Choice Summer Produce from the Farmers’ Market
Salad Greens: To avoid heating the kitchen during the warm weather, turn your salad into a dinner. Peppery arugula can be paired with sweet corn and smoky roasted red peppers or with stone fruits, (like peaches, plums and cherries) and a mild cheese.
Select salad greens that are crisp yet tender. If you’re buying at an outdoor market, skip those that have been sitting in the sun. Wash all greens well as they might be gritty. Store them in an airtight container or plastic bag in the crisper for up to 5 days. Leafy greens are rich in calcium, iron and vitamins A and C.
Cilantro: The green leaves of the coriander plant have a distinctive pungent, peppery aroma and taste. When dehydrated, cilantro loses much of its flavor, so use fresh whenever possible. Cilantro can be used in salsas, salads, vinaigrettes and marinades to add fresh flavor. I really enjoy it in mango salsa. This herb can also make a great pesto when paired with Manchego cheese and pecans.
Choose plants with a bright green color and no signs of wilting. Refrigerate wrapped in slightly damp paper towels in a plastic bag for up to a week. Wash well and pat dry just before using. Cilantro is high in vitamin A and lutein, which is essential for good vision and it may help prevent atherosclerosis. It may also aid digestion and improve blood sugar levels and lower cholesterol.
Onions: There are more than 300 known species of onions and they have been cultivated for over 5000 years. Onions are high in antioxidants and vitamin C. Researchers are currently investigating their effect on cancer prevention. Onions are a great addition to salads, stir fries and salsas. Onion wedges can be added to kebabs and grilled until tender.
Green onions should be crisp, with bright green tops and a firm white base. These should be refrigerated in a plastic bag for up to 5 days. Mature onions should have dry, papery skins and no signs of spotting, sprouting or softness. These should be stored in a cool, dry place for up to 2 months.
Tomatoes: The most commonly available at markets and in home gardens is the beefsteak tomato. Great in BLTS and salads, beefsteaks can also be enjoyed simply: drizzled with extra-virgin olive oil, salt, pepper and balsamic vinegar. For a simple tomato salad: sprinkle crumbled ricotta salata cheese over tomato slices and top with fresh mint, oregano and chives, and then drizzle with balsamic vinaigrette. Tomatoes can also be paired with blue cheese, lemon juice, basil and red onions.
Look for tomatoes that are firm, richly hues and free of blemishes. Store at room temperature, and never in the refrigerator (until sliced).
Apricots: Apricots are a relative of the peach and were first grown in China over 4000 years ago. They are delicious when baked in a crisp or tart and can also be added to preserves or chutney to even out flavor and texture.
Select fruit that is plump, reasonably firm and evenly colored. Often the fruit ripens unevenly with the sun-side soft as jam and the other side still hard. Apricots can be stored in a plastic bag in the fridge for up to 5 days.
Baby Squash: They resemble miniature version of the popular yellow and zucchini varieties. Squash should be shiny, with bright-colored skin. Avoid those with bruises, spots and cracks. Store them in a perforated bag in the refrigerator.
Baby squash can be eaten raw in salads or on veggie trays. They can also be grilled on kebabs or added to stir fries. Squashes are an excellent source of vitamin C and are high in potassium, which may help lower high blood pressure.
Grapes: Grapes are actually members of the berry family and can be used similarly. Grapes work well in the usual fruit salad, but also add punch to chicken salad and salsas. Combine grapes with crème fraiche, walnuts and cinnamon for a refreshing dessert salad.
Grapes should be plump and richly colored and fully attached to the stems. Grapes will keep unwashed in a plastic bag in the fridge for up to a week. Rinse grapes carefully to remove dust.
Lemons and Limes: Two of the most acidic members of the citrus family add tang to salad dressings, salsas, and baked goods. A squeeze of citrus will liven up grilled meats and vegetables. Citrus juice is a key component in marinades and the ever popular margaritas and daiquiris.
Lemons and limes should have glossy, bright, unblemished skin and should yield to gentle pressure, indicating they are juicy. The juiciest ones will be heavy for their size with a thin skin. Citrus can be kept at room temperature for up to a week or in the fridge for up to 3 weeks.
Cavatappi with Arugula Pesto and Cherry Tomatoes, serves 6
Pesto:
4 cups trimmed arugula
1 cup trimmed basil
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup pine nuts, toasted
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 tbsp cup water
2 tablespoons extra-virgin olive oil
1 pound uncooked cavatappi (or other small pasta)
2 cups red and yellow cherry tomatoes, halved (about 3/4 pound)
2 tablespoons pine nuts, toasted
To prepare pesto, combine first 8 ingredients in a food processor; process until finely minced. With processor on, slowly pour 1/3 cup water and oil through food chute; process until well blended.
Cook pasta according to package directions, omitting salt and fat. Drain. Combine pesto, pasta, and tomatoes in a large bowl; toss well. Sprinkle pine nuts over pasta. Serve immediately.
Grilled Peaches over Arugula with Goat Cheese and Prosciutto, serves 6, from Cooking Light
1/4 cup balsamic vinegar
2 tablespoons honey
3 peaches, pitted and each cut into 6 wedges
Cooking spray
1 tablespoon extra-virgin olive oil
1/8 teaspoon freshly ground black pepper
Dash of kosher salt
10 cup trimmed arugula (about 10 ounces)
2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
2 tablespoons crumbled goat cheese
Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.
Prepare grill to high heat.
Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.