Farmers market recipes: Matchstick zucchini salad and speedy ratatouille

Zucchini at a Crossroads Farmers Market stall. Photo by the author.

Market profiles are informative, but why not savor the food for a minute? I would like to specifically hone in on one kind of food: Summer squash. If you shop at farmers markets, have a garden, or live anywhere in the remote vicinity of someone who grows vegetables, chances are good you’ve come across plenty of these lately.

Here are two recipes to use those yellow and green summer hallmarks.

These recipes were adapted by Robin Shuster of Markets & More, director of the Bloomingdale and U Street farmers markets, and edited by your intrepid farmers market examiner.

Matchstick Zucchini Salad

Adapted from Carol Field’s Italy in Small Bites

• 8 small, firm zucchini, halved lengthwise
• ½ cup olive oil, divided
• 1 large clove garlic, minced
• 2 Tbs. fresh rosemary and sage leaves, chopped
• 1 Tbs. fresh lemon juice
• salt and pepper to taste

In a saucepan on low heat, warm 2 tablespoons of olive oil. Add garlic and rosemary and sage leaves, remove from heat, and allow to infuse. Meanwhile, steam the zucchini until somewhat tender but still crisp. Slice zucchini into matchsticks or put them through the julienne attachment of a food processor.
In a small mixing bowl, whisk together the lemon juice, the infused oil plus 5 additional tablespoons oil, plus salt and pepper. Toss gently and serve at room temperature.

Speedy Ratatouille

Adapted from Patricia Wells at Home in Provence

Editor’s note: This recipe is both speedy and simple. Unlike with most ratatouilles, the ingredient list calls for neither eggplant nor bell peppers, leaving you more room to use your favorite summer squash.

• a few tablespoons olive oil
• 10 very small zucchini or yellow squash, sliced in rounds
• 2 tsp. fresh thyme leaves, divided
• 3 cloves garlic, minced
• a few pinches sea salt
• 2 lbs. tomatoes, chopped
• 2 Tbs. tomato paste
• 2 tsp red wine vinegar

In large skillet or saucepan with a heavy bottom, heat oil. Sauté zucchini and 1 teaspoon thyme for 5-10 minutes until the squash is beginning to brown but before it loses its brilliant color. Add sea salt and garlic and cook for 1-2 minutes. Add tomatoes, tomato paste, and red wine vinegar. Cook over medium high heat, uncovered, for ten more minutes until very little liquid remains. Add remaining teaspoon of chopped thyme and serve.

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