Farmer's Market- July produce and recipe ideas

 

July brings with it lots of great things at the market! Today I was able to get some peppers and corn on the cob for myself and I am very excited for the peaches to arrive! Melons especially Cantaloupe were always my mom's favorites.

Some of the healthiest produce to add to your recipes are blueberries. Considered a superfood- they are low in calories, high in antioxidants, and are low in sugar. Some of my favorite ways to have blueberries are in my overnight oats, in fruit crips, and as a jam. A special treat I like to enjoy is a no bake Blueberry cheesecake it is so good! An of course nothing beats a good blueberry muffin. There are lots of options for ways to add blueberries to your recipes.

Blueberry Overnight Oats

1/4 C blueberries fresh or frozen

1/2 C old fashioned oats

1/4 tsp cinnamon

1/2 C almond milk or preferred milk

1 tsp maple syrup or honey

1 tsp chia seeds or flaxseeds

Mix all into a mason jar or covered bowl and refrigerate for at least 6 hours.

Either enjoy cold or as I prefer, heat up in the microwave for a minute. 

Add more blueberries and maple syrup before serving if desired.

A staple of summer food in my opinion, especially here in the Midwest, is corn on the cob. Corn is rich in Vitamin C and a good source of carotenoids. My favorite way to have corn on the cob is with some butter and seasoning wrapped in foil and cooked either in the air fryer or on the grill. My favorite seasoning to use is my Burlap and Barrel Black Lime. Another family favorite recipe is corn casserole. And nothing beats a good cornbread with your bowl of chili. 

Corn on the Cob wrapped in foil

Shuck corn on the cob and place each ear in foil

add 1 TBSP butter to the ear and wrap. 

Place on the grill and grill at 400 degrees for 20-25 minutes flipping halfway. (cooking times may vary)

If cooking in air fryer, wrap same way and place in air fryer, cook for 6 minutes at 380 degrees on both sides.

Once done open foil and baste with the butter and season if desired. (I highly suggest the black lime)

Peaches are one of my all-time favorite fruits and nothing beats a fresh peach. Peaches can improve digestion, promote heart health, and can help improve allergy symptoms. Growing up we would always just cut up the peaches and drizzle with sugar or sweetener and enjoy them just like that. I also enjoy a good peach cobbler or peach pie. Peaches are also great in your oatmeal or overnight oats. Peach is also a refreshing addition to beverages like lemonade and iced tea. 

Peach Lemonade

3 large peaches 

1 C sugar

1 tsp vanilla extract

4 C water

1 C fresh lemon juice (apprx 5-6 lemons)

Juice lemons, strain and set aside.

Peel peaches, take out the pits, and slice them. (if desired can leave skin on)

Add peaches into a saucepot and combine with sugar, vanilla, and 2 C water.

Stir and bring to a simmer over medium heat. Lower the heat and let peaches cook until softened.

Pour the peach mixture into a pitcher through a strainer. You can add some of the peaches or all to the pitcher if desired. 

Add the remaining cold water and the fresh squeezed lemon juice.

Stir everything together and refrigerate until cold. 

Feel free to add additions like mint. 

This could also be made into a cocktail by adding spirits like Bourbon or Vodka. 

Peppers are a very versatile vegetable that I feel like is found in almost every type of cuisine. Peppers are rich in antioxidants, high in fiber, and a rich source of vitamins A, B6, and C. I feel like most dishes can be improved by adding bell peppers. These peppers also come in Green, Yellow, Red, and Orange and can add some great color to your dishes! Peppers can be enjoyed in soups, casseroles, as a snack raw with dips, or roasted as a side dish. A favorite way to use peppers are in a breakfast casserole or quiche. 

Roasted Bell Peppers

4 medium bell peppers (various colors)

2 TBSP olive oil or butter

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp red pepper flakes

Preheat oven to 450 degrees. Line baking sheet with high heat resistant parchment paper.

Cut the bell peppers into quarters and seed and trim them. 

Place the bell peppers on the baking sheet and drizzle with oil or butter and use yours hands to coat well. 

Sprinkle with salt, pepper, garlic powder, oregano, and red pepper flakes (feel free to change up the seasoning as desired).

Roast until tender and charred in spots, appx 20 minutes. 

Serve immediately. 

These are just some simple ways to use these fruits and vegetables. There are many ways to use them, and I would love to hear some of your favorite ways to use this month's produce highlights.