My favorite that's a hard one - I have so many. But It will have to be the grilled vegatable sandwhich with homemade pesto and fresh motzarella. I grill zucchini, eggplant, red peppers, tomato served on a cripsy cibbatta bread with pesto and fresh motzarella... Yumm. Roasted beets and blue cheese salad is a close second!

Fresh vegetable medley using fresh veggies and saute them in olive oil with a few spices but mainly to taste all the fresh veggies.

Broccoli Salad
1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper

Directions:
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

My favorite is watermelon smoothie. You deseed and puree the watermelon, freeze, take from the freezer and add fresh lemonade and blend.

Our favorite new thing to cook this summer has been crab/shrimp boils. I bought my son a 22 Qt. stainless steel pot for his birthday. We start with water, a lemon cut in half, an onion cut in half, salt, pepper, garlic, and spices, add new potatoes from the Farmers Market, smoked sausage, boil 10 min., add fresh,sweet corn, also from the market, boil 5 min. add shrimp and crab, boil 5 min. Drain. We cover the table in brown paper and dig in!

My favorite farmer's market recipe is a summer tomato pie! I love buying ripe and juicy, locally grown tomatoes and making a delicious tomato pie. Here is my recipe:

Ingredients:
• Pastry for a 1-crust 9-inch pie, unbaked
• Evaporated milk
• 4 cups sliced firm ripe tomatoes
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 1/4 to 1/2 teaspoon dried leaf basil
• 1/3 cup mayonnaise
• 1/3 cup Parmesan cheese
• 1 large clove garlic, smashed and minced
Preparation:
1. Line pie plate with pastry; flute edges and brush shell with evaporated milk. Bake at 450° for 5 minutes.
2. Fill the baked pie shell with sliced tomatoes and sprinkle with salt, pepper, and basil.
3. Combine mayonnaise, Parmesan cheese, and minced garlic; spread over the layer of tomatoes.
4. Bake at 350° for 35-45 minutes, or until tomatoes are cooked and pie is done.

Bon appetit!

I love shelling fresh purple hull peas and shucking a few fresh ears of corn for a summer succotash. I quickly saute a chopped red onion in a little bit of bacon fat, then add the peas and some chopped red bell pepper. Once the vegetables soften a bit, I add the sweet corn kernels squeeze a lemon into the succotash, then toss it with whatever chopped herbs were fresh at the market!

Chilled, plump, meaty vine ripened Roma tomatoes coarsely chopped with fresh basil, combined with finely minced sweet onion, sprinkled with lemon juice, marinated in rich balsamic vinegar, perched on toatsted French bread rubbed with garlic, annointed with olive oil, dashed with sea salt, served alongside market fresh mozzarella.

In the South, we get to indulge in fresh, sweet fruit from a Farmer's Market this time of year!! And you can freely substitute fruit for something in season!

Farmer's Market Fruit Cobbler

1 cup sliced fresh peaches
3/4 cup peeled and pitted peaches or apples
1/2 cup blackberries
1/2 cup blueberries
1/2 cup pitted and sliced strawberries or cherries
1/2 cup pitted and sliced plums
1 egg
3/4 cup white sugar
1/4 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
Directions
1.Preheat oven to 350 degrees F. Grease a 2 quart baking dish.
2.Arrange the peaches, apple, pear, blueberries, cherries, and plums in the prepared baking dish. In a medium bowl, beat egg, sugar, and milk. In a separate bowl, sift together flour, baking powder, and salt; stir into the egg mixture. Stir in vanilla and melted butter. Cover the fruit with the batter mixture.
3.Bake 30 minutes in the preheated oven. Cobbler should be bubbly and lightly browned. Serve warm.

We LOVE Fire Roasted Panzanella (Tuscan Summer Bread Salad)! This fresh, summer salad boasts a variety of colors and textures. Crunchy peppers, tender tomatoes, crisp cucumbers and fragrant herbs -- right from the farmer's market!

The Recipe

6 slices of bakery Italian bread
2 bell peppers, any color
1/2 red onion, sliced
2 large tomatoes
1 cucumber
3 Tbsp fresh basil, chopped
3 Tbsp fresh parsley, chopped
1 tsp garlic, minced
1/2 tsp Dijon mustard
3 Tbsp white wine vinegar
1/2 cup olive oil
salt and pepper to taste

Grill bread, peppers and onion over medium-high heat until bread is toasted on both sides and veggies are slightly charred. Cut bread and all veggies into 1 in pieces. Add herbs.

In a small bowl whisk together vinegar, oil, mustard, salt and pepper. Add garlic.

Pour vinaigrette over salad. Season with salt and pepper to taste.

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get receipes! xoxoxo

My Me-me (a southern grandma) makes amazing 'goulash' with our farmers' market bounty.

Slice washed okra and dredge lightly in flour. Saute with onions until liquid is clear. Stir in diced tomatoes and cook down. The best dish ever and you'd swear it has meat in it! So hearty!

Fresh corn on the cob - use several good dollaps of butter flavored oil and your preference of herbs and seasoning (I use cajun spice), then wrap in foil. Cook on the upper rack of the grill for 30 mins or so. Simple but delicious!

Eating a freshly picked red tomato from my little garden, cutting it into wedges, nestling the tomato on a pillow of yummy cottage cheese, sprinkled with kosher salt is an explosion of flavor and brings back memories of childhood on the farm.

We love baked vegetables all year long: slices of zuchinni, squash, carrots, and onions tossed in olive oil and onion soup mix. Sometimes we add potatoes and mushrooms.

I am so fortunate to live in "Southern" Ontario and right across the road is the freshest stand in our county. This fresh dip is filled with roasted corn, peppers of all colours and onions. Take the cooked corn off the cob, chop the peppers and onions and add 1/2 cup Miracle Whip & 1/2 cup Catalina dressing. Stir. Use Fritos Scoops.

