farmers market

Heirloom Tomato, Nectarine and Arugula Salad with Grapefruit Vinaigrette by Judy Kim

by Judy Kim

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Heirloom Tomato, Nectarine and Arugula Salad with Grapefruit Vinaigrette

Yield: 4 servings

This is more of an assembly of ingredients than a recipe, which is exactly how I like to cook in the Summer. It's easy to pull together especially after a run to the Union Square Greenmarket, the largest farmers market in NYC. There's always so much to choose from, but I wanted to keep this salad simple. I like to marinate the tomatoes in the beginning to give them a garlicky touch. Letting them sit for 5 minutes or longer helps minimize the raw garlic flavor. Using a fine micro grater helps in that department too. (Grating is my favorite discovery, plus its faster than mincing!) Regardless the vinegar and nectarines will balance it out with just a touch of sweetness.  If you don't have a specialty vinegar use balsamic vinegar, it will still be delicious!

You could add some burrata to this to make this a light lunch with a crusty loaf of bread and salted butter.  A glass of rosé would be nice too.

INGREDIENTS

1 pound mix of heirloom and green tomatoes, in various shapes and sizes

1 garlic clove, grated on microplane

Flaky sea salt

5 ounces arugula

3 nectarines, pitted and sliced

1/4 cup diced red onion

Grapefruit balsamic vinegar such as The Filling Station vinegar

Extra-virgin olive oil

DIRECTIONS

  1. Cut tomatoes in half or quarters. In a large bowl mix tomatoes with garlic and season with sea salt. Set aside for 5 minutes.

  2. In a large platter arrange arugula greens, nectarines, red onion and tomatoes.

  3. Drizzle with grapefruit vinegar and extra-virgin olive oil. Finish with sprinkle of flaky sea salt.

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Lemon Verbena Sugar by Judy Kim

by Judy Kim

Lemon Verbena Sugar
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Lemon Verbena Sugar

Yield: 2 cups

This was created after the purchase of a lemon verbena plant, bought on a whim at the farmers market. It is so fragrant and just seemed perfect for an infused sugar. It can be enjoyed in tea, on the rim of a cocktail or any baking project. 

INGREDIENTS

2 cups sugar

3 sprigs lemon verbena, leaves only

Zest of 1 lemon (meyer lemon if possible)

DIRECTIONS

  1. In the bowl of a mini prep or food processor, add all ingredients and blend until mixture is finely ground.

Note: If you want more flavor, add more leaves or combine with another complimentary of your choice. Use this ratio to help create larger batches of herbed sugar. Keep in refrigerator.


Sources:

Ceramics: Jono Pandolfi

Photography Surface: Erickson Woodworks

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