strawberry dressing

Ingredients

• 1 cup fresh organic strawberries from any of our farmers
• 1 tbsp balsamic vinegar
• 1 tbsp organic cane sugar, honey, Beautiful Dreamer from Beautiful Briny Sea or sweetener of your choice
• 1/4 tsp Sea Salt or I use Friends Forever from Beautiful Briny Sea (a sea salt blended with honey)
• 2 tbsp Pecan oil from Oliver Farms

Instructions

1. Mix berries with vinegar and sweetener.

2. Let sit for at least 1 hour.

3. Add salt and pecan oil and liquify in blender or food processor.

4. Refrigerate.

Good on salads, fruit, ice cream, and Greek yogurt.

Heirloom Tomato Salad

Serves 4-6

Ingredients

• 2 large heirloom tomatoes (any produce farmer at the market will have heirloom tomatoes)

• 1 cup heirloom cherry or teardrop tomatoes

• 1/4 lb. goat feta or blue cheese (Decimal Place Farm has feta)

• 2 Tbs. extra-virgin olive oil

• 1 bunch fresh basil (Rise N Shine Farm or Woodland Gardens)

• Salt and pepper to taste (Beautiful Briny Sea has plenty of salts to choose from)

• 1/2 Tbs. aged balsamic vinegar

• 2 Tbs. extra- virgin olive oil

Directions

1. Core the large tomatoes and dice into wedges; cut the cherry tomatoes in half. Place all in a bowl. Crumble the feta or blue cheese and set aside.

2. Cut a chiffonade of the fresh basil by stacking leaves, rolling them into a cylinder, and thinly slicing. Add both to the tomatoes.

3. Season with salt and pepper and arrange on the plate as desired. Drizzle with vinegar and olive oil and serve.

Peach + Blueberry Balsamic Dressing

Makes 4 servings

Ingredients

3 tablespoons sugar or to taste

2 tablespoons balsamic vinegar

3 cups blueberries (about 1 pound)

1 pound of peaches sliced (Watsonia Farm)

1/2; teaspoon black pepper (optional)

Directions

1. Boil 3 tablespoons sugar with vinegar, and 1-cup blueberries in a 1 to 1 ½ quart heavy saucepan, stirring, 1 minute. Remove from heat.

2. Combine remaining 2 cups blueberries with peach slices in a large bowl. Toss with hot blueberry syrup and black pepper, and then add sugar to taste. Let stand tossing occasionally, 30 minutes.

Pork Chops + Peaches, Grilled

Ingredients:
4 bone-in pork chops from Riverview Farms
Olive oil for brushing, plus 2 tsp.
Kosher salt and freshly ground pepper, to taste
2 peaches from Watsonia Farm, quartered and pitted
2 Tbs. maple syrup
2 to 3 tsp. good-quality balsamic vinegar
Small fresh Freedom Famers’ basil leaves for garnish

Directions:
1. Remove the pork chops from the refrigerator and let stand for 30 minutes. Brush the chops very lightly with oil, and season liberally on both sides with salt and pepper.

2. In a bowl, combine the peaches, maple syrup and the 2 tsp. oil. Season with pepper and toss to coat evenly. Set aside.

3. Prepare a medium-hot fire in a grill, or preheat a cast-iron grill pan on the stovetop over medium-high heat. Place the chops on the grill rack over the hottest part of the fire or in the grill pan and cook until golden, about 2 minutes. Move the chops to a cooler part of the grill or reduce the heat and cook until the pork is firm and cooked through but not dry, 3 to 4 minutes more per side.

4. Place the peaches over direct heat and sear, turning with tongs, until the cut sides are golden, 30 to 60 seconds total.

5. Transfer the chops and peaches to a platter and drizzle sparingly with the vinegar. Garnish with basil leaves and serve immediately.

Include a side of green beans to top of this magnificent, Freedom Farmers Market meal!

Serves 4