Celebrate National Farmers Market Week

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Friends and fans of local Farmers Markets celebrate this every week when the produce is ripe and abundant, but across the nation, National Farmers Market Week is designated as August 2–8, 2020. Nothing beats farm-fresh produce in the summertime, bakery products made from scratch, and beautiful fresh flowers on the table. Now is a great time to give your taste buds a treat while supporting local business!!

National Farmers Market Week is an annual celebration of farmers markets coordinated by the Farmers Market Coalition. The celebration is especially important this year as we are celebrating the essential role that farmers markets play in the food system. This has never been more evident than now given the current pandemic. When conventional food supply chains failed at the start of the pandemic, farmers markets and local food systems clearly displayed the resiliency of short supply chains and interest in local foods exploded nationwide.

Take advantage now of our local farmers market and roadside stands!

Summer Veggie and Kielbasa Ratatouille


  • 2 pounds turkey Kielbasa links, cut into ½ inch slices
  • ½ pound fresh green beans, trimmed and cut into 2-inch pieces
  • 2 medium green peppers, julienned (I like to use a yellow and an orange one too)
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 medium zucchini, quartered and sliced
  • 1 cup grape or cherry tomatoes, chopped
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup minced fresh parsley
  • 1/3 cup shredded Parmesan cheese
  • Hot cooked whole grain rice


  1. In a large skillet cook sausage over medium heat until heated through and slightly brown.
  2. In the same skillet, in batches cook the beans, green peppers, onion, and garlic in butter and oil over medium heat until tender. Stir in the zucchini, tomatoes, sugar, salt, pepper, and pepper flakes. Cook and stir for 6-8 minutes or until vegetables are tender.
  3. Stir in the sausage and parsley, heat through. Sprinkle with cheese, serve with rice.

Summer Squash Salad


  • ½ cup sugar
  • ½ cup cider vinegar
  • ¼ cup olive oil
  • 2 tablespoons Italian salad dressing mix
  • ½ teaspoon pepper
  • 1/8 teaspoon salt
  • 2 medium zucchini, thinly sliced
  • 2 medium yellow summer squash, thinly sliced
  • 2 celery ribs, chopped
  • 1 cup chopped red onion
  • ½ cup chopped green pepper
  • ½ cup chopped red pepper


  1. For dressing, whisk the first 6 ingredients until sugar is dissolved. Place vegetables in a large bowl, toss with dressing.
  2. Refrigerate, covered, until cold. Serve with a slotted spoon.

Farmers Market Pasta Salad


  • 9 ounces uncooked whole-wheat pasta, I like orzo, you can use linguine
  • 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
  • 2 medium carrots, thinly sliced
  • 1 small red onion, chopped
  • 2 medium zucchini or yellow summer squash, thinly sliced
  • ½ pound sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1 cup half and half cream
  • 2/3 cup reduced sodium chicken broth
  • 1 cup fresh green peas
  • 2 cups julienned cooked ham or turkey
  • ¼ teaspoon pepper
  • ½ cup grated Parmesan cheese
  • Fresh basil for garnish


  1. Cook pasta according to package directions, adding asparagus and carrots during the last five minutes of cooking, drain and return to pot.
  2. Place a large skillet coated with cooking spray over medium heat. Add onion, cook, and stir in 3 minutes. Add squash, mushrooms, and garlic, cook and stir until crisp-tender, 4-5 minutes.
  3. Add cream and broth, bring to a boil, stirring to loosed browned bits from pan. Reduce heat, simmer uncovered, until sauce is thickened slightly, about 5 minutes. Stir in peas, ham, 2 tablespoons basil and pepper, heat through.
  4. Add pasta to mixture, stir in ½ cup cheese. Top with fresh basil and additional sprinkled cheese.

Fresh Corn Salsa


  • 3 cups fresh corn kernels (about 4 cobs of corn shucked)
  • 1 cup finely chopped red onion
  • 1 ripe avocado
  • ½ cup finely chopped fresh cilantro
  • 1-2 medium jalapenos, finely chopped
  • ¼ cup lime juice
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon fine sea salt


  1. In a medium serving bowl, combine all of the ingredients. Stir to combine.
  2. Adjust to taste, if you need to add more vinegar or lime juice add now. For more spice add more jalapeno peppers.
  3. Allow the salsa to marinate for 20 minutes before serving, even longer would be better!

Summer Quinoa Vegetable Salad


For the salad;

  • 2 cups cooked and cooled quinoa
  • 1 cup chopped fresh cucumber
  • 1 cup halved cherry or grape tomatoes
  • 1 cup canned chickpeas, rinsed and drained
  • ¾ cup fresh corn
  • 3 tablespoons, chopped fresh basil
  • Salt and fresh ground pepper to taste


  • 1/3 cup fresh lemon juice
  • 1 ½ tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon local honey
  • Salt and fresh ground pepper to taste


  1. Combine all of the ingredients for the salad in a large serving bowl.
  2. In a small bowl combine all of the vinaigrette ingredients and whisk thoroughly until combined. Pour the vinaigrette over the salad and stir until everything is coated. Taste for seasoning. Serve immediately or cover and refrigerate until ready to serve.

Cucumber Melon Salad with Fresh Mint


  • 8 cups cubed seedless watermelon
  • 3-4 fresh cucumbers, halved and sliced
  • 1 red onion, chopped
  • ¼ cup minced fresh mint
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper


  1. In a large bowl, combine watermelon, cucumbers, onion, and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered up to 2 hours before serving.

Veggie Stuffed Zucchini Boats


  • 1 eggplant, diced small
  • 4 zucchini, medium, firm
  • 1 cup marinara sauce
  • 1 yellow squash
  • 1 red bell pepper
  • 1 tsp. Thyme
  • 1 tbsp olive oil
  • 1 ½ cups mozzarella cheese
  • ¼ cup basil
  • ½ tsp. garlic, minced
  • ½ cup red onion
  • ¼ tsp. chili flakes
  • Salt and pepper to taste


  1. Preheat oven to 375°F.
  2. Trim ends of zucchini making even length zucchini boats. Split in half, lengthwise. Scoop out flesh and dice as well. Chop the ends (except the hard parts). Set aside.
  3. Heat olive oil in a pan. Add minced garlic, and red onion. Sauté until onions are soft. Add diced eggplant with a pinch of salt, and sauté for 2 minutes. Add tomato sauce, chili flakes, and thyme with a generous pinch of salt. Mix well, cover, and let cook for 2-3 minutes more or until eggplant is soft.
  4. Add diced yellow squash, red bell pepper, and chopped zucchini pieces. Cook another 2 minutes or until mixture is dry and squash is crisp tender. (not mushy).
  5. Spray cooking spray on baking sheet. Season zucchini halves with a dash of salt and pepper. Mix eggplant with shredded cheese and remaining fresh chopped herbs. Stuff mixture into split and scooped zucchini boats stuffed side up. Place on greased sheet. Bake for 20-22 minutes. Serve hot and enjoy!