The first full week of August is national Farmers Market Week. This celebration focuses on the local harvesting of fruits and vegetables that are now ripe for your family’s table.
These recipes feature some of the best Central Texas has to offer.
When you visit your farmers’ market, these are Central Texas’ best picks for August. Apples, Beets, Cucumbers, Figs, Grapes, Melons, Peaches, Plums, Pumpkins, Raspberries, Squash, Sweet Corn, Tomatoes
Spaghetti with No-Cook Puttanesca
INGREDIENTS
- 2 beefsteak tomatoes (about 1lb.), halved crosswise, seeds removed
(removing the seeds reduces bitterness and keeps the sauce from being watery) - 2 garlic cloves, finely grated
- 1 tsp. crushed red pepper flakes
- 2 tsp. kosher salt, plus more
- 1½ cups cherry tomatoes, halved
- 1 cup Castelvetrano olives, crushed, pits removed
- 2 Tbsp. drained capers
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 12 oz. spaghetti
- ¼ cup finely chopped parsley
- 3 Tbsp. unsalted butter, cut into pieces
Directions
Pulse beefsteak tomatoes, garlic, red pepper flakes, and 2 tsp. salt in a food processor until smooth; transfer sauce to a large bowl and mix in cherry tomatoes, olives, capers, and ¼ cup oil.
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup pasta cooking liquid.
Add pasta, parsley, and butter to sauce. Toss vigorously with tongs, adding a splash of pasta cooking liquid or more as needed to create an emulsified sauce that coats pasta. Divide among bowls and drizzle with more oil.
SLOW COOKER CREAMED CORN
This is the side dish practically designed for your ribs or barbecue.
Ingredients
- 1 cup heavy whipping cream
- 1 (8oz) package cream cheese, softened
- ¼ cup unsalted butter
- 2 tablespoons white sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 5 cups frozen sweet corn
Directions
Stir whipping cream, cream cheese, butter, sugar, salt, and pepper together
in a slow cooker set to High; cook, stirring regularly, until the cheese and butter are melted, about 10 minutes.
Stir corn into cream mixture. Cook on Low for 4 hours.
SOUTHERN BAKED YELLOW SQUASH
Ingredients
- 3 pounds yellow summer squash, cut into 1-inch cubes
- ½ cup dry bread crumbs
- ½ cup chopped onion
- 2 eggs
- ¼ cup butter, melted
- 1 tablespoon white sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup butter, melted
- 1/4 cup dry bread crumbs
DIRECTIONS
Preheat an oven to 375°F. Grease a 2-quart baking dish.
Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish.
Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.