Tomato Avocado Salad
2 pints cherry or pear tomatoes sliced in half
1/2 large red onion thinly sliced (I like to soak them in water to soften the flavor)
2 large ripe Haas Avocados pitted and cut into large chunks
1/4 cup Cilantro chopped

Dressing
1/4 cup Lime Juice
2 T Rice Wine Vinegar
1 T Honey (from market too)
1/2 t ground cumin
S&P to taste
1/2 cup Vegetable Oil (not Olive Oil) - I've been known to use Macadamia Nut Oil YUM!

Whisk the dressing and toss with the tomatoes, onion and cilantro then fold in the avocado so as not to break it up too much.

The Red Stick Farmer's Market always has a variety of produce, but what is the best is inside! The homemade cheese products come in a wide variety... some look like mashed potatoes, others look like roe! After I come home, I usually make a delicious home-made cheese platter and pair it with a yellow grit mix and white wine, bought there too!

I love to bring fresh zuchinni and yellow squash in from the garden and slice them, lightly flour them, and cook them both together in a skillet with a little oil. Letting them get extra brown and crunchy and serving them with tomatoes sprinkled with hickory salt tastes like summer to me!

We grow our own garden. When it is about done, I take all tomatoes left and cook them down. I get onions, bell pepper out of garden and put in food processer. Then I mix all together and cook longer and make my spagetti sauce. Wonderful flavor. My grandkids love it with meatballs. I vacumn pack and freeze several containers for later use.

We have a recipe for Carnival Okra from a copyrighted cookbook of a church where we formerly lived which is wonderful. It is best when made with absolutely fresh ingredients - like from our farmer's market - using okra, corn, tomatoes and onion.

We have an abundance of cherry tomatoes-I toss them with a little bit of olive oil and some minced garlic and roast them at 450 for 30 mins or so-then I toss them with fresh pasta, some grated parmesan and shredded basil- simple but delicious!

My entire family loves making Summertime Bruschetta with tomatoes from our garden. We try to make it as colorful as possible by mixing yellow tomatoes and red, basil and olive oil, salt and pepper and fresh parmesan cheese or mozzarella purchased locally at the Collinsville Farmer's Market here in Connecticut. That's only one batch, we then use different variations depending on what is ripe. Tomatoes and Eggplant, Tomatoes and Red, Green Peppers and sometimes Olives. FRESH ROASTED GARLIC is in ALL of our bruschetta mixtures! None of them are complete without garlic! Then we slice fresh french bread (also from the Farmer's Market) brush a little olive oil on them and toast lightly and then pile the mixtures on and grill or broil for just a few minutes. It's such a fun and simple meal to make and enjoy which is what Summertime is all about!

Grilled French Onion Soup

Peel the outer skin off of each Vidalia onion. Cut a deep circle out of the root end of the onion, insert a beef boullion cube and two teaspoons of butter or margarine. Wrap the onion in foil and grill for 30-45 minutes. Fold back the foil when done and enjoy. So easy and can be topped with mozzarella cheese and croutons.

I like grilled portobellos, roasted red bell pepper, smoked mozzarella cheese and mayo panini.

This is the best recipe ever!
3 Sweet or Vidalia Onions chopped, 3 cups Hellmans Mayo, 3 cups white and yellow shredded cheese (cheddar & any), 1 tbsp garlic salt, pepper to taste. Mix all together and bake approx. 30 minutes until slightly brown on top. Eat alone or with crackers, preferably wheat thins.

This is the best & easiest recipe ever!
Use 3 locally grown sweet or Vidalia Onions chopped, 3 cups Hellmans Mayo, 3 cups white and yellow shredded cheese (cheddar & any), 1 tbsp garlic salt, pepper to taste. Mix all together and bake approx. 30 minutes until slightly brown on top. Eat alone or with crackers, preferably wheat thins. This recipe melts in your mouth and leaves you wanting more. Your friends are sure to call you for the recipe.

Fresh tomatoes, garlic, salt & olive oil sauteed together for 5 minutes. Add fresh, cooked pasta. Top with grated Parmesan. Serve with a fresh salad (lettuce, basil, oil & vinegar). The summer flavors burst in your mouth & you can feel health running through your veins.

Kitchen Sink Frozen Bell Peppers (amounts flexible, whatever have on hand)
Ingredients/Process:
Ground turkey/hamburger
Dice field tomatoes,corn,squash,onion,broccoli,carrots etc. Combine V8 juice,& seasoned bread crumbs. Wash bell peppers and remove seeds. Blanch. Place stuffing in peppers. Top with grated cheese( I call it the little mustache).Freeze in zip-bags. When ready to cook, defrost in refrigerator over night. Place in a crockpot the next morning on low for 4-5 hours. Add a can of tomato sauce,sliced potatoes and mushrooms. Lunch will be ready when arrive from work & smells great. Yum!

Go to the Weatherford Tx Market and buy 5 yellow crooked neck squash and a bunch of fresh green onions. Cut up the squash and 2-3 gr.onions and cook in pan with 1/2 c. water till tender. Pour off water and add 1/4 c milk. Add salt & pepper and 1/2 c. velveeta cheese and let melt. Mom used to fix squash this way so we kids would eat it. If any is left over for next day put in blender and make squash soup. Enjoy.

I love making a pasta salad with orzo, chopped veggies (all from the Farmer's Market) such as zucchini, yellow squash, radishes, grape tomatoes, celery, red onion, parsley or basil, etc. (about a half-cup each or whatever you happen to have on hand), light balasmic vinegar dressing (such as Newman's Own) and salt & pepper to taste. Yum! And, it gets even better the next day!

My most favorite is a tomato/squash casserole. Saute sliced squash + sliced onion about 5 minutes. Put in bowl and mix in 3/4 schredded cheddar cheese.
Put in casserole dish and add sliced tomatoes on top, sprinkle with parmesan cheese and bake in oven at 350 for 30 minutes. Great for side or we have for main course.

We are farmers and do the local farmers markets. We also deliver fresh produce from the farm to your front door! Each produce box comes with a recipe, and this has been the one our customers liked the most.

