6 farm stand fruits and veggies to eat now
One of our fave things to do on the weekend? Find a roadside market and score some amazing produce to whip into easy recipes for sleepovers, the fam or just us. Here’s what we’re craving now...
Everyone loves corn on the cob but by your 100th ear of the summer, time to amp it up. Mexican street corn is just the thing.
Panzanella salad is filling as it is delicious. Cube some stale country bread (try a round loaf of sourdough), enough to make two cups. Heat 1T of olive oil in a pan on high heat. When hot, toss in the bread, continue to stir and toast the bread over medium heat. For the last minute of toasting, add in 1 teaspoon of finely chopped garlic. Set your toasted bread cubes to cool. When bread is cooling, cube enough cucumbers to make 2 cups then mix with 2 cups of chopped sun-ripened tomatoes. Toss in a bowl. Add in 1⁄4 cup finely diced red onion. Add in the cooled bread and finish off by topping your salad with a little balsamic vinaigrette and torn leaves of fresh basil.
Really is there anything better than blueberry muffins? We can’t resist these.
Our favorite fruit salad? A combo of peaches and blueberries, finished with a little brown sugar and a squeeze of lime to brighten the flavor and cut all that sweetness.
Try broccoli in a whole new way by tossing with some olive oil and sea salt. Roast in a 400 degree oven until tender-crisp, about 10 to 15 minutes. Sprinkle grated Parmesan on top.
Ever tried grilling your watermelon? We didn’t think so. This salad is fresh and fun.