#eatlocal

We’re entering the era of peak produce in our farmers markets! Colorful peppers, plump tomatoes, crisp cucumbers, tender sweetcorn, juicy peaches and more have finally arrived. It’s too hot to cook so make the most of this fresh produce bonanza with crisp, refreshing salads for the perfect light summer meals.

The right salad dressing will add a critical finishing touch to your crunchy raw medleys. Salad dressings are not just sauces. They enhance flavor and texture, improve nutrient absorption, and create a smoother mouthfeel. While store-bought dressing is convenient, nothing tastes better than the homemade version. Plus, homemade salad dressings are budget-friendly, quick and simple to assemble using basic pantry staples and eliminate waste from discarded bottles.

Here are some tasty recipes that’ll elevate a variety of summer salads while getting further mileage from the seasonal bounty by featuring fresh produce as an ingredient.

FIFA Ranch Dressing

Ranch dressing is having its culinary moment, having become an unexpected viral star of the FIFA World Cup! Millions of overseas tourists traveling to the U.S. for the soccer games have taken to social media to share their newly discovered passion for this saucy American condiment. TSA is issuing advisories to international passengers attempting to fly back home with large bottles of ranch dressing stashed in their carry-ons while CNN is declaring “They came for the soccer. They fell in love with ranch dressing.”

Pick up fresh herbs from the farmers market to make this healthy twist on a pourable ranch dressing. It’ll add plenty of creamy zest to hearty Cobb, chopped and garden salads, and can be made thick enough to double as a dip:

Ingredients

⅓ cup plain Greek-style yogurt

⅓ cup mayonnaise

½ tsp garlic granules or ¼ tsp garlic powder

¼ + ⅛ tsp onion powder

¼ tsp fine sea salt

1 pinch ground black pepper

2 tsp fresh dill chopped

1 ½ tsp fresh parsley chopped fine, curly or flat leaf

1 ½ tsp fresh chives chopped fine

1 ½ tsp lemon juice

2-3 tsp milk as needed to thin, plant or dairy

Instructions

In a small mixing bowl, add the yogurt, mayo, garlic granules, onion powder, salt, pepper, dill, parsley, chives and lemon juice. Whisk until all the ingredients come together creating a smooth texture.

Add two teaspoons of milk and whisk. If a thinner dressing is desired, add another teaspoon or two of milk.

Rest the dressing in the fridge for at least 30 minutes so the flavors have time to marry. If using dried herbs, give the dressing at least one hour so the herbs have time to fully hydrate.

Store the dressing in a lidded container in the fridge for up to a week. Stir or shake before using.

Fresh Basil Vinaigrette

The pungent fragrance of freshly picked basil conjures up ripe tomatoes and sun-drenched Mediterranean holidays. Because it’s a highly frost-sensitive herb, fresh basil only comes into season once temperatures are consistently warm. Its peak freshness runs through the height of the summer but typically declines by the end of September.

This basil vinaigrette recipe is perfect for pairing with cold pasta salad, Caprese salad, Panzanella salad (the vinaigrette will soak into the bread so drizzle it liberally) and piles of exuberantly tossed summer greens.

Ingredients

2 cups of tightly packed farmers market fresh basil. Use bright green leaves with no dark spots. Blanch the basil if you want an extra bright green dressing. A quick 5–10 second dip in boiling water, then straight into an ice bath, keeps the color vivid.

½ cup extra virgin olive oil

2 to 3 tbsp red wine vinegar

1 small shallot (roughly chopped)

2 cloves of garlic (peeled)

½ tsp Dijon mustard

½ tsp honey

½ tsp kosher salt

Pinch of black pepper

Pinch of red pepper flakes or squeeze of fresh lemon juice

Instructions

A high-powered blender or food processor will yield the best, silkily emulsified results.

Place chopped shallot, garlic clove, vinegar, Dijon mustard, honey, and salt into blender.

Pulse or blend ingredients together on low speed for 60 seconds.

