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The Best of Summer: Farmers Market Recipes

If you love shopping at farmers’ markets and farm stands for fresh produce during this season, you probably also have fun turning your purchases into delicious dishes for your family. Vegetables and fruits are at their peak, so try them in a few of our favorite recipes below.

Fresh Tomato Salad

Serves 6


  • 5 tomatoes, diced
  • 1 red onion, chopped
  • 1 cucumber, sliced
  • 1 green bell pepper, chopped
  • ½ cup chopped fresh basil
  • ½ cup chopped parsley
  • 1 Tbsp crushed garlic
  • Salt and pepper, to taste
  • 2 Tbsp white wine vinegar


In a large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic, and vinegar. Toss and add salt and pepper to taste. Chill for at least 2 hours and serve.

Fresh Corn and Tomato Salad

Serves 4


  • 6 ears corn, husked and cleaned
  • 3 large tomatoes, diced
  • 1 large onion, diced
  • ¼ cup chopped fresh basil
  • ¼ cup olive oil
  • 2 Tbsp white vinegar
  • Salt and pepper, to taste


Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.

In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt, and pepper. Chill until serving.

Peach Blueberry Crisp

Serves 9


  • 1 lb fresh peaches, sliced
  • 1 pint fresh blueberries
  • 2 tsp lemon juice
  • 2 Tbsp flour
  • 2 Tbsp sugar


  • ½ cup old-fashioned oats (not quick cooking)
  • 1/3 cup firmly packed brown sugar
  • ¼ cup flour
  • ¼ cup walnuts
  • 1 tsp ground cinnamon
  • 1 tsp sugar
  • ¼ cup butter


Preheat oven to 350 degrees F.

Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.

Stir oats, brown sugar, 1/4 cup flour, walnuts, and cinnamon together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.

Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.

Let cool for 10 minutes but serve while still warm with a scoop of vanilla ice cream.

Blueberry Zucchini Bread

Serves 12


  • 3 eggs, lightly beaten
  • ½ cup vegetable oil
  • ½ cup applesauce
  • 3 teaspoons vanilla extract
  • 2 ¼ cups sugar
  • 2 cups shredded zucchini
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 Tbsp ground cinnamon
  • 1 pint fresh blueberries


Preheat oven to 350 degrees. Lightly grease 2 loaf pans or 4 mini-loaf pans.

In a large bowl, beat together the eggs, oil, applesauce, vanilla, and sugar. Fold in the zucchini. Add flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared pans.

Bake 50 minutes for mini-pans or 120 minutes for loaf pans in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

*Recipes adapted from

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