Stuffed Banana Peppers
-20 medium (2-4 inch long) banana peppers
-organic goat cheese (1/4 lb)
-organic cream cheese(1/4 lb)
-chives or the tops of spring onions
-all natural, no preservative bacon slices

Find the meat handler at your local farmers market and purchase a package of all, natural, steroid/hormone-free bacon. We like free range hog that are organically fed corn and soybeans. There should be a local dairy farmer at your market where you can purchase locally made cheeses. Though you can find these items at your local grocery store.

Cut off the tops of the banana peppers. Chop the sprigs of the spring onions or chives and mix with the goat cheese and cream cheese. Pack the banana peppers with the cheese mixture. Wrap each banana pepper with a 1/2 slice of bacon. Place on the grill for 10-12 mins, turning once. Let cool and serve. Enjoy~

Fresh salsa is my farmer's market favorite. Vine ripe tomatoes, jalapeno peppers, juicy Vadalia onions with a generous handful of fresh picked cilantro, all diced and tossed together with a little lime juice and salt. Ready in minutes. Can you get any more flavors of summer in a single bite?!

loved some of these recipewhich i clipped and ran off to try here in wis. and in florida this winter for happy hour. thanks. barb k.

Cousa means squash in Arabic, and it is readily available in Detroit’s Eastern Market throughout the late Summer and Fall. It is a smooth light green and very tender. Generally, the best ones to stuff are about 6 inches long.

Lebanese Stuffed Cousa
6 cousa squash
½ cup uncooked rice
½ cup raw, lean ground lamb
1 teaspoon All Spice
½ salt
½ teaspoon ground pepper
1 15 ounce can of diced tomatoes
1 tablespoon dried mint or fresh diced mint equivalent
Directions:
Wash squash. Cut off brown spot on bottom; cut off top of squash (about ½” to 1”). Use a long coring utensil to gently scoop out the inside of each squash; try to get out as much as possible without breaking the outside of the squash.
In a bowl, mix rice, lamb, All Spice, salt, pepper.
Stuff each squash; don’t overfill or pack squash. If there is any leftover stiffing, I shape it into balls.
Place each squash in a 6 to 8 quart sauce pan (line bottom first, then place any remaining ones on top – meatballs as well).
Pour can of tomatoes over squash, and then add enough water to just cover the squash. Add mint and salt and pepper to taste. Bring to boil, then lower to simmer for 45 minutes to an hour (until tender).

Freshest most flavorful Eggplant Parmesean ever!
2 small eggplants (1 ½ lbs. total)
2 eggs beaten
¼ cup milk
½ teaspoon salt
1/8 teaspoon pepper
1 cup all purpose flour
2 oz. (½ cup) finally shredded Parmesan cheese
1 lb. (about 8) plum tomatoes, thinly sliced
¼ cup snipped, chopped fresh basil
¼ cup snipped, chopped fresh parsley
12 oz. (3 cups) shredded Monterey Jack cheese

Peel eggplant if desired. Slice crosswise into ¼ inch thick slices. In a shallow dish combine eggs, milk, salt, and pepper. Place flour in another shallow dish. Dip eggplant slices first in egg mixture, then in flour to coat. Bake at 425 for 10-15 minutes until golden.

Lightly oil a 3 quart rectangular baking dish. Layer half the eggplant slices, Parmesan cheese, tomato slices, basil and parsley. Sprinkle lightly with additional salt and pepper. Add half of the cheese. Repeat the layers.

Bake, uncovered in a 350 oven for 30 to 35 minutes or until heated through, and cheese is bubbly and lightly browned. Let stand 10 minutes and cut into squares to serve.

When the first home grown tomatoes come in to the Old Capitol Market, in Springfield Illinois. I always buy few. sliced up with a little Italian dressing, mozzarella cheese, and some Basil from my herb garden.... and Summer is here.

Okra Gumbo:One of the best southern vegetable dishes you can eat. Goood with just about every menu.
2 cups of fresh sliced okra
1 diced med. onion
2 cloves minced garlic
fresh corn (cut off 2 cobbs)
2 med. tomatoes chopped
salt & pepper to taste
1 tbl. chili powder
2 tbl. sugar
2 dashes of tabasco sauce
saute veg. in 2 tbl. bacon grease or olive oil. Add seasonings and tomatoes, simmer til okra is tender. MOUTH watering good. The smell reminds you of your grandmothers kitchen.

Crisp sweet corn, juicy cherry or grape tomatoes, creamy avocado and scallions tossed with fresh lime juice, olive oil, cilantro, garlic, kosher salt and freshly-ground pepper make an easy, delicious summer salad that really shows off the bounty of my neighborhood farmer's market!

My favorite market find? Fresh Georgia Peaches of course.
Quick Peach Cobbler
Place in shallow Dish 5 to 6 cups Peaches
1 cup flour
1 cup sugar
1tsp. baking powder
1/2 tsp. salt
1 egg
Mix together with a fork "till
crumbly,springle over Peaches.
Pour allver 1/3 cup butter and springle with Cinnamon.Bake @ 350" 30-40 Min.Serve with whipped cream or Ice Cream. ENJOY!
We Rv a lot and this is great anywere.

I go to the farmers market for fresh corn. I blanch it and scrape it off the cobs, then freeze it to use for Baked Corn. I have been making this for about 28 years at least 5 to 6 times a year for family gatherings.
There is nothing like fresh corn that has been blanched and frozen to use when available (I have to use store bought corn when I run out of frozen corn I put up, yuk!!). Baked Corn is like a pudding or custard. The texture is crisp and the flavor is sweeter whereas the store bought corn is like eating corn for cows. My family always ask for the Baked Corn when I have to bring something for dinner.

Four garden or market fresh veggies are used in this recipe for a delicious creamy spread with color and character!

FRESH VEGGIE SPREAD

3 cups of carrots
(finely grated)
1 bell pepper (finely chopped)
1 small bunch of green onions
(sliced using some tops)
10 small radishes (chopped)
2 8-oz. packages of cream
cheese
1/2 c. mayonnaise

How 'bout we just go simple? White bread, toasted or not, really good mayo, a shake of salt and pepper. Slice those tomatoes nice and thick and layer them between the bread. Got some fresh basil? Add a little to taste. It doesn't get any better!

