Brighten a menu with farmer’s market finds

By A Contributor

I find it’s great to swing by the farmers’ market before I head to the grocery store. I get the best of both worlds, supporting local produce farmers and artisans as well as shopping at the grocery store with all the variety and choices.
Now is a great time at the market for tomatoes, peppers, onions, peaches and more.
August is Farmers’ Market Month and that has inspired me to get back out and shop the market.

Cilantro lime sweet corn salad

Summer time always makes me think of bright, vibrant colors and I like to find ways to bring that into my dishes. Plus, it means barbecues and cookouts. This salad is great to serve, even if it is a little warm out and has lots of natural colors.
Salad:
2 c sweet corn (you can use fresh or frozen that has been thawed)
1/2 c onion, chopped
3 c cherry tomatoes, halved (I liked to use lots of varieties for colors)
1 c cucumbers, chopped
3 Anaheim peppers, roasted and chopped
3 poblano peppers, roasted and chopped
Dressing:
3 limes (just the juice)
1 c fresh cilantro
1 t smoked paprika
1 T chopped garlic or 1 t dried roasted garlic
2 T coconut oil
1/2 c olive oil
Salt & pepper
To roast the peppers, lightly cover them with olive oil and salt, roast at
350 for 10-20 minutes until they blister. Let cool slightly, then place in
a plastic bag. The steam will allow the skins to peel off. Combine all your
salad ingredients into a large serving bowl.
For your dressing, juice the three limes and add to the cilantro in a food
processor. Make sure to remove the large stems from the cilantro. Add the
paprika, garlic and coconut oil. Blend on medium until well mixed. Slowly
add the olive oil while blending. Finally add salt and peppers to taste.
Pour the dressing over the salad right before you serve, and enjoy.
Fun fact: The majority of the corn you see in Kansas, is grown for livestock feed or ethanol, not the sweet corn we love so much.

Cast-iron upside down peach crumble

Fresh juicy peaches are a summer guilty pleasure of mine. This recipe combines the peach flavor with the taste of traditional crumble topping, but looks like a pie. It is intriguing but sure to please.
Base
1 1/4 c oats
1/2 c butter (room temperature)
1/4 c flour
1/2 c sugar
1 T cinnamon
1 t salt
Filling
8 large peaches
1/3 c Prairiewind Farms Peach Syrup (Get it from Mark at the farmers market)
1/4 c sugar
1 T flour
1 t vanilla
3 T butter
1 puff pastry sheet (you can find it in the section with the refrigerated biscuits)
Preheat your oven to 350. Mix your base ingredients and add into a well-oiled large cast-iron pan. If you don’t have a cast-iron pan, use a 9x13. Once you have added your base, cook for 8 minutes.
While it’s cooking, peel and slice your peaches. Try to make them consistent sizes for even cooking. Add the peaches into a mixing bowl with the peach syrup, sugar, flour and vanilla. The peach syrup already has lots of great seasonings so it makes it even easier. Add the peach mixture to your pan after it has prebaked. Top it with small bits of butter spread out across the filling.
Finally, cut 1” strips of the puff pastry. I like to make a lattice, or a weave pattern with the pieces. Simply lay out your horizontal strips, and pick up every-other-one, to “weave” the vertical pieces into place. This make a great design. Not into that much work? You can simply cut out shapes of the puff pastry with a cookie cutter and place on top of the filling.
Cook again for 15 minutes at 350 and then increase the heat to 400 for 15 minutes until the puff pastry has puffed and turned golden brown. Enjoy served warm with vanilla bean ice cream.
Fun Fact: To ripen peaches to perfection, place in a brown paper bag and roll the top of the bag so it seals. Check the peaches daily for firmness.









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