Farmers Markets – Hungry for Louisiana

Farmers Markets, Local, Louisiana, Okra, Southern, Summer Produce, Uncategorized, Vegetables

Roasted okra will win you over

August 4, 2015

When you start seeing okra in local groceries or farmers markets here in South Louisiana, you know the summer harvest is petering out. Only the hardiest crops – okra, eggplant and peppers – hang around in Louisiana’s unique brand of oppressive August heat. Okra, in particular, seems to close out the summer, the last blast of freshness until the fall harvest emerges.

So how to put okra to good use? Sure, fried is classic and absolutely delicious. Stewed down with tomatoes is an essential part of the Louisiana culinary roster. Pickled appeals to the masses and is perfect with charcuterie or a Bloody Mary. But for everyday enjoyment, there is no tastier, healthier, faster or easier way to prepare okra than by roasting it in a hot oven. Thanks to my pal, the author and radio host, Poppy Tooker, for recommending this to me a few years ago over lunch.

Eggplant, Farmers Markets, Local, Louisiana, Southern, Summer Produce, Vegetables

Sicilian caponata a perfect use for summer eggplant

August 4, 2015

Sicily has long influenced South Louisiana cuisine, a trend that started when large waves of immigrants sailed from Palermo to New Orleans throughout the late 19th Century. Settling in the Crescent City, as well as communities like Independence and Baton Rouge, those Sicilian immigrants (many of them becoming grocers) forever impacted the way we eat here in the Bayou State. Ahhh…muffalettos. St. Joseph’s altars draped in fig cookies. Red gravies simmering endlessly at family stoves. The Sicilian specialty caponata, while not as high profile, is also a dish that was prepared in Louisiana with ease. Trendier today than ever, it’s a perfect use for that late-summer local beauty, eggplant.

4th of July, Farmers Markets, Fresh produce, Healthy, Local, Tomatoes, Vegetables

5 fast and easy uses for summer tomatoes

July 8, 2015

Fresh local tomatoes are ripening in full force around the country, and at no time during the year will they taste this authentic, this juicy and this meaty. But the pressure to enjoy each and every precious one is killing me. I bought a bunch last week at our farmers market, and then my mother-in-law plied me with a big bag — an overrun from her brother’s wildly productive garden. We’re using tomatoes as fast as we can around here in BLTs, cucumber and tomato salads and tomato sandwiches on shamelessly squishy white bread. I love them diced over morning eggs, and nowadays, a simple plate of sliced tomatoes replaces a requisite green salad at dinnertime.

But what else can you do with fresh juicy summer tomatoes? Plenty. Here are a few ideas to make sure none of those tasty beauties goes to waste.

4th of July, Corn, Farmers Markets, Fresh produce, Healthy, Local, Louisiana, One Pot, Soups, Squash

Corn and squash soup brims with summer goodness

July 1, 2015

One of the easiest ways to use fresh summer produce is in a luscious seasonal soup. I know, it’s hot outside, but your AC is probably on full blast, and soup is an inside dish. Corn soup (…and its many versions) is a longtime favorite around South Louisiana, but adding squash to the mix creates depth and wholesome goodness. Thanks to the Red Stick Farmers Market for planting the seed with their annual Corn & Squash-tastic event last Saturday celebrating the summer bounty. The idea of combining the two got stuck in my head and led to this simple recipe, which gives me a chance to do something different with yellow squash. I admit to getting stuck sometimes on expanding my use for it.

This soup tastes rich, but it’s really pretty healthy. A portion of the corn is pureed with a little broth to create a creamy consistency without actually using cream.

Cucumbers, Farmers Markets, Fresh produce, Vegetables

5 fast and easy uses for summer cucumbers

June 22, 2015

I’ve always been a fan of cucumbers. As a picky kid who had an attitude about most vegetables, I loved cucumbers for their crunchy texture and mild taste. Now as a grown-up, I appreciate their versatility. Cucumbers are as comfortable in a tea sandwich with watercress as they are in a Vietnamese sub or a marinated Southern salad.

Backyard gardens are awash in cucumbers right now, and local farmers are harvesting them like crazy. Here are some fast and easy ways to enjoy the bounty.

Canapés with fresh dill and goat cheese

So simple. On toasted slices of French bread, spread mayo or herbed goat cheese and top with a thin disc of cucumber and a sprig of fresh dill. Tomatoes work great here as well.

Tuna sashimi salad

Toss cubes of fresh yellowfin tuna with avocado, cucumber and watermelon and a dressing of soy sauce, olive oil, wasabi powder and lime juice. Top with fresh mint.

Classic tomato-cucumber salad

This is the stuff of Southern potlucks and church suppers, and it never tastes better than when made in mid-summer. Whisk 1/4 cup each cider vinegar and canola oil, 2 tablespoons sugar and 1 teaspoon Kosher salt. Slice 3 medium tomatoes and 1 large or 2 small cucumbers into a bowl, pour in marinade and gently toss. Cover and marinate in the refrigerator for at least 2 hours.

Sautéed with butter and fresh herbs

Julia Child was a big fan of sauteed cucumbers and detailed instructions for preparing them exist in her famed Mastering the Art of French Cooking, Vol. 1. Here, I sauteed 1 cup of peeled, thinly sliced cucumbers in a pat of melted butter over medium high heat for 3 minutes. Remove and toss with slivers of fresh mint and basil, a squirt of lemon juice and Kosher salt to taste. Serve as a side dish with grilled shrimp or roast chicken. Prepared like this, they taste like mild squash.

Tzatziki

Combine 1 cup Greek yogurt with 1 teaspoon lemon juice, 1 teaspoon red wine vinegar, 1/2 cup peeled and diced cucumbers, 1/2 teaspoon fresh minced garlic, 1 teaspoon fresh chopped dill and 1/2 teaspoon Kosher salt. Serve with grilled lamb, chicken, shrimp tucked in fresh pita. Enough for 2-4 servings.

Enjoy!

Blueberries, Easy, Farmers Markets, Fruit

Basil-balsamic blueberry cobbler a fresh spin on an old favorite

May 22, 2015

Around Memorial Day weekend and throughout the month of June, summer fruits and veggies explode in South Louisiana. And at no time do these foods taste better than they do during summer. I’m talking about blueberries, blackberries, tomatoes, watermelon, figs, peaches and more.

Local farmers markets have recently begun featuring blueberries, and here at my house, our backyard berries are ripening. That means cobbler will soon be emerging from my kitchen.

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