This past weekend, my husband and I went up to Madison, WI for a quick one night getaway to check out the Dane County Farmers’ Market in Capitol Square. You guys. It was AMAZING. I ended up buying a bunch of heirloom tomatoes, a giant bunch of basil for $1 (!!!), and some sweet red onions, and fresh corn. I didn’t really think it through and the tomatoes and basil got a little bit dented and droopy on the way home. BUT THEY MADE IT. See what I made Sunday night with these farmers’ market goodies…
yes, of course I washed these in the hotel sink so I could snack on the cherry tomatoes immediately
asked for 4, and got 5. didn’t realize until we got back to the hotel
Basil pesto. I took half of the bunch of basil and blended it with olive oil, toasted pine nuts, lemon juice, parmesan, and salt & pepper. I used my nutri-bullet but it probably would have come out smoother in my mini food processor. Oh well. And since our family is really into dips, I also made a side of garlicky yogurt dip to accompany the pesto.
Roasted carrots (any veg really) with sweet onions. The sweet red onions were so beautiful so I roasted them alongside some carrots I bought at the supermarket. Toss the vegetables with rosemary, thyme, garlic, olive oil, and salt & pepper. I’ve been playing around with my new Breville toaster oven and it’s been amazing during the summer months! Heats up so fast and it doesn’t make my kitchen boiling hot. Roast at 375F for ~25 minutes. Sprinkle with aleppo pepper when you’re ready to eat.
Fancy toast. Tomatoes this time of year are best on its own. However, if you’re looking to gussy it up, toast some sourdough slices (drizzled with olive oil) while you slice the tomatoes. Rub a clove of garlic over the toasted slices - the crunchy bits will help cut into the garlic. Spread a little bit of mayo, top with proscuitto, basil, and the fresh heirloom tomato slices. OR simply top the proscuitto with your homemade pesto.
Surprisingly, all of this was relatively filling and ended up being our light Sunday night dinner. I haven’t gotten around to using the corn yet but will report back on whether or not Madison’s farmers’ market corn is better than the store-bought corn I typically get.
What do you like to make with your farmers’ market haul?