Napa Farmers’ Market Recipes

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Deviled Eggs

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Get your farm-fresh eggs at the Napa Farmers’ Market from Mossy Oaks Farm or Grant Farms. This recipe is from The American Girls Cookbook, A Peek at Dining in the Past with Meals You Can Cook Today, written and edited by Jean Thieme and published in 1990.
Directions: Deviled Eggs

Apple Crisp Crostata

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It’s August and tomatoes are everywhere. It’s BLT time. Sourdough bread from the Model Bakery, tomatoes and lettuce from one of the market vendors, mayonnaise (I add a little Dijon), salt and pepper and my latest find, bacon from Ryan and Kevin of the Proper Sandwich, who are now at the market both Tuesdays and Saturdays. Doesn’t get much better.
Directions: Apple Crisp Crostata

Chocolate Avocado Mousse

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And now for the recipe I mentioned earlier. The-not-so-secret ingredient? Avocados. These luscious fruits are nutrient dense—high in fiber, potassium and lutein, which is good for the eyes. Now you can “see” why I am designating it the MUFA recipe of the week.
Directions: Chocolate Avocado Mousse

Cool Cucumber Soup

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Cucumbers are plentiful at my house right now—it’s amazing how many cucumbers one little plant can produce—and I am always trying to find new recipes to use them. This is a fun, easy dish that my 3-1/2-year-old daughter can help me prepare. Adapted from Salad People by Mollie Katzen.
Directions: Cool Cucumber Soup

Tomate Basil Marinade

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Buy yourself a few tomatoes (any variety will do), make yourself a grilled tomato and mozzarella sandwich, and take it outside to eat. Savor summer and the market while you can. Oh, and hug a farmer, too!
Directions: Tomate Basil Marinade

Zucchini “Pasta” with Pesto

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Ever make “noodles” out of vegetables? Here’s a fun alternative to pasta, which kids will love, too. And it’s so easy. Any type of pasta sauce can replace the pesto. I have used marinara with mushrooms, and lemon/olive oil with Sweet 100 tomatoes and toasted walnuts.
Directions: Zucchini “Pasta” with Pesto

Summer Fruit Salad with Anisette

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Fruit salad is too often an uninspired dessert made with overripe, flavorless or out-of-season fruits, carelessly cut up and presented. But made with a well-chosen mix of ripe summer fruits and a hint of anise or maraschino liqueur, fruit salad becomes a grand finale. Recipe adapted from Eating Local by Janet Fletcher (Andrews McMeel Publishing).
Directions: Summer Fruit Salad with Anisette

Grilled Artichokes

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Adapted from Houston’s (which owns R&D Kitchen and Rutherford Grill) You can serve these without the remoulade or with another sauce and they’ll be equally delicious. Note that the remoulade needs to be made in advance and refrigerated for a few hours or overnight.
Directions: Grilled Artichokes

Pizza Margherita

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MAKES FIVE 11” PIZZAS Ingredients 5 ½ c. “00” Caputo pizza flour 2 tbsp. salt 2 tbsp. sugar ½ tsp. active dry yeast 1 tbsp. extra-virgin olive oil, plus more for greasing 2 c. cold tap water Semolina flour as needed, for dusting FOR EACH PIZZA: ⅓ c. San Marzano tomatoes, thoroughly mashed 2 oz.
Directions: Pizza Margherita

Simple Braised Greens

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I have been fortunate to work with many of the gems at Hurley Farms during my farm-to-table classes in their kitchen. One of the most popular items for sale at the market is Sheri’s braising mix. Filled with kale, chard, mustard and beet greens, it’s a highly nutritious combination and so easy to cook with. Add this to your plate of grilled fish and fresh pasta for a delightful summer menu. ~ Karen Schupert
Directions: Simple Braised Greens

Grilled Asparagus Spears

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Framers Market Grilled Asparagas
To me, spring starts on the first day I can buy locally grown asparagus. There are many ways to prepare this delicious vegetable but my preference is grilled with a little shaved Parmigiano Reggiano cheese and a sprinkling of good olive oil. ~ David Layland
Directions: Grilled Asparagus Spears