My best farmer’s market recipe mingled the squash-like flavor and spongy texture of eggplant with the colorful sweetness of different varieties of bell peppers and the familiar taste of rice and ground beef. Onion, seasonings, and Worcestershire sauce enhanced the flavors while bread crumbs provided a hint of crispness.

I make a fritatta with garlic sauteed in evoo, add cubana peppers, small eggplants sliced, any kind of cherry or plum or chopped tomatoe, add a dozen scrambled eggs, s&p, and a little oregano. combined with a loaf of crusty bread and a salad and you have a wonderful farm fresh dinner.

My favorite farmers market recipe is a simple tomato sandwich. I peel the tomato and slice it into big pieces, smear mayonnaise on two incredibly fresh, soft pieces of white bread, and cover the tomatoes with salt and freshly ground black pepper. I am back on Grandma and Grandpa's front porch with the first bite! Of course, a big wedge of juicy watermelon would be dessert. And if I were back on Grandma and Grandpa's front porch, a freindly watermelon seed spitting contest between cousins would follow. Very simple, but oh so good.

When I go to the local farmers market to buy vegetables, I look for the most fresh bright yellow squash i can find then the smallest green zucchini,and i quarter them, then half the quarters..I then get the red, orange and yellow peppers and thinly slice them...I buy a sweet vidalla onion,slice it up and red potatoes and quartered...this is soo beautiful...to flavor this up I sprinkle on garlic powder, salt n pepper, onion powder a little paprika then a little extra virgin olive oil, toss with my hands and bake about 20 min. DELISH!!!

Al Fresco Watermelon Salad

Oh my goodness! I truly LOVE watermelon and this is a wonderfully cool salad to serve as a side dish on those hot summer days in the South!

The deliciously crisp, cold, sweet melon combined with the sweetness of the Noonday onions we're famous for in East Texas is absolutely the best!!!

Here's the recipe:

1 medium Noonday onion
4 cups cubed and seeded watermelon
2 T. minced fresh basil
1/4 cup balsamic vinegar
Salt and pepper

Peel, quarter, and thinly slice the onion. In a large bowl, combine the onion, watermelon, and basil. Drizzle with the vinegar. Toss gently. Add the salt and pepper to taste. Refrigerate for up to 1 hour before serving.

Serve with a slotted spoon.

These veggies will melt in your mouth! Sauté fresh asparagus, chopped Klamath Pearl potatoes, leeks, and fresh thyme in olive oil and top with lemon juice and feta cheese. The flavors complement one another perfectly. Yummy!

Unfortunately, I am not really a cook and I prefer my foods very simple. So the best thing I do is buy corn on the cob (fresh from the farmer at the back of their pickup truck). Schuck the corn, take the corn cob, wrap in paper towels or a paper bag and stick in the microwave - 2-4 minutes, depending on your wattage. Take out let cool a little, spread with soft butter or garlic butter and eat!

Grandmother Goldie's Fruit Cobbler

This simple recipe has been passed down for generations and it is simply delicious.

1 cup self-rising flour
1 cup milk
1 cup sugar
1 stick butter
1 tsp. vanilla extract
2 cups or more Fruit of your choice.
{*note* If you wish to add sugar to fresh fruit do so at least 30 minutes prior to baking. Sit on counter at room temperature and stir to disolve sugar.}
If using canned fruit reserve about 1/4 of the canned juice to add along with fruit.

Fresh Farmers Market fruit.
wonderful with peaches, or pears of course but many others are delicious like, blueberries, strawberries anything fresh. If you prefer canned fruit may be used.

Preheat oven to 325 degrees
I use a 9x13" pan for mine because we like it think and more crusty.

Put butter in pan and place in oven to melt.
Wisk flour,milk, & sugar together, stir in vanilla.
Pour batter into pan with melted butter.
Do not stir.
Add fruit evenly in pan.
Bake for an hour or until browned to your liking.
*It may seem a little more moist doughy in the center but it will be good.
Top with your favorite ice cream while hot.
This is an especially easy recipe to make spur of the moment.

The plump, ripe tomato, still warm from the Dixie sun, is in thick juicy slices. The bread is classic white, crusts and all. The mayo is creamy smooth and oh so good. Add a dash of salt, and a glass of sweet tea. Frankly, my dear, that is Southern hospitality.

A favorite recipe w/farmers market fresh ingredients - Party Squash - you need 1-2 lbs of yellow squash, 3-4 (your choice chopped) sweet banana, bell and/or pimento pepper (can use a variety of above), an onion chopped - cook all of these in medium saucepan til tender (apprx. 15 min). Mash cooked produce - then add 1 beaten egg, 1/2 cup grated cheese, 1/2 cup mayo or plain yogurt (Cheddar/Monterey Jack mix is good cheese mix). Top w/ fresh breadcrumbs - homemade bread is great. Bake at 350 for 25 min. wonderful!

I make whole wheat farfalle (bowtie) pasta with shallots, garlic, fresh spinach, asparagus, red and yellow peppers and broccoli. In a large saute pan, heat a little bit of x-tra virgin olive oil in a pan: saute shallots and garlic, add the diced peppers and place the spinach in to wilt. Add some chicken or vegetable stock and simmer. Cook the bowties according to directions and add the broccoli and asparagus to the same pot about 2 minutes before the pasta would be al dente. Drain the pasta, broccoli and asparagus and add the pan's contents. Put a little fresh grated parmesan cheese on top and serve. (Can be served hot or at room temperature for those hot summer days)

I am eating a piece of the best cake ever; Fresh Pear Cake. Sweet pears picked this morning from our own tree combined with chopped almonds and other cake ingredients makes the best ever, moist, slightly sweet cake with soft spicy hints of ginger, nutmeg, and cinnamon. Gotta go - think I'll have a second piece while it is still warm. Oh! This is so good!

