Farm markets are one of the best things about summertime and we can look forward to more weeks of fabulous local produce.
Despite our recent quirky weather, it’s been a very good harvest season so far.
The first tomatoes have been fragrant and flavorful, and even though the ears of sweet corn have been smaller than past years, they taste wonderful.
Peaches and nectarines are outstanding, and that season will continue into September, while an excellent blueberry crop is just finishing up. Apples will be here before we know it, and in the meantime we have a lovely crop of local melons to add sweetness to meals.
I visit as many farms and farmers markets as I can each summer and fall and find favorites at each one. I really enjoyed melons and tomatoes from Snyder’s Farm Stand on Route 313 outside Perkasie, as well as the peaches and nectarines from Manoff Market Gardens in Solebury Township. Sweet corn from Trauger’s Farm Market in Kintnersville and the farm’s stand at the Doylestown Farmers Market is among the best. Meanwhile there is all kinds of produce at the Doylestown and Wrightstown Farmers Markets.
Plumsteadville Grange Farmers Market has all the expected fruits and vegetables this time of year, plus some surprises you aren’t likely to find elsewhere.
Cantaloupe, eggplant, onions, zucchini, yellow squash, cucumbers, beets and carrots all are available right now, with more fruits and vegetables to come.
One way to enjoy the current farm market bounty is this recipe from tasteofhome.com. If you prefer your enchiladas to have meat, then go ahead and add some.
These vegetarian enchiladas use a lot of garden favorites for a quick weeknight meal. Feel free to substitute with whatever vegetables you have available such as yellow summer squash, eggplant and corn.
3 medium zucchini, quartered lengthwise and sliced
1 poblano pepper, seeded and chopped
8 ounces sliced fresh mushrooms
8 ounces cherry tomatoes
1 tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon cayenne pepper
2 cups shredded Monterey Jack cheese
1 cup crumbled queso fresco or feta cheese, divided
½ cup minced fresh cilantro, divided
2 tablespoons lime juice
14 corn tortillas (6 inches), warmed
1 can (15 ounces) enchilada sauce
1. Preheat oven to 400 degrees. In a large bowl, combine zucchini, poblano, mushrooms and tomatoes; drizzle with oil and sprinkle with cumin, salt and cayenne. Toss to coat. Divide vegetable mixture between 2 lightly greased 15x10x1-inch baking pans. Roast 15 minutes; rotate the pans top to bottom. Roast an additional 10 minutes or until the vegetables are tender. Return to bowl and cool slightly.
2. Stir in Monterey Jack cheese, ½ cup queso fresco, ¼ cup cilantro and lime juice. Place a scant ½ cup vegetable mixture off center on each tortilla. Roll up and place in a greased 13x9-inch baking dish, seam side down. Top with enchilada sauce; sprinkle with the remaining queso fresco.
3. Bake, uncovered, until the enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.
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