Home
Healthy Diet
Farmer's Market Favorites

Farmer's Market Favorites

Updated August 27, 2010

Skip gallery slides

Credit: William Dickey; Styling: Rose Nguyen

Southern Living Farmers Market Cookbook shows you how to select, store, and cook summer's freshest produce.

Start Slideshow

1 of 27

Sweet Summertime

Credit: Southern Living Farmers Market Cookbook

Sweet Summertime Tout

Nothing says summer like juicy peaches, ripe tomatoes, or fresh basil. Seasonal produce from your local farmers market or backyard garden has a taste, smell, and uniqueness that gives recipes a flavor that's hard to match. Here's the season's bounty of produce options and ways to use in your home-cooked meals.

Editor's note: For more seasonal produce tips and recipes, purchase the Southern Living Farmers Market Cookbook.

2 of 27

Basil

Credit: Jennifer Davick; Prop Styling: Lindsey Ellis Beatty

Basil ToutSelect: Look for leaves that show no signs of wilting. Colors vary from shades of green to purple.

Store: Store basil in a plastic bag in the refrigerator.

Cook: Basil-Peach Chicken Breasts

3 of 27

Blackberries

Credit: Jennifer Davick; Styling: Heather Chadduck

Blackberries ToutSelect: Select plump, well-colored berries with hulls detached. If hulls are still intact, the berries were picked too early.

Store: Fresh blackberries are best stored in the refrigerator for up to a week. Choose a wide, shallow bowl to store berries, and cover with plastic wrap to keep them from drying out.

Cook: TennTucky Blackberry Cobbler

4 of 27

Blueberries

Credit: Jennifer Causey; Styling: Ginny Branch

Blueberries ToutSelect: Pick plump, juicy berries with blooms that have no trace of mold or discoloration. Look for firm, uniformly sized berries with deep color and no hulls or stems.

Store: If eating blueberries within 24 hours of picking, store them at room temperature; otherwise, keep them refrigerated in a moisture-proof container up to 3 days.

Cook: Blueberry Coffeecake with Almond Streusel

5 of 27

Cantaloupes

Cantaloupes ToutSelect: Pick a cantaloupe with a soft stem end. Look for a light yellow ridged or smooth outer shell. Avoid cantaloupe with a green cast.

Store: Store unripe cantaloupes at room temperature and ripe cantaloupes in the refrigerator for 1 to 2 days.

Cook: Cantaloupe-Red Pepper Salsa

6 of 27

Carrots

Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Carrots ToutSelect: Choose carrots that are firm and brightly colored, avoiding ones that are cracked. If the leafy tops are attached, make sure they are not wilted.

Store: Remove tops if attached; place carrots in plastic bags, and refrigerate up to 2 weeks.

Cook: Honey-Roasted Carrots

7 of 27

Celery

Credit: Johnny Autry; Styling: Cindy Barr

Celery ToutSelect: Choose celery that is bright in color, firm, and brittle. Avoid stalks with wilted leaves.

Store: Store celery in a plastic bag in the refrigerator, leaving the ribs attached to the stalk until ready to use. It will typically keep up to a couple of weeks.

Cook: Celery and Parsley Salad

8 of 27

Cherries

Credit: Randy Mayor; Styling: Jan Gautro

Cherries ToutSelect: Choose cherries with firm, smooth, unblemished skins with stems still attached.

Store: Fresh cherries should be eaten as soon as possible; they can be covered and refrigerated up to 4 days. After opening canned cherries, store them in an airtight container in the refrigerator up to a week. Maraschino cherries last up to 6 months in the refrigerator.

Cook: Fresh Cherry Pie

9 of 27

Cilantro

Credit: Erin Kunkel; Styling: Nissa Quanstrom

Cilantro ToutSelect: When choosing cilantro, make sure you see no signs of wilting on the leaves.

Store: Store in the refrigerator in a plastic bag up to a week.

Cook: Cilantro Rice

10 of 27

Collards

Credit: Oxmoor House

Collards ToutSelect: Young collards with small leaves are more tender and less bitter. Avoid collards with large leathery leaves that are withered or that have yellow spots.

