farmers market challenge

This Persian tomato rice dish, known as kateh gojeh farangi, is an ideal sweet-savory late summer comfort meal. 

Tomato Rice

vegetable oil

onion,

garlic cloves, thinly sliced

Kosher salt, black pepper

Tbsp. double-concentrated tomato paste

tomatoes, halved crosswise, seeds removed, coarsely chopped

rice

cinnamon

turmeric

Tbsp. unsalted butter,

cilantro, dill, or mint

Plain whole-milk yogurt (for serving)

This Persian rice dish, known as kateh gojeh farangi, is the ideal late-summer comfort food. The cinnamon tames the natural acidity of tomatoes, creating a sweet-savory aroma and flavor. This recipe is part of the 2020 Healthyish Farmers Market Challenge. Get all 8 recipes here.

Bon Appétit

Heat oil in a medium pot over medium. Add onion and cook, stirring occasionally, until softened and golden brown, 8–10 minutes. Add garlic, season with salt and pepper, and cook, stirring occasionally, until garlic is softened and onion is lightly charred around the edges, about 5 minutes.

Stir tomato paste into onion mixture and cook, stirring often, until slightly darkened in color and beginning to stick to bottom of pot, about 3 minutes. Add tomatoes and cook, still stirring, until tomatoes burst and mixture starts to thicken, about 5 minutes. Add rice, cinnamon, and turmeric and cook, stirring, until spices are fragrant, about 30 seconds.

Pour 2¼ cups water into pot, give the mixture a stir, and bring to a boil. Reduce heat to low and cover pot. Let steam until water is absorbed and rice is cooked through, 20–25 minutes. Remove from heat and let sit (still covered) 10 minutes. Uncover, add butter, and fluff with a fork.

Serve topped with herbs and dollops of yogurt.

Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.

Coconut-Creamed Corn and Grains

corn,

olive oil

½ serrano chile

ginger,

scallion, thinly sliced,

grains,

coconut milk,

Kosher salt

Tbsp. store-bought crispy onions,

Lime wedges (for serving)

Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.

Heat oil in a large nonstick skillet over medium until shimmering. Cook chile, ginger, garlic, and 1 sliced scallion, tossing, until softened and fragrant, 1–2 minutes. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds. Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes. Add grains and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 Tbsp. water if needed to loosen, until flavors have melded, about 3 minutes.

Transfer corn mixture to a plate. Drizzle with more coconut milk, then top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.

Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.

Summer Squash and Basil Pasta

summer

Aleppo-style pepper,

pasta

Parmesan, grated (about ½ cup),

lemon juice

basil leaves, divided

Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

This peach sorbet doesn’t require an ice cream maker, just peaches, yogurt, honey, blackberries, lemon, and vodka. 

Peach Sorbet with Crushed Blackberries

peaches, chopped, peaches

Greek yogurt

Tbsp. vodka

kosher salt

honey

blackberries,

The splash of vodka we add to this fruity sorbet recipe is the key to a smooth frozen treat: The alcohol helps prevent big ice crystals from forming, making the sorbet easier to scoop out of the loaf pan. Just don’t add more than a couple of tablespoons—too much alcohol will cause the sorbet to melt faster. This recipe is part of the 2020 Healthyish Farmers Market Challenge. Get all 8 recipes here.

Process peaches, yogurt, vodka, salt, and ¼ cup honey in a food processor or blender until smooth. Pour peach mixture into a loaf pan (a metal pan will conduct cold more efficiently than tempered glass) and place a piece of parchment paper on top, pressing directly onto surface. Freeze until sorbet is firm, about 6 hours.

A little before serving, lightly crush half of the blackberries in a small bowl. Add lemon juice, remaining berries, and remaining 2 Tbsp. honey and let sit, tossing occasionally, until berries have released some of their juices, about 20 minutes.

Scoop sorbet into bowls and top with macerated blackberries.

Do Ahead: Sorbet can be made 3 days ahead. Keep frozen. Thaw in refrigerator 30 minutes before scooping into bowls.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe. They are thinner, longer, and less bitter than other varieties and become creamy-tender with minimal cooking.

Stir-Fried Eggplant with Basil and Chiles

red chiles,

Tbsp. honey

Tbsp. extra-virgin olive oil, divided

¼ lb. ground pork, ground chicken, tempeh crumbles, or crumbled tofu

sesame seeds

basil leaves,

Tbsp. unseasoned rice vinegar

tamari sauce

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe. They are thinner, longer, and less bitter than other varieties and become creamy-tender with minimal cooking. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.

Finely chop chiles and toss in a small bowl with honey and salt. Let sit until ready to use.

Slice eggplants crosswise into 3" pieces, then quarter lengthwise. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Cook eggplant, tossing occasionally, until browned and crisp-tender, about 6–8 minutes. Transfer to a plate.

Heat remaining 1 Tbsp. oil in same skillet. Cook pork, breaking into small pieces, until browned, about 2 minutes. Add garlic and sesame seeds and cook, tossing, until very fragrant, about 1 minute. Add ½ cup basil leaves and toss until wilted, 2–3 minutes.

Stir vinegar and tamari into chile mixture. Return eggplant to skillet and add half of sauce. Cook, tossing often, until eggplant is tender, 1–2 minutes more. Season with salt if needed.

Transfer eggplant stir-fry to a plate and drizzle with remaining sauce. Top with more basil.

All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form, perfect for using up fresh produce from the farmers’ market.

