Farmers’ Market Recipes


Where we live in Pennsylvania, we are lucky to be surrounded by many wonderful farms and markets filled with delicious, fresh produce.  Below are some seasonal recipes we’ve shared to make use of the abundant local food in season from spring through fall.


If you are interested in shopping and cooking locally, go to Local Harvest to find a farm or market near you! And be sure to check out this harvest calendar to find out when fruits and veggies are in season so that you can plan your meals accordingly!





Strawberry Tomato Salsa
  1. 1 tomato, seeded and diced
  2. 1 habanero pepper, seeded and finely chopped
  3. 1 small red onion, finely diced
  4. 1 scallion, finely minced
  5. 1 pint strawberries, stems removed and quartered
  6. 1 tablespoon fresh thyme leaves, roughly chopped
  7. 2 teaspoons fresh oregano leaves, roughly chopped
  8. 1 tablespoon sherry vinegar
  9. 1 tablespoon olive oil
  10. salt and black pepper, to taste
  1. Combine the tomato, pepper, onion, scallion, and strawberries in a large bowl. Add the herbs, vinegar, olive oil, salt and pepper and mix well.
  2. Refrigerate the salsa for 1 hour before serving. Serve with chips and enjoy!
  1. Makes 2 cups.
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Strawberry Spinach Salad
  1. 4 cups spinach or other mixed greens
  2. 1 cup fresh strawberries, peaches, blueberries, kiwi fruit, or any combination, sliced
  3. 2 green onions, chopped
  4. 1 small red onion, cut into thin rings
  5. 1 clove garlic, minced
  6. 1/2 cup asparagus, cut into 1-inch pieces, blanched and chilled
  7. 1/4 cup sugar or honey
  8. 1/4 cup cider vinegar or balsamic vinegar
  9. 1/4 cup olive oil
  10. 1/8 teaspoon Worcestershire sauce
  11. salt and pepper to taste
  12. 2 tablespoons sunflower seeds, toasted
  13. 1/2 cup crumbled goat cheese
  1. Toss greens, fruit, onions, garlic, and asparagus in a large bowl.
  2. To make vinaigrette, whisk together sugar or honey, vinegar, olive oil, Worcestershire sauce, and salt and pepper. Pour half of the dressing over salad just before serving.
  3. Top salad with sunflower seeds and goat cheese. Serve salad with remaining dressing on the side. Enjoy!
  1. Any in-season vegetables can be substituted in this recipe.
  2. Serves: 4
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Orange Mint Iced Tea
  1. 3 cups water
  2. 6 sprigs fresh mint
  3. 1/3 cup honey
  4. 2 cups orange juice
  5. 1/2 cup lemon juice
  6. water and ice
  1. Bring water to a boil in a saucepan. Add mint, cover, remove from heat and steep for 15 minutes or longer. Remove mint. Add honey and stir until dissolved. (The resulting concentrate may be cooled and frozen for later use.)
  2. Combine juices in a large pitcher or bowl. Add mint concentrate plus water and ice to fill the pitcher or bowl. Chill completely and serve garnished with mint sprigs and thin slices of oranges or lemons (optional). Enjoy!
  1. This recipe can also be made without the orange juice if you prefer more of a sweetened iced tea flavor.
  2. Makes: 2 quarts
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Rhubarb Sauce
  1. 4 cups rhubarb, chopped
  2. 1/2 cup honey
  3. 1 tablespoon instant tapioca (to help thicken the sauce)
  4. 1 teaspoon ground cinnamon
  1. Combine all ingredients in a medium saucepan. Let stand for 10 minutes or until some juice forms. Heat slowly to boiling. Cool and serve over ice cream. Or try stirring in sliced strawberries or raisins and serve for breakfast or as a side dish, in place of applesauce. Enjoy!
  1. Serves: 4
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Grilled Bruschetta
  1. 1 loaf French baguette, sliced
  2. 2 large yellow tomatoes, diced
  3. 2 large red tomatoes, diced
  4. 1/2 cup mozzarella cheese, diced
  5. 1/2 cup green olives, chopped
  6. 1/2 cup olive oil
  7. 1/2 cup fresh basil, chopped
  8. 2 tablespoons lemon peel, grated
  9. 1 tablespoon capers
  10. 6 cloves garlic, minced
  11. salt and pepper to taste
  1. Grill bread slices lightly on both sides (or broil in oven on a baking sheet). Combine remaining ingredients and spoon over grilled bread. Enjoy!
  1. Serves: 10 (3 slices per person)
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Grilled Potato Salad
  1. 2 pounds small potatoes
  2. 2 onions, thinly sliced
  3. 2 pints cherry tomatoes
  4. 3 garlic cloves, smashed
  5. 1/2 cup olive oil
  6. salt and pepper, to taste
  7. 2 teaspoons fresh thyme, chopped
  8. 1 teaspoon fresh rosemary, finely chopped
  1. Preheat a grill.
  2. In a large bowl, combine the potatoes, onion, tomatoes, and garlic. Add the oil, salt, pepper, and fresh herbs and toss well to coat evenly.
