This Summer

Summer may be sweltering hot but delicious sun-kissed fruits and colorful vegetables are begging to be bagged at your local farmers market even at the height of the heat. Summer is for different varieties of eggplant, not to mention okra and, of course, bountiful hot, hot peppers

Fig

Peach

Watermelon

Corn

Eggplant

Okra

Hot Peppers

From the Gulf

Brown Shrimp (from mid-July)

For more information on farmers markets, seasonal recipes and what’s in season, visit edibleaustin.com

Panzanella Salad with roasted corn and queso fresco

Recipe and photos by Pauline Stevens

3 c. roma tomatoes, cut in quarters

1 c. cherry tomatoes cut in half

½ c. roasted corn kernels

10 basil leaves chopped, plus a few whole for decoration

2 garlic cloves smashed

½ small shallot chopped

½ baguette cut in cubes

½ c. queso fresco or añejo cheese for a more salty taste

½ c. olive oil

1 large lemon

Salt Pepper

Preparation

Toast baguette cubes in the oven until slightly brown. Mix garlic, shallot, olive oil and lemon in a bowl. Add tomatoes and stir until well mixed. Add corn, cheese and bread, and mix lightly. Add basil, salt and pepper to taste.

Keep in refrigerator until ready to serve.

Watermelon, cucumber and mint agua fresca

Recipe and photos by Pauline Stevens Serves 4

8 watermelon slices

1 medium cucumber peeled, half cut into cubes and half cut into slices for decoration

1/3 c mint leaves

PREPARATION

Cut watermelon slices into cubes and blend in a blender with ½ cup of water. Add the cubed cucumber and blend with watermelon mix. In a large pitcher, add mint leaves and slightly press. Strain watermelon and cucumber mix into pitcher. Serve with ice. Decorate with cucumber, watermelon and mint for an extra fresh look. Add lemonade for a delicious option.

Beside her passion for photography, Pauline Stevens enjoys traveling and baking. She also visits every possible farmers market, even between frequent visits to NYC where her quadruplet sons live. Follow her store on IG @redbirdshouse.