Created by Cooking w/ Julie

August 24, 2018

Make the Most of Farmer’s Market Finds

Enjoy local food with cheeses from around the world.  Late summer and early fall are the perfect time to take advantage of the abundant harvest at your local Farmer’s Market!  The selection of produce is excellent; plus since everything is being picked at it’s peak you can get away with minimal cooking too. Here are some of our top tips and some menu inspiration for enjoying and serving your finds.

♥ Fresh Fruit Pairings

Always a favorite for snacking or cooking; a wide variety of fruit is available this time of year.  From summer berries, peaches, nectarines, and plums to the first fall apples and pears; we love serving all kinds of fruit paired with imported cheeses!  Try adding sliced fruit and berries to your favorite cheese board with our easy ideas here, or enjoy our delicious Honey Whipped Goat Cheese recipe served with berries and peaches for a unique dinner party dessert.

♥ A Corn on the Cob Twist

So sweet it barely even needs cooking this time of year; fresh corn on the cob is always a winner!  For a fun update try making trendy and delicious Mexican Street Corn.  Simply husk and grill corn on the cob and serve topped with crumbled imported feta or coarse grated imported parmesan, lime zest & juice, and chopped cilantro.  For easier serving simply cut corn off the cob and toss with the toppings in a bowl.

♥ Tomato Time

There are some treats that only come around once a year and juicy, ripe, fresh-from-the-vine tomatoes are one of them!  Be sure to take full advantage a few more times before cold weather hits.  A classic way to serve luscious seasonal-tomatoes is sliced in a salad with fresh imported Buffalo Mozzarella or imported Burrata – or try our Summer Vegetable and Swiss Gratin for a warm comforting side dish for fall.

Our  Parmigiana Reggiano Roasted Cherry Tomato and Pine Nut Tarts are another
unique way to serve tomatoes that’s great for brunch or as a party app.

♥ Get Your Grill On 

With temps cooling off from the blistering heat; late summer and early fall days and nights are made for grilling!  And even better? Many meals can be made in their entirety on the grill meaning less cleanup for you. Toss sliced eggplant, peppers, zucchini, onion, and summer squash on the grill next to your burgers or steak for a simple seasonal side.  Or add cubes to skewers along with diced imported Halloumi for an easy vegetarian option as in our recipe for Grilled Halloumi and Vegetables.  For a fun party option give our grilled pizza a whirl in our recipe for Grilled Eggplant, Asiago, & Gorgonzola Pizza.

♥ Pack the Pantry

It’s always a great idea to stock up on locally made, small batch jarred goods from your farm stand to keep that fresh goodness going all year long. (Hey, its why preserving has been a fall tradition for generations!).  We love to stockpile salsas, marinara sauces, apple or pumpkin butter, and other goodies to enjoy all winter long.  Another fun find are local honey, fruit jams and pickled vegetables to enjoy with imported cheese and charcuterie all through the year.