With motor running on low, slowly drizzle in extra virgin olive oil in a steady stream. This slow pouring process is crucial to get a thick, beautifully emulsified dressing rather than a separated, oily mixture.

Blend until mixture is smooth and vibrant green. Stop blender, taste vinaigrette, and add more salt, pepper, or a touch more vinegar if needed.

Fruity Raspberry Vinaigrette

Summer raspberries reach peak ripeness by mid-July. Several species of raspberries are native to the United States and were foraged and used by Indigenous communities long before European contact. Today, many commercial raspberry varieties grown in North America are either direct descendants of these native berries or are hybridized with European varieties.

This fruity raspberry vinaigrette will add fresh, tangy flavor to a range of sweet and savory summer salads.

Ingredients

1 ½ cups fresh farmers market raspberries

¼ cup + 2 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

2 tsp lemon juice

2 tsp Dijon mustard

2 tsp farmers market maple syrup

½ tsp sea salt

¼ tsp ground ginger

Click here for full instructions

While the downpours last weekend may have rained on our parades, spring showers are a boon for May flowers, including the edible kind! The cool, damp conditions prolong their bloom duration, reduce water loss, and prevent plants from burning out. So, make the most of edible flower season this year with these enchanting finds in the farmers market.

Violets, Violas and Pansies

Violets, violas, and pansies are closely related as part of the Violaceae family. All three are completely edible. Their vibrant blossoms will add vivid color and gourmet flair as a garnish or in floral ice cubes, salads, desserts, and beverages:

Pansies: While the large-flowered, colorful varieties in your garden are the result of human cultivation, pansies originate from wild ancestors. Their velvety petals come in almost every shade, from pure white, yellow, and orange to deep blues, purples, and contrasting bicolors.

Violas: Derived from pansies, violas are smaller (about 1 inch wide) and produce more blooms. They feature two petals pointing upward and three pointing downward. They have a slightly stronger, pleasantly sweet and tart flavor profile.

Violets: These smaller wild perennials (Viola sororia) are found in white, blue and purple. A true wild botanical, they are native to the United States and can be seen blooming in your lawn, grassy meadows and forest understories from March through late May. Forage wisely for these heart-shaped treasures in areas that are free of yard chemicals and exposure to road pollution.

Chive Blossoms

Chive blossoms are in season from late spring through early summer. These puffy, pink-purple flowers are at their peak right now and are a highly sought-after seasonal treat. They taste like a concentrated, slightly sweeter version of regular chives with a delicate, fresh onion flavor and light, floral finish. The tiny individual petals are perfect for raw consumption. Try using the flowers in these fun culinary preparations:

Chive Blossom Vinegar: Stuff a clean glass jar loosely with blossoms, pour warm white wine vinegar over the top, and let it steep in a dark place for 1 to 2 weeks. Strain out the flowers to reveal a stunning pink, onion-garlic flavored vinegar perfect for salad dressings.

Chive Flower Salt: Mix the separated fresh florets with coarse salt, spread the mixture on a plate, and let it airdry for a few days.

Fried Chive Blossoms: Submerge whole, clean blossoms into a basic tempura or pancake batter, and fry them in oil until golden brown.

Spring Onion Blossoms

Spring onion blossoms (or scallion flowers) are also in season right now. These fleeting, star-shaped, white-to-pink blossoms offer a sweet start and a peppery, concentrated allium finish. They are versatile culinary ingredients, best used as a fresh garnish to add a delicate crunch and color to savory dishes, or used in infused oils, batters, and compound butters.

Nasturtiums

Nasturtiums’ brilliantly colored flowers deliver a delightfully peppery, mustard-like bite. Every part of the plant—from the blossoms and leaves to the stems and young seeds—is edible and can be enjoyed fresh or cooked:

Flowers: The bright orange blossoms are slightly sweet with a milder peppery undertone. Use them whole as a colorful garnish, wrap them in Vietnamese summer rolls, or tear the petals into salads.

