Janece Maze is Associate Editor at Country Living, where she covers DIY projects, gardening, and travel. When she’s not in the kitchen creating a new recipe with farm fresh ingredients, you can find her on the road heading to a music festival or browsing a local consignment shop. "},"@context":"http://schema.org","about":{"@type":"ItemList","numberOfItems":15,"itemListElement":[{"@type":"ListItem","position":1,"item":{"@type":"Thing","name":"Saltines with Basil Mayo and Burst Tomatoes","url":"https://www.countryliving.com/food-drinks/g44675400/1-editors-picks-farmers-market-inspired-recipes/#slide-1","description":"“I want to be in and out of the kitchen as quickly as possible in the summer (and always), so extremely simple recipes are a must! 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It’s the most wonderful time of the year for picking up garden-fresh fruits and veggies for delicious home cooked dishes! All of us at Country Living love the ritual of heading to the farmers’ market (with our favorite market baskets) during the summer (the Pepper Place Market is located just outside our office doors!) and even harvesting fresh produce from our very own backyard gardens and raised gardening beds. From beloved seasonal dishes to refreshing summer salads and sweet treats, here's some of our editors' favorite farmers' market inspired recipes!
And for even more great stuff for keeping your home gardens in beautiful shape all-season long, check out our picks for the best backyard and garden must-haves that will tempt you to “add to cart!”
1
Saltines with Basil Mayo and Burst Tomatoes
Becky Luigart-Stayner
“I want to be in and out of the kitchen as quickly as possible in the summer (and always), so extremely simple recipes are a must! It’s amazing how a single cherry tomato and an herb-packed spread can elevate a humble saltine into the perfect snack to bring along to a summer get-together.” —Emma Gray Pitt, Deputy Art Director GET THE RECIPE
2
Key Lime Slab Pie with Candied Lime Zest
Becky Luigart-Stayner
“This Key Lime Slab Pie is such crowd pleaser for a summer parties. I absolutely love the buttery pastry crust and wonderfully tangy lime flavor.” — Virginia England, Associate Art Director GET THE RECIPE
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3
Seared Grouper with Corn, Zucchini, and Tomato Sauté
Romulo Yanes
“We spend a lot of time on the Gulf Coast in the summer, and my eyes always light up when grouper lands on the dinner menu. This fish dish is simply prepared—I like to add a generous squeeze of fresh lemon juice at the end!—and I can make it myself, even if I’m back home in Birmingham. The in-season zucchini, corn, and tomatoes served alongside add such bright, crisp flavor, especially with the addition of fresh basil.” —Stephanie Gibson Lepore, Copy/Research Editor
“Salted watermelon is my absolute favorite low-fuss summer treat. But salted watermelon with lime zest and mint, soaked in tequila for a little extra kick? That’s my favorite summer cocktail—no glass necessary!” —Sarah Zlotnick, Lifestyle Director
“Tomato season is my favorite season! When I went looking for a fun Sunday afternoon baking project last weekend, I decided to go savory instead of sweet and landed on this cheesy-but-still-fresh tomato pie I've had my eye on since last summer. The dough was easy to make and I had enough left over to freeze for the next time those beautiful heirloom tomatoes call my name at the farmers' market!” —Anna Logan, Senior Homes & Style Editor GET THE RECIPE
6
Lima Bean and Corn Succotash
Hector M. Sanchez
“Summer is both field pea and okra season down here in Birmingham, and I always like to load up on plenty of both when I can get ’em. So last night, when I was looking for something to do with them, I settled on this simple succotash as my jumping-off point. The recipe doesn’t call for either, but I simmered the peas and used them instead of the limas, and then I sautéed a healthy amount of onion and okra, and added it to the pot with the corn. I was a little worried my kids wouldn’t go for it—but when they saw how much cream and butter went in, they cleaned their plates.” —Christopher Michel, Senior Food & Gardens Editor
“There’s nothing better than the delicious Alabama peaches from my local farmers' market. This year, I’m trying the Fresh Summer Peach Relish, which I hear is the perfect pairing for grilled pork chops.” —Katie Bowlby, Digital Director
“This quintessential summer dish pairs some of my favorite produce! It's my go-to side whenever I have a lot of ripe heirloom tomatoes and okra from my weekend market haul. It pairs well with roasted chicken, summer peas, and cornbread.”
“I can never pass up a container of fresh strawberries at the farmers' market, and I love baking anything and everything with them! Like this strawberry pie, which has both a delicious, buttery crust AND a crunchy crumble topping. It's the best of both worlds!”
“Summer is prime time for locally grown zucchini, and red onion and feta are the perfect counterpoints to its mild flavor. Store-bought pizza dough makes this flatbread so easy to pull together.”
“I must tell you: Once you discover the bold-yet-brilliant pairing that is peaches and blue cheese, there’s no going back. This is also the sort of dish that’s incredibly low-effort but elicits excitement from party guests because it’s more novel than your typical summer sides. I mean, by the time early August rolls around, I’m not sure we need to see another cole slaw, right?”
“Watermelon and feta are a classic combo, but the addition of tomatoes and mint add even more fresh summer produce. And since it's salty, sweet, and tart you'll want to keep eating it, like Chicago style (caramel and cheese in one tin!) popcorn!”
“I’ve always loved fresh tomatoes during the summer, but a newfound love of mine is fresh from the garden lettuce! I find the best way to enjoy all my fresh veggies at once is by mixing them up in a big ’ole salad! I love a summer Cobb salad.” —Anna Mahan, Associate Commerce Editor
“Bring on the tomatoes! Come late summer, I can't get enough of every shape, size, and color of fresh from the garden tomatoes. This colorful salad makes use of all those tasty cherry varieties, and, with addition of pasta, upgrades the classic caprese combination to a light main dish perfect for lunch on a hot summer day or a crowd-pleasing BBQ side.”
