If you’ve been here a while, you’ll know how much we love to cook seasonally with the best produce available. This is usually found in your own garden (if you are lucky) your CSA box, or at your local Farmer’s Market. Not only does this produce taste better (it travels less, so it can be left to ripen longer on the vine, and develop more flavor), but it is also healthier! Here are 50 Farmers Market Recipes to get you inspired this growing season.
I have a soft spot in my heart for farmers. Perhaps because it’s in my blood, bothof my grandfathers were farmers, one in Egypt, one in Finland. My Finnish grandfather, Paavo, would sell his produce in a nearby town square- full of zest and vigor, so happy to be there! I often think of them as I walk through the market – all the hard work and love they put into growing things. I see that same spirit in the eyes of the vendors now.
Recently, we stayed in Santa Barbara for the winter, and at the local farmer’s market, I met a 90-year-old farmer named Rodney. His glittering eyes are full of life and joy! He is doing what he loves. He was a successful engineer but retired and now grows fruit. A second career that has kept him young, vibrant, and connected with his community. His sweet stories and our interactions bring tears to my eyes. A very special soul.
Why shop at a farmer’s market?
- The Produce tastes better. Shopping at the farmers market gives us access to the best-tasting produce – produce that is in season, picked at its peak of flavor, with the shortest amount of travel time between the farm and you.
- Farmer’s market produce is healthier! Small farmers are more apt to use farming practices that replenish the soil with minerals and use fewer herbicides. As a result, the produce is more nutrient-dense and does not contain glyphosates, which can cause illness.
- It builds connection! This time of year, local farmer’s markets are brimming with people and beautiful produce. Your local farmers have grown these beauties just for you! Let’s honor all their hard work by just showing up for them and meeting them! (See my TIPS at the bottom of the post!)
- It fuels your local economy! Spending money in your own town helps support your neighbors.
I can’t think of a better way to celebrate the growing season. And in the process, our taste buds and bodies will thank us. It is a beautiful, seasonal ritual that builds community… which in turn nurtures the soul! A win-win for all.
Here are50Farmers Market Recipes (or CSA recipes) to try out this growing season! Many are vegan and gluten-free. Click on each photo for the recipe. Happy Weekend! xoxo
50 Farmer’s Market Recipes
Roasted Enchilada Sauce! How to make the most flavorful and easy enchilada sauce, (both red and green) by roasting the tomatoes or tomatillos before blending. Not only does this give great flavor, it is all made on one sheet pan! Simple and EASY!
Extend the life of summer produce with this easy recipe for Quick Pickled Veggies! A simple step-by-step guide to creating the most flavorful refrigerator pickles! I used this recipe a lot when we were getting our weekly CSA box and couldn’t keep up with all the produce!
How to Make Quick Pickled Veggies!| 30-Second Video
Wait until tomatoes are at their peak of flavor to make this Simple Oven Roasted Tomato Sauce highlighting juicy ripe summer tomatoes. Use this with your favorite pasta, pizza or over grilled fish! A fun, simple way to extend summer’s harvest! It may be frozen or canned. One of my favorite Farmers Market Recipes!
Farmers Market Fried Rice, made with seasonal farmers market veggies and edamame! A highly adaptable recipe that can be made vegan, vegetarian or add chicken or shrimp.
Purple Cauliflower Salad (Sicilian Style!) with olives, black rice, capers, parsley, scallions and pickled red onions. This vegan healthy salad is easy to make and keeps for several days, perfect for meal prep!
Farmers Market Veggie Quesadillas with black beans and farmer’s market veggies like bell peppers, zucchini, sweet potato, greens, and melty cheese (optional) seasoned with Mexican spices. Vegan-adaptable and Gluten-free adaptable!
Have you stumbled upon Kohlrabi but not sure what to do with it? This KohlrabiSlaw with cilantro, jalapeño and lime is delicious, refreshing and super nutritious! A refreshing summer side to your grilled mains. A healthy vegan Farmers Market Recipe!
How to make Fermented “Kosher” Dill Pickles! A simple recipe for making the most flavorful, crunchy, tangy, garlic dill pickles with only 15 minutes of hands-on time. Simple easy instructions!
Farmers Market Vegetarian Enchiladas– with black beans and your choice of veggies (like red bell pepper, sweet potato, zucchini or corn)and Homemade 5 Minute Enchilada Sauce! Easy, Healthy and full of delicious Mexican Flavor! Vegan and Gluten-free adaptable!
Vegan Zucchini Quesadillas ( and their blossoms). These flavorful Zucchini Quesadillas are made vegan with cashew cheese and served up with a flavorful Poblano Salsa.
