Shop and chop: Savoring a trip to the farmer's market

There’s just something poetic about the farmer’s market. Maybe it’s the aroma of fruits and vegetables freshly plucked from the earth. Maybe it’s the vibrant hues of ruby red tomatoes and brilliant blue berries. Maybe it’s the sight of friends and farmers and neighbors perusing the produce and chatting about their weekend plans. Whatever makes it magical for you, there’s no denying the charm of the open market.

One thing everyone can agree on is the taste. Locally grown food is delicious when prepared with care and combined with other quality ingredients to create a healthful dish. After our recent trip to the Traveling Farmer’s Market at Parkview Regional Medical Center, we mixed up this beautiful bruschetta and just had to share. We hope you enjoy it!

Farmer’s Market Feta Bruschetta


½ yellow onion
1 heirloom tomato
½ cucumber, peeled

½ seedless cucumber, peeled
1 medium bell pepper, seeded
1 tomato
2 ears fresh corn, husks and silks removed
4 tablespoons extra virgin olive oil
Juice from ½ lemon
½ teaspoon sea salt
Freshly ground black pepper
1 cup diced feta
Bread or crostini, to serve

  1. Dice all vegetables* to desired size.
  2. Boil the corn for 5 to 10 minutes, or until kernels turn yellow. Cut kernels off the cob and place in a large serving bowl with other vegetables.
  3. Pour olive oil and lemon juice over vegetables. Add salt, pepper and feta and gently toss to combine.
  4. Place on bread and serve! 

*These were the vegetables we picked up at our local market. Feel free to mix and match according to your market offerings and preference.

Adapted from a recipe featured on The Café Sucre Farine

 

 

 

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