How is July already over? This summer has been going by so quickly and I feel like I’ve been spending lots of time in air conditioned buildings (100 degree weather is not my thing). One of the things I do venture outside for is the farmer’s market. It has become one of my Sunday morning routines to go and buy fresh vegetables, sit outdoors and listen to live music (yes my farmer’s market has live music), and people watch. So many hipster families and their adorable hipster babies. And dogs. Love it.
Anyways there is something magical about the vegetables that come from the farmer’s market. Sure, they might be a bit more expensive than the ones at the grocery store, but they taste so much better. Plus I’m supporting local farmers which is always a good thing.
Lately I’ve been buying lots of cherry tomatoes and cucumbers which I cut up and eat with a dash of salt. Delicious.
Another one of my favorite things to make is summer squash salad. It’s another super simple recipe that takes advantage of the fresh ingredients.
1 pound summer squash (a mix of green and yellow)
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 minced garlic clove
Kosher salt and freshly ground black pepper
Trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes. Season with kosher salt and freshly ground black pepper. Bon Appétit!