Store: Wash collards, and pat dry. Place them in a plastic bag, and refrigerate up to 5 days.

Cook: Quick Collards

11 of 27

Corn

Credit: Jennifer Davick; Styling: Amy Burke

Corn ToutSelect: A fresh husk is the number one thing to look for. Deep brown silk tips or ends mean it's ripe, but the whole silk shouldn't be dried up. Open the tip of the husk to see if the kernels are all the way to the end of the ear; kernels should be plump and milky when pinched.

Store: The sugars in corn begin to turn to starch as soon as it's harvested, so plan to eat it as soon as possible. You can store it in its husk in the refrigerator up to a day.

Cook: Grilled Jalapeno-Lime Corn on the Cob

12 of 27

Cucumbers

Credit: Randy Mayor; Stylist: Cindy Barr

Cucumbers ToutSelect: Choose cucumbers with a deep green color. Avoid soft patches or shriveled ends.

Store: Refrigerate cucumbers up to 2 weeks. Use pickling cucumbers soon after picking.

Cook: Apricot, Cucumber, Pluot, and Lime Basil Salad

13 of 27

Green Beans

Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Green Beans ToutSelect: Look for small, tender, crisp pod beans with bright color that snap when you bend them.

Store: Fresh beans should be washed before being stored in the refrigerator in plastic bags up to 3 or 4 days.

Cook: Penne with Green Beans and Tomatoes

14 of 27

Honeydew Melons

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Honeydew Melons ToutSelect: Fresh, ripe honeydews should have a soft, velvety texture and be heavy for their size.

Store: Ripe honeydews will keep up to 5 days in the refrigerator or in a cool, dark place. Seal in plastic wrap or an airtight container; they readily absorb odors and flavors of other foods.

Cook: Prosciutto-Melon Bites with Lime Drizzle

15 of 27

Lavender

Credit: Oxmoor House

Lavender ToutSelect: When choosing fresh lavender, look for herbs that show no signs of wilting.

Store: Treat fresh herbs like a bouquet of flowers. Douse the leaves with cool water, and wrap the stems in a damp paper towel. Place the towel-wrapped herbs in a zip-top plastic bag, remove as much air as possible from the bag, and refrigerate up to a week.

Cook: Biscotti with Lavender and Orange

16 of 27

Lemon Balm

Credit: Ralph Anderson; Styling: Rose Nguyen

Lemon Balm ToutSelect: When choosing fresh lemon balm, look for leaves that show no signs of wilting.

Store: Douse with cool water, and wrap the stems in a damp paper towel. Place herbs in a zip-top plastic bag, remove as much air as possible from the bag, and refrigerate up to a week.

Cook: Lemon Balm Simple Syrup

17 of 27

Lima Beans

Credit: Lee Harrelson; Styling: Cindy Barr

Lima Beans ToutSelect: Fresh limas are available from June to September and are usually sold in their pods.

Store: Store dried beans at room temperature in tightly covered containers up to 1 year, or freeze up to 2 years.

Cook: Simple Garlicky Lima Beans

18 of 27

Nectarines

Credit: Johnny Autry and Randy Mayoy; Styling: Cindy Barr and Lindsey Lower

Nectarines ToutSelect: Nectarines should be plump, rich in color, and have a softening along the seam.

Store: Speed the nectarines ripening by placing them in a paper bag for several days at room temperature. Once ripened, store nectarines in the refrigerator, and use within 2 or 3 days.

Cook: Pork Tenderloin Salad and Grilled Nectarines

19 of 27

Okra

Credit: Hector Sanchez; Stylist: Caroline M. Cunningham

Okra ToutSelect: Choose tender, bright green pods free of damage.

Store: Store okra in a plastic bag in the refrigerator up to 3 days.

Cook: Charred Okra

20 of 27

Oregano

Credit: Southern Living

Oregano ToutSelect: Choose fresh oregano that is vibrant green in color with firm stems. They should be free from dark spots or yellowing.

