July is National Grilling Month, and farmers’ markets and farm stands around the state are stocked with everything you need for a mouth-watering family dinner or a neighborhood get-together. While grilling often brings to mind meat products, there are many delicious ways to grill local produce as well. Most New Mexico farmers’ markets and many farm stands carry the products shown in the above image, plus more options to pair with your grilling plans. Locally made products like sauces, vinegars, honey, herbs, and spices can also be found at markets around the state.
To showcase all the ways you can grill locally-grown food, we prepared a burger bar with vegetable sides and grilled apricots for dessert. The majority of ingredients were sourced from the Downtown Growers’ Market in Albuquerque, and the rest from La Montanita Food Co-op.
Click to download these print-friendly recipe cards
Burger Bar:
- Featuring New Mexico-raised beef. Ground beef is often an affordable meat option at farmers’ markets. A one-pound package serves 3-5 people.
- To cook the meat, pre-heat your grill to medium-high. Gently mix in salt, pepper, and any other favorite seasonings or spices. Portion the burgers depending on your preference, and add a shallow depression in the middle. This will prevent the burger from puffing up into a meatball. Brush the grill with oil before adding the patties. Cook on both sides, about 5 minutes on one side and 3 minutes on the other for a medium-well done burger (or adjust to your preference).
- Toppings: Grilled fresh onions, pickles, cheese, lettuce, fresh tomatoes, and a variety of condiments are great to add to suit every taste.
- Other toppings to consider from the farmers’ market: bacon, fried egg, grilled peppers, grilled mushrooms, green or red chile, and pickled vegetables.
- Burger bun: Our cookout featured a brioche bun; however, take a look at what options are available at your local farmers’ market. You may find something new to try!
Sides:
- Grilled Cabbage “Steaks.” These were a simple and delicious way to enjoy fresh cabbage. To prepare the cabbage, remove any loose outer leaves. Trim off a small part of the bottom of the cabbage so it can stand up. Be careful not to trim off too much, as the stem is what helps it stay together. Standing the cabbage up, slice the cabbage into 3/4-1 inch thick pieces. Brush the cabbage steaks with oil, add salt, and pepper, then grill for about 5 minutes on one side, and 2-3 minutes on the other. Finally, top with your favorite dressing. For the cookout in the photo, we used a Caesar dressing or a balsamic dressing.
- Grilled Vegetable Kebabs (aka kebobs). Vegetables found at the market included fresh onion, zucchini, and a mushroom medley with shitake, chestnut, and oyster mushrooms. The kebabs were soaked in a marinade for 4 hours, and the mushrooms in particular soaked up the marinade for delightful bursts of flavor. Other vegetables that make great kebabs include peppers, potatoes, and cherry tomatoes. For the marinade recipe used in this example, go HERE.
- Grilled Apricots. For grilled fruit, slightly under-ripe options will hold up better. Cut the apricots in half and remove the pit (peaches or plums are another option). Use a bit of oil on the grill or brush the oil on the fruit to prevent it from sticking. Grill for 2-4 minutes on one side, or until they are cooked through. Remove from the grill and drizzle with local honey and fresh basil or mint. These will go great with a scoop of vanilla ice cream!
There are endless ways to incorporate local food for National Grilling Month. Stop by your closest market or farm stand and see what hard-working farmers and ranchers have to offer. Most markets offer beef and pork products, and vegetables and fruit make excellent grilling options as well. Get outside and enjoy the sunshine with friends, family, and local food!
