New Jersey’s farmers market season is at its height! Freshly harvested tomatoes, sweet corn, zucchini, peaches, and other produce are abundant at local stands.
The state is home to around 120 farmers markets. Therefore, don’t just grab your typical tomatoes and call it a day the next time you’re walking past rows of colorful vegetables. Allow the finest of the season to motivate you.
These four easy, quick recipes showcase the freshest produce available right now. They don’t call for exotic ingredients; instead, they’re straightforward dishes that let Jersey fruits and vegetables take center stage.
Tomato and Anchovy Salad with Stracciatella
yields four to six servings.
Ingredients
Two pounds (about three large/907 g) of heirloom tomatoes, cut into rounds that are one inch (1 cm) thick
To taste, add flake salt.
Ten to fifteen anchovy fillets wrapped with oil
Stracciatella ortorn burrata, 8 ounces (227 g)
Drizzling extra virgin olive oil
To taste, freshly cracked black pepper
Fresh chives, thinly chopped, according to taste
Directions
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Gazpacho Guapo
yields eight servings.
Ingredients
Six big, plump tomatoes
Two medium-sized peeled cucumbers
1/4 to 1/2 of three ripe peaches or amelon
cup of cooked white beans
of red onion amedium
A cup of red wine vinegar
One cup of water
One tablespoon of sugar from organic cane
One teaspoon sea salt plus more salt to taste
Cupolive oil
A few basil leaves as a garnish
Directions
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No-Churn Maja Blanca Ice Cream
yields 1.5 quarts.
Ingredients
Farmers market with four earscorn that is sweet
Two tablespoons of coconut oil
One 400 ml can of chilled Chokoah coconut cream (do not shake)
One can of coconut condensed milk (300 ml)
Two cups (480 ml) of heavy cream (or, for vegan or dairy-free options, full-fat coconut whipping cream)
cup of coconut milk from Chokoah
cornstarch cup
One teaspoon of salt
One teaspoon of pasted vanilla beans
cup of toasted, shredded coconut (not required, but strongly advised)
Directions
Strawberry Cornmeal Layer Cake
yields eight servings.
Ingredients
Cake Made with Cornmeal
For the pan, butter
75g of cupy yellow cornmeal (2.6 oz)
8.5 ounces (240 grams) of room temperature buttermilk
One teaspoon of vanilla extract
One cup (7 oz/200g) all-purpose flour
One tablespoon (0.42 oz or 12g) of baking powder
One teaspoon of baking soda
One teaspoon of kosher diamond crystal salt
cups sugar (150g/5.3 oz)
Two teaspoons of lemon zest, finely grated
Ten tablespoons of room-temperature unsalted butter (5 ounces or 142 grams)
Two large eggs, at room temperature (3.5 oz/100g)
Put together
One pound (681g) of hulled strawberries (about four cups)
50g (1.8 oz) of sugar
Two tsp fresh lemon juice
Two cups (16 oz/454 g) of heavy cream
Directions
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