Bryn Mawr Farmers Market cools us all down!

We've asked many of our fellow farmers market patrons and we all seem to agree: the heat wave is just plain hard to take. But since we like to find positive angles on everything --- we know a brutally hot summer in the Philadelphia area need not be unpleasant if we slow down a bit, focus on the fun in the sun, and limit our time in a warm kitchen.




From fresh grilled vegetables to easy to serve cheeses and breads, to simple no-stove-no-oven recipes for easy meals - the Bryn Mawr Farmers Market offers a complete selection of items to enjoy the remainder of the summer weather in a leisurely (food wise!) fashion.




Our most recent experiments in the kitchen have led to truly basic meals, perhaps made a tad more sophisticated with fun mixed drinks (a quick run to the local state store and some limes are all we need!), a loaf of BMFM bread and a healthy discussion on the debt ceiling.




We hope you will come out to the market for fresh tomatoes, innumerable veggies, fruit and treats to make a weeks worth of shopping a simple, speedy pleasure on Saturday morning.




In the meantime, here is a recipe to keep you cool:




Zucchini "Carpaccio" on the Grill




1 lb. green zucchini




1 lb. yellow zucchini




1/3 cup olive oil




2 tsp grated lemon zest {or fresh herbs including lemon verbena}




juice of one lemon {or mixture of herbs and perhaps a tsp. of a favorite vinegar}




2 shallots, minced




1/2 cup fresh parsley, minced




S+P to taste




optional: 1 minced clove of garlic; 1 chili pepper, seeded and minced; 1 cup of favorite cheese, grated; chopped herbs for serving presentation.









Preheat grill to medium. OR serve raw and therefore no need to light the grill at all!









Slice zuchini lengthwise (cut off either end if you so desire) into 1/2cm thick slices {experiment with thickness, we like them rather thin but our husbands like them to be thicker and it seems to depend on how much charring one prefers} and place in a large bowl.









In a separate bowl, whisk together oil, lemon zest+juice or substititions/ optional ingredients and shallots. Season to taste with S+P. Add vegetables and gently toss to coat. Allow to stand for 5 - 15 mins.









To finish and serve choose one of 2 options:









Strain marinade/dressing and save for serving. Grill vegetables, cooking on each side for approx 1 min. Remove to a serving platter and spoon dressing over and if your tastebus prefer, top with cheese and chili pepper and any herbs.









OR




Place raw veggies in dressing on a serving platter and sprinkle with any toppings such as cheese if desired.









Another healthy dose of S+P and drizzle of your finest bottle of EVO might be a good finishing touch.





Serves 6
Adapted from Earth to Table: Seasonal Recipes from an Organic Farm