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Jun 20, 2007 09:51 AM

Favorite recipes for the summer produce/farmer's market bounty

I'm getting super-excited about the coming bounty at the Farmer's market, and wanted to gather more seasonal inspiration for what to do with it all. Some of my favorite things to do with seasonal summer produce:

-the much discussed Nigella watermelon/feta salad

-cherry vanilla ice cream using Ronnybrook milk

-orecchiette pasta tossed with some sauteed pancetta, ricotta and lots of fresh basil and heirloom tomato chunks

-salad of fresh summer corn, heirloom tomatoes, and red onions and cilantro.

Anyone else have summer produce recipes they are passionate about and care to share?

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  1. - orzo pasta (or any spiral-shaped pasta) with sun-dried tomatoes, fresh spinach, scallions, toasted pine nuts & fresh oregano. Garlic dressing (olive oil, lemon juice, etc.)

    - fresh corn, cannellini beans, black beans, red onion, red pepper, fresh cilantro. Dressing: cumin, mustard, red wine vinegar, olive oil.

    1. We recently tried this recipe from Epicurious for Crisp Chipotle Shrimp with Corn and Scallions--it is fabulous! The fresh corn gratin is alone worth making (but the crisp shrimp were wonderful...wish I could figure out a way around the mayonnaise to make it healthier!)

      1. Nice idea for a thread Manymac. Every Saturday when I get home from the farmers' market I'm in a lovely mood and can't wait to get cooking. Some of our favorites so far this year (non farmers market components in parentheses):

        Blanched asparagus served with poached eggs on top
        Beet and goat cheese salad
        Mashed turnips and peas
        pea and carrot (risotto)
        swiss chard gratin
        radish sandwiches
        cauliflower/pea/(potato) curry
        fritatas with whatever other bounty we brought home with the eggs and goat cheese
        (lemon) basil potato salad
        handfuls of raw shelling peas

        No corn or tomatoes here yet (except for a few small tomatoes in our csa share last week)

        On a related note, I find Deborah Madison's Local Flavors to be a wonderful celebration of farmers' markets.

        1. Those corn and coconut fritters from "Into the Vietnamese Kitchen" are to die for.

          Take a cup of corn and plce it in your food processor and grind until it just holds together. Transfer to a bowl and add 1/4 C. coconut cream skimmed froom the top of a can of coconut milk. Don't shake the can! I like the Aroy-D brand of coconut milk it has a lot of cream. I was able to make 5 batches from one can. To the corn and coconut cream add 1 egg, 1/3 C. flour, 1 1/2 tsp. corn starch, 1/2 tsp. salt. The recipe calls for 1/2 rsp. sugar but my corn has been so sweet I have not added it. The author, Andrea Nguyen said they can lose their loft quickly so I added 1/4 tsp. baking powder. mix it all up well and drop about 2 tsp. of batter in to hot oil and fry about 3 minutes turning once until puffed and golden.

          I may make these again tonight they are so addictive and have her Shrimp in Spicy Tamarind sauce for dinner. That is an addictive recipe too.

          9 Replies
          1. re: Candy

            i have the ITVK book on hold at the library waiting for me. Besides the fritters, what have been your fav's out of the book? I assume the shrimp and tamarind dish you mention is also in that same book?

            1. re: THenderson

              Oh yes the Tamarind Shrimp are in it.Go here and look on the left hand side of the page for newletter and click on the 6/18/07 and then VietnameseCooking in the Midwest. Plenty of photos there. I had been e-mailing with Andrea the author. This is a gorgeous book and the recipes are wonderful. I am cooking my way through it. The Tamarind Shrimp I have made sveral times and the page s getting spattered and I've only had the book ablut 5 weeks.

              1. re: Candy

                thank you SO much for the VWK link. I love that site....what a great resource! Andrea looks like a darling person, too. The article on you and your cooking was great! I recognized the pics from your threads on the fritters and pot luck. (I read so many of your enjoyable!) I cannot wait to pick this up at the library.....but I'll make sure and cover it up to avoid the inevitable spattering I also seem to experience!

                1. re: THenderson

                  Thank you for the kind words. Make those fritters first thing, even if you have to use frozen corn! Last night I added a handful of cilantro to the corn while I was grinding it in the fp. It added a nice flavor and pretty color contrast.

                  1. re: Candy

                    I finally picked up the "Into the Vietnamese Kitchen" book at the library - WOW. This is one of the best cookbooks I've had the pleasure of reading for a long, long time. I don't even know where to start. The photography is amazing, and I really love her explanations of things in the yellow boxes at the start of each recipe. I'll definitely be purchasing this for my collection. I think that the fritters and tamarind sauce shrimp will become favorites. If my husband hadn't been traveling this week, I would already have made them. Those grilled lemongrass skewers are calling my name, too. Once again, thank you.

            2. re: Candy

              Candy, my favorite Thai restaurant here has corn fritters very much like this. It's the one dish we always have to order there, whatever else we get. Thanks for the recipe!

              1. re: Will Owen

                Made a batch last night to have with the Shrimp in Tamarind sauce. I think I have become an addict!

              2. re: Candy

                These sound wonderful. Our corn isn't in yet, but I'm flaggin this for next month.

                1. re: debbiel

                  It works well with frozen too. I like the Freshlike brand. It is very sweet.

              3. I'm addicted to Gazpacho in the summer as well as a good ratatouille. God, I love the summer veg fest.