A wonderful recipe that one never tires of and is always a hit.. Can add any of your favorite vegetables.
Eggplant Casserole
l med. eggplant, pared and cubed, l med. green pepper, diced, l0 green onions, diced, 3 med. fresh tomatoes, skinned and cut in sm. pieces. l c. mushrooms, fresh or canned seasoned salt to taste, cheddar cheese to taste, shredded, seasoned bread crumbs to taste.
Preheat oven to 325 degrees. Cook eggplant in boiling water for 15 minutes, then drain. (Eggplant should still be firm) Place eggplant in bottom of a 9 x 13-inch casserole dish. Cover with green pepper, onion, tomatoes and muishrooms. Sprinkle with seasoned salt and cheddar cheese. Top casserole with bread crumbs. Bake uncovered 45 minutes. Serves 6 Enjoy!!!

Lancaster County (PA) veggies taste their best when I slice a variety of them and drizzle with olive oil and a few pinches of Italian seasoning (my favorite combo is zuchinni, onion, and portabellas).
I grill them on foil sprayed with non-stick cooking spray alongside boneless, skinless chicken breast that has been marinated in Greek dressing.
This grilled mixture is cut into bite sized pieces and tossed with 3-4oz Feta cheese, a can of tomatoes and your favorite pasta.
It's a delicious taste of summer with minimal mess in the kitchen!

My favorite is Lee Bailey's Tomato Pie. I get heirloom tomatoes - purple, yellow, orange and red. Each one gives a different flavor and color. After all we eat with our eyes as well as our mouths. Nothing like a juicy, tangy mouth watering tomato pie in the summer.
joosbornenc@yahoo.com

At our local Farmers market I buy fresh tomatoes, green onions, sweet banana peppers, sweet green peppers saute them together with 1lb hamburger and add rice. Simmer all together.

On a hot summer day, wanna be "cool as a cucumber?" Dissolve sugar & salt in vinegar. Stir in a little olive oil. Add sliced Vidalia onions and cucumbers. Toss in herbs and peppercorns. They'll only keep a few days in the fridge, but they won't last that long!

MY GRANDMOTHER MADE THIS ONE SUMMER. SHE NEVER USED RECIPES, JUST MADE USE OF WHAT SHE HAD IN SEASON. THIS IS VERY CLOSE TO WHAT SHE MADE.

PEACH BUTTER

1 PECK FRESH PEACHES
4 CUPS SUGAR
1 TSP CININMON
1/2 TSP NUTMEG
T TBSP LEMON JUICE
PEEL AND SLICE PEACHES. SPINKLE WITH LEMON JUICE. ADD SUGAR AND SPICES (MAY ADJUST SPICES TO YOUR TASTE). COOK DOWN UNTIL THICKENS. FILL JARS AND SEAL. MAKES ABOUT 12 JELLY JARS. MAKES EXCELLENT BREAD, FILLING FOR CAKES, ETC.

Supremely simple: grilled okra. Toss clean whole okra with a small amount of olive oil to coat. Add salt/pepper to taste. Grill over medium/high heat, turning occasionally, until slightly charred and tender. Enjoy!

Sadly, I have a huge collection of recipes, torn from magazines. I never make any of them. I simply can't resist. It is the same with a farmer's market. I just peruse the vendors and ddrive through for dinner on my way home. If I buy fresh produce I end up giving it away. It must be some sort of disorder. I have boxes of recipes, I love them and always tell myself, someday.

I love to sautee squash, zuchinni, onions, bell peppers and cherry tomatoes with a little garlic in olive oil. YUMMY! My other favorite is not much of a recipe...just cut cantaloup & watermelon in bite size pieces, add some strawberries and blueberries, and top with whipped cream. My whole family (including the dog & cat) would eat this til they burst!

I get some great large Jalapeno peppers at my local farmers market. I also found some "Spirited Peaches" (peaches cooked with an almond liquour) there. Made by a local family owned business.

Ingredients:

Fresh Jalapeno Peppers, Sliced in two lengthwise and seeded.

8 oz tub of cream cheese.

1/4 to 1/2 teaspoon Garam Marsala.(put a tiny bit of Garam Marsala in a teaspoon of cream cheese and see if you like it first)

1/4 to 1/2 teaspoon of ground nutmeg

Smoked Paprika for dusting

Bacon strips cut in half.

Spirited Peaches or any type flavor of jelly/jam/preserves you can find at the farmers market, they are always better than the mass produced stuff.

This is the way I make it:

Cut the Jalapenos in half length wise. Scrape out the seeds and white membrane. Now you have a choice if you want them hot or not.. chop those seeds and membrane up and mix it back in the cream cheese or leave it out if your mouth is as wimpy as mine.

Add the Garam Marsala and nutmeg to the cream cheese and mix well.

Spread the cream cheese mixture on each half of the pepper.

Puree a tiny bit of the spirited peaches in a blender or just do it the redneck way it and smush it up with yer fangers or a fork if you insist on being all snobby and proper. Just dab a little bit on the top of the cream cheese. If you want... leave off the puree/jelly and have it available for dipping but you know some moron is gonna double dip and give everyone some disease doctors never heard of then men dressed in aluminum foil will come and torch your house then scrub your skin off with bristle brooms.

Dust the top with a bit of Smoked paprika. This is to your own taste so experiment a bit. Never make a recipe for a party or get together that you have never made before.. practice first! If you don't practice..well..that's just ignorant. Smear pepper juice in your eyes cause you deserve to be punished.

Wrap the bacon around the pepper and secure with toothpicks because bacon shrinks as it cooks and it will unravel then you will have a big mess in your oven. Yeah.. go ahead and ignore this... then smear more Jalapeno juice in your eyes for penance.

Cook them in a 400 degree oven for about 30 to 40 minutes or till the bacon looks done.

My summer favorite is always my tomato pie. There's nothing better than coming home from the farmer's market in anticipation of that one-of-kind fresh tomato taste. The warm tomatoes and onions with the melted cheese and crsipy bacon scream "Summer is here!" This time of the year, tomato pie is made almost weekly and my recipe varies a bit each time. A constant would be the SC tomatoes - from closer to the coast, the better. I slice the tomatoes and allow them to drain on paper towels for 8-12 hours. This trick really keeps the pie from getting too soggy. I make a basic butter/flour/sugar/salt pie crust - or purchase one if I'm short on time. If homemade, I'll add a bit of garlic salt. I layer tomotoes then onions (vidalia or carolina sweets) and sprinkle with shreadded cheese (chedder is good but I'll use a mixture if I have some on hand). I've been known to tuck in pesto or homemade bourisin cheese within the layers too. A few layers later, I top the whole mixture with Dukes Mayo mixed with shredded cheese, basil, oregano, chives (whatever I pluck out of my garden). A healthy sprinkle of bacon is the final touch. I cook for 30-35 minutes until the crust looks crispy.
Tomato pie equals summer for me! I'll be so sad when those last tomatoes disappear from the market!

