Six Peak-Summer Farmers Market Recipes to Make Right Now

Peak summer means peak flavor. Right now our farmers markets are bursting with seasonal produce — sweet corn, juicy tomatoes, snappy green beans, sun-ripened peaches and more. We’ve rounded up some of our favorites from the FRESHFARM recipe collection to help you make the most of this warm-weather bounty. Our recipes are plant-forward, easy to make, and perfect for family cooking projects.

Bean and Corn Salad

This colorful FoodPrints salad combines corn, tomatoes, red peppers, cilantro, and black beans with a tangy lime dressing. It can be eaten on its own, on top of a green salad, as a taco condiment, or scooped up with tortilla chips. This is a sturdy dish, making it a great make-ahead option for potlucks and picnics.

Beet Gazpacho

Gazpacho is a cold soup, typically made of raw tomatoes and other vegetables, that originated in the southern regions of the Iberian Peninsula and spread into other areas. For this iteration, we swap the tomatoes for roasted beets, resulting in a stunning, refreshing soup with a sweet, earthy flavor profile. The different condiment options invite creativity and customization to suit every taste. Not sure how to roast beets? Produce 101 is here to help!

Easy Refrigerator Pickles

We love pickles, especially homemade pickles! This fuss-free quick pickling method requires no special equipment or hot processing, shortening your journey from raw cukes to a crunchy, tangy pickle. The pickling brine and technique work well with green beans, beets, or turnips.

Crispy Roasted Okra

Do you, or somebody you love, object to okra’s unique (read: slimy) texture? Roasting okra in a hot oven resolves this defining okra characteristic, crisping it up and concentrating its delicious grassy and nutty flavors. This makes a lovely side dish that’s equally at home next to a plate of dal and rice or barbecued chicken.

Stone Fruit Cobbler

This recipe calls for local peaches and plums, but you could use any combination of tree fruit to great effect. Fruit is tossed with lemon juice and topped with a simple batter that can be made with butter or coconut oil, making it easy to adapt into a vegan dessert.

Three Bean Salad

This classic salad gets a farmers market upgrade with fresh green beans and herbs. The recipe calls for canned chickpeas and kidney beans, but feel free to use different types of canned beans. You can also replace canned beans with cooked dried beans, which you can find at the Mid-Atlantic Grain Stand.