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

Bikini Bites Wellness

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Course Appetizers, Salads

Servings 4

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.

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

Ina Garten

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Course Mains

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.