Store: Keep fresh oregano in the refrigerator wrapped in a slightly damp paper towel. You can also freeze oregano, either whole or chopped, in airtight containers.

Cook: Fresh Herb Mayonnaise

21 of 27

Peaches

Credit: Beth Dreiling Hontzas; Styling: Rose Nguyen

Peaches ToutSelect: Look for peaches that are firm with a taut, unblemished skin and no signs of bruising or wrinkles. If you smell peaches when you walk up to the stand, you know they are ripe.

Store: Ripen peaches at room temperature. If ripe, put them in the refrigerator; they'll keep for a few days.

Cook: Grilled Peach-and-Mozzarella Salad

22 of 27

Peas

Credit: Leigh Beisch; Styling: Merilee Bordin

Peas ToutSelect: Fresh peas have a good green color.

Store: Store fresh peas in a plastic bag in the refrigerator.

Cook: Fresh Peas with Mint and Green Onions

23 of 27

Plums

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Plums ToutSelect: Choose plums that have a little give when you squeeze them and a sweet-smelling aroma.

Store: Firm plums can be stored at room temperature until they become slightly soft. Refrigerate ripe plums in a plastic bag up to 4 to 5 days.

Cook: Honey Glazed Plums with Almonds and Crème Fraîche

24 of 27

Raspberries

Credit: Southern Living

Raspberries ToutSelect: Fresh, ripe raspberries should be plump and tender, but not mushy. Raspberries are sold in clear packaging, so make sure to check all sides for signs of poor quality.

Store: Store in an airtight container in the refrigerator for 2 to 3 days.

Cook: Raspberry-Buttermilk Sherbet

25 of 27

Summer Squash

Credit: John Autry; Styling: Cindy Barr

Summer Squash ToutSelect: Choose small, firm squash with bright-colored, blemish-free skins.

Store: Refrigerate in plastic bags up to 5 days before cooking.

Cook: Summer Squash, Bacon, and Mozzarella Quiche

26 of 27

Tomatoes

Credit: Annabelle Breakey; Styling: Nissa Quanstrom

Tomatoes ToutSelect: Smell them – a good tomato should smell like a tomato, especially at the stem end.

Store: Place tomatoes at room temperature in a single layer, shoulder side up, and out of direct sunlight. To store ripe tomatoes for any extended period, keep them between 55º and 65º.

Cook: Risotto-Stuffed Tomatoes

27 of 27

Watermelons

Credit: William Dickey; Styling: Rose Nguyen

Watermelons ToutSelect: Choose a firm, symmetrical, unblemished watermelon with a dull rind, without cracks or soft spots, that barely yields to pressure.

Store: Store uncut at room temperature up to 1 week. Refrigerate 8 to 10 hours to serve chilled.

Cook: Watermelon, Mache, and Pecan Salad

Replay gallery

Account

Farmer's Market Favorites

1 of 27

Sweet Summertime

1 of 27

2 of 27

Basil

2 of 27

3 of 27

Blackberries

3 of 27

4 of 27

Blueberries

4 of 27

5 of 27

Cantaloupes

5 of 27

6 of 27

Carrots

6 of 27

7 of 27

Celery

7 of 27

8 of 27

Cherries

8 of 27

9 of 27

Cilantro

9 of 27

10 of 27

Collards

10 of 27

11 of 27

Corn

11 of 27

12 of 27

Cucumbers

12 of 27

13 of 27

Green Beans

13 of 27

14 of 27

Honeydew Melons

14 of 27

15 of 27

Lavender

15 of 27

16 of 27

Lemon Balm

16 of 27

17 of 27

Lima Beans

17 of 27

18 of 27

Nectarines

18 of 27

19 of 27

Okra

19 of 27

20 of 27

Oregano

20 of 27

21 of 27

Peaches

21 of 27

22 of 27

Peas

22 of 27

23 of 27

Plums

23 of 27

24 of 27

Raspberries

24 of 27

25 of 27

Summer Squash

25 of 27

26 of 27

Tomatoes

26 of 27