By LYDIA BOLEN
“Farm-to-table” refers to a movement concerned with producing food grown locally and delivered fresh to local consumers.
Area Markets can provide fresh foods almost year-round. Summer fruits and vegetables are at their peak now, so try exploring all the different foods your family will enjoy.
My family loves fresh vegetables and fruits grown locally. We especially like the peaches, tomatoes and watermelon this time of year. We like to experiment with a variety of recipes. Watermelon salad, Tomato Bruschetta and Peach Yogurt are our current favorites.
Enjoy the fruits and vegetables of the season!
WATERMELON MOJITO SALAD
- 3 cups seedless watermelon, cubed
- 1 1 /2 seedless cucumber, cubed
- 2 tablespoons thinly sliced fresh mint
- Zest from 2 limes
- 1 /4 cup fresh lime juice
- 1 tablespoon olive oil
- Pinch of sea salt
- Pinch of black pepper
Cut the rind off the watermelon and cut into medium-sized cubes.
Peel the cucumber and cut into medium-size cubes.
Slice the mint leaves thinly.
Combine these ingredients in a large bowl.
In a small jar, combine the lime juice, lime zest, olive oil, salt, and pepper.
Shake well to combine. Pour over the watermelon and cucumber and stir well.
Serves 6.
TOMATO BRUSCHETTA
- 8 ripe plum tomatoes, seeded and diced
- 2 cloves garlic, minced
- 1 /2 cup chopped fresh basil
- 1 /4 cup finely chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 /2 tablespoon olive oil
- 1 teaspoon finely minced fresh tarragon
- 1 /4 teaspoon crushed red pepper flakes
- 2 French bread baguettes, cut in 1 /2 inch slices
- 6 cloves garlic, cut in half
In a bowl, mix all ingredients except the bread and garlic cloves.
Add salt and pepper to taste. Set aside.
For baguettes: Preheat oven to 350 degrees. Toast bread slices on a baking sheet 5 or 6 minutes until lightly browned.
Rub cut clove of garlic over one side of the toasts. Then, brush with olive oil.
To serve: Arrange toasts on platter. Gently spoon tomato mixture on top of each bread slice.
Yield: 6 to 10 as an appetizer
PEACH FROZEN YOGURT
- 4 cups frozen fresh peaches, frozen solid
- 3 tablespoons agave nectar or honey
- One-half cup plain yogurt (nonfat or whole)
- 1 tablespoon fresh lemon juice
Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
Serve the frozen yogurt immediately or transfer to an airtight container and store in the freezer. It will be good up to a month.
Add additional agave nectar or honey if you want a sweeter-tasting dessert.
Serves 4.
