Farmers’ Market Guide: Shop Once, Eat All Week

This post comes courtesy of Kris Balloun, a member of the Williams-Sonoma content team.

 

In many places, Saturday and Sunday are farmers’ market days. Head to the market this weekend and buy enough produce to prepare nutritious meals all week long.

 

To make the most of the season’s bounty, follow our smart shopping and cooking strategies: Early in the week, use fruits and vegetables that taste best when eaten soon after harvest, reserving longer-keeping produce to enjoy later in the week. These recipes will get you started.

 

Day 1: Corn Cook corn the day you buy it for optimum flavor. Here, grilled corn kernels, cherry tomatoes and smoked mozzarella cheese are combined into a tasty salad to serve alongside grilled chicken. Recipe: Grilled Chicken with Corn & Mozzarella Salad

Day 2: Tomatoes While you’re grilling an herbed flank steak, toss some tomatoes on the barbecue as well. Sprinkle with crumbled goat cheese and you’ve got a satisfying summer supper. Recipe: Herbed Flank Steak with Tomatoes

Day 3: Zucchini Create a vegetarian pizza: spread the dough with tomato sauce, top with thinly sliced zucchini and whole cherry tomatoes and bake. Then garnish with arugula and enjoy. Recipe: Focaccia Pizza with Zucchini, Tomatoes and Arugula

Day 4: Peaches Buy peaches that are just shy of being fully ripe; they’ll be perfect by mid-week to use in this easy recipe. Quarter and grill the peaches—they caramelize beautifully and make a wonderful accompaniment for pork chops. Recipe: Grilled Pork Chops with Caramelized Peaches and Basil

Day 5: Plums Transform fresh plums into a sweet-tart relish and serve atop grilled chicken—it’s a winning combination on a warm summer evening. Recipe: Grilled Chicken with Plum-Jalapeño Relish

Day 6: Bell Peppers When roasted, bell peppers take on a rich, smoky flavor. Add them to a simple sauce of sweet vermouth, toss with pasta and ricotta salata cheese, and dinner is served. Recipe: Penne with Roasted Peppers & Vermouth

Day 7: Cucumbers Refrigerate cucumbers in your crisper drawer for up to a week. Here, they add crunch and bright flavor to a summery salsa that’s spooned over pan-seared salmon. Recipe: Seared Salmon with Cilantro-Cucumber Salsa

 

About the author: Kris was raised in Kansas on JELL-O and frozen fish sticks. She rebelled at a young age by learning to cook, whipping up a batch of fluffy scrambled eggs that impressed her family. These days, she’s an avid home cook who loves to host dinner parties for friends. Her favorite techniques are grilling in the summer and braising in the winter. Now she’s landed her dream job — editing all of the recipes for Williams-Sonoma.