Farmers’ Market Recipes

March 15, 2016

San Clemente Farmers’ Market: 2 Recipes to Try Now

It’s not a true Caesar salad without a spritz of fresh lemon.
Nor is it a mojito without fresh mint.

There’s just no substitute for farm-fresh ingredients when it comes to cooking. That’s why we love walking or beach cruising from Sea Summit to the San Clemente Farmers’ Market every Sunday to pick up organic apples or fresh flowers, get some sun, and meet the green thumbs that grow our healthy and select organic crops. You’ll be able to meet the mint farmer that upped your mojito game, to the delight of your backyard BBQ guests.

Going strong since ’94, The San Clemente Farmers’ Market extends along a few charming blocks of sidewalk on the north side of Avenida del Mar between Ola Vista and Calle Seville. It’s open Sundays from 9 a.m. to 1 p.m., and it’s extremely popular, so parking is at a premium. That’s why walking or biking from Sea Summit is your best bet.

Local farmers display all kinds of healthy fruits and vegetables, along with fresh flowers, sweet honey, baked bread, and small plants to start your own garden. You’re also supporting the farm-to-table movement, which does wonders for the local community, the farmers, the environment, and your health.

With such a bountiful selection of produce, finding the perfect farm-to-table recipe can be daunting. But fear not—we’re sharing two of our favorite recipes that passed our strict criteria:

1.    You can find all ingredients at the farmers’ market.
2.    You can bet that party guests will ask for the recipe.

Check and check.

Treat these recipes like your shopping list, and we’ll see you next Sunday at the San Clemente Farmers’ Market.

Watermelon Salad with Feta & Mint

Recipe: Watermelon Salad with Feta & Mint

serves 4
•    6 cups watermelon cubes, from about 1/4 of a large watermelon
•    1 tablespoon rice vinegar
•    3 ounces feta cheese, drained and crumbled
•    1 loosely packed cup fresh mint leaves
•    Freshly ground black pepper
•    Flaky sea salt

Pour off any juice that has gathered around the watermelon. Toss gently with the rice vinegar. Toss with the feta cheese crumbles, just until the watermelon begins to look lightly coated.

Chop the mint leaves very, very finely, into tiny ribbons. Toss with the watermelon and spread in a serving bowl. Garnish generously with black pepper. Taste. If desired, add a sprinkle of flaky sea salt. Serve immediately.
(source: the kitchn)

Recipe: Farmers’ Market Pasta Salad

Makes 8-10 servings

•    2 cups halved baby heirloom tomatoes
•    2 small zucchini, thinly sliced into half moons
•    1 small red bell pepper, cut into thin strips
•    1 cup fresh corn kernels
•    1 cup diced firm, ripe fresh peaches (about 2 medium)
•    1/2 cup thinly sliced green onions

Parmesan Vinaigrette
•    1 (8-oz.) package penne pasta*
•    2 cups shredded smoked chicken (about 10 oz.)
•    1/3 cup torn fresh basil
•    1/3 cup torn fresh cilantro

Toss together first 7 ingredients in a large bowl, and let stand 10 minutes. Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter, and top with basil and cilantro.
*1 (20-oz.) package refrigerated cheese-filled tortellini may be substituted.

(source: MyRecipes)

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