Savor the Season! Get Fresh at Your Local Farmers Market

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Celebrate summer’s bounty by shopping at one of the area’s many Farmers Markets and enjoy getting creative in the kitchen with fresh, farm-to-table produce. Each week during the summer, we’ll feature a simple-yet-nutritious recipe for savoring your market haul.

It’s not often that we get to shake the hand of the grower who picked your red, juicy tomato. But at the region’s many summertime farmers markets, shoppers can leisurely sample a farm-fresh peach, hand-pick the perfect pint of berries and high-five a farmer. And of course, you can enjoy the taste, variety, freshness and nutritional value of area-grown produce. 

Here’s a roundup of the region’s farmers markets and a seasonal recipe to enjoy all the goodness the season has to offer.

Tuesday

The Summit Market9 a.m. to 2 p.m., June 7 to Sept. 27, The Summit, 13925 S. Virginia St., Reno

United Methodist Church, 8 a.m. to 1 p.m., June 7 to Sept. 27, 1231 Pyramid Way, Sparks

Thursday

39 North Marketplace, 4-9 p.m., June 8 to Aug. 18, Victorian Square, Sparks

Incline Village Farmers Market, 4-7 p.m., June 2 to September, 995 Tahoe Boulevard, Incline Village

Downtown Farmers Market, 4-9 p.m., June 9 to Aug. 25, 345 N. Arlington Ave., Reno 

Saturday

Village Market, 8 a.m. to 1 p.m., from June 4 to Oct. 1, 1119 California Ave., Reno

The Summit Market, 9 a.m. to 2 p.m., June 4 to Oct. 1, The Summit, 13925 S. Virginia St., Reno

Ready to get cooking with your market goodies? Here’s a sweet and savory salad recipe using farm-fresh peaches. 

BBQ Chicken with Peach and Feta Slaw
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Ingredients
  • 5 tablespoons olive oil, divided
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon freshly ground pepper, divided
  • 3/8 teaspoon kosher salt, divided
  • 1 1/2 cups sliced fresh peaches (about 2 medium)
  • 1 12-ounce package broccoli slaw
  • 3 6-ounce skinless, boneless chicken breasts, cut crosswise into 1-inch strips
  • 1/4 cup barbecue sauce
  • 1 tablespoon chopped fresh chives
  • 1 ounce feta cheese, crumbled (about 1/4 cup)
  • 2 center-cut bacon slices, cooked and crumbled
Instructions
  1. Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.
  2. Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.
  3. Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta and bacon.
Search Recipes by Course or Cuisine!
Ingredients
  • 5 tablespoons olive oil, divided
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon freshly ground pepper, divided
  • 3/8 teaspoon kosher salt, divided
  • 1 1/2 cups sliced fresh peaches (about 2 medium)
  • 1 12-ounce package broccoli slaw
  • 3 6-ounce skinless, boneless chicken breasts, cut crosswise into 1-inch strips
  • 1/4 cup barbecue sauce
  • 1 tablespoon chopped fresh chives
  • 1 ounce feta cheese, crumbled (about 1/4 cup)
  • 2 center-cut bacon slices, cooked and crumbled
Instructions
  1. Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.
  2. Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.
  3. Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta and bacon.

 

 

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