Market Fresh

Grab your tote bags! The farmers are out to market with homegrown farmstand freshness. Here are some recipes for using up your finds.

Recipes by Lauren McGill | Artwork by Olivia Barton

STRAWBERRIES

Strawberry Citrusicles

In a blender, blend 1 pint of strawberries and 1 cup of orange juice until smooth. Add 1/4 cup of honey and blend thoroughly. Pour into popsicle molds and freeze overnight. Makes 6.

Strawberry Vinaigrette

In a blender, blend 1 pint of strawberries, 1/2 cup of olive oil, and 2 tbsp of apple cider vinegar. Add olive oil as needed and salt to taste. Makes 1 1/2 cups.

Sparkling Strawberry Limeade

In a blender, blend 1 pint of strawberries until smooth. Pour berries, 4 cans of club soda, the juice of 2 limes, and 2 tbsp of maple syrup over 1 cup of ice in a large pitcher. Stir and serve. Makes 6 cups.

YELLOW BEANS

Picnic Salad

Steam 1 lb yellow beans and chop into 1” pieces. Boil 1 lb new potatoes until fork-tender; cut into quarters. Cook 1 cup of bowtie pasta according to directions. Toss potatoes, yellow beans and pasta together with 1/4 cup basil pesto. Makes 4-6 servings.

Beans on the Side

In a heavy skillet, heat 2 tbsp olive oil and saute 1 sliced red onion until caramelized. Add 1/4 cup red wine vinegar and 2 tbsp grainy mustard. Cook 1 lb yellow beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain; plunge into ice water to stop cooking, then drain well. Toss beans with onion mix. Serve at room temperature or chilled. Makes 2-4 servings.

Yellow Dilly Beans

In a saucepan, bring 1/2 cup water, 1 cup vinegar, a big pinch of kosher salt, 1 tbsp sugar, and 1 clove minced garlic to a boil until sugar dissolves. Set aside. Trim beans so they fit length wise in the mason jar you're using, then boil 1 pound yellow beans for 1 minute. Drain and immediately put in a bowl of ice water for 5 minutes.

In clean jars, place 1/2 tsp peppercorns, and 1/4 tsp red pepper flakes in the bottom. Add your beans and 4 sprigs fresh dill to the jars. Pour the brine over the beans, put a lid of them and keep them on the counter for 12 hours. Transfer to the fridge. Allow them to sit in the fridge for 2 days before consuming. Makes 1 quart-sized jar.

FLAT LEAF PARSLEY

Salsa Verde

Salsa VerdeCombine 2 small bunches of parsley, 1 bunch fresh basil, 1 bunch fresh mint, 1 tbsp capers, 2 garlic cloves, 1/3 cup olive oil, and 6 anchovies in food processor. Pulse until roughly chopped. Add 3 tbsp vinegar and pulse again. Salt to taste. Serve with chicken or on bread or with some goat cheese. Makes 2 cups.

Quick Quinoa Salad

In a bowl, combine 1 small bunch chopped parsley, 2 cups cooked quinoa, 1 clove minced garlic, juice of 1 lemon, 10 chopped mint leaves, and 1 diced scallion. Drizzle with 3 tbsp olive oil and toss. Salt to taste. Makes 4 servings.

Parsley and Pineapple Smoothie

Blend 1 small bunch parsley, 1 cup diced pineapple, 1 banana, and your milk of choice in a high speed blender till smooth; add milk as needed. Pour into glass. Makes 2 servings.