September 14, 2011 - 11:26am
USING UP THE SUMMER SURPLUS
Summer has hardly left San Diego, or at least it hasn't left the farmers' markets yet. The stalls at the Little Italy Mercato are still bursting with heirloom tomatoes, sweet smelling melons, crunchy green beans, bell peppers, and sweet stone fruit that will make you salivate just looking at them! Salads are a quick and healthy way to make the most of this long lasting harvest, so try these different recipes this week and enjoy the splendor of summer for a few more days.
Grapefruit and Avocado Salad
-Soft, tender wedges of sweet pink grapefruits from Polito Farms and a few slices of tasty reed avocados from Paradise Valley Ranchwill make your taste buds soar with delight. Mix with fresh baby greens and parsley rom Suzie's Farm and drizzle with some extra virgin oil from Marians Olive Oil. Even your kids will enjoy this bright, yummy salad.
Melon with Fig and Proscuitto Salad
-Choose the most fragrant of JR Organics honeydew and cantaloupe melons, pick up a lean cut of ham from Da Le Ranch or thin-sliced prosciutto from Mona Lisa, a bunch of basil from Maciel & Family, and a handful of succulent, delicious figs from Terra Bella Ranch…dice the melons, layer a few strips of meat on top, and garnish with chopped basil, fig slices, and drizzle with fresh olive oil. This makes an appetizing and romantic salad for two.
Grilled Zucchini Pepper Salad
-Take advantage of bumper crops this season by firing up your grill. You can pick up a few pounds of summer squash and zucchini from Schaner or Sage Mountain Farms, pick a peck of pipin' hot peppers from Suzie's farm, coat them in olive oil and grill in batches till browned. Garnish with fresh basil and a chipotle balsamic vinegar from Gianni's Fine Foods for a savory, sizzling salad.