During the late spring, all through the summer, and into the early fall- communities are full of farmers markets. These beautiful hubs connect local farmers and consumers, offering a wide array of fresh produce. Discover a collection of recipes crafted with the finest ingredients sourced directly from your local farmers market to take advantage of the fresh produce found. Feast your eyes on this curated list, ready to ignite your culinary adventures!
A few of these recipes come directly from the Downtown Elgin Farmer’s Market; so make sure to give them a follow and visit every Friday on Riverside Drive!
Want more Downtown Elgin content? Check out the Downtown Neighborhood Association of Elgin!
Recipe Ideas for Ingredients
- Garlic Scapes: Use in place of green onion or dehydrate to make some garlic powder!
- Beets: Roast off with some salt, pepper, and honey for a delicious addition to rice bowls, salads, and eggs!
- Rhubarb: Custards, tarts, and pies galore!
- Jams: Use it as fillings for cakes, toppings for toast, infuse with vinegar and oil for a salad dressing, add to some yogurt, or make some stuffed French toast!
Farmers Market Strawberries – Downtown Neighborhood Association Recommendations
- 6 oz strawberries [hulled and halved] from Fullbuschel Farms
- 1/2 medium rhubarb stalk [thinly sliced] from Allisons Wonderland Farm
- 1 bunch of peppery greens like arugula [stems removed and lightly chopped] from Red Flower Organics
- 2 tsp honey from Three Bees
- 2 tbsp lemon juice
- 2 scallions [thinly sliced] from Tsedah Farms
- 1/2 cup fresh basil leaves from Heritage Prairie Farm
- 1/2 cup cilantro from Heritage Prairie Farm
- 2 tbs extra virgin olive oil from Spartan Olive OIl
- Kosher Salt
- Crushed red pepper flakes
- Poppy Seeds
Toss the strawberries and rhubarb in a medium-sized bowl with honey and lemon juice until combined. On a platter, arrange the peppery greens, cilantro and basil to cover it. Scatter the scallions on top and season with salt and red pepper flakes. Add in the berry mixture with the extra juices. Top with a drizzle of olive oil and garnish with a sprinkling of poppy seeds.
Strawberry Lemonade Sun Tea
- 3 cups of fresh water
- 2 tablespoons of white sugar or honey
- 3 bags [or 3 tbs of loose leaf tea] – use tea of choice! We would reccomend a black tea, peach, lemon, berry, or so on of tea!
- 1 lemon, sliced
- 1 cup strawberries, cleaned and top cut off and diced
- Ice
Combine water and sugar (or honey) and stir until dissolved into the water. Add in the rest of the ingredients and let sit in a sealed container for 1-2 hours. If not in a rush, leave in fridge for 12 hours for best taste before removing the tea bags. Serve over ice and garnish with some fresh mint or a slice of lemon or orange for color!
Caprese Sandwich
- Bread (sourdough or rustic is best; must be fresh!)
- Fresh mozzarella cheese
- Roma tomatoes (heirloom tomatoes are amazing on this as well!)
- Arugula
- Basil
- Butter
- Balsamic Glaze
Grab your bread and butter the outsides before giving it a light toasting in a pan. Take out of pan and build your sandwich based on how much of whatever ingredient you want! Make sure to season your vegetables and cheese with some salt and pepper before glazing it with balsamic and enjoy! Also is fantastic with some sun dried tomatoes or peppers!
Strawberry Candied Pecan Salad
Salad
- 2 bunches of fresh spinach
- 1 lb fresh strawberries, sliced
- Feta cheese, to taste
- 1/4 red onion, thinly diced
- 1/2 cup candied pecans or nuts of choice
- Lightly salt and pepper your greens
Vinaigrette
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tbs dijon mustard
- 1.5 tbs honey
- Salt and black pepper to taste
Optional:
- Grilled chicken
- Grilled shrimp
Combine salad ingredients and vinaigrette ingredients separately. Place salad in a big bowl and drizzle with vinaigrette to desired amount. Crumble feta on top and serve with optional chicken or shrimp for some protein. Add a few candied pecans to top for garnish.