There is nothing like sweet summer corn and paired with basil, it is a match made in heaven! This light and healthy Summer Corn Chowder topped with pan-seared fish is so dreamy! A simple easy dinner that can be made in under 30 minutes. Use salmon, halibut, cod, or sea bass!
Baked Quinoa with Zucchini, Corn andFeta, topped with a fresh Tomato Relish. A healthy, easy vegetarian dinner recipe, perfect for using up all your farmer’s market veggies!
Here’s a quick and simple recipe for Easy Zucchini Pasta. Grated zucchini melts into a flavorful succulent sauce, perfect for cradling linguini or your favorite pasta! Enhanced with lemon, black pepper and garlic you’ll have dinner on the table in 30 minutes! Vegan and gluten-free adaptable.
Sauteed Zucchini Ribbons with lemon zest, garlic and chili flakes. A quick and simple side dish- delicious with grilled protein for dinner or try it with eggs for breakfast. Keep it vegan or jazz it up with cheese.
Farmers Market Vegetable Soup– a simple healthy vegan soup that is easy to make and loaded with healthy nutrients- a great way to use up all those farmers market veggies! Great for Sunday meal prep!
Quick Pickled Summer Squash! Preserve summer’s bounty with these quick pickled summer squash and zucchini! Add to sandwiches and burgers for a tasty crunchy bite!
Not sure what to do with garlic scapes or Shish*to Peppers? Grill them!Grilled Garlic Scapes, Asparagus and Shish*to Peppers with Sesame Dressing – such a delicious combo of flavors that lends itself to Asian style mains. Slightly spicy, this farmer’s market side dish is perfect alongside grilled meat or tofu.
Heirloom Tomato Salad with Toasted Walnuts and Smoked Blue Cheese – a simple farmers market salad highlightingsweet and juicy heirloom tomatoes. Can be made in 15 minutes!
Spicy Corn Fritters with Cilantro Cream – are made with fresh sweet corn, right off the cob. An easy delicious Farmers Market Recipe that works as an appetizer or vegetarian main! So yummy!
A fast and healthy Farmers Market Recipe –Corn, Zucchini and Basil Stir fry,topped with your choice of tofu or shrimp. Simple and adaptable. Vegan, Gluten-free!
A refreshing Cantaloupe Salad with red onion, lime, cilantro, mint, Aleppo chili flakes, pepitas and optional crumbled feta (optional) – an easy healthy summer salad, perfect for potlucks and gatherings. Vegan adaptable!
Marinated Fava beans– with olive oil, vinegar, garlic, lemon zest and fresh herbs- a great way to persevere summer shelling beans. Serve on your next mezze platter. Simple and delicious!
A flavorful zippy recipe for Zucchini Cakes with Jalapeño and Lime. Serve theseguys up with Chipotle Aioli and a hearty green salad for a tasty, low-calorie, vegetarian meal.
Meet my new favorite farmers market salad –, with red onion and optional Urfa Biber ( Turkish Chili Pepper). A simple delicious Farmers Market Salad you can put together in minutes!
Farmer’s Market Veggie Pasta Salad with grilled zucchini and summer squash, fresh corn, black beans and cherry tomatoes! Serve this warm for dinner and chill the rest for weekday lunches!
Even my non-watermelon eating husband likes thisMoroccan Watermelon Salad with cucumber, mint, pistachios, and optional feta. The hint of clove brings it up a notch. So beautiful, flavorful and refreshing and especially tasty when watermelons are in season! Pick out a firm melon for this one! Keep it vegan or add feta!
Peach Panzanella Salad with Fennel, Arugula and Basil– a summery Farmers Market Recipe with a delicious combination of flavors. The crunchy homemade croutons add amazing texture.
Moroccan Eggplant Pickles with garlic, coriander seeds and cilantro. A delicious way to preserve your garden eggplant just a little bit longer! Drizzle with olive oil and sprinkle with fresh herbs, they make the perfect side to any Mediterranean-style meal.
Grilled Fava Beans– with Mint, Lemon & Sumac, a simple, easy way to prepare fresh fava beans on the grill with Middle Eastern flavors.
Keep an eye out for fresh okra at your farmer’s market! Simply the BEST. Here is my dad’s easy tasty recipe forEgyptian Okra with tomatoes, garlic and onion. A delicious vegan side dish or serve it as a main over fluffy basmati rice, for a light vegan meal!
Peach Bruschetta with goat cheese, fresh basil, and infused honey! A simple way to use fresh juicy summer peaches in a savory way! An easy appetizer, perfect for summer gathering or potlucks!
Rainbow Chard Pasta with Lemon, Garlic and Toasted Bread Crumbs- is such a delicious way to use up all that summer chard! A simple, delicious and healthy Farmers Market Recipes!
