A Three-Course Farmers Market Meal
Not everything is about food. But when you think about it (and when the holidays roll around) I guess everything really is about food! Food brings families (and friends) together, is shared over stories and laughs, and brings out the best in all of us. And here in OTO, we are always delivering the inside scoop on the best eats, drinks, and farm-to-table recipes. After all, we do have the Orange Home Grown Farmers and Artisans Market right here in Old Towne Orange and we love supporting our local farmers.
To us, the local farmers market is a place where the community comes together. It is where neighbors finally get to catch up from their busy weeks and old friends get to reconnect. They remind us of the people and the stories that make up the places that we live, and that is what makes it special. And with Orange Home Grown’s new COVID-19 guidelines, the farmers market remains a safe spot for all visitors.
The best thing about making recipes with ingredients from the farmers market is that you can swap out the vegetables in the recipes for new ones you find, or add in things that will pair well with your dish. The more, the merrier!
Starter – Fall Farmers Market Salad
Photo Cred: What’s Gaby Cooking
This salad looks absolutely delicious. The recipe recommends arugula and kale for a crispy, tangy base. The salty goat cheese mixed with the sweet fruit is the perfect pairing to welcome your palate to the first course. The best part about this salad is that when you visit Orange Home Grown, you can choose the fruits and nuts that are in season and really make this salad your own.
What’s Gaby Cooking recommends this red wine vinaigrette:
- 3 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic minced
- Salt and freshly ground pepper to taste
Be sure to stream in your olive oil slowly for a proper emulsion.
Entree – Portobello Burgers
Photo Cred: Green Kitchen Stories
The next time you are at Orange Home Grown, be on the lookout for mushrooms, peaches, sweet potatoes, tomatoes, avocados, sprouts, and green onions to make these juicy and hearty portobello mushroom burgers (with a side of sweet potato fries, of course). The recipe recommends grilling your vegetables after a dip in the rosemary marinade for a smoky charred flavor, and making your favorite guacamole to layer inside the buns. Again, for this recipe, try out new vegetables to balance your sweet and salty flavors in the burger. Grab your favorite bun and you’re ready to chow down on your main course. Enjoy!
Dessert – Blueberry Peach Coffee Cake
Photo Cred: In Mama Steph’s Kitchen
If there is one thing we know we can always find at the farmers market, it’s those nicely arranged bundles of berries. The berries are fresh, they’re plump, and they’re going to be perfect for this fruit-filled coffee cake! The recipe developer shares that the recipe is flexible, easy for a quick breakfast or paired with a scoop of vanilla ice cream for dessert. Try out this seasonal and moist cake this week, and your third course is complete.
Stuffed yet? For more recipes, restaurant suggestions, and drink guides, visit us on the blog here. If you can, support a local business this week in Old Towne Orange or wherever you are. Have a great weekend everyone and we will see you around Towne.