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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 http://www.nigella.com/recipes/recipe...

-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 http://www.vietworldkitchen.com/ 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 posts...so 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.

                1. Thanks for all the excellent ideas! Can't wait for the price of tomatoes to drop!

                  1. Fresh succotash using fresh limas, cherry tomatoes, corn and a tiny bit of either bacon or tarragon and superior cream

                    Fava bean puree (Goin recipe, Food and Wine) with black olives and pecornino


                    Stewed morels and ramps served with coddled eggs

                    Blenheim apricot compote with aromatic sweet wine

                    Broiled softshell crab with with homemade remolaude

                    cold tomato soup with chili shrimp and melon

                    1. I've attempted (and largely succeeded) in duplicating an app. we had at Al di La in Brooklyn a few weeks ago. It's great with the last of the asparagus - sautted with chuncks of pancetta and topped with a poached egg. Lots of pepper grated overtop.

                      Sliced chunks of summer squash of all kinds. Chop up one onion coarsely, a bunch of tomatoes cut into chunks - toss all this with squash, add salt and pepper and some crumbled very sharp cheddar (also great with feta) and bake covered for a while and then w/out so it can brown a bit. It's just a great combo.

                      Salad of cucumbers, romanitas, scallions and some great arugula (I recently found it in small bunches at Berkeley Bowl or Monterey Market and also at the local farmers' market). Add vinaigrette and toss.

                      Peach and Almond upside down cake (from Bert Greene's old book Kitchen Bouquet. Great!

                      I also made a pistachio/almond cake from Rose Bakery Cookbook last weekend and served with a bunch of cut up fruit tossed with a bit of sugar and left in fridge for an hour or so to combine. I got great nectarines, pluots, peaches, blackberries, strawberries and blueberries. We here in the SF Bayarea are extremely lucky to have organic strawbs from Swanton farm near Santa Cruz/Watsonville. They are the best I've ever eaten.

                      1. Zucchini fritters with the mixed pepper and red onion relish from The Greens cookbook. I make this every summer with our first zukes, and repeat many times because it uses a pound at a time. Helpful when you're sick of zucchini bread, etc. I also make ratatouille when we have lots of zukes and eggplant and tomatoes. I find that Deborah Madison has wonderful recipes for garden bounty and use her cookbooks a lot in summer.

                        Cook's Illustrated has a good recipe for gazpacho, and I like to roast tomatoes in a low oven until they look to be approaching dried apricots, only bigger and juicier. These I freeze and use in the winter. Oh, they are so good then!

                        7 Replies
                        1. re: amyzan

                          are those zucchini fritters in the index? I've had the Greens cookbook for years, and haven't cooked from it in (ahem) years, and was excited by your post, but I can't find it--- what's it listed as?

                          1. re: DGresh

                            There are wonderful zucchini fritters in Arabesque!

                            1. re: Candy

                              Yes - I really liked those - though as I recall, someone had a terrible experience with them as well - I'll have to look it up.


                              The thread has some other posts about them (including mine) and photos.

                              1. re: MMRuth

                                I had no problem, but I do use a non-stick skillet. If I haden't made the corn fritters from In to the Vietnamese Kitchen tonigt I might have made them again.

                                1. re: MMRuth

                                  I just checked and found the dissenting zucchini fritter poster. Poster said they fell apart and were a failure. I remember that mine also looked pretty sloppy but tasted wonderful!

                                  1. re: oakjoan

                                    I realy found them easy and good. Sorry you had an issue with them. They are on my repeat list for next week.

                              2. re: DGresh

                                The fritter recipe is on p. 290, and the relish on p. 319. BTW, these don't fall apart, if you all who've tried the Arabesque recipe want to give it a try. She lists them as a companion dish, but we eat them as a main.

                            2. There are some really delicious recipes for all the summer's fruits and veggies on CHOW. Here are some of my favorites:
                              Lavender-Scented Fruit Parfait: http://www.chow.com/recipes/10425

                              Linguinie with Squash Noodles, Pine Nuts and Herbs: http://www.chow.com/recipes/10614

                              Grilled Corn with Cayenne, Lime and Cotija: http://www.chow.com/recipes/10922

                              Steak Salad with Tomato Vinaigrette: http://www.chow.com/recipes/10373

                              1. I really like simple, single-veggie salads - shaved fennel, or peas, or asparagus, or roasted carrots - lightly dressed and tossed with fresh herbs. Leftovers make great sandwich toppings, too.

                                When tomato time comes, I love stuffing tomatoes with tabouleh or Israeli couscous salad.

                                Now, though, I'm dying to try the braised vegetables with dumplings recipe that ran in the NYTimes this week...

                                3 Replies
                                1. re: piccola

                                  Sounds wonderful. I've been wanted to move away from salad greens salads and more into vegetable and grain/legume type salads. Can't wait until those tomatoes are in abundance!

                                  1. re: Mandymac

                                    There are dozens of recipes for corn and black bean salads on the web that are right up this alley. For salads in particular, I tend to read a whole bunch of recipes and then combine them to my taste (the dressing from one, the ingredient combinations from others, etc.). If you're roasting or steaming veggies, you can always cook some extra to put in the fridge and then dice up and use for salads later. I remember after one trip to the farmers' market I came home and roasted every vegetable I had, including some it would never have occurred to me to roast (roasted celery root is superior in every way to boiled/steamed celery root).

                                    1. re: Ruth Lafler

                                      Very cool--thanks for the tips. Off to the market tomorrow!

                                2. I like to slice up a bunch of everything, marinade with white balsamic and some ginger oil, add some fresh herbs and grill it all up. On the real grill, or George Foreman is fine too. Good hot or cold. The other night, I put some leftover spaghetti sauce on top of the grilled veggies, it made a great meal.
                                  I love the leftovers on a whole wheat sandwich with fresh tomatoes or avocadoes,or maybe some soft cheese or tzatki. Great for the road, as it tastes best warmish.

                                  1. Tomaoes are pretty good here (LA County) already - so far I've done a French-style salad (just cut up with S&P, good oil and a splash of vinegar) and an undressed assortment of cut-up heirlooms, I think four different varieties, and then last night I did some broiled ones to have with linguini and pesto (because there's fresh basil now, too!). I've already posted my favorite FM-based recipe, for the summer-squash and tomato casserole/stew/whatever. And now we're starting to see ripe stone fruits, which they're saying will be phenomenal this year, though SoCal stone fruits are always marvelous. I just went through the thread about grilling nectarines, and now I'm all hot to try that!

                                    1. I made Frank Stitt's Roasted Corn and Crawfish Chowder a couple of weeks ago. It was summer in a bowl. It was light with no cream or milk in it. The recipe is in Frank Stitt's Southern Table. A great book for seasonal eating.