This is easy! My favorite dish is fried corn. Silver Queen corn just picked, fresh from the market scraped from the cob. Put it in an iron skillet along with some bacon drippings and let it cook until done. Salt to taste. OMG this stuff is great!

Our favorite is a summertime couscous salad filled with all the delicious in-season veggies and herbs. The salad has a mix of delicious reds, yellow, and greens from the colors of the fresh peas, basil, parley, green onions, cucumber, red and yellow bell peppers. The salad is then topped with a fresh dressing of lemon, garlic, and olive oil. It's a delicious summertime salad packed with yummy vegetables.

BBQ Prawns with Fresh Corn
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Combines some of the most delicious tastes from the South and from your local Farmers and Seafood Markets!

•1/2 cup sour cream
•1/2 teaspoon hot sauce
•2 tablespoons freshly squeezed lime juice
•3 cups fresh corn kernels, cooked
•1 small red onion, diced
•1 jalapeno pepper, seeded and finely diced
•2 plum tomatoes, peeled, seeded and diced
•2 tablespoons cider vinegar
•3/4 cup olive oil, divided
•1 tablespoon chopped cilantro
•Salt and freshly ground black pepper
•18 prawns
•1/2 cup barbecue sauce
•6 cups mesclun greens

Combine sour cream, hot sauce and lime juice in a small bowl; set aside. In a separate bowl, toss together corn, onion, jalapeno, tomatoes, vinegar, olive oil minus 2 tablespoons and cilantro. Season to taste with salt and pepper; set aside.

Skewer the length of the prawns on skewer. Season lightly with salt and pepper. Brush with remaining 2 tablespoons olive oil. Place on hot grill for 30 seconds. Brush with barbecue sauce and grill for 30 seconds longer. Turn prawns over and brush with more barbecue sauce. Grill for 1 minute. Remove prawns from grill and cool slightly.

Toss mesclun greens with some of the liquid from corn relish. Place a mound of greens in center of each plate. Arrange prawns over lettuce. Spoon corn relish in a band across prawns and drizzle with dressing. Serve immediately. Yield: 6 servings.

Green Bean Salad with Corn, Basil & Black Olives
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This gorgeous summer salad is a compliment to any entree. Make sure to use super fresh beans and corn from your local Farmers Market. Salt-cured olives best bring out the delicious flavors of the market-fresh vegetables!

2 pounds green beans, trimmed
3 ears corn, husked
1/2 small red bell pepper, finely chopped
1 small red onion, finely chopped
2/3 cup black olives, halved and pitted
1/3 cup chopped fresh basil
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons lemon juice
2 cloves garlic, minced
Hot sauce, such as Tabasco, to taste
Salt & freshly ground pepper, to taste

1.Put a large pot of water on to boil. Fill another large pot half full with ice water. Blanch about half the green beans in the boiling water just until tender, 1 to 2 minutes. Remove with a slotted spoon and plunge into the ice water. Transfer to a large bowl. Repeat with the remaining beans.
2.Return the water to a boil. Add corn and blanch until tender but still crisp, about 3 minutes. Drain and immediately plunge into the ice water. Cut the kernels off the cobs.
3.Add the corn to the beans in the bowl. Add bell pepper, onion, olives, basil, oil, vinegar, lemon juice and garlic; toss to mix well. Season with hot sauce, salt and pepper.

The best summer recipes are those for which no formal recipe is needed... Take free-form butter pastry dough and spread with fresh basil pesto. Add farmstand veggies of your choice with a little cheese, salt, pepper. Fold edges of pastry into loose pleats. Bake until sizzling... Rustic Veggie Tart.

All year long I desperately wait for the end of July or the 1st of August to scour the Farmer's Market for Fresh Green Peanuts to...you guessed it, boil! If you grew up Southern, you grew up eating boiled peanuts in the summertime. My Grandmother raised a big garden along with her 6 kids and always had a peanut patch so we would have some peanuts to boil. They are a little harder to find these days, but one of our local Farmer's Markets usually saves some for me. Fill up the sink with water, wash 'em good, get out your biggest old pot and let 'em go. All you add is water to cover and about 3/4 of a cup of salt. Two hours or so later you've got what I like to call "Redneck Caviar", the snack food of the Gods. Quick, People, before it's too late, rush out to the Farmer's Market and bring a mess of green peanuts home to boil. You won't be disappointed!

I'll keep it simple:
1 locally grown tomato
2 slices of soft white bread, lightly toasted
light mayo on each slice of bread.
Cut in half (triangles of course) and enjoy.
Yummy!

Everything sounds good but one thing I like is to take 2-3 yellow squash, 1 zuchinni,a large potato and a large onion, chop them all up, season to taste and saute in olive oil until done. We like ours very well cooked, some like them about half done.

CUCUMBER,TOMATO & ONION SALAD

3 LARGE CUCUMBERS
3 FRESH TOMATOES
1 LARGE WHITE, RED OR VIDALIA
ONION
2 HUNGARIAN HOT PEPPERS
2 TBSP MINCED GARLIC
8 OZ SOUR CREAM
4-6 OZ MAYONNAISE
4 OZ RED WINE VINEGAR
1 TBSP HUNGARIAN PAPRIKA
1 TBSP BLACK PEPPER
1 TSP SALT
1/2 TSP GROUND CAYENNE PEPPER

CUT THE PEPPERS, CUCUMBERS AND 0NION IN THIN SLICES
PEEL TOMATOES, CUT AND SQUEEZE OVER THE OTHER CUT VEGGIES. IN THE SAME BOWL ADD THE MAYO, SOUR CREAM AND VINEGAR ADD THE REMAINING SPICES. MIX WELL WITH A SPOON. POUR INTO A MAYO JAR OR GLASS JAR AND REFRIGERATE OVERNIGHT.