Grilled Romaine Saladwith Corn, Fava Beans and Avocado – a light and refreshing summer meal. Keep it vegan or add grilled shrimp for added protein. Either way, it’s sure to be your new favorite salad. Don’t have access to fresh Fava beans? No worries, sub edamame!
Keep snacking light and healthy with crunchy farmers market veggies. Such a good excuse to try salad turnips and different varieties of radishes. ThisFarmers Market Veggie Platter is sure to please!
Pickled Cherry and Farro Salad with almonds, fresh herbs and Vanilla– Balsamic Dressing! A truly delicious summer salad featuring juicy cherries!
Cool and refreshing Watermelon Gazpacho with avocado, cucumber, radish and sprouts. An easy vegan chilled soup for summer! A perfect start to dinner, or makes for a light and refreshing lunch!
Tomato, Beet and Buratta Salad with Basil Oil and Balsamic Drizzle- a vibrant and tasty summer salad made with farmers market veggies!
This Fresh Peach Salsa recipe is bursting with summer flavor! Delicious on its own with chips or serve over grilled fish or chicken. Simple and easy, make this when peaches are at their peak of flavor -fresh, juicy and ripe.
Spaghetti with Quick Tomato Sauce!Fresh heirloom tomatoes are cooked into a Quick Tomato Sauce with garlic and basil. Keep it vegan or add cheese. Simple, easy, so delicious. A great way to use up all your sweet garden tomatoes!
A Sicilian recipe for Grilled Eggplant Caponata– simple, easy and full of summer flavor! Serve it as ahealthy vegan appetizer over crostini, or as adeliciousside dish, or turn itintoan eggplant “salad” served over greens and grains! Low- Carb and Vegan!
Grilled Eggplant Steaks with Fresh Tomato Relish and an Italian herb sauce called Gremolata. Keep it vegan or add crumbled cheese. A simple, healthy dinner recipe!
QUICK and easy Zucchini Basil Soup, with a lusciously smooth texture. Keep it vegan or swirl in a little yogurt at the end. A great way to use up all your summer zucchini! Freeze for winter.
These Middle Eastern, Stuffed Peppers with Quinoa, Eggplant, Chickpeas, and Zhoug Yogurt are the perfect make-ahead meal for summer gatherings and potlucks. Or meal prep them on Sunday to serve up during the busy work week! Gluten-free, vegan and paleo adaptable!
Zucchini Lasagna Roll-Ups with Spinach and Basil, baked in marinara sauce, a healthy, low-carb, vegan-adaptable recipe! Love this Farmers Market Recipe!
Zucchini Fritters with dill, feta and Tzatziki Sauce, a simple easy way to use up summer squash and zucchini! Healthy and light!
A simple delicious recipe for Fermented Hot Sauce using fresh summer chilies, with no special equipment and only 20 minutes of hands-on time!
Fresh Tomatillo Salsa Recipe ! (aka Salsa Verde) A FRESH vibrant recipe for Tomatillo Salsa using *uncooked* tomatillos, resulting in the most amazing flavors. Serve this with chips, Baja Tacos, quesadillas or as a sauce for enchiladas!
Rustic Zucchini Tianwith Middle Eastern Spices served over rice for a simple vegetarian meal, or as a delicious healthy side dish. Vegan!
Beet and Cabbage Kraut!A simple easy, small-batch recipe for Beet and Cabbage Sauerkraut that anyone can make using a mason jar, that takes only 20 minutes of hands-on time. Full ofhealthy good bacteria that will energize the body and help heal the gut.
Zucchini Hummus!– a bean-free alternative to hummus, similar to baba ganoush, but using zucchini instead of eggplant! Vegan and Gluten-Free!
Kimchi! A quick and easy recipe that only takes 30 minutes of hands-on-time before mother nature takes over! Full of healthy, gut-healing probiotics, the benefits of eating kimchi are endless. This authentic kimchi recipe is vegan adaptable, gluten-free and can be made as spicy or as mild as you like!
Chili Lime Chicken with Glazed Peaches – a fast and healthy farmers market-inspired dinner highlighting fresh juicy summer peaches. Can be made with breast or thigh meat.
Huckleberry Almond Flour Pancakes! Grain-free, gluten-free pancakes that are fast and easy to make, topped with fresh wild huckleberries ( or any summer berry) and a drizzle of real maple syrup!
Plum Galette with Buckwheat Crust! Juicy summer plums are highlighted in this simple recipe for Plum Galette with Buckwheat Crust. The buckwheat is super tasty – but optional here, so don’t let it stop you! A pinch of five-spice adds a whisper of the exotic.
Simple and delicious Summer Berry Tart with a Short Bread Crust that requires no rolling, simply press it into the tart pan and bake. Refreshing and light, this recipe is a snap to make!
