I find visiting the farm market one of life’s most simple pleasures. After a long winter of sub-par produce selections – the welcome of rows of deep red tomatoes, freshly picked corn, ripe peaches and melons makes me happy. There is something deeply satisfying about handpicking warm, fragrant fruits and vegetables, tossing them into your market bag, and possibly deciding on the spot what to whip up for dinner. If your fortunate, your farmers market will also have fresh eggs, and vibrant bouquets of wildflowers to make your dinner table festive.
As a child I often made these visits with my father, fully appreciating, even then, the gifts of summer’s bounty. Years later, as a busy new mother with little freetime, he would leave surprise bags of local produce on my back porch. Now, with my children becoming young adults, I have the gift of time to while away a morning sifting through luscious vegetables and freshly picked flowers. This post is a thank-you to my dad, for instilling an appreciation of our local farmers and the amazing attributes of farm-to-table ingredients.
Tonight’s menu begins with Peaches and Burrata with Pickled Shallots. This super summery caprese salad features tangy pickled shallots, ripe peaches and creamy burrata.
Peaches and Burrata with Pickled Shallots
Ingredients
- 8 oz burrata
- 2 ripe peaches, halved and thinly sliced
- 1 cup fresh basil
- 1 shallot, thinly sliced
- 1/4 cup white wine vinegar
- 1 tsp sugar
- flaky sea salt
- freshly ground pepper (coarsely ground)
- 2 tbsp olive oil
- 1 lime, for zesting
Instructions
- Toss shallots, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit for 15 minutes then pour off pickling liquid, reserving liquid.
- Place the burrata on a plate, roughly torn and pulled apaprt at the center. Top with sliced peaches, basil and pickled shallots.
- Drizzle with oil and 1-2 tablespoons of the reserved picking liquid.
- Season with salt and pepper, and finish with a zesting of lime.
For the next course there are two equally delicious options. The first is a sweet and savory Fresh-Off-The-Cob Corn Chowder featuring fresh corn kernels and the cobs to flavor the aromatic soup base of vegetables and herbs. Topped with crispy bacon bits this summer stunner is requested on repeat in our family.
Fresh-Off-The-Cob Corn Chowder
Ingredients
- 4 large ears of corn, husked
- 2 celery stalks, trimmed and finely chopped
- 1 large sweet onion (our favorite is Vidalia) finely chopped, rinsed, and patted dry
- 1-2 garlic cloves, minced
- 1 tbsp olive oil
- fine sea salt and freshly ground pepper
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 5 cups water
- 1 tbsp chicken or vegetable bouillon base (our favorite is Better Than Bouillon – it's GF)
- 3/4 lb potatoes, peeled, quartered if large, halved if smaller
- 4 slices bacon
- 2 tbsp white wine
- 1/2 cup half-and-half (optional)
- Minced herbs, such as chives, basil, or parsley (optional)
Instructions
- Set two large bowls on the counter. Cut the corn kernels off the cob and put half of the corn in each bowl; reserve the cobs. Divide the celery, onion and garlic between the bowls; cover the second bowl and set aside.
- Heat olive oil in a Dutch oven or large saucepan over medium heat. When it's warm, add the vegetables from the first bowl, season with salt and pepper, lower the heat and cook, stirring, just until they soften, about 3 minutes. Toss in the herbs and reserved cobs, pour in the water, add the bouillon base and drop in potatoes. Turn the heat up, bring the liquid to a boil and add more salt and pepper, then lower the heat, partially cover the pot and simmer for 20 minutes. Test the potato. If its tender, the soup is ready. If not, cover the pot completely and cook until the potato can be pierced easily with the tip of a knife. Remove from the heat.
- Using a slotted spoon, scoop half of the potatoes out of the soup and onto a cutting board, and cut them into small cubes. Set them aside for now.Remove and discard the corn cobs and any stringy or woody herbs you can see.
- Working in batches if necessary, puree the soup in a blender, food processor, or handheld immersion blender. Try to get the soup as smooth as possible. Rinse out the pot if there's anything stuck to the bottom, then pour in the puree, cover and bring to a simmer over low heat; keep at a gentle simmer while you cook the bacon and the remaining vegetables.
- Place the bacon strips in a heavy skillet and cook until crisp, turning as needed. Transfer the bacon to a double thickness of paper towels and cover with more paper towels to remove excess fat (leave the fat in the skillet). Cut the bacon into 1/2 inch pieces.
- Put the skillet over medium heat and, when the fat is warm, add the vegetables from the reserved bowl (not the cubed potatoes). Season with salt and pepper and cook, stirring, for about 6 minutes, until barely tender. Pour in the wine, raise the heat and cook until it almost evaporates.
- Add the skillet vegetables, bacon and potato cubes to the soup and cook at a simmer for 5 to 10 minutes, until everything is piping hot.taste for salt and pepper.
- Ladle chowder into bowls and if you'd like, drizzle with half-and-half and scatter over with fresh herbs.
If it’s a sweltering night, opt for a no-cook sauce of fresh tomatoes, olive oil, garlic, and basil in Summer Garden Pasta. Served over spaghetti noodles with a sprinkle of parmesan-reggiano – every satisfying mouthful screams “summer garden”.
Summer Garden Pasta
Ingredients
- 4 pints cherry tomatoes, halved
- good olive oil
- 2 tbsp minced garlic (6 cloves)
- 18 large basil leaves, julienned, plus extra for serving
- 1/2 tsp crushed red pepper flakes (we like an extra pinch)
- kosher salt
- 1/2 tsp freshly ground pepper
- 1 lb dried angel hair pasta (this is not available GF, we use spaghetti)
- 1 1/2 cups grated parmesan cheese
Instructions
- Combine cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons of salt to a bowl and add pasta. Cook al dente according to the directions. Drain the pasta well and add to the bowl of cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
2 Comments