Fresh and Easy Farmers Market Summer Recipes
Summer is often associated with tons of sun and loads of fun. How could it not be? It’s a season ripe with opportunities to get out and enjoy nature, take a swim or embark on a much-needed road trip. However, one summer highlight many eagerly look forward to is the abundance of fresh produce offered at the local farmers market.
In this neck of the woods, summertime recipes are as plentiful as the flavor-bursting fruits and vegetables you’ll find at our own renowned The Market at Magnolia Green. With so many fresh, local ingredients so easily within reach, perhaps the hardest part will be deciding what delicious dish to try your hand at preparing. Fortunately, that’s where we can help. Here are a few toothsome summer recipes to take for a culinary spin—now that The Market at Magnolia Green is open for business and summer in full swing.
FRIED GREEN TOMATOES with buttermilk-feta dressing
Magnolia Green fresh-from-the-market ingredients
3 green tomatoes, sliced thick (1/2 inch)
2 large eggs, beaten
1+ tbs fresh, chopped dill
1 tbs fresh lemon juice
Additional ingredients
1/3 cup fine, dry breadcrumbs
1/3 cup cornmeal
1/2 cup flour
3 cups vegetable oil
2 tbs buttermilk
2 tbs mayonnaise
2 tbs sour cream
1¼ tsp kosher salt
1/4 tsp black pepper
1 cup feta cheese, crumbled
Preparation
- Place tomato slices on a wire rack and sprinkle with ½ tsp of the salt. Turn slices over and sprinkle with another 1/2 tsp. Let stand 30 minutes. Blot tomatoes dry with paper towel.
- Place flour in a shallow dish and eggs in a separate shallow dish. Stir cornmeal and breadcrumbs together in a third shallow dish. Dredge one tomato slice at a time in flour and then dip in eggs, and then in the breadcrumb mixture. Place coated slices on wire rack.
- Heat oil in a large skillet over medium-high heat. When ready, fry tomato slices in batches until golden brown and crisp, turning halfway through (about 2 minutes per side). Transfer to wire rack and top each with a pinch of salt.
- Whisk together buttermilk, mayonnaise, sour cream, dill and lemon juice in a small bowl. Fold in black pepper, ½ cup of feta and remaining ¼ tsp of salt. Place tomatoes and dressing on plate, sprinkle with remaining dill and feta and serve.
GRILLED PORTOBELLO and PEACH BURGERS
Magnolia Green fresh-from-the-market ingredients
6 portobello mushrooms
6 peaches
5 small Roma tomatoes, sliced
5 small spring onions, sliced
Fresh thyme
Fresh pea sprouts
6 buns of your choice
Marinade ingredients
4 tbs olive oil
2 fresh rosemary sprigs
1 tbs fresh thyme
2 garlic cloves
1/2 lemon
Salt and pepper
Guacamole ingredients
4 avocados
5 small Roma tomatoes
1 garlic clove
1/4 cup parsley
1/2 lemon
1 tbs olive oil
Preparation
- Clean mushrooms. Cut peaches in halves and remove pits.
- Making the marinade: Pour olive oil in small bowl and add one chopped rosemary sprig, chopped thyme, mashed garlic, freshly squeezed lemon, and salt and pepper. Mix together. Brush marinade on mushrooms and peaches. Grill mushrooms and peaches for about 3–4 minutes on each side. Brush on marinade one more time.
- Making the guacamole: Roughly chop avocados, tomatoes and parsley and add them to a bowl with mashed garlic. Squeeze lemon juice over everything and mash together with a fork.
- Assembling the burger: Slice buns in half and lightly toast on the grill. Once down, add guacamole, pea sprouts, tomato slices, spring onion, one portobello mushroom and two peach halves to your bun and enjoy.
MARINATED TOMATOES
Magnolia Green fresh-from-the-market ingredients
2 pounds assorted tomatoes, roughly chopped
1 small shallot, minced
3 garlic cloves, crushed
1 cup loosely packed fresh basil
1/4 cup loosely packed fresh Italian parsley
Additional ingredients
1/2 cup red wine vinegar
3 tbs extra virgin olive oil
1½ tsp kosher salt
½ tsp freshly ground black pepper
Preparation
Gently stir together tomatoes, the minced shallot, crushed garlic, vinegar, olive oil, salt and pepper, and set aside for 1 hour and 45 minutes—tossing occasionally. Stir in basil and Italian parsley. Perfect for salads, pasta dishes or as a garnish in a Bloody Mary.
ROSEMARY-STRAWBERRY SHORTCAKE PIZZA
Magnolia Green fresh-from-the-market ingredients
4 cups strawberries, halved or quartered
1/4 cup honey or agave nectar
2 tbs chopped fresh rosemary
1 egg white, lightly beaten
Additional ingredients
½ cup cold unsalted butter, cut into small pieces
3 cups flour
1/4 cup + 2 tbs sugar, separated
4½ tsp baking powder
3/4 tsp salt
1¾ cups whipping cream
Sweetened whipped cream
Preparation
- Preheat oven to 400° In a large bowl combine strawberries and honey. Let stand, stirring occasionally.
- In a food processor combine flour, ¼ cup of sugar, rosemary, baking powder and salt. Pulse to mix. Add butter to flour mixture, pulse several times (or cut in butter). While pulsing, add cream until dough begins to come together.
- Turn out dough onto a slightly floured surface. Knead quickly. Roll dough to 9×13 inch rectangle, ½-inch thick. Transfer dough to a large backing sheet lined with parchment paper. Score dough (cutting not quite through) in 1½-inch squares. Brush dough with egg white; sprinkle with the remaining 2 tbs sugar. Bake 22 to 26 minutes or until golden brown.
- Transfer shortcake and parchment to a platter and spoon strawberries on top. Drizzle with remaining juices. Top with sweetened whipped cream.
The Market at Magnolia Green is Chesterfield County’s most exciting shopping experience and is now open for farm-fresh business. Stop by our farmers market and fill your basket with everything you need to bring your delicious summer recipes to life.
Come rain or shine, The Market at Magnolia Green will be in action every Saturday through October 10, 9 a.m. to 1 p.m. Find it all at 17320 Hull Street Road, Moseley, VA 23120 at Magnolia Green.
For more information on everything Magnolia Green has to offer including available homes for sale, feel free to call the Magnolia Green Welcome center at 804-396-2078 or visit us online at MagnoliaGreen.com for more information.