Leaves: The lily-pad-shaped leaves pack a spicy, wasabi-like kick. Toss tender young leaves into salads or blend them with herbs and nuts for a unique pesto.

Seeds: The immature, green seed pods have an intense, fiery flavor. They are popularly pickled in vinegar to create an excellent substitute for traditional capers on bagels, fish, or in sauces.

Borage

Borage is a fast-growing Mediterranean herb known for its star-shaped, vibrant blue flowers. Entirely edible, both the leaves and flowers taste distinctly like cucumber. Borage makes a fantastic planting companion for tomatoes, strawberries, and squash. Its roots draw up minerals like potassium and calcium, enriching the soil as the plant decomposes.

The striking blue borage flowers are perfect for decorating salads, cakes, and cocktails. Freeze the blossoms in ice cubes for a pretty pop of color in summer beverages. Tear or muddle 2–3 leaves in your cocktail shaker to add a crisp, vegetal flavor in savory or refreshing cocktails like a borage-infused martini, gimlet, or smash. Tender young leaves can be chopped and added to salads or used like spinach.

The long Memorial Day weekend and BBQ season are upon us! Our farmers markets will be well-stocked with fresh produce, meat, fish and other essentials to make your holiday deliciously memorable. As you get ready to fire up the grill and slather on the sunscreen, here are some mouthwatering recipes that are easy to make with local ingredients from the farmers market.

Be a ‘Rampscallion’: Grilled Ramps & Scallions

Ramp season started late this year but is likely to last only a couple more weeks depending on the heat. If you can’t spot ramps, and even if you can, grilled scallions or spring onions make just as tasty an allium alternative. Unsure of the difference? Scallions are immature, non-bulb-forming onions that are harvested when slender, while spring onions are simply regular bulb onions pulled from the ground early.

Ingredients for 2 servings:

1 bunch ramps/scallions/spring onions, root ends trimmed

2 tablespoons olive oil

¼ teaspoons kosher salt

Freshly ground black pepper

Grilling directions:

Rinse each allium well. Leave ramps intact. Remove tops of scallions and spring onions, leaving about 4 inches. Trim the root ends.

Split spring onion and thicker scallions in half, lengthwise. Leave ramps uncut to cook whole.

Drizzle each half or whole allium with the olive oil. Sprinkle with salt and pepper.

Heat grill or grilling pan to medium high heat. Place entire ramp or each half of the scallion/onion on grill, with cut side down first. Grill for 10 minutes. Flip with a spatula, holding on to the sides with tongs. Add a little more salt and pepper if you want. Grill for another 5 minutes.

Serve as a side dish with whatever you’re grilling for an entrée.

Back at the Ranch: Ranch Grilled Chicken

The homemade ranch dressing in this recipe does double duty as a creamy marinade and a flavorful condiment. The chicken is charred on the grill outdoors and paired with a crisp, lemony radish salad. Radishes are in their prime right now, so their greens should be lush enough to toss raw into the salad. Fresh dill is now coming into season and will bring additional springtime flair to this pretty dish, but you can use any fresh herb you find at the farmstand.

Ingredients for 4 servings:

1 cup plain full-fat Greek yogurt

1 medium bunch chives

1 medium bunch dill

2 small garlic cloves, finely grated or chopped

1 small shallot, finely chopped

1½ teaspoons Dijon mustard 

4 tablespoons extra-virgin olive oil, divided, plus more for the grill grates

1 lemon, halved

Salt and pepper

1¾ to 2 pounds boneless skinless chicken thighs, patted dry

2 bunches radishes, trimmed, leaves separated

Click here for grilling instructions.

Finger Lickin’ Good: BBQed Spareribs

Because they come from the belly of a pig (the same area that gives us bacon), spareribs are noticeably fattier and meatier than "baby back" ribs, which are cut closer to the spine. This southern-inspired recipe features a homemade dry rub and BBQ sauce and provides tips for both gas and charcoal grills to ensure the perfect rack of ribs every time.

