Food to Love presents their special edition Farmers Market magazine with 110 recipes featuring the bounty of fruits, vegetables, and products that can be found at your local Farmers Market.
“Whether you live in the city or the country you can enjoy delicious, nutritious food inspired by those who love the land. This special collection will help you turn your basket of fruits and veggies into wholesome meals. Head out to your local farmers market today!”
The variety of homegrown produce available at your farmers market tells the stories of the farmers whose love of the land helps others live healthier, more enriching lives. When you buy a dozen eggs from a farmer who knows, tends and loves the chickens who laid them, you’ll understand — those eggs come with an authenticity that can’t be found at a mega supermarket.
I wait all year to see summer’s bounty of tomatoes heaped on the tables at the farmers market. I crave BLTs, plain tomato and mayo sandwiches, and homemade pasta and pizza sauce. But what else can you do with bushels of tomatoes? My mother used to can — not for me, but with today’s pressure cookers it isn’t difficult, if you want to try your hand at canning or preserving. Enter, Food to Love’s Farmers Market collection of recipes, available on newsstands through October, 2018. The two page spread, 4 Ways to Use Tomatoes (pg. 60-61), offers four colorful, delicious recipes and, throughout the magazine, many of the recipes incorporate tomatoes including: Cauliflower & Lentil Parmigiana, Chili Bean Pie with Cornbread, Spanish Tomato Bread, and Veggie and Olive Paella, to name a few.
For several years, tomatoes were the only reason we started a raised-bed garden but, of course, we couldn’t stop there! Soon, we were growing zucchini, green beans, peppers, cucumbers, lettuce, carrots, and even tried our hand at corn (which did very poorly). When we began traveling frequently, the garden project had to be abandoned because a garden has to be tended on a daily basis. Now, I enjoy finding the freshest, seasonal produce at the farmers market.
The recipe that caught my eye was the Tomato & Watermelon Gazpacho. While a couple days of thunderstorms are giving us a short reprieve from triple-digit heat, the “dog days of summer” are on the horizon and a chilled soup that requires no cooking sounds appealing to the cook and refreshing to the palate.
A refreshing chilled soup of fresh tomatoes and watermelon - perfect for summer! No cooking required, only a blender or food processor.
- 4 medium tomatoes, chopped
- 1 medium red bell pepper
- 12-1/2 ounce watermelon
- 1 small onion
- 1 clove garlic
- 2-1/2 ounce day-old bread
- 1/2 cup red wine vinegar
- 2-1/2 cups water
- 1/2 cup olive oil
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Place solid ingredients in a food processor bowl.
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Add red wine vinegar, water, and olive oil; let stand for 20 minutes.
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Process until smooth. Season to taste.
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Serve over ice cubes topped with additional small cubes of watermelon and crumbled feta cheese.
Reprinted with permission from Bauer Media Group.
The Farmers Market magazine is 128 pages of mouthwatering photos with recipes, divided into 5 sections and an index of the recipes by vegetable (or fruit). Vegetarian? Look for the green VEG icon. Crunched for time? Look for the red FAST icon below the recipe title. Here are a few teasers from each section to entice you:
Gather in the Kitchen
- Five-grain salad
- Risotto-filled baked bell peppers
- White chocolate scones
- Asparagus, Gruyere and pancetta tart
Relax on the Porch
- Mexican corn and avocado bruschetta
- Asparagus & zucchini sticks
- Butternut squash polenta wedges with romesco
- Bread and butter pickles
Take It Outside
- Garden veggies & anchovy dip
- Tomato and watermelon gazpacho
- Crispy salmon with pickled cucumber salad
- Avocado Caesar salad
Dinner in the Dining Room
- Spinach & ricotta pasta bake
- Zucchini, black bean & corn enchiladas
- Veggie & olive paella
- Mushroom & cheese tarts
Desserts to share
- Apple & brie tart
- Banana & walnut cake with salted caramel cream
- Ricotta & chocolate cheesecake with grapes
- Pear & ginger upside down cake
Other “4 Ways to Use” features include eggs, seeds, mushrooms, fennel, and kale.
Food to Love Farmers Market, published by Bauer Media Group, is available at newsstands until October 15, 2018. $12.99
Be inspired! Head to the farmers market today!
Disclosure: I actively promote and support farmers and farmers markets and receive no compensation for doing so. Bauer Media Group sent me a copy of the Farmers Market special edition magazine. All opinions are my own.
I recently purchased your Food to Love Farmers Market special issue 2018 magazine. I was very excited to try your recipe for Zucchini & sweet potato loaf on page 41. Could you please check to see if there are possible typos on the flour and egg amount? Also could it be possible there is supposed to be oil in the recipe? I have tried to make it three times and it does not turn out. The inside stays soggy.
Thank you I appreciate your time and look forward to hearing back from you
Donna
I am trying to contact the editor of Food to Love Farmers Market special issue 2018 magazine. I have a question concerning a recipe on page 41. Could you please check the amount for flour and eggs, and see if oil has been omitted from the recipe.I have tried to make this bread three time but the inside stays soggy. If this on the correct contact I do apologize, however when going to the magazine on line that I purchased this is the comment section I am referred to.
The editorial director Is Julie Blume Benedict, .
Thank you
Donna
Hi Donna – I have not made this particular recipe, but looking at it I think the problem may be the liquid in zucchini – I’ve seen other recipes where instructions say allow to drain in a colander for 30 minutes and really press out the liquid. I have no contact at the magazine, but will forward your comment to the publisher.