from the Farmer's Market
Nothing says summer more than the appearance of farmer's markets here in the Mid-west. Most markets run from late May thru October. I usually shop the local farmer's market on Saturday mornings and make meals from the locally grown, seasonal produce all week. Below are some of my favorites for what's available now at the farmer's markets. ENJOY!
Enjoy the morel mushrooms while they are available
June 7, 2009
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Click on image for recipe |
Morel Mushroom & Goat Cheese Tart Fresh morel mushrooms are only available for a couple of weeks at Mid-west farmers markets. At the farmer's market in our area, these come from a Wisconsin grower who wild harvests these treats. This is a savory tart that can be served as an appetizer or as part of a main meal paired with an arugula salad. This heats up the kitchen ... but every bit is worth it! This tart is also great with shitake or oyster mushrooms or even a mix. |
The start of summer ... fresh Asparagus
May 23, 2009
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Click on image for recipe |
Fresh locally grown asparagus are available at Mid-west farmers markets thru June. This is a great weeknight summer meal that can be grilled (or if you prefer, baked in the oven ... but why heat up the kitchen on a beautiful summer evening) and plated in 25 minutes. Enjoy a chilled glass of wine while you stroll the garden and the salmon cooks. However, remember to pay attention to the asparagus, they only need a few minutes on the grill ... overcook them and they become mushy. Wild Sockeye Salmon is also in season at this time ... it's pricey, but has a sweetness not found in farm raised salmon. |
