Posted on 07/23/2016 5:49:44 AM PDT by NOBO2012
I don’t know about you butt I’m sick of the sick world and need a day off.
Let’s go to the farmers market!
In my neck of the woods it’s peak season…for lots of things. Tomatoes – heirloom or otherwise:
Corn:
Blueberries:
Peppers, mild and HOT!
Etc.
Etc.
Etc.
If you can’t find something here to make you happy, you’re doing something wrong. So let’s get those summer recipes rolling – even if it’s just luscious ripe tomatoes,
luxurious buratta (Bel Gioioso brand now available at Costco if you can eat 8 balls within a week – and who can’t?),
fresh basil, 
olive oil and grilled bread.
Toss in some prosciutto and olives and you’ve got dinner. Bon Appétit!
Posted from: Michelle Obama’s Mirror
Great fun thread.......but needs recipes.
CAPRESE SALAD
Fresh mozzarella, basil leaves, just-picked tomatoes, olive oil, bruschetta.
ping
I’ll be off to my local farmer’s market at 10am this morning. Corn, tomatoes, fresh mozzarel’ on tonight’s menu. Maybe some golden beets, too!
We make this at least 4 times a week in summer. I just got another basil plant because the heat is killing all my herbs.
Last night, first course:
Fresh picked arugula
Tiny roast beets picked the day before
Crumbled feta
Sliced almonds
and
a balsamic vinaigrette that included freshly harvested garlic.
Life is good
TRIPLE BLUEBERRY SLAB PIE
Roll out top and bottom pie dough to fit oblong pan or sheetpan with sides.
Pile bottom crust high w/ blueberries. Add slivers of butter, sprinkle of
cinnamon. Add top dough. Vent; bake golden; berry juices are oozing out.
I love balsamic glaze.......that’s a must try.
Wow, great pictures! Where is that farmers market?
Yummy..... dish fit for emperors....Italian emperors, of course.
Dollars to donuts the heirlooms in the second pic are hot-house maters and taste *no* better than store bought hybrids.
Mine are stunning..!
Whole Paycheck is charging $5.99 per pound for their “hot-house” heirlooms. I gotta start charging more next year.
ARUGALA BURRATA SALAD
METHOD Whisk ol/oil, balsamic, s/p; toss w/ arugula and tomatoes.
Plate and top with burrata. Cut into burrata to let cheese coat arugula;
drizzle w/ olive oil; season w/ pepper. Serve at once.
ING arugula - 4 cups big organic heirloom tomatoes - 2, sliced burrata
cheese - 16 oz extra virgin olive oil - 2 oz + more for garnish balsamic
vinegar - tablespoon salt - or to taste freshly ground black pepper to taste
toasted baguette - 6-8 slices
Me, too. Cauliflower and corn is in.
Nice pics
Thank you for the beautiful healthy food pics!
Just picked up some bi-color corn. I don’t understand this obsession with white corn. I want it yellow and I want it now!
Also some heirloom tomatoes and fresh-out-of-the-ground new potatoes.
I’ll look for it. I picked up some very good French feta at Wegman’s this week - as a change from the mozzarel’. Goes nicely in a tomato salad.
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