Farmers' Market Tips and Recipes

Fruits and vegetables add vibrant colors and great nutrition to meals and many are especially tasty during the summer. Try these tips for picking, storing and preparing two summertime favorites: tomatoes and berries.

Picking the Best Tomatoes 
Tomatoes peak during summer months. Locally grown tomatoes usually have the best flavor because they completely ripen on the vine. When shopping for tomatoes at a store or farmers’ market, look for selections that are smooth, well-ripened (slightly soft and bright in color) and mostly free from blemishes.

Heirloom Tomatoes 
Heirloom tomatoes are especially abundant during summer months. They come in hundreds of varieties, shapes, flavors and colors from around the world. Each variety has its own story and history that gets handed down through generations. Small local farms and backyard gardeners are more likely to cultivate heirlooms, which is why farmers’ markets are often the best places to find them.

Stacked Heirloom Tomato Sandwich
A fresh, farmers’ market take on the classic BLT! This open-faced sandwich is perfect for summer. If heirloom tomatoes are not available to you, try using fresh vine-ripened tomatoes. You may even be able to find a variety of vine-ripened colors, such as yellow and green.

INGREDIENTS
4 slices crusty bread (sourdough or French baguette)
4 medium heirloom tomatoes, in assorted colors, cut into 1/4-1/3 inch slices
1/8 pound bacon, crumbled (approximately 4 slices)
Balsamic or red wine vinaigrette dressing
20 small, fresh basil leaves, chopped
1 1/2 ounces blue cheese, crumbled
Salt and pepper or Italian seasoning blend, to taste

INSTRUCTIONS 

1. Thoroughly cook bacon in a heavy skillet over medium heat until crisp and transfer to a paper towel to drain.
2. Brush each bread slice with olive oil and sprinkle with salt and pepper or an Italian seasoning blend. Bake in the oven at
   400º F for 3-5 minutes. Remove and place on a cooling rack.
3. Crumble the bacon. Place one slice of toasted bread on each plate and divide tomato slices among them. Stack tomatoes with bacon and chopped fresh basil between each slice.
4. Top with remaining basil, bacon and cheese. Drizzle your favorite balsamic or red wine vinaigrette dressing over the tomatoes and serve.

Tip: If blue cheese isn’t your favorite, try crumbled Gorgonzola, feta, goat cheese or fresh sliced mozzarella.

Farm-Fresh Berries
The very best berries are available during the summer, including blackberries, raspberries, blueberries and strawberries.

When you shop, look for berries that are firm, plump and free from moisture. Avoid berries that aren’t quite the color they’re supposed to be—for example, strawberries with white or green spots. This means that they may have never fully ripened. Also, stay away from stained containers, which may mean the berries are damaged or rotting.

Storing Berries
All berries are highly perishable and should be stored in the refrigerator and used within 3 days to a week at most. Ripe raspberries, strawberries, and blueberries should be stored in a sealed container, while blackberries can be stored uncovered. Soft or blemished berries should be removed from containers to keep other berries from spoiling. Storing berries between paper towels will help keep them dry.

Three Berry Salad with Raspberry Vinaigrette - By Deborah Fewell
For a fruity twist on a summer salad, add farm-fresh berries to a traditional spring mix.

INGREDIENTS
1 large package spring mix green lettuce
1 (16 ounce) container strawberries, stemmed and cut into quarters
16 ounces raspberries
16 ounces blackberries
1/2 red onion, sliced thin

Dressing
1/4 cup raspberry preserves
1/4 cup balsamic vinegar
1/2 cup grapeseed oil

INSTRUCTIONS 

1. Put the spring mix into a large bowl.
2. Add berries and onions, and then toss to combine.
3. In a medium bowl, whisk together oil, preserves and vinegar.
4. Serve salad with vinaigrette tossed in.

Angelic Berry Trifle 
Use your farm-fresh berries for this flavorful, layered treat that’s as simple as it is impressive. Using angel food cake makes it a lighter dessert for hot summer nights.

Serves: 6

INGREDIENTS
8 ounces blueberries
8 ounces strawberries, sliced
8 ounces red raspberries
8 ounces blackberries
1/2 cup water
1/2 cup sugar
2 teaspoons cornstarch
Lemon juice, to preserve freshness of fruit
Store-bought angel food cake, sliced 1/2-inch thick

Lemon Custard
1 cup cold water
1 package (8-serving) instant lemon pudding
16 ounces whipped cream topping

INSTRUCTIONS 

1. Place half of each variety of berries into a large bowl. Sprinkle with lemon juice and reserve.
2. Combine the remaining berries, water, sugar and cornstarch in a saucepan over medium-high heat. Bring to a simmer and cook about 3 minutes, just until the berries begin to break down and release juices. Remove berries from the heat and let cool to thicken the mixture.
3. In a clean bowl, stir instant lemon pudding and cold water together until smooth. Fold in the whipped cream topping.
4. To assemble the trifle, spoon a layer of the lemon custard into individual glass serving cups. Add a layer of angel food cake, breaking the slices into chunks. Then soak the cake with a layer of the berry juice mixture, top with reserved fresh berries and serve.

Enjoy the summer sun this season and check out what your local farmers’ market has to offer. Don’t feel shy about asking questions either. Local growers will let you know what tastes best and may even share a sample!