THIS IS SO REFRESHING RIGHT OUT OF THE JAR WITH SALTINE CRACKERS. MY UNCLE WAS HUNGARIAN AND HE HAD THIS MADE UP ALL THE TIME! HE USED THE VEGETABLES HE GREW. WHEN YOU BITE INTO THIS SALAD ALL OF THE CUKES, ONIONS AND TOMATOES FLAVOR JUST ENGULFS YOUR MOUTH AND YOU CAN'T GET THE NEXT BITE IN FAST ENOUGH! IF THE JUICE IS RUNNING DOWN YOUR CHIN..YOU ARE EATING IT RIGHT :)

I love southern country cooking. I have so many but I will give you a quick and easy one.

Fried Whold Pod of Okra
..Use finger sized pod of okra
soak about 1/2 hr. in buttermilk.
..Drain off buttermilk.
..Dredge in equal amounts of Self rising Meal and Flour.
..Deep fry until brown. Wonderful and doesn't spend all your time sliceing slimey okra.
..I've done this for years and even do my squash,green tomatoes and many other fresh veggies this way. Of course with these you do slice them.
Enjoy. From My Alabama Kitchen to Yours.

Simple:
Large tomato
Whole wheat bread, toasted
DUKES!
lots of freshly ground black pepper.

My favorite Farmer's Market recipe is:
Summertime pasta toss:
Two eggplants, sliced
Two zuchinni, sliced
Two squash, sliced
Two tomatoes, cubed
Three-four green onions, diced
Saute all of the above in two tablespoons olive oil and three garlic cloves, diced, cook for about 10 minutes, add one cup red wine, simmer and thicken with 1 tsp of cornstarch. Season with salt and pepper.
Serve over pasta. Serves foor.

Mine is a blueberry frosty. In a blender, put a pint of fresh blueberries, enough organic unsweetened blueberry juice or blueberry cranberry juice to go halfway up the blueberries in the blender (I'm guessing about 3/4 cup), a squeeze of agave to your taste (about 1 to 2 tbs), 1 tsp vanilla, and the same amount of crushed ice as the amount of blueberries in the blender (I'm guessing about 1.5 to 2 cups). Blend until it turns a dark purple and the ice is all crushed, and enjoy. It has kept me from eating icecream this summer and I have lost weight!:o) My husband and I are addicted to these, they are so delicious and good for you. They have a yummy, sweet, blueberry flavor and are very refreshing on a hot summer's day.

So easy. Homemade mozzarella, fresh sliced tomatoes, fresh common basil drizzled lightly with olive oil. I wait and wait for tomatoes from my own garden to enjoy this.

We love tomato & mozzarella salad when the garden-fresh cherry tomatoes are in abundance!Combine halved cherry tomatoes, fresh mozzarella pieces, fresh slivered basil, splash of balsamic vinegar, splash of EVOO, salt & pepper! YUM!

Fresh grilled fruit... there's nothing like it. We take peaches and pineapple and soak it for a few minutes in a little rum, cinnamon and brown sugar and throw it on the grill until beautiful grill marks appear. Great with vanilla ice cream!

My best farmer's market recipe is Roasted Vegetable Ratatouille that I make with eggplant, tomatoes, squash, zucchini and whatever else looks good at the market. Roasting the veggies brings out great flavor and it pairs really well with Creamy Parmesan Polenta. I look forward to making this every summer and freezing batches to enjoy over the winter.

After a trip to the farmers market I always have to chop a handful of each of the vegetables that I purchased to make what I call a "stuff salad",which is all the good stuff and no lettuce. Then I pour over with cold ginger dressing and a bit of fresh cheese. Simple, refreshing, and a great finish after seeing all those lovely treats at the market.

One of our favorites, and super easy is Cabbage, Beef & Potatoes:

Short Ribs or Chuck Roast (enough for family of 5-6)
1 head of cabbage
6-7 medium-large potatoes

Place meat in large pot, add water 3/4 way up to top of meat, but not covering meat. Sprinkle salt & pepper on top of meat. Bring to boil, then turn down to slow simmer. Place lid on top, and let slow simmer 1 1/2 hours. Then, remove meat from pot. Peel potatoes, slice in quarters length wise, place in pot. Add water to cover potatoes. Slice head of cabbage into wedges, place on top of potatoes; bring up to boil, then turn down to medium-high; place meat on top of cabbage. Cover with lid, and cook until potatoes and cabbage is done, about 20 minutes. To serve: Remove meat, place on large plate; remove cabbage, put into a serving dish; remove potatoes, place in separate serving dish, reserving broth to pour over mashed-up-with-fork-on-plate potatoes with butter. So good!

This dish is like pot roast, but with cabbage instead of carrots. The meat is so tender, you can usually cut with a fork!

I had always steamed or sauteed by squash & zucchini, but read somewhere about how pretty much any vegetable's flavor & nutrient value can be improved by roasting. Enter the abundance of zucchini at our local Ag Market...

Roasted Zucchini
- Fresh zucchini, thinly sliced
- Salt, pepper & olive oil, to taste

In a large bowl, toss the zucchini with salt, pepper & a small amount of oil (there's plenty of water in the zucchini, so you don't need much oil)

Place zucchini in a shallow roasting pan and roast in a pre-heated 350 degree oven for about 30 minutes, stirring once about halfway through the cooking time.

Hint: the slices on the edges of the pan will be the brownest and the crunchiest -- these are what I consider my "cook's treat" because I eat most of them before I can get them onto a serving plate!

Best farmers market recipe...

Ratatouille

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

Our favorite farmer's market recipe: Grass-fed Beef Brisket

Marinade the brisket in Italian dressing 2-3 hours. Cook it as desired (either on the grill, in the oven, or my favorite - in the pressure cooker..super fast!)

Once it is cooked, shred the beef & serve it on split wheat buns for a great sandwich!