  3. Lay 2 large pieces of heavy duty aluminum foil in a stack on a work surface. Mound the potato mixture into the middle and wrap in the foil, turning up the edges to make a tight, well-sealed package. Place directly on the grill and cook until the vegetables are tender, turning once, about 20-30 minutes. Remove from the grill and let cool slightly before carefully unwrapping. Serve and enjoy!
  4. (Alternately, preheat the oven to 450 degrees F. Place the potato package in the middle of the oven and roast until the potatoes begin to soften, 40 to 50 minutes. Uncover and roast until tender and starting to caramelize, 10 to 15 minutes.)
  1. Serves: 6
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Raspberry Lime Iced Tea
  1. 6 cups water
  2. 5 bags raspberry zinger tea
  3. 3/4 cup honey
  4. 1 cup water
  5. 1 pint raspberries
  6. 2 limes, cut into wedges
  7. mint sprigs
  1. Bring water to a boil in a saucepan. Add tea bags, cover, remove from heat and steep for 10 minutes or longer. Allow to cool and remove tea bags.
  2. In a small saucepan, combine the honey and water and bring to a boil. Cook briefly until sugar is dissolved. Remove from heat and add raspberries. Let come to room temperature.
  3. Combine the tea and raspberry syrup, to taste. Pour over ice. Squeeze juice from lime wedges into tea and garnish with mint sprigs. Enjoy!
  1. Serves: 6
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Blackberry Hazelnut Crumble
  1. ¼ cup applesauce
  2. ¼ cup maple syrup or honey
  3. 1 tablespoon coconut oil
  4. 1 teaspoon vanilla extract
  5. 2 cups oat flour
  6. ½ cup rolled oats
  7. ¾ teaspoon fine grain sea salt
  8. 1 teaspoon baking powder
  1. 4 cups blackberries, fresh or frozen
  2. ½ tablespoon ground cinnamon
  3. ¼ teaspoon ground nutmeg
  4. ¼ teaspoon fine grain sea salt
  5. 1 lemon, zested
  6. ½ tablespoon arrowroot powder (or organic, non-GMO cornstarch)
  7. 1 tablespoon maple syrup or honey
Crumble Topping
  1. 1 cup rolled oats
  2. 2 tablespoons maple syrup or honey
  3. 2 tablespoons coconut oil
  4. 2/3 cup hazelnuts
  5. ½ teaspoon ground cinnamon
  6. ¼ teaspoon sea salt
  7. 2 tablespoons oat flour
  1. Preheat oven to 350°F.
  2. In a medium-sized bowl, whisk together the applesauce, maple syrup or honey, coconut oil, and vanilla. Whisk in the oat flour and stir to combine.
  3. In a separate bowl, combine rolled oats, salt, and baking powder. Add the contents of your first bowl and fold to combine – using your hands to mix – the dough will be quite firm.
  4. Place the dough into a lightly greased 8x8-in brownie pan and press firmly, especially around the edges – it helps to wet your hands so the dough doesn’t stick to them.
  5. To make the filling, place all the ingredients in a medium bowl and toss to combine. Spoon filling over top of the uncooked crust and spread evenly so that it covers the crust in one layer.
  6. In a food processor, add all the ingredients for the crumble topping and pulse a few times to mix. Sprinkle the crumble topping over the blackberry layer. Place in the oven for 30-35 minutes, until slightly golden on top. Let cool completely before cutting into bars. Enjoy!
  1. Serves: 16
  2. (from
  3. This recipe is especially yummy when served with yogurt on top for a powerful breakfast or with vanilla ice cream on top for a healthy dessert!
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Zucchini Chocolate Chip Cookies
  1. 1 egg, beaten
  2. 1/2 cup butter, softened
  3. 3/4 cup honey
  4. 1 tablespoon vanilla extract
  5. 2 cups whole wheat flour
  6. 1/2 teaspoon baking soda
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon cinnamon
  9. 1/4 teaspoon nutmeg
  10. 1 cup finely shredded zucchini
  11. 12 ounces chocolate chips
  1. Preheat oven to 350 degrees F.
  2. Combine egg, butter, honey, and vanilla extract in a large bowl.
  3. Combine whole wheat flour, baking soda, salt, cinnamon, and nutmeg in a separate bowl and blend into liquid mixture.
  4. Stir zucchini and chocolate chips into other ingredients, mix well. Drop by spoonful onto greased baking sheet and bake for 10-12 minutes in preheated oven. Transfer to a cooling rack and enjoy warm!
