the top and enjoy!

Both of these recipes were so easy and quick, and it made for such a fun afternoon of cooking together and getting to enjoy the fruits of our labor! What are your favorite farmer’s market recipes?!

 

Posted by:wearethelumpkins

3 replies on “Farmers Market Meals

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