I love going to the farmers’ market – being outside and seeing the colorful variety of fresh produce, bread, meats, eggs and spices. I can hardly wait to get home and cook. Plus, everything is grown in Oklahoma, so it tastes so good! One thing I enjoy about the Cherry Street Farmers’ Market in Tulsa in particular is the diversity of the vendors whose products reflect their cultures. Lemongrass, Thai basil, Thai eggplant … I can’t even find these items in the grocery store!
In early July, I was planning for my August Oklahoma Eats page and I decided I’d write recipes that feature farmers’ market ingredients. What better way to be inspired than to visit the farmers’ market?
When we arrived, the first thing we did was get a breakfast burrito. If you’re ever at the Cherry Street Farmers’ Market, you have to try the breakfast burrito from Pare (which is usually at the corner of Quaker and 15th). It’s a spinach wrap filled with eggs, veggies and turkey sausage – so good! Even Natalie loves it!
Here are some of the other sights from our trip the market:
After walking up and down the street to check out all of the produce, I decided tomatoes and garlic would be perfect early-August ingredients to feature. The result was this pasta dish, which relies on fresh garlic and tomatoes; as well as two types of bruschetta – one with fresh tomatoes, basil, onions and garlic and the other with fresh goat cheese, homemade pesto and toasted pine nuts (I’ll post the recipes soon!). The pasta dish was so good that I’ve made it four times in the last month and a half! Don’t let the anchovies scare you — it doesn’t taste fishy at all!
Linguine with Tomatoes, Anchovies and Capers
- 4 large garlic cloves, sliced
- 6 tablespoons olive oil
- 2 ounces anchovies
- 1 teaspoon red pepper flakes
- ½ cup capers (drained)
- 2 cups chopped tomatoes
- ½ cup toasted breadcrumbs
- ¼ cup chopped fresh parsley
- ¼ cup freshly grated parmesan or romano cheese
Bring a large pot of water to a boil. While it’s heating, add the sliced garlic and 4 tablespoons of the olive oil to a large skillet. Cook the garlic over medium heat for about a minute. Add the anchovies to the pan and cook until they melt into the olive oil. Add the red pepper flakes and capers and continue to cook. After a couple minutes, add 2 cups of the boiling water to the skillet. Next, add the tomatoes to the skillet and bring the sauce to a boil and then reduce the heat to a simmer. Add the pasta to the boiling water and cook until it’s not quite done. Using tongs, carefully transfer the pasta into the skillet with the sauce. Add another cup of water to the skillet and increase heat to medium-high. Cook for a couple more minutes until the sauce reduces a bit. Add the remaining 2 tablespoons of olive and toss the pasta with tongs. Serve immediately, topped with toasted breadcrumbs, parsley and grated cheese.
20 thoughts on “Recipes Inspired by the Farmers’ Market”
The picture of your daughter is absolutely beautiful!
I love anchoives – they add such a wonderful depth to pasta dishes.
Have a happy day.
Thank you, Mandy! This was the first time I tried pasta with anchovies and I’m glad I did!
Wonderful photos and this pasta is so up my alley!
You must try cheese from the Lomah Dairy. His cheese curds, cheddar and havarti (I think) are great!
I saw cheese curds and I thought about getting some. I will try them next time!
All of your photos look fantastic – I especially like the basil shot and the last shot of the pasta. And your little one is getting so big! Time flies. :) This pasta sounds great. It’s funny, I’m normally a pasta junkie, but I don’t tend to think of it too often in the summer months. What was I thinking?!
Thank you! She is getting so big. I can’t believe she’s almost two! This was a good pasta for summer – very light and fresh!
oh what a lovely trip through the market. thank you for sharing it so beautifully.
Thank you for reading. I’m glad you enjoyed it!
I promise to try the pasta. Have made five berry cobblers to date — first four with blueberries and the last with fresh sliced peaches — oh, yum!!! Were in Mackinaw City yesterday –perfect 70 plus, sunny day with gorgious high white clouds above — the main street was jammed with cars and people. Visited the old (1883) two story rail station I am fascinated with and enjoyed a glass of beer on its veranda. Ray was taken with all the tourists, cars and the ferries which we watched comig and going from the island from a spot on the shore after we left the station. Michigan is awesome. Love, Gram
I wish we had good blueberries and peaches here! They never taste good like the ones you can get in Michigan. I had forgotten how beautiful it is. And living here with 100+ degrees temperatures every day makes me want to move back, haha.
Love the photos but then I’m a sucker for a good farmers’ market. The pasta looks fantastic.
Thanks so much! I made your squash casserole with dill and goat cheese from ingredients I got at the farmer’s market and it turned out great!
Laura – your cupcakes in this month’s Oklahoma Living are lovely. I can never get my icing to look like that – what tips do you use? I have used star tips but i guess they are too small?
Thanks so much! It is a really big tip. I think it’s a #12 star tip. I enjoyed reading your derby story by the way – I thought it was a great story idea.
I just love your blog. So unusual and the pictures are beautiful. I can’t wait to delve deeper into the archives.
I’m sending The Versatile Blogger Award your way. View the information at http://dancinginthekitchen.wordpress.com/2011/08/30/the-versatile-blogger-award/
Thank you, Pat, so much for the honor. I glad you found my blog because now I’m enjoying yours as well!
Mmmm, sounds (and looks) like a delicious day :-)
I loved your slow cooker recipes in Oklahoma Living, especially the adobo chicken. I am hooked on the crock pot now, so easy and dinner is mostly done by the time I get home plus the house smells yummy! Would love to see some more slow cooker ideas!