For the Ribs

3-4 pounds spareribs from your farmers market meat vendor

⅓ cup light brown sugar firmly packed

¼ cup smoked paprika

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon ground mustard

¼ teaspoon cayenne pepper

For the BBQ Sauce

½ cup ketchup

½ cup apple cider vinegar

½ cup light brown sugar firmly packed

1 tablespoon Dijon mustard

1 tablespoon smoked paprika

1 tablespoon garlic powder

1 tablespoon Worcestershire sauce

2 teaspoons freshly ground black pepper

1 teaspoon kosher salt

Click here for full cooking instructions.

Sweet & Tart: Rhubarb Crisp

The pretty pink stalks of rhubarb are slipping into the farmers market by mid-May. Botanically speaking, rhubarb is a vegetable. Despite its biological classification, it is treated as a fruit in the kitchen and often used in pies and crumbles. This culinary use even led to a New York court legally classifying it as a fruit in 1947 so it would be subject to lower import taxes! This classic rhubarb crisp recipe is sure to be a crowd pleaser at your holiday gathering.

Ingredients for 6 servings:

For the filling

½ cup granulated sugar

2 tablespoons cornstarch

2 pounds fresh rhubarb, leaves removed and discarded, stalks cut into 1-inch pieces (about 6 cups)

1 tablespoon freshly squeezed lemon juice

For the topping

1½ cups old-fashioned rolled oats

½ cup all-purpose flour 

½ cup packed light brown sugar

½ teaspoon kosher salt

½ teaspoon ground cinnamon (optional)

12 tablespoons (1½ sticks) unsalted butter, melted and cooled, plus more for the baking dish

Vanilla ice cream or whipped cream, for serving (optional)

Click here for full cooking instructions.

Straight from the farm to your home 🌿🥕 Freshness you can trust, delivered with care!

There is something deeply nourishing about eating a fruit that was grown nearby, harvested at the right time, and delivered without spending days in cold storage or being treated with artificial ripening agents. Local fruits, known in Kerala as naadan fruits, carry flavors and nutritional profiles that commercially grown or imported varieties simply cannot match.

Fruits like rasakathali, palayamkodan, robusta, and kappappazham are varieties native to Kerala that have been cultivated for generations. These bananas are rich in potassium, Vitamin B6, and dietary fibre. They support heart health, regulate blood pressure, and provide sustained energy. Unlike hybrid varieties bred for appearance, naadan bananas ripen naturally and contain higher levels of natural antioxidants.

Papaya is another locally available fruit with remarkable health benefits. It contains papain, a natural enzyme that aids digestion, along with Vitamin C, Vitamin A, and folate. Regular consumption of papaya supports immune function, skin health, and gut health.

Guava, or peraka, is one of the most nutrient-rich fruits available in Kerala. It contains four times more Vitamin C than an orange and is also rich in fibre and lycopene, which has been associated with a reduced risk of certain cancers.

The greatest advantage of choosing local fruits is knowing how they were grown. Chemical free fruits and vegetables in Trivandrum sourced from nearby farms give you the confidence that what you eat has not been treated with harmful pesticides or ripening chemicals.

Earth Day is celebrated annually on April 22nd to demonstrate global support for environmental protection and raise awareness about pervasive issues like climate change and pollution. A highly effective way to honor Earth Day every day is to step lighter on the planet with sustainable food choices that simultaneously improve our own health. Here are some ways to think globally, act locally and eat greener when shopping at the farmers market.

Go Green by Eating Your Greens Adding a variety of plants to your diet is a great way to boost your own health while reducing your carbon “foodprint”. Plants contain fiber and critical nutrients that can support your immune system, reduce inflammation, support a healthy weight, and help your body fight diseases such as cancer. Plant-based foods – including fruits and vegetables, whole grains, beans, peas, nuts, and lentils – are generally less intensive to farm and produce lower greenhouse gas emissions than animal-based foods.

