Back to the Kitchen: Recipes from the Great Farmer's Market Adventure

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It was a lazy summer Sunday morning and I had to drop my daughter off with her dad and was to racing home to do some housekeeping and organizing my week when my car somehow drove itself to the open-air market! I though, ” do I really need to deal with my responsibilities or can I take a moment and look around. Usually I race in and grab what I need for work and run out. I had a big choice to make — clean my kitchen or wandering aimlessly around the market getting inspired by all of the summer bounty and running into old friends and colleagues? It is after all my job and passion to create new recipes, so wander I did. I filled my canvas bags with all kinds of amazing fruits and vegetables and had a local, sustainable party! My kitchen is finally sparkling and I can’t wait for another opportunity to wander again and be creatively inspired!

Fusilli With Beets, Goat Cheese and Sage

I got the most beautiful golden beets and made this with some goats milk feta that I purchased from a Greek stand. Next stop the herb and lettuce stand for some super fresh sage! I roasted all of the beets that I got and saved the rest for my lunchtime salads! Remember to roast the red beets and the golden beets separately so the golden beets don’t turn red!

2 pounds beets (red or golden or a combo)

3 garlic cloves, finely chopped

2-tablespoon olive oil

1-cup chicken or vegetable stock

1/4 cup fresh sage leaves, coarsely chopped

1-pound fussili

1-cup goat cheese

Scrub beets and place in a 375 oven covered with foil and roast for about 45 minutes until fork tender. Remove beets and let stand. When cool enough to handle, rub off skin using a paper towel. Slice beets into wedges. Cook pasta in a large pot of boiling water until aldente about 10 minutes. In a large bowl toss beets with garlic olive oil, stock and sage leaves. Drain the pasta and return to pot. Toss pasta with 2/3 the goat cheese reserving the rest for garnish. Add beets mixture and coat well. Divide onto 4-6 plates and sprinkle with remaining cheese and serve immediately.

Miso Soup

My daughter loves miso soup and I have played with many recipes. I promised her I would make some for dinner tonight. I saw the most beautiful ginger and garlic added some scallions and made a tasty soup. It is so easy and we will eat it all week.

8 cups water

1 inch of fresh ginger, finely chopped

3 cloves garlic, finely chopped

Splash sesame oil

1-cup shiro miso (This is a fermented soybean paste. I prefer the yellow, but white and red works just as well)

Bunch of scallions, thinly sliced

1-cup firm tofu chopped 1/4 of an inch

Soy Sauce for garnish

Coat the bottom of a soup pot with sesame oil and sauté the garlic and ginger and when golden brown add the water. Whisk miso and1 /2 cup water in a small bowl until smooth and whisk into soup. Add Tofu and scallions and simmer for a few minutes before serving. Splash with soy sauce and serve.

Citrus Gazpacho

Heirloom tomatoes are so incredibly sweet and flavorful. Mix and match as they all have uniquely different flavors. Mix it up with any wonderful summer citrus! There are many stands that sell cucumbers; peppers and onions so find what you like. Off to buy some tortillas… I have such a simple recipe for homemade tortilla chips that once you have made them you will never buy them in a bag again.

4 pounds Heirloom tomatoes; peeled, seeded

1 Orange; peeled, segmented, diced

1 Pink grapefruit; peeled — segmented, diced

3 Garlic cloves, minced

1 tablespoon white wine vinegar

1 teaspoon Salt

1 teaspoon Orange Zest

1 teaspoon Lemon Zest

1 tablespoon Olive oil

1 Cucumber, peeled, seeded, diced

1 cups Red onion, diced fine

1 Yellow bell pepper, diced

1 Red pepper, diced

Black pepper And Cayenne pepper, to taste

Dice one tomato and reserve others for blending. Place reserved tomatoes, orange juice and garlic in blender. Blend to a puree. Transfer puree to serving bowl; add vinegar, salt, olive oil, and zest, diced orange and grapefruit, cucumber, peppers, onion and black pepper. Mix well. Season with cayenne pepper to taste. Chill for at least 3 hours or over night

For the chips:

12 count package of corn tortillas

Canola oil for frying

Kosher salt

Preheat oil in deep skillet. On a cutting board stack 4 tortillas and cut into 8 wedges. Repeat with remaining tortillas. Add a handful of wedges to the hot oil. Separate any that stick together. Fry until golden brown. Remove and drain on a cookie sheet lined with a brown paper bag or paper towels. Sprinkle with salt and continue with the remaining tortillas.

