Farmers markets are about to kick off into busy season with produce harvest becoming abundant. Here are just some of the reasons to visit your local markets this summer:
- Freshness: The produce at farmers markets is often harvested just before the market opens, ensuring maximum freshness and flavor.
- Seasonality: Farmers markets showcase fruits, vegetables, and herbs that are in season, allowing you to experience the best of what each season has to offer.
- Supporting Local Farmers: By shopping at farmers markets, you directly support local farmers and small-scale producers in your community, contributing to the local economy.
- Variety: Farmers markets offer a wide variety of products beyond just fruits and vegetables. You can find local honey, artisanal cheeses, homemade jams, baked goods, flowers, and more.
- Environmental Benefits: Buying locally grown produce reduces the carbon footprint associated with transportation since the food doesn’t travel long distances to reach you.
- Community Atmosphere: Farmers markets are often lively and community-oriented spaces where you can interact with farmers, artisans, and other shoppers, fostering a sense of connection and belonging.
- Educational Opportunities: Farmers markets provide opportunities to learn about where your food comes from, how it’s grown or produced, and tips for cooking and using seasonal ingredients.
- Unique Finds: You can discover unique and heirloom varieties of fruits and vegetables that you may not find in regular grocery stores, adding excitement and diversity to your meals.
The opening month of the markets are fantastic for finding fresh, seasonal produce (don’t skip the herbs!) that can inspire some delicious recipes. Here are some recipe ideas that take advantage of May’s bounty:
Strawberry Spinach Salad:
- Ingredients: Fresh spinach leaves, strawberries, feta cheese, sliced almonds, balsamic vinaigrette.
- Instructions: Toss together spinach leaves, sliced strawberries, crumbled feta cheese, and sliced almonds. Drizzle with balsamic vinaigrette just before serving.
Asparagus and Mushroom Risotto:
- Ingredients: Arborio rice, asparagus spears, mushrooms (such as cremini or shiitake), onion, garlic, vegetable broth, Parmesan cheese, butter, olive oil, salt, and pepper.
- Instructions: Sauté chopped onion and minced garlic in olive oil and butter until translucent. Add Arborio rice and stir until coated. Gradually add vegetable broth, stirring constantly until absorbed and the rice is cooked. Stir in blanched asparagus spears, sautéed mushrooms, Parmesan cheese, salt, and pepper.
Grilled Lemon Garlic Shrimp:
- Ingredients: Large shrimp, lemon zest, minced garlic, olive oil, salt, and pepper.
- Instructions: Marinate shrimp in a mixture of olive oil, lemon zest, minced garlic, salt, and pepper. Grill until cooked through and serve as an appetizer or with a side of grilled vegetables.
Spring Pea and Mint Soup:
- Ingredients: Fresh or frozen peas, vegetable broth, onion, garlic, fresh mint leaves, heavy cream (optional), salt, and pepper.
- Instructions: Sauté chopped onion and minced garlic until soft. Add peas, vegetable broth, and fresh mint leaves. Simmer until peas are tender. Blend until smooth, then stir in heavy cream if using. Season with salt and pepper to taste.
Grilled Vegetable Quinoa Salad:
- Ingredients: Quinoa, bell peppers, zucchini, cherry tomatoes, red onion, olive oil, balsamic vinegar, fresh herbs (such as parsley or basil), salt, and pepper.
- Instructions: Cook quinoa according to package instructions. Grill chopped bell peppers, zucchini slices, cherry tomatoes, and red onion until tender and slightly charred. Toss grilled vegetables with cooked quinoa, drizzle with a mixture of olive oil and balsamic vinegar, and sprinkle with fresh herbs, salt, and pepper.
These recipes highlight some of the delicious produce you can find at farmers markets in May and are perfect for enjoying the flavors of the season.