Farmer’s Market Supper

I am fortunate to live within a stone’s throw of a wonderful farmer’s market. I live on the very edge of my city; the state becomes increasingly rural to the west of here. While most of the larger farms grow primarily corn and soybeans, many of the smaller farms also grow all manner of delicious fruits, vegetables and herbs.

I made a trip this past weekend, and for surprisingly little money, I was able to pull off the following meal.

Appetizer: Bell peppers with seasoned cream cheese

[fancy_header bgColor=”#3ba7cb” textColor=”#ffffff”]Ingredients[/fancy_header]

  • 2-3 medium-sized bell peppers in assorted colors, sliced into eighths with all seeds and pith removed.
  • Half a block of low-fat cream cheese
  • Finely chopped fresh rosemary and dill
  • A pinch of good salt
  • Hot sauce
  • Pepper

[fancy_header bgColor=”#3ba7cb” textColor=”#ffffff”]Instructions[/fancy_header]

  1. Let the cream cheese soften to room temperature, then fluff it up a little with a fork.
  2. Rub your chopped rosemary and dill between your palms to release the good stuff, then add to cream cheese.
  3. Sprinkle the best salt you’ve got (Kosher, sea, what-have-you) on top, them smash together with the fork.
  4. Add one drop of your favorite hot sauce, for sass, then stir again.
  5. Spread a decent layer on each bell pepper.
  6. Refrigerate for at least half an hour.
  7. Sprinkle with a hint of fresh ground pepper before serving.


Main Course:  Grilled meat & veggie skewers, green beans, corn on the cob, sliced tomatoes and cucumbers

For the skewers:
[fancy_header bgColor=”#3ba7cb” textColor=”#ffffff”]Ingredients[/fancy_header]

  • 1 lamb chop, cubed
  • 1 8oz. steak, cubed
  • 2 bell peppers, seeded, de-pithed and cut into skewer-sized pieces
  • 1 zucchini, unpeeled and chopped into ¾ inch slices
  • handful of cherry tomatoes
  • ½ red onion, chopped into one inch cubes
  • 1 sweet potato, peeled, chopped into one inch cubes and boiled in water for 10 minutes
  • Olive oil
  • Chopped fresh rosemary and dill

[fancy_header bgColor=”#3ba7cb” textColor=”#ffffff”]Instructions[/fancy_header]

  1. After boiling the sweet potato chunks, drain and run under cool water until safe to touch.
  2. Split chopped herbs into two zipper-top bags and add a drizzle of olive oil to each. Add salt and pepper.
  3. Put chopped veggies in one bag and meat cubes in the other. Seal bags and shake to cover.
  4. Place sealed bags in the fridge for anywhere from one to four hours.
  5. When it’s nearly time to start grilling, wet down your skewers (if wood, no need if you’re using metal.)
  6. Stack veggies and meat on the skewers.
  7. Grill for 3-5 minutes per side, or until meat reaches safe eating temperatures at the center.

For the corn:

Note: This takes a long time to prepare, plan ahead.
[fancy_header bgColor=”#3ba7cb” textColor=”#ffffff”]Ingredients[/fancy_header]

  • Softened butter
  • Favorite herbs
  • Good salt
  • Ears of corn with husk still on

[fancy_header bgColor=”#3ba7cb” textColor=”#ffffff”]Instructions[/fancy_header]

  1. Soak corn, husk and all, in water for 10-20 minutes.
  2. Mix herbs and salt into butter and set aside.
  3. Peel down the layers of corn husk one at a time, being careful not to tear any. You’ll be wrapping this back around the corn after you butter it.
  4. When you get to the silk layer, carefully remove each piece. Grabbing the top-knot of silk and twisting/pulling really hard will remove a lot of it, but corn silk is wily.
  5. With a pastry brush, cover the ears of corn in the herbed butter.
  6. Carefully pull the husks back up over the corn. Tear off one husk and use it to tie around each ear once it’s wrapped.
  7. Grill for 20 minutes, flipping the ears over once, half-way through.

For the green beans:
[fancy_header bgColor=”#3ba7cb” textColor=”#ffffff”]Ingredients[/fancy_header]

  • 2 pounds fresh green beans
  • 1 ham bone or hunk of raw bacon or a steak bone or (for our veg* friends) two or three cloves of garlic and a handful of mushrooms
  • salt and pepper

[fancy_header bgColor=”#3ba7cb” textColor=”#ffffff”]Instructions[/fancy_header]

  1. Snap all the beans to remove stems and to break into bite sized pieces. Rinse well in a colander.
  2. Dump into slow-cooker with meat or garlic and mushrooms.
  3. Cover with water, add a pinch of salt.
  4. Cook on low for eight hours.
  5. Serve with salt and pepper. Remove meat, if added, before serving.

Dessert: Orchard fresh fruit salad

Note: This makes a shit-ton of fruit salad. It’ll stay good in the fridge for up to three days, however, so it’s a great way to make sure you get all the recommended fruit servings in each day.
[fancy_header bgColor=”#3ba7cb” textColor=”#ffffff”]Ingredients[/fancy_header]

  • 3 granny smith apples, cored and sliced into bite sized pieces.
  • 3 winesap (or other tart, red apple) apples cored and sliced into bite sized pieces.
  • 3 bananas, sliced.
  • ½ pint strawberries, cored and diced.
  • ½ pint blueberries.
  • 6 clementines, tangerines or other sweet citrus fruit, peeled, de-pithed and pulled into sections.
  • 1 lemon.
  • Wildflower honey.
  • 1 teaspoon vanilla extract.
  • ½ cup orange or pineapple juice.

[fancy_header bgColor=”#3ba7cb” textColor=”#ffffff”]Instructions[/fancy_header]

  1. Get a huge bowl.
  2. Add apples, clementines, berries and bananas to the bowl.
  3. Squeeze lemon over fruit (keeps bananas and apples from turning brown, adds flavor.)
  4. Add vanilla.
  5. Drizzle honey over the top.
  6. Put on a lid, shake to mix and coat fruit pieces in good flavors.
  7. Add orange juice (also to keep fruit from turning brown) and shake again.
  8. Store in fridge for at least four hours before serving, to let flavors meld.
  9. Serve with fresh mint leaves and a dollop of fresh whipped cream.

By [E] Selena MacIntosh*

Selena MacIntosh is the owner and editor of Persephone Magazine. She also fixes it when it breaks. She is fueled by Diet Coke, coffee with a lot of cream in it, and cat hair.

3 replies on “Farmer’s Market Supper”

Oh my. If that’s the kind of stuff you usually serve up, I should drop by sometime!  I go to the market religiously in the summer for the fruit and veg (well, the kinds my parents don’t grow). Flat peaches, bell peppers and zucchini have featured heavily in the menu in the past few days.

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