Let the Market Make Your Menu

By Denise Miller

If there is a recipe for successful shopping at your local growers’ markets, it might be this: stay flexible and keep it simple.

That’s because what makes farmers’ markets so special is buying what’s in season and looks good on any given day. But if sticking to a list is closer to your preferred shopping method, what’s the best way to make sure you bring home the right stuff?

Scan the Market. Try not to buy until you’ve walked the entire market to see what’s there and what prices look like across the market. That said, if you only see a few baskets of blackberries or plums, for example, you might want to just buy them on the spot.

Stay Flexible. Summer lends itself to less complicated cooking. Use the fresh fruits and vegetables that are available as the inspiration for your meals and try to keep your menu planning simple as you walk the market.

If you see beautiful eggplants, think about adding some onions, goat cheese, and good bread to make tasty grilled vegetable sandwiches. If you see fresh corn, consider grilling it to go with buffalo burgers and a side salad of mixed greens and cucumbers.

Shop & Go. Many farmers’ markets carry a wide variety of items making it easier to get more of what you need in one place such as bread, honey, meat, pickles, condiments, cheese, nuts, and baked goods. If you still need a few items to round out your weekly shopping, a quick stop at the grocery store on your way home can easily fill in the gaps.

Be Patient. Farming is a finicky business. If you don’t see a fruit or vegetable that you are looking for, talk to the farmers. Some years, for example, a moist winter might bring bugs, while a late frost can result in less fruit in some areas.

There’s not much that farmers can do to tame nature’s cycles, so be patient. Sometimes harvests are smaller and a few weeks later the crops come in, but it’s always worth the wait.

Going is Knowing. The more often you go to farmers’ markets, the more familiar you’ll become with the people who grow your food and what’s in season. And that makes building your menus when you’re on the go second nature.

This Month: Corn should be plentiful at markets in August, and you should be seeing more peppers (both sweet and hot), and a reliable selection of eggplants, zucchinis, squash, string beans, potatoes, and more fruit including early apples. This is also the perfect time to look for heirloom tomatoes such as Cherokee Purples (deep purple), Big Rainbows (red, orange, pinkish), Sweet 100s (cherry), Yellow Pears (look like little 1-oz. pears), and perhaps best of all, Black Krims (8-10 oz. with green tops).

August is New Mexico Fresh Local Month for a reason — so head to your nearest farmers’ market and enjoy the season!

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Corn and Peach Salsa

Corn and peaches are a great flavor combination. You may even be able to find locally grown tomatillos, bell peppers, cilantro, and other ingredients. Serve this tasty salsa as an appetizer with tortilla chips or as an accompaniment to pork, poultry and fish dishes.

 

Ingredients

• 1.5 lbs. firm, fresh peaches, peeled and cut in ¼-inch dice
• 1 ear sweet corn, steamed for 2 minutes then kernels cut from cob (if very fresh, do not steam corn)
• 1 medium, fresh, roasted poblano chile, cleaned and finely diced
• 1 large or 2 small fresh, roasted jalapeno peppers, cleaned and finely diced
• 1 fresh, roasted red bell pepper, cleaned and cut in thin, 1-inch strips (about 3 tablespoons)
• 5 green onions, cleaned and thinly sliced, some white included
• 1 medium tomatillo, husk removed, washed and finely diced
• 2-3 tablespoons chopped, fresh cilantro (or more to taste)
• 2 ounces fresh lime juice
• a pinch of salt and black pepper

Instructions

Combine all ingredients in a medium bowl and toss to mix well. Cover and place in the refrigerator for at least 2 hours to let flavors blend. Bring to room temperature before serving. This recipe serves 6 or 7 as a side dish.

— Recipe From Jerry Till, Crescent City Farmers’ Market (New Orleans)