Spring is the perfect time to go green by eating your greens. In the early stage of the season, greenhouse and high tunnel production yields the first tender leaves, typically sold as "Spring Mix" or "Salad Mix" in the farmers market. These indoor-grown greens are often the first fresh growth available, bridging the gap between winter storage crops and outdoor harvests. By May, field-grown lettuce and other leafy greens become widely available as soil temperatures rise.

Soil Builders for the Win Legumes such as peas and beans are often called "soil building" crops because they significantly improve soil health. They enhance nutrient levels by interacting with bacteria to convert atmospheric nitrogen into usable fertilizer in the soil, reducing the need for artificial fertilizers. They simultaneously improve soil structure by increasing organic matter and reducing erosion. Planting legumes like clover, vetch, and field peas as cover crops is a common regenerative farming technique used by our small, diversified farms. These crops become “green manure” when the plants are harvested or die back and their roots release nitrogen back into the soil.

Eating legumes about four times a week is associated with a 14% lower risk of cardiovascular disease. They’re a premium source of plant-based protein which reduces the need for meat consumption. They are high in iron, folate, and potassium, while being low in fat and free of cholesterol. Their high fiber content promotes a healthy gut.

While we await the return of fresh legumes like snap peas, shelling peas and fava beans, you can often find an assortment of dry legumes for sale at the farm stalls like in-shell peanuts, dried edamame and dried cranberry beans. Because they have a long shelf life, dry legumes help reduce food waste which further enhances their status as a planet-friendly superfood.

Dining with the Four Seasons By shopping in the farmers market instead of a big supermarket, you're automatically selecting foods that are grown in season, which is better for the environment. Seasonal production relies more heavily on natural resources like the sun and rain instead of energy-intensive hothouses and long-term cold storage. Crops grown in their ideal season typically thrive with fewer artificial inputs like synthetic fertilizers and pesticides compared to those forced to grow "against the elements”. Fresh produce grown in its natural season also minimizes food transportation miles, as items don't need to be shipped or air-freighted from distant climates.

Seasonal foods harvested at their peak ripeness taste more delicious and are typically more nutrient-dense which means they’re better for you. Naturally ripened fruits and vegetables develop full flavor profiles that are often lost when items are picked early for long-distance transport.

Seasonal eating encourages farmers to grow a wider variety of crops throughout the year rather than relying on a single monoculture which helps support biodiversity. By aligning your diet with local harvest cycles, you help support a more sustainable, resilient, earth-friendly food system.

Good Things Come in Little Packaging The fresh produce sold in the farmers market travels only a short trip from farm-to-market, so it requires less packaging. Our small farms pack their produce to maximize freshness and minimize waste, often using sustainable, reusable, or minimal packaging. Harvested at peak ripeness, produce is typically packed in breathable containers like wax-coated boxes, wooden crates, or reusable, foldable IFCO crates.

Leafy Greens & Bunched Crops: Bunched items like kale, carrots, or radishes are often secured with rubber bands or placed in breathable bags to keep them hydrated.

Small Fruits & Veggies: Cherry tomatoes, berries, and small peppers are commonly packed in molded fiber baskets for easy display.

Bulk Items: Root vegetables like potatoes or onions may be packed in ventilated bags or boxes, as they require little specialized packaging and are sold loose in the farmers market, reducing environmental impact.

Packing Strategy: Packing is often done in field crates or bags, designed for quick setup, display, and breakdown at the market rather than long-distance shipping.

Protection: Farmers often use light covering to prevent sunlight from causing "greening" in items like potatoes, while keeping crates stacked securely in vehicles to avoid bruising.

Additionally, in support of state and local environmental rules and in keeping with our sustainability objectives, plastic shopping bags are not allowed at Down to Earth’s farmers markets. Shoppers must remember to bring their reusable shopping bags to help cut back on unnecessary waste and plastic pollution.