Charred and Raw Corn Salad

extra-virgin olive oil, divided

corn, husked, kernels cut from cobs

shallot,

red chile

lime juice

Tbsp. whole-milk Greek yogurt

finely grated Parmesan (about 3

cilantro leaves

All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form, perfect for using up fresh produce from the farmers’ market. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.

Heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Add one-third of corn kernels and cook, undisturbed, until lightly charred underneath, 1–2 minutes. Toss and continue to cook, tossing occasionally, until lightly charred all over, 2–3 minutes longer.

Meanwhile, mix shallot, chile, lime juice, and remaining 3 Tbsp. oil in a medium bowl; season with salt. Let sit at least 5 minutes or up to 1 hour to let shallot soften slightly. Add charred corn, remaining corn kernels, yogurt, 1 oz. Parmesan, and half of cilantro; season with salt. Toss to combine.

Top corn salad with more Parmesan and remaining cilantro just before serving.

If you don’t feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.

Summer Beans with Miso Butter

¼ cup (½ stick) unsalted butter, room temperature

Tbsp. white miso

½" piece ginger, peeled, finely grated

Romano, wax, and/or green beans

Lime wedges and toasted sesame seeds (for serving)

If you don’t feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.

Stir butter, miso, chile, and ginger in a small bowl until smooth.

Heat a large skillet, preferably cast iron, over medium-high. Toss beans with oil in a medium bowl, then add to skillet. Cook, tossing occasionally, until charred in spots and crisp-tender, about 4 minutes.

Spread miso butter on a platter. Arrange beans over. Top with sesame seeds, then squeeze lime wedges over.

This limeade is addictive and will make your mouth pucker. We love the sour, fresh flavor from the citrus and mint, as well as the fizz from the soda water. The base is super-concentrated because it gets chilled, then diluted by lots of ice.

Limeade

limes

lemons

sugar

mint leaves

can soda water,

This limeade is addictive and will make your mouth pucker. We love the sour, fresh flavor from the citrus and mint, as well as the fizz from the soda water. The base is super-concentrated because it gets chilled, then diluted by lots of ice. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.

Mix lime juice, lemon juice, sugar, and salt in a large pitcher. Add mint leaves, lime wedges, and lemon wedges. Using a wooden spoon, smash down to bruise citrus and mint leaves (this will take a few minutes), then stir until sugar dissolves. Chill limeade until cold.

Divide limeade among chilled ice-filled glasses. Top with soda water and garnish with mint sprigs.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency. We simplified Wolfert’s steam-then-cook method and added toast and cheese for good measure. It’s the best way to use up a variety of herbs and greens that you might have in your crisper drawer. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.

Herb Jam

garlic cloves, crushed

lb. greens

herbs

olive oil, divided

chile,

1" piece fresh ginger, peeled, finely grated

coriander

Whole-milk ricotta, farmer’s cheese, or feta (for serving)

½"-thick slices country-style bread, toasted

lemon

Place garlic in a large pot. Layer greens and herbs over. Pour 1 cup water over. Bring to a simmer over medium heat. Cover pot, reduce heat to medium-low, and steam until greens and herbs are wilted and garlic is very soft, 20–30 minutes.

Using tongs, transfer greens and herbs to a medium bowl. Let sit until cool enough to handle. Pick out garlic and transfer to a small bowl; using a fork, smash to a paste.

Squeeze any excess water out of greens and herbs. Transfer to a cutting board, finely chop, and set aside.

Wipe out skillet. Heat ½ cup oil over medium-low. Add chile and ginger and cook, stirring frequently, until fragrant and chile has softened, about 1 minute. Add chopped greens and herbs and cook, stirring often, until most of the moisture is cooked out of the greens, 10–15 minutes. Add garlic and coriander. Using a wooden spoon, mash garlic into greens mixture and stir to combine. Continue to cook, stirring occasionally, until well combined and flavors have melded, about 5 minutes more. Remove from heat. Season with salt and stir in lemon juice and remaining ¼ cup oil.

Spoon ricotta on toast and top with herb jam. Finely zest lemon over.

Do Ahead: Herb jam can be made 5 days ahead. Wrap in plastic, pressing directly onto surface, and chill. Let jam come to room temperature before using.

This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken.

Buttered Tomatoes with Ginger

unsalted butter

peeled,

scallions,

tomatoes,

soy sauce

This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.

Heat butter in a large skillet over medium. As soon as butter stops foaming, add ginger and scallion whites and cook, stirring, until fragrant, about 1 minutes. Add tomatoes and cook, turning gently with a large spoon, until tomatoes are juicy and just warmed through, about 2 minutes. Add soy sauce and toss to combine. Taste and season with salt, if needed. Top with scallion greens.

Top 10 farmers market challenge recipes from across the web

The most viewed farmers market challenge recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tomato Rice

Coconut-Creamed Corn and Grains

Summer Squash and Basil Pasta

Peach Sorbet with Crushed Blackberr...

Stir-Fried Eggplant with Basil and ...

Charred and Raw Corn Salad

Summer Beans with Miso Butter

Limeade

Herb Jam

Buttered Tomatoes with Ginger

Top 10 farmers market challenge recipes from across the web

The most viewed farmers market challenge recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato Rice

Coconut-Creamed Corn and Grains

Summer Squash and Basil Pasta

Peach Sorbet with Crushed Blackberr...

Stir-Fried Eggplant with Basil and ...

Charred and Raw Corn Salad

Summer Beans with Miso Butter

Limeade

Herb Jam

Buttered Tomatoes with Ginger

The most viewed farmers market challenge recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine