Lately I've been trying to buy more at the farmers market in my neighborhood instead of going to the supermarket, but I'm not sure what combinations work well together. Does anyone have recipes that make the most of what local farmers are selling in August?
In August fresh corn is the best thing you'll find at any farmers market, so if you see it don't pass it up - kernel the cobs and mix with tomato, red onion and some cilantro or parsley. The nice thing about it is that it works just as well hot or cold, and with just lemon, oil and salt it turns out delicious without needing to overcomplicate things.
At this time of year at the market you'll find tomato, cucumber, red onion and fresh herbs that go really well together in a simple base with oil, vinegar and salt. The safest bet is to start with the obvious stuff: ripe tomato with fresh cheese or mozzarella, throw in whatever you've got on hand (arugula, spinach, lettuce), a handful of nuts or seeds if you want some texture, and you're done.
You don't really need complicated recipes, it's actually simpler than that. The thing that makes the difference is switching things up depending on what's fresh at that moment: in August grab some shredded carrots, beets, butter lettuce if you find it, and if there's tender corn you cut it into kernels because it turns out amazing. The trick that always works is not mixing everything together at once, but leaving the ingredients separate on the plate so everyone can serve themselves what they want, that way nothing gets soggy and everyone's happy.
What really makes the difference is asking the vendor directly what they just picked that morning, because that's what's actually at its peak. I started doing that a while back and discovered that in August they usually have eggplants that are incredible, plus the obvious tomatoes and onions, and when you roast them quickly in the oven with a bit of oil and mix them cold with goat cheese (if they sell it there) and nuts, you get a salad that doesn't need anything else. The key is not to go in with a fixed list, but to look at what looks good that day and mix textures: something raw and fresh, something roasted or cooked, something with crunch, and always a good oil and acid (vinegar or lemon).
Try bringing a small notebook to the market and jotting down what you bought each week - that way you can see patterns at home about what works well together and you won't waste time thinking about it. What most people don't do is experiment with mixing different textures: if you grab something raw and fresh like arugula or tender spinach (which there's tons of right now), combine it with something more substantial like fresh cheese from the same market or nuts, and you've already got a salad that's not boring without needing any weird dressings.
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