Fettuccine Salad with Eggs and Heirloom Tomatoes

Again with the tomatoes! They are so great. I love the stand that sells fresh eggs and today he had the blue eggs laid by his Aracaunas chickens that come from the jungles of Peru!

½ cup olive oil

½ cup balsamic vinegar

½ cup grated Parmesan cheese

4 sun- dried tomatoes, chopped

4 cloves garlic

1 tablespoon Dijon mustard

10 large basil leaves

Pinch of crushed red pepper

Place in blender and puree until smooth and fluffy.

12 ounces Spinach Fettuccine, cooked and well drained

4 heirloom tomatoes, seeded and chopped

2 Persian cucumbers, sliced and halved

1 cup shredded mozzarella cheese

Gently toss in a large bowl. Add the dressing and toss until evenly coated.

8 hard boiled eggs, peeled and wedged

Gently toss in eggs and serve.

Grilled Salmon and Star Fruit Salad

You cannot get fresher fish than at the market. The wild salmon is awesome and one of the stands had star fruit! I think I will make this for an apprcian lunch for some stars in our life: my daughter’s teacher.

1 1/2 pounds Salmon fillet, cut into 4 pieces

2 star fruit, cut crosswise into 1/4-inch thick slices

8 cups torn mixed baby greens

1 cucumber, peeled, halved lengthwise and thinly sliced

3 green onions, sliced

1/2-cup balsamic vinegar

3 tablespoons Dijon mustard

3 cloves garlic, minced

1-teaspoon thyme

1 1/2 cups olive oil

Salt & pepper to taste

In a small jar mix together balsamic, Dijon, garlic, thyme and oil. Shake well. Arrange the salmon on a lightly oiled grilling tray or broiler pan. Place 1/4 cup of the dressing in a small bowl. Brush some dressing over the fish. Grill or broil, uncovered, for 5 minutes. Turn the fish and arrange the star fruit alongside it on the grilling tray. Brush the fish and star fruit lightly with the dressing. Return to the grill. Cook for 3 to 6 minutes longer, or until the fish flakes easily with a fork. Combine the lettuce and cucumber in a large salad bowl. Add the remaining dressing and toss to coat well. Divide the salad evenly among 4 dinner plates. Place 1 piece of salmon on the center of each salad. Arrange the star fruit slices around each salad plate. Sprinkle with green onions.

Little Noni’s Pesto

The basil is crazy good right now. I know I have printed this recipe before, but it is simply the best. It is really easy to double so I have a vat in my fridge and will have it on hand when the teenagers come by “starving” after school!

5 large garlic cloves

1-cup pine nuts (or Walnuts work as well)

5 cups packed fresh basil

1-cup fresh parsley

1 cup fresh Parmesan, coarsely grated

1 1/2 cup olive oil

In a blender or food processor mix garlic, nuts, basil, parsley and cheese and process until finely chopped. With motor running add oil mixing until incorporated. This will be enough sauce for one pound of pasta or for one tray of lasagna.

Deep Dish Peach Cobbler

What can I say about the peaches? Yummy!


4 cups all-purpose flour

2 sticks butter, chilled, cut into small pieces

1 cup shortening, chilled

1/2-teaspoon salt

7 tablespoons ice water

Place flour, butter, shortening, and salt in a large bowl. Using a pastry bender or two knives, cut the butter and shortening into the flour until the mixture resembles coarse meal. Add the ice water, 1 tablespoon at a time, stirring it in with a fork. Pat the dough into a ball, wrap it in plastic wrap, and refrigerate it at least 1 hour.


10 cups peeled, pitted, and sliced fresh peaches

Juice of one large lemon

1/2-cup sugar

1-teaspoon ground cinnamon

1-teaspoon ground ginger

1/4-teaspoon ground nutmeg

1/4 cup unbleached all-purpose flour

Preheat the oven to 375F. When the dough has chilled, divide it in half. Wrap 1 half in plastic wrap and return it to the refrigerator. Roll out the other half on a floured board and fit it into the bottom and sides of a 9×13-inch baking pan.

Very gently toss peaches in the lemon juice in a large bowl. Add sugar, cinnamon, ginger, nutmeg, and flour and toss again with a spatula or wooden spoon to blend. Spoon the filling on top of the bottom crust. Roll out the remaining pastry on a floured board. Wet your fingertips with water and moisten exposed edges of the bottom crust. Place the top crust over the peach filing and crimp or flute the edges together. Cut several steam vents in the top crust. Bake the cobbler for about 1 1/4 hours, or until the crust is golden brown and the filling is bubbling. Transfer to a wire rack to cool, and serve.

About Karen Young

Karen Young is the founder of My Daily Find.