One of my favorite activities at this time of the year is visiting the farmers market. I schedule it every week. The markets usually are around from the beginning of July through the end of October. The only way that I could have fresher food is to have grown it in my own garden.

Exploring Farmers Markets

This year I have attended markets from Spanish Fork to downtown Salt Lake City. If you do not have a farmers market in your area, just look for a fruit stand along the side of the road or locally-grown produce in your favorite supermarket. At the Murray market last week, a lady told me that the only produce that could be sold at their market was that which was grown in Utah.

At these markets, I enjoy meeting the farmers that have grown the crops. I love to ask them questions about the produce. Every time I go, I bring home new techniques for preparing and storing the fresh fruits and vegetables that I purchase.

Shopping List Inspiration

On my shopping list this week was onion, yellow squash, fresh corn on the cob, tomatoes, peppers, raspberries and blackberries. I have found that I can keep the berries for about a week and use them in everything from salad to having fruit over my cereal in the morning. I take each cup of fruit and put it into a lunch-size paper bag and fold the flap under the bottom and then put them in the back of the fridge to keep them fresh.

As for the vegetables, I made the most incredible Mexican Ratatouille that I have ever had. In fact, I’ve had it for the last three meals, as it has been so good!

Mexican Ratatouille Recipe

 Ingredients List

• Vegetables:
  • 1 onion, diced
  • 2–3 medium tomatoes, diced
  • 4 small yellow squash, cut into bite-sized pieces
  • 3 Anaheim peppers, roasted, skinned, and diced
  • 1 bunch of cilantro, chopped
• Additional Ingredients:
  • 1 teaspoon chicken stock dissolved in ½ cup water
  • 1 cup Pace picante sauce (medium spice for a slight heat)
  • 1 cup diced cooked meat or tofu (optional for protein)
  • 2 tablespoons grated hard cheese per serving

Preparation Steps

• Step 1: Roast Anaheim peppers under the broiler until skin is charred, then peel and dice.
• Step 2: Steam the yellow squash until tender but firm.
• Step 3: Brown the diced onion in a skillet.

Cooking Tips

• Combine browned onions, tomatoes, squash, diced peppers, cilantro, dissolved chicken stock, and picante sauce in a saucepan.
• Add the cooked meat or tofu if desired.
• Simmer for a few minutes to blend flavors.

Serving

• Ladle the ratatouille into bowls.
• Sprinkle 2 tablespoons of grated cheese on top of each serving.