Farmer’s Market Recipes

The local farmer’s markets are in full swing, in fact bursting at the seams with all things fresh and delicious. Head to your local farmer’s market to pick up everything you need to make a day’s worth of meals. Read on for our ultimate farmer’s market menu.

ILFC-FD-EggplantCaponata  Eggplant Caponata
This delicious make-ahead caponata uses the best of the best from the farmer’s market. Add a good goat cheese for a delicious sandwich, spoon it over grilled chicken or fish, or use it as a nom worthy nibble before dinner with a nice glass of wine.

Makes 5 cups
1/3 C. olive oil
1 medium eggplant, peeled and cut
into small cubes, about 4 cups total
½ red bell pepper, diced
1 small onion, diced
4 oz. white mushrooms, chopped
3 cloves garlic, minced
¼ C. kalamata olives, pitted and sliced
2 Tbs. capers
1 6-oz. can tomato paste
3 Tbs. red wine vinegar
1½ tsp. sugar
½ tsp. dried oregano
10-12 fresh basil leaves
Salt and freshly ground black pepper
Baguette or ciabatta bread- for
sandwich or hors’ d’oeuvre
6 oz. goat cheese or fresh mozzarella

Heat oil over medium-high heat in a large Dutch oven or wide, deep sauté pan and add eggplant, bell pepper, onion, mushrooms, and garlic. Season with salt and pepper. Cook for about 10 minutes, until vegetables are soft.

Add the olives, capers, tomato paste, vinegar, sugar, and oregano. Season again with salt and pepper. Lower heat to medium-low, cover, and cook for 30 minutes. Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan. Roughly tear basil leaves and add to caponata.

Allow caponata to cool. Spread goat cheese on sliced bread and top with caponata, to serve as open faced sandwiches. Or serve as a dip over a log of goat cheese with thinly sliced baguette.

ILFC-FD-CornCobbSalad

Corn on the Cobb Salad

Serves 4
2 ears of corn brushed with oil, grilled
and cut off the cob
1 C. grape tomatoes, halved
4 hard-boiled eggs cut into wedges
2 avocados, peeled, seeded and diced
2 large Portobello mushrooms, grilled and sliced
1 English cucumber, peeled and diced
½ C. gorgonzola cheese, crumbled
½ C. of washed fresh Italian Parsley
8 C. assorted + fresh salad greens

Lemon Mustard Vinaigrette

Zest and juice of 1 large lemon
2 Tbs. Dijon mustard
1 Tbs. chopped fresh tarragon
1 tsp. clover honey
Kosher salt and freshly ground black pepper
½ C. olive oil or canola oil

In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified. Yield: about 1 cup

Wash lettuce leaves well. Place in 4 individual bowls. Arrange the ingredients in rows, as shown. Drizzle with the vinaigrette and enjoy!

Note: Can be prepared and refrigerated early in the day, and dressed right before serving. 4-5 Grilled shrimp or 1 grilled chicken breast (diced) can be added for a heartier salad

ILFC-FD-Blueberry

Peach Blueberry Coffee Cake
Finish your meal with this insanely delicious Peach Blueberry Coffee Cake. In fact, grab a slice (or two) and head down to the beach with an iced coffee- we can’t think of a more perfect way to end your day!

For the Topping:

½ C. all-purpose flour
½ C. light brown sugar
2 Tbs. granulated sugar
¼ tsp. ground cinnamon
Pinch of salt
¼ C. unsalted butter, softened, cut into 8 pieces

For the Cake:

1½ C. all-purpose flour
1½ tsp. baking powder
10 Tbs. unsalted butter, softened
⅔ C. granulated sugar
½ tsp. salt
1½ tsp. vanilla extract
2 eggs, at room temperature
2 C. (10 ounces) fresh blueberries
2 C. chopped fresh peaches (about 2 medium peaches, peeled)

Make the Topping: With an electric mixer, combine the flour, sugars, cinnamon, and salt on low speed until well combined, about 45 seconds. Add the butter and continue to mix on low speed until the mixture resembles wet sand and no large butter pieces remain, about 2½ minutes. Transfer to a small bowl and set aside.

Make the Cake: Adjust oven rack to lower-middle position and preheat oven to 350 degrees F. Grease a round 9-inch cake pan, line the bottom of the pan with parchment, grease the parchment, then flour the inside of the pan.

In a small bowl, whisk together the flour and baking powder; set aside. Using an electric mixer, cream together the butter, sugar and salt at medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the vanilla and beat until combined, about 30 seconds. Reduce the mixer speed to medium, then add eggs one at a time; beat for 5 to 10 seconds, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). Reduce the mixer speed to low, then gradually add the flour mixture and beat until the flour is almost fully incorporated, about 20 seconds. Use a rubber spatula to finish mixing until no flour pockets remain (the batter will be very heavy and thick). Using the rubber spatula, gently fold blueberries and peaches into the batter until evenly distributed.

Transfer batter to prepared pan; use an offset spatula to gently spread the batter evenly to the pan edges and smooth the surface. Squeeze a handful of the streusel in your hand to form a large cohesive clump; break up the clump with your fingers and sprinkle evenly over batter. Repeat with remaining streusel.

Bake until the top is deep golden brown and a thin knife inserted into center of the cake comes out clean, about 55 minutes. Place on a wire rack for 20 minutes (the cake will fall slightly as it cools).

Run a thin knife around the sides of cake. Invert the cake, then peel off the parchment from the bottom of the cake and discard. Turn the cake right-side-up onto a cooling rack or serving dish. Allow to cool for at least 1 hour. Serve warm or at room temperature. Leftovers can be stored at room temperature, in an airtight container or wrapped in plastic wrap, for up to 2 days.