Now that it's summer, produce is getting more exciting at the farmers market these days. Blueberries, watermelon, tomatoes...oh my! I'm eating my weight in fruit these days and couldn't be happier. Here are some recipes I've made in the past couple of months with farmers market goodies.
Rhubarb Pound Cake from NY Times Cooking:
I thought I'd give rhubarb another go after buying some a decade ago. Its tartness does well in baking as well as its vibrant color. This beautiful pound cake was stunning but the rhubarb flavor was masked by the heavy vanilla flavor.
Blueberry Muffin Cookies from Broma Bakery
These cookies were a little high maintenance with the streusel topping and gently mixing in blueberry jam into the batter. However, these cookies were as delicious as they look. Not too sweet and full of blueberry flavor.
The caramelized onions elevate this salad into wow-I-want-to-make-this-all-the-time territory. I have made it twice and it might be my new favorite way to eat kale. It's packed with flavor and hearty enough to make it a decent meal.
Shaved Fennel and Crushed Olive Salad from Smitten Kitchen
I recently told the bf how I was inspired to keep trying fennel because of how much Amy Schumer's chef husband sang its praises on their cooking show Amy Schumer Learns to Cook. This fennel salad was bright and the citrus dressing masked the anise flavor of the fennel. I will want to make this again before fennel season is over.
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