Farm Stand Dinner
My journey into local farm stands started, as all great adventures do these days, on NextDoor. Seriously, my feed was blowing up with neighbors hawking their farm stands with fruits, vegetables, and flowers, and who am I to resist the siren song of locally sourced deliciousness? So, I bravely ventured forth, ready to put my money where my mouth is (and then put the produce where my mouth is, too).
The Co-op Cache
And wouldn't you know it, the universe smiled upon me! Just a mile from my humble abode, I stumbled upon a magical place: a co-op stand. Imagine, if you will, a collective of small, local farmers, pooling their bounty and saying, "Come get it, you hungry humans!" It's like the Avengers of agriculture, but with more zucchini and fewer capes. You'll get a sneak peek at this treasure trove in the video.
The Great Culinary Challenge
Now, here's the fun part. When you shop at these stands, you don't waltz in with a meticulously planned grocery list, ready to recreate that viral TikTok recipe. Oh no, my friend. This is a game of culinary improv! You see what's ripe, what's vibrant, and what's begging to be transformed, and then you take that as a personal challenge back to your kitchen. It's like a mystery box episode of your favorite cooking show, but you're the star. (PS: If you get stuck, Google can help you find the perfect recipe for your ingredient.)
What's Cooking?
And speaking of transformations, get ready for a delicious ride! This video isn't just about my glorious farm stand haul; it's about what I did with it. Prepare for:
A new and delicious summer squash creation that will make you rethink everything you thought you knew about squash.
A cucumber salad so good, it might just become your new summer obsession.
The secrets to cutting a melon like a pro (no more cutting the rind off of each piece).
How to get those strawberries ready for anything – snacking, shortcake, just straight into your face.
And, the grand finale: aqua fresca from watermelon with seeds! It is a super refreshing, light summer drink.
Plus, you'll get to see the full, glorious meal I whipped up with my farm-fresh finds. Get ready to be inspired, delighted, and maybe a little bit hungry!
Squash Gratin Tart
This tart is easy to make and looks so good plus it is really delicious. It is a great way to use a variety of summer squash from gardens and farmer's markets.
Ingredients
- 2 zucchini
- 1 yellow squash
- 1 summer squash
- 6 small Yukon gold potatoes
- 1 tablespoon olive oil
- 1 tablespoon Parmesan cheese
- 1 tsp red Korean pepper
- 4 tsp balsamic vinegar glaze
Instructions
- Microwave the potatoes until they are soft, about 5-6 minutes for all. Check and turn while cooking.
- Smash the potatoes until they are flat using a potato masher or fork.
- Cut the squash lengthwise on a mandolin. Wear a safety glove.
- Oil a tart pan. Place the squash in the side of the pan and keep adding more slices until you use them up. Tighten them so they stay in place. Add the potatoes in the center. Top with Parmesan cheese and a little more olive oil.
- Bake at 350 degrees for one hour or until the squash is browned and tender.
- Cut into slices. Season with Korean pepper and top with balsamic vinegar glaze.
Nutrition Facts
Calories
135Fat
2 gSat. Fat
0 gCarbs
26 gFiber
4 gNet carbs
22 gSugar
4 gProtein
4 gSodium
27 mgCholesterol
0 mg
Watermelon Aqua Fresca
Here is one way to use watermelon for a delicious summer beverage made from whole fruit.
Ingredients
- 3 cups diced and peeled watermelon
- 3 cups water
- 1 tsp sugar
- juice from 1 whole lemon
- sprig of mint
Instructions
- Place the watermelon in a blender and pulse until it turns to liquid.
- Strain off the seeds.
- Place in a pitcher. Add water, lemon, sugar, and mint. Stir. Chill. Serve.
Nutrition Facts
Calories
27Fat
0 gSat. Fat
0 gCarbs
7 gFiber
0 gNet carbs
6 gSugar
6 gProtein
0 gSodium
7 mgCholesterol
0 mg