Ihope these Farmers Market Recipes motivate you to get out there and head to your local farmers market. Get to know a farmer or two and pick out a couple of things to try this week!
What to buy at a farmers market: (TIPS & Tricks)
- If you are new to visiting a farmers market, my advice isto keep it simple. Don’t overbuy! it is really easy to do, especially if you go without a plan. The saddest thing is seeing what you’ve purchased go to waste because you couldn’t go through it all. Start conservatively.
- Be conservative with “eat-immediately” items- things that will not last very long – like sprouts, lettuce, berries, some fruits. Opt for 1-2.
- Be less conservative with produce that keeps for longer (potatoes, apples, cabbages, winter squashes, leeks, kale, etc) that give you more time to consume them. Buy more of these.
- Try one new thing. Just one. ( I like to go with a plan in mind of what I need for the week, and then just surprise myself at the market with one more beautiful thing- just one!)
- Buy potted herbs! The best tip here! I often buy specialty items like Thai basil, garlic chives, purple basil- thing’s I can’t readily find at the grocery store.
- Preserve, don’t toss. You can always freeze things like berries, ferment things, or pickle things …. to extend their life.
If you live in Spokane, here is an article on Spokane Eats Blog with our local 2019 Farmers Markets – where they are and times of the week. It’s crazy to think that just a few years ago, we only had one. 😉
We have so MANY to choose from now! I love seeing our food community grow. So vibrant!
Cheers and Love,
Sylvia
50 Farmers Market Recipes!
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- Author: Sylvia Fountaine
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 8 cups 1x
- Category: soup, dinner ideas,
- Method: stovetop,
- Cuisine: american
- Diet: Vegan
Description
50 Must-try Farmers Market Recipes featuring seasonal produce! Many are vegan or vegan adaptable. A great way to try new veggies or use up. your CSA box! Vegetable Soup
Ingredients
UnitsScale
- 1–2 tablespoons olive oil
- 1 medium onion diced ( or a large leek)
- 2 cups diced carrot (2 medium carrots)
- 2 cups diced celery (2 stalks)
- 1 cup diced fennel bulb (optional)
- 4 cloves garlic rough chopped
- 1 tablespoon fresh thyme ( or oregano or tarragon- or sub 1 1/2 teaspoons dried thyme, or dry Italian seasoning or Herbs de Provence )
- 2 tablespoons white wine, vermouth, sherry cooking wine- all optional (feel free to leave out)
- 2 cups diced zucchini or yellow summer squash
- 2 cups chopped green beans
- 1 ear corn, kernels cut off
- 4 cups veggie stock or broth, chicken or beef stock, or bone broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon kosher salt
Garnish:
- 1/4 cup fresh Italian parsley ( or basil ribbons)
- 1/2 teaspoon of lemon or vinegar ( at the end)
- pepper, cayenne, or chili flakes to taste
- a drizzle of olive oil, gremolata or grated pecorino cheese
Other soup additions: diced tomato, diced bell peppers, diced potatoes, diced cabbage, diced kale, cooked beans ( like chickpeas, white beans, etc) or cooked grain. If going the tomato route feel free to add a tablespoon of tomatopaste for extra “tomatoey” richness.
Instructions
- In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.
- Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.
- Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).
- Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.
- Taste. Often (especially if leaving the tomatoes out) I’ll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.
- If broth tastes bland, it probably needs salt and acid 😉
- Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it withGremolata( Italian herb sauce) – a delicious way to finish the soup!
Notes
Feel free to swap out other veggies, being thoughtful about the size you cut them and cooking times.
Feel free to add 1/2 cup quinoa (uncooked) or cooked beans to add heartiness.
Feel free to add a big handful of chopped greens ( spinach, chard, arugula) to the soup at the end!
Other additions and flavorings:
- Mexican chili powder, cumin, cilantro and lime.
- Indian curry powder
- Pesto or fresh basil
- Croutons
- Tortilla chips
INSTANT POT Instructions:
- Using the saute function, heat oil and add onion and saute until deeply golden and fragrant, 4-5 minutes.
- Add carrots, celery, fennel, garlic and thyme. Stir 2 minutes. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off for a minute.
- Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn at the end).
- Pressure cook on high for 4 minutes. Manually release and set back to “saute”. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley. Taste. Often (especially if leaving the tomatoes out) I’ll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes. If broth tastes bland, it probably needs salt and acid 😉
- Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it withGremolata( Italian herb sauce) – a delicious way to finish the soup!
Nutrition
- Serving Size: 2 cups- with veggie broth
- Calories: 192
- Sugar: 13.4 g
- Sodium: 838 mg
- Fat: 8.1 g
- Saturated Fat: 1.3 g
- Carbohydrates: 29 g
- Fiber: 6.7 g
- Protein: 4.6 g
- Cholesterol: 0 mg
