110 Recipes That Celebrate Summer’s Bounty and Farmers Markets

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!”

Jump to Recipe

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.

Print

Tomato and Watermelon Gazpacho

Prep Time

15 mins

Total Time

15 mins

 

A refreshing chilled soup of fresh tomatoes and watermelon - perfect for summer! No cooking required, only a blender or food processor.

Course: Appetizer, Side, Soup

Cuisine: American

Keyword: gazpacho, soup, tomato, watermelon

Servings: 4

Ingredients

• 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

Instructions

1. Place solid ingredients in a food processor bowl. 

2. Add red wine vinegar, water, and olive oil; let stand for 20 minutes. 

3. Process until smooth. Season to taste. 

4. Serve over ice cubes topped with additional small cubes of watermelon and crumbled feta cheese.

Recipe Notes

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.