By Edith Murnane, Executive Director of
Mass Farmers Markets

These are a few of our favorite things: summertime in New England, eating al fresco, fresh food that was grown nearby and the weekly shopping trip to our local farmers market.

We’re lucky: There are over two hundred farmers markets in Massachusetts alone. Mass Farmers Markets produces five in the Greater Boston Area: Copley Square, Central Square, Davis Square, Kendall Square and the new Fish & Farm Market at the Boston Fish Pier in Boston’s Seaport district. You can find your local market by visiting massfarmersmarkets.org/markets.

Summer meals don’t need to be complicated. Often, the best approach is to visit your market with an open mind, chat with the farmers about their freshest produce and then find a recipe that puts those ingredients on center stage.

To make cooking in the summer even simpler, we recommend a well-stocked “summer pantry,” to streamline meal preparation. Many of the necessary staples for such a pantry can be easily sourced at your local farmers market, along with the true jewels of summer: succulent tomatoes and fresh corn on the cob.

SUMMER PANTRY ESSENTIALS

QUALITY OLIVE OIL
Stop by one of Mass Farmers Markets Olive Oil Learning & Tasting Sessions this season. You can find info at massfarmersmarkets.org/events.

FRESH HERBS
Your farmers market will have seedlings to grow your own herbs at home.

EXCEPTIONAL SPICES
Some of our favorites come from Curio Spice Co. in Cambridge and Depth N Green, a regular vendor at Central Square Farmers Market.

ESSENTIAL SALT
As a coastal state we have locally-produced sea salt, including Cape Ann Sea Salt, Duxbury Sea Salt and Martha’s Vineyard Sea Salt.

CLASSIC GREEK SALAD WITH A ROSEMARY VINAIGRETTE
Recipe from DIG, located in Copley Square, Kendall Square and Boston’s Seaport. Save 10% on DIG pickup orders this summer with code SummerAtDIG, valid for online orders until 8/31/24.

FROM YOUR FARMERS MARKET: FRESH PRODUCE and FRESH HERBS
romaine lettuce, cherry tomatoes (your favorite variety), cucumber, oregano, parsley and rosemary (buy or grow your own from seedlings from your market), feta cheese and sea salt

Makes 1 salad

1 head farmers market romaine lettuce, washed and chopped
1 cup local cherry tomatoes, chopped
1 cup chopped cucumbers
¼ cup feta cheese, crumbled
¼ cup Kalamata olives, chopped
½ cup flat leaf parsley, leaves picked from stem
1½ teaspoons fresh minced oregano
¼ cup Rosemary Vinaigrette (see recipe below)

Combine ingredients in a large serving bowl and mix well.

ROSEMARY VINAIGRETTE
1 medium shallot, coarsely chopped
½ clove garlic, smashed
leaves from 1 small sprig rosemary
¼ teaspoon fine sea salt
¾ cup olive oil
¼ cup plus 1 tablespoon red wine vinegar
1 tablespoon water
¼ teaspoon freshly cracked black pepper

Blend all of the ingredients in a food processor or blender.

MEXICALI COMPOSED SALAD WITH SMOKEY BLACK BEANS AND A CILANTRO LIME DRESSING
Recipe from Chef Felicia Sanchez of the former Centre Street Cafe, Jamaica Plain

FROM YOUR FARMERS MARKET: FRESH PRODUCE and FRESH HERBS
greens or lettuce, heirloom tomatoes, corn on the cob, onion, garlic, cilantro, chilies

Serves 4

CILANTRO LIME DRESSING
¼ cup fresh-squeezed lime juice
2 large cloves garlic, minced
3 tablespoons minced fresh cilantro
¾ cup olive oil
salt and pepper to taste

Blend all of the above ingredients in a food processor or blender.

SMOKEY BLACK BEANS
1 pound dried black beans, soaked overnight
½ small onion, thinly sliced
2 tablespoons minced garlic
2 teaspoons kosher salt
2 teaspoons ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
2 teaspoons cider vinegar
2 teaspoons olive oil
1½ tablespoons finely-minced fresh red chilies

Combine all ingredients in a heavy saucepan and add enough warm water to cover by three inches. Start on medium heat and turn down to low just before the liquid starts to simmer. Do not allow beans to boil or they become hard. Simmer until tender, stirring occasionally and adding more water if necessary, about 1 hour. If using an Instant Pot, it takes about 35 minutes.

SALAD
8 cups mixed lettuces or farmers market baby greens
4 ears native sweet corn, cooked and kernels cut from the cob
4 medium heirloom tomatoes, juicy and ripe

TO ASSEMBLE: On each of four plates create a bed of 2 cups greens. Slice each heirloom tomato and fan the slices out over the greens. Add the kernels from one ear of corn per person and a scoop of black beans, roughly 1 cup per person. Drizzle the dressing on top and serve.

This article appeared in the Summer 2024 issue and was produced by MASS FARMERS MARKETS, a nonprofit organization dedicated to growing farmers markets across Massachusetts. To discover your nearest farmers market and experience the abundance of fresh, locally sourced food, visit massfarmersmarkets.org/markets. Sign up for the MFM newsletter via the website to receive the latest farmers market news, seasonal recipes, tips for shopping and more.