Okra, tomato & corn skillet. Fry approx. 5 slices of bacon in cast iron skillet, remove bacon when crispy. Saute about 1 cup of onion until clear, add corn kernels cut from ear (about 5 ears) and about 1 pound of okra washed and trimmed, cut into slices. Add diced tomatoes (3 big 'maters will do). Cover and simmer until all vegies are tender. Add crumbled bacon and salt & pepper to taste. Very good! Even people who don't like okra like this dish!

Squash casserole: cook 4-5 squash and sweet onion until tender; drain; add 1T sugar, salt/pepper, dash garlic salt, 1/2c milk, 2T butter; drain; add 1c cheese and 2 eggs, top with bread crumbs and bake. buy everything from your local farm, and freshness is finally quantifiable when you taste it! :)

Not only is this my favorite "Fresh Market" recipe which is loaded with flavor and texture, but it's filled will lots of love and memories! At the end of summer,my Dad and brother would pick the last remnants of the garden (lima beans, peas, potatoes, onions, tomatoes, corn, etc.),then Mom and I would spend the rest of the day in the kitchen making homemade vegetable soup to either can or freeze for later. The time spent together was as good as eating the delicious, vegetable soup on a cold, winter evening!
For the recipe:
lima beans, peas,corn - place in large stock pot, cover with water,salt, chicken stock (bouillon)- cook for approx. 10 min.- add diced potatoes, chopped onions, cook until almost tender,then add chopped/crushed tomatoes (peeled, of course) - season with salt, pepper, Worcestshire sauce.
This is how my Mom made the vegetable soup, but I also add a can of tomato paste to thicken it a little, a little sugar,and hot sauce for flavor. This is a great way to use up all the vegetables in the garden at the end of the season but, to also have something to pull out of the freezer for a last minute meal!

Perfect Pesto:

In a food processor combine fresh basil, olive oil, grated parmesean cheese, garlic, nuts (I prefer walnuts to pinenuts) and salt & pepper to taste.

Mix with favorite cooked, drained pasta. Serve with sliced fresh heirloom tomatoes & top with more parmesean cheese.

A true summer delight!

HAVE YOU EATEN YOUR COLORS TODAY?
1 c. chopped purple cabbage
2 zuchinni (chopped)
2 yellow squash (chopped)
5-8 small mushrooms sliced
2-3 large roma tomatoes (chopped)
1 bunch of swiss chard (torn)
2 cloves of garlic
2-4 T fresh marjoram
2-4 T fresh oregano
In olive oil saute til veggies are soft but not not soggy. Ladle over pasta or spaghetti squash. Leftovers can be easily incorporated into an omelet the following morning. Also take advantage of the local amber honey & drizzle over warm, fresh baked bread for dessert or breakfast.

HAVE YOU EATEN YOUR COLORS TODAY?
1 c. chopped purple cabbage
2 zuchinni (chopped)
2 yellow squash (chopped)
5-8 small mushrooms sliced
2-3 large roma tomatoes (chopped)
1 bunch of swiss chard (torn)
2 cloves of garlic
2-4 T fresh marjoram
2-4 T fresh oregano
In olive oil saute til veggies are soft but not not soggy. Ladle over pasta or spaghetti squash. Leftovers can be easily incorporated into an omelet the following morning. Also take advantage of the local amber honey & drizzle over warm, fresh baked bread for dessert or breakfast.

I love the green bean salad you guys featured a few months ago. Tons of fresh green beans and tomatoes with a simple vinaigrette. I made it for a family get together and everyone was clamoring for more, even the people who don't normally like anything vegetable related.

Fried Squash Blossoms

We had these in France (Provence) and they were delish. Crunchy, then melt in your mouth. So I have been experimenting whenever I can find squash blossoms at our local farmer's market.

This year I stuffed the blossoms with goat cheese and pan fried in butter and served them with marinara sauce for dipping. Last year I dipped them in egg and flour and deep fried them and I liked the texture better; they were crunchy. My next try will be to make a batter and deep fry...

Fried Green Tomatoes:

Slice tomatoes in 1/2" slices

Heat 1/2" oil in skillet until hot.

Bowl 1: Mix 2 eggs with 1 cup buttermilk.

Bowl 2: Mix 1 cup cornmeal with salt & pepper.

Dip tomatoes in wet mixture then coat in cornmeal. Fry until brown on both sides.

Eggplant Sliced 1/4 in length ways, lay out in single layers, sprinkle w/salt, let drain.

Crookneck squash(yellow) and zucchini, washed, sliced 1/4 in length ways, lay in single layers, sprinkle w/salt let drain.

Get your coals hot, or your grill pan coat veggies with good olive oil.

Grill until they have a nice golden color...Enjoy!

Caprese Salad
Every summer I look forward to walking through my farmer's
market in search for the sweetest, reddish, vine-ripped
tomatoes. One look is all it takes for me to spot exactly
what I need. There is one farmer who never disappoints me with his plump and juicy treasures. As I select five perfect gems, my mouth waters in anticipation of the masterpiece I am going to create. As I search for the most fragrant sweet basil, memories of eating fresh Caprese Salad in Roma bring a smile to my face. Only the freshest ingredients will do for this salad, and my farmer's market is the best place to buy them. As I turn the corner, a waft of fresh basil greets me. I see it among the bunches of cilantro and parsley.Five tomatoes, and a bunch of sweet basil means I nearly have everything. I locate the cheese man who is selling fresh, wet mozzarella balls of goodness. At home I chop the tomatoes. I add about 1/8 cup of chopped basil. Next, I chop the eight-ounce ball of mozzarella cheese. Slowly and carefully, I mix it all together taking in the aroma of Roma. I add about 1 teaspoon salt and mix again. As I put the salad into my refrigerator to marinate for twenty-four hours, I'm feeling connected to my favorite city. The Eternal City is where Romans only use the freshest of ingredients. They have taught me well. I would never ever make this salad using ingredients from a grocery store. That would be an insult to a Caprese Salad; a salad that deserves only the freshest ingredients bought at a Farmer's Market.