Recipes for Farmers Market Finds

Inside the Ingredients

By Nora Rae Pearl | Aug. 10, 2024

From apples to apricots, broccoli to beets, carrots to cucumbers, there is just so much to look forward to during peak summer harvest season. As you wander the stalls of your local farmers market or belly up to the neighborhood farm stand, you can soon find yourself with a full basket…even when you don’t know what you’re going to make with all that field-fresh produce.

Before you get too carried away, peruse these new recipes for inspiration. To find everything you need for a dinner feast, check out Local Yokels Farm Stand on Old Mission Peninsula or shop at one of the five Leelanau farmers markets from Northport to Empire. And don’t forget dessert—Sleeping Bear Orchards in Empire is the perfect spot for juicy peaches and tart blueberries to top off the night.

Roasted Cauliflower with Romesco

Meet your next dinner party showstopper. Serves 4-6.

Romesco Ingredients
2 large or 3 small red peppers, cut into 1-inch chunks
1/4 of a red onion or 1 medium shallot, cut into 1-inch chunks
1/2 cup olive oil, divided
1/2 teaspoon salt, divided
Generous 1/2 cup walnuts
2 teaspoons minced garlic
2 teaspoons smoked paprika
1 teaspoon cumin
1/8 teaspoon red pepper flakes
1-1/2 tablespoons tomato paste
2 tablespoons red wine vinegar
1/2 teaspoon freshly ground black pepper

Cauliflower Ingredients
1 large or 2 small cauliflower
3 tablespoons olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt

To Serve
1 quart fingerling potatoes, boiled
Olive oil
Freshly ground black pepper

To Make the Romesco: Preheat the oven to 425 degrees. Toss the peppers, onion, 1/4 cup olive oil, and 1/4 teaspoon salt into a baking dish. Roast for 35 minutes. While they cool, roast walnuts for 4 minutes.

In a small pot, heat 2 tablespoons of olive oil over medium low heat. Add the garlic and sizzle for 30 seconds. Add the spices and tomato paste. Cook for one minute to toast the spices and awaken their full flavor profile. Add to a food processor along with roasted veggies, walnuts, 2 tablespoons oil, vinegar, 1/4 teaspoon salt, and pepper. Purée until smooth.

To Make the Cauliflower: Slice the cauliflower, with the stem and leaves still intact, into 1 to 1-1/2 inch thick slices. Cut off the leaves of each slice. Place on a large parchment lined baking sheet. Brush with olive oil. Sprinkle with spices and salt. Cover loosely with foil. Bake covered for 30 minutes. Remove foil, then bake for an additional 15 minutes. For each serving, spread 1/4 cup of Romesco on a plate, top with one cauliflower, add a few potatoes, lightly drizzle over some olive oil, and sprinkle with salt.

Peach & Blueberry Pie

The perfect summer combination of sweet, tart, and pie crust.

Filling Ingredients
3 rounded cups chopped peaches
2 cups blueberries
1/2 cup sugar
1/4 cup flour
Pinch of salt
Juice of 1 lemon (or 1/4 cup lemon juice)

Crust Ingredients
2-1/4 cups flour
1 tablespoon sugar, plus extra to sprinkle
1/2 teaspoon salt
1/4 cup coconut oil
1/4 cup semi-frozen vegetable oil (consistency of sorbet)
1/3 cup cold water
2 teaspoons apple cider vinegar
Milk, to brush on top

To Make the Filling: In a large bowl, toss together all ingredients until combined. Set aside.

To Make the Crust*: Preheat the oven to 375 degrees. In a large bowl, mix together the flour, sugar, and salt. Add the coconut oil and crumble it in with your fingers. Add semi-frozen oil in marble sized pieces. Mash in lightly with a fork.

In a small cup, mix the water and vinegar. Sprinkle all over the flour mixture. Using two forks, gently toss the mixture. Once a dough starts to come together, knead gently over itself. If it feels rather dry, drizzle over just enough water (start with a tablespoon) until it feels like pie dough.

Divide in half. Roll into two rounds, large enough to hang over your pie plate with a 1-inch lip. Press one round into the pie plate. Add filling. Cut the other round into 1-inch strips to create a lattice on top of the filling. Crimp edges. Brush with 1 tablespoon of milk. Sprinkle with a few good pinches of sugar.

Place on a baking sheet (to catch any drips) and bake for 75 to 90 minutes, or until bubbly and brown. Tent with foil if the top gets too brown before filling has completely cooked. Serve warm with vanilla ice cream.

*Chef’s note: This dough is delicious (and vegan!), but can be challenging. If you have a favorite pie crust recipe, feel free to use it here.

Nora Rae Pearl is 99 percent foodie and 1 percent chef. When she is not writing about food, she can be found waiting in line at the farmers market hoping to get a croissant before they run out. Photo credits Cody Werme.