When you hit the farmers market in early July you will encounter baskets of cute little zucchinis that are uniform in size and make beautiful platings. As summer goes on, zucchinis take over the garden and produce large fruits. This makes zucchini an economically friendly produce to use in all kinds of dishes, from sweet to savory. It's time to make more than just zucchini bread, though. This side dish goes with any meal.
With an emphasis on locally sourced, seasonal ingredients, farmers markets not only provide access to wholesome and delicious foods, like zucchini, but also support small-scale farmers and promote sustainable farming practices. From juicy berries in the summer to hearty root vegetables in the fall, these markets showcase the best of each season, encouraging a sense of culinary adventure.
Beyond the array of fresh produce, especially sweet corn, farmers markets often feature artisanal products, from handcrafted cheeses to artisan breads and homemade jams. So, whether you're in search of ingredients for a delectable feast or simply looking to soak up the vibrant atmosphere, farmers markets offer a delightful and enriching experience for all.
Nestled within the vibrant tapestry of our communities, farmers markets serve as a vital link between the land and our tables. By supporting local farmers, we not only nourish our bodies with the freshest and most flavorful produce, but we also contribute to the well-being of our local economies and the environment.
Furthermore, the produce found at farmers markets is often harvested at the peak of ripeness, ensuring maximum nutritional value and unparalleled flavor. Unlike the long supply chains and extended storage periods of conventional grocery stores, the food you'll find at these markets is often picked just hours or days before it reaches your hands. This proximity between farm and table preserves the integrity of the produce.
Check out this recipe from our local Lake Saint Louis Farmer's Market.
Sauteed Zucchini and Corn
Ingredients
- 3 slices cooked bacon, sliced
- 1 T unsalted butter) t
- 1/2 c diced red onion
- 3/4-1 lb of zucchini, diced to make 2 cups
- 3 ears of corn, (shucked, kernels cut off the cob) to make 1 1/2 -2 cups
- 2 cloves minced garlic
- salt and pepper to taste
Instructions
- Cook bacon in a large skillet until crispy. Remove and cut into narrow slices.
- Add butter to the bacon fat, and sautee onion until softened.
- Add zucchini and cook until tender but still crisp.
- Add in corn, garlic, seasonings and cook, until corn is tender and carmelized.
- Serve hot.
Notes
Substitute frozen or drained canned corn when out of season.
Substitute yellow squash or use both at the same time.
Sprinkle in Parmesan cheese on the finished dish.
Add cayenne pepper if you'd like a little heat.
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What a lovely blend of fresh summer vegetables...and I love that you added bacon!!!
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