South Fork had a great time cooking this past weekend at the Franklin Farmers Market. We broke out the grill and grilled a wonderful collection of meats from River Cottage Farm, The Fly Farm and Tavalin Tails Farm. Additionally, we had loads of fresh produce from Evans Produce, Paradise Produce, Flying S Farms and Kirkview Farm.
Romana had a great idea to create a simple recipe on the spot to highlight some of the abundant squashes found throughout the market using just a few ingredients. She thinly sliced some Zephyr squash and candy onions from Paradise Produce on a mandolin and tossed them with some Herban Market olive oil and vinegar, a little salt and pepper and a touch of red wine vinegar. So simple, yet very delicious!
We handed out several hundred samples to market goers, and everyone requested the recipe. So here it is, give it a try and serve it alongside your favorite grilled meat this summer. Hope to see you at the market next weekend!
- 4 cups thinly sliced summer squash, like zucchini and Zephyr squash (Paradise Produce)
- 1/3 cup thinly sliced candy onions (Paradise Produce)
- 1½ tsp. sea salt
- ½ tsp. black pepper
- 1 tbsp. extra virgin olive oil (Herban Market)
- 1 tsp. balsamic vinegar (Herban Market)
- 1 tsp. red wine vinegar
This recipe is dead simple but packs big flavor. Serve it as a side dish or as a tasty base for a juicy grilled steak. If you don’t have a mandolin, use a sharp knife and carefully slice as thin as possible. Enjoy!