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NVLife_JulyAug_2013

Full of the Best the freshest of food is at your fingertips at the Farmers’ M a rket J U LY / AUGU S T 2 0 1 3 19 by Holly Krasner T he Farmers’ Market makes it easy to prepare quick, light and tasty meals at home. Summer’s top crops are bursting with flavor, and justpicked fruits and vegetables don’t need much fuss to make them tasty—in fact, sometimes the less you do, the tastier and healthier the dish. So shop at the market, then give your super-fresh selections the starring role they deserve. Corn is one of the most versatile of summer crops. Toss it into any dish to add a little crunch and a creamy-sweet flavor. Wrap shucked corn in aluminum foil with butter and basil leaves and cook it on the grill for tasty corn on the cob. Toss cooked corn kernels into scrambled eggs for a little extra flavor and texture, or cut fresh corn kernels off the cob and toss with cilantro leaves, scallions and fresh lime juice for a refreshing summer salad. Tomatoes are delicious fresh off the vine, while cooked tomatoes are the perfect addition to sauces and soups. Slice tomatoes with basil and mozzarella and add a little olive oil, salt and pepper to make a delicious hearty salad, or chop tomatoes and cook with a little olive oil and fresh herbs for instant tomato sauce. Bell peppers are a useful ingredient to have on hand, as they can be simply cut up and added to a salad, sautéed with garlic, tomatoes and basil in olive oil for a tasty side dish, or stuffed and baked as a main course. Eggplant is also perfect as an appetizer or main course. Puree the flesh from a roasted eggplant with olive oil, lemon juice, garlic or shallots, salt, pepper and herbs to make eggplant caviar and enjoy with crackers or bread. For a main course, brush slices of eggplant with olive oil and grill until tender. Season with chopped herbs and add grilled eggplant to a sandwich in place of meat. Arugula works equally well in salads or as a cooked green. Use it in sandwiches instead of lettuce, make a salad with arugula, roasted beets and crumbled goat cheese, or try using arugula the next time you make pesto. Arugula also works well in place of spinach; its stronger flavor adds a little punch to stir-fries and soups. Peaches are one of the best things about summer. Perfect on their own for a quick snack, peaches and other stone fruits are delicious blended with yogurt, banana and a little ice for a nutritious smoothie. Or grill peach halves and serve with ice cream or whipped cream for a simple, delicious dessert. And then there are strawberries, delicious with a little balsamic vinegar, but mighty tasty on their own. The Napa Farmers’ Market takes place on Tuesdays and Saturdays from 8 a.m. to 12:30 p.m., May through October, in the Oxbow Public Market north parking lot. The Farmers’ Market accepts WIC, CalFresh food stamps through EBT (electronic benefits transfer), and the Senior Nutrition Program (available through WIC). For more information and upcoming events, visit www.napamarket.com or visit the market on Facebook. Photos by Kari Ruel


NVLife_JulyAug_2013
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