  1. Makes: 2 dozen cookies
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White Tea Melonade
  1. 2 cups water
  2. 2-3 Tablespoons honey
  3. 6 bags white tea (or 2 tablespoons loose white tea leaves)
  4. 6 tablespoons fresh lemon juice
  5. 6 cups frozen watermelon cubes
  1. Bring water to boil in a medium pot. Remove from heat. Add tea and steep for 4 minutes. Remove tea bags or leaves; press gently to release the liquid, and discard.
  2. Add honey and stir until dissolved. Let cool completely. Refrigerate until cold.
  3. Blend mixture with lemon juice and watermelon cubes until smooth. Serve and enjoy!
  1. Makes: 4 servings
  2. (adapted from
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Watermelon, Peach, and Tomato Salsa
  1. 1 tablespoon lime zest
  2. ¼ cup fresh lime juice
  3. ¼ cup hot pepper jelly (or 1 jalapeno, seeded and diced)
  4. 1 cup fresh watermelon, seeded and diced
  5. 1 cup fresh peaches, peeled and diced
  6. 1 ½ cup fresh cherry tomatoes, quartered
  7. 1/3 cup fresh basil, chopped
  8. salt and pepper, to taste
  1. In a large bowl, whisk together lime zest and juice with hot pepper jelly (if using). Add watermelon, peaches, tomatoes, and basil and stir together. Season with salt and pepper and stir to combine.
  2. Serve with chips and enjoy!
  1. Makes: 4 cups
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Panzanella Bread Salad
  1. 1/2 cup extra virgin olive oil
  2. 1/4 cup balsamic vinegar
  3. 2 garlic cloves, minced
  4. salt and freshly ground black pepper, to taste
  5. 4 cups crusty Italian bread, cut into 1/2-inch cubes and toasted
  6. 3 ripened red tomatoes, cut into 3/4" wedges
  7. 3 ripened yellow tomatoes, cut into 3/4" wedges
  8. 1/2 cup Nicoise or Kalamata olives, pitted
  9. 1/4 cup packed fresh basil leaves, chopped
  1. In a bowl, whisk together oil, vinegar, garlic, salt and pepper. Toss the dressing with remaining ingredients, season with salt and pepper to taste. Toss to combine. Let salad stand at room temperature for 15 minutes. If not using immediately, cover and refrigerate. Enjoy!
  1. Serves: 8
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Corn Salad with Goat Cheese and Walnuts
  1. 1 cup chopped walnuts
  2. 4 ears corn, husked
  3. 2 jalapenos, seeded and thinly sliced
  4. 2 tablespoons fresh lime juice
  5. 2 tablespoons extra-virgin olive oil
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon black pepper
  8. 1/2 cup (2 oz.) crumbled goat cheese
  1. Heat oven to 400 degrees F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool.
  2. Preheat grill. Lightly coat corn with cooking spray. Place corn on grill rack; grill 20 minutes, turning occasionally. Cool completely. Cut kernels from ears of corn and discard cobs.
  3. In a large bowl, combine the toasted walnuts, corn, jalapenos, lime juice, oil, salt, and pepper. Sprinkle with the goat cheese before serving. Enjoy!
  1. Serves: 6
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Chilled Tomato Vegetable Gazpacho
  1. 2 pounds ripe red tomatoes, quartered
  2. 2 cups cucumber, peeled, seeded, and quartered (about 2 cucumbers)
  3. 2 cloves garlic, peeled
  4. ½ cup red onion, quartered
  5. 3 tablespoons red wine vinegar
  6. 2 teaspoons paprika
  7. ½ teaspoon salt
  8. 1 cup yellow (or other color) bell pepper, finely chopped, for garnish
  9. 1 cup cucumber, peeled, seeded and finely chopped, for garnish (about 1 cucumber)
  1. Put tomatoes, cucumber, garlic, onion, vinegar, paprika, and salt in a blender. Blend on medium speed until smooth. For best flavor, chill soup for 2 hours or more to meld flavors. Soup will stay fresh in the refrigerator for 2 days.
  2. Ladle soup into bowls. Top with chopped pepper and cucumber. Serve with crackers or crusty bread, if desired. Enjoy!
  1. Makes: 6 servings
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Stoplight Salad
  1. 2 cups tomatoes, chopped
  2. 2 cups corn
  3. 1 green bell pepper, diced
  4. 1 red bell pepper, diced
  5. ¼ cup fresh herbs (cilantro, parsley or basil), chopped
  6. 2 cups cooked black beans (optional)
  7. 2 cups cooked quinoa (optional)
  8. 3 tablespoons olive oil
  9. 3 tablespoons balsamic vinegar or lime juice
  10. 1 clove garlic, minced
  11. salt and pepper, to taste
  1. Combine tomatoes, corn, peppers, herbs, black beans, and quinoa in a large bowl.
  2. In a separate bowl, whisk together olive oil, vinegar or lime juice, and garlic. Pour dressing over salad. Salt and pepper to taste. Toss gently and serve over greens, if desired. Enjoy!
  1. Makes: 8-10 servings
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