It’s summertime in Dallas, and if the 100-degree days are starting to get you down, just remember: it’s also cookout season. With a full bounty of fresh local produce and meats available at the Dallas Farmers Market, this is indeed something to celebrate.
Take the opportunity to be adventurous with your cooking this summer — and that includes what vegetables you put on the grill. While the Dallas Farmers Market has all the usual suspects such as corn and mushrooms, there are so many other veggies to test out. Try grilling some summer squash, golden zucchini, eggplant, and even firm lettuce varieties like romaine.
What fruits should you pick up while you're shopping The Market? Melons, melons, melons. They’re never sweeter than they are right now. It’s peak time for all varieties of watermelon and cantaloupe, plus blueberries and blackberries. Not only are these fruits great for snacking, but also work well in fresh juices and cocktail.
Meat selection goes well beyond chicken and beef (although you'll find plenty of those options in The Market and The Shed, too.) Try grass-fed lamb, pastured quail, or Heritage pork.
If you’re looking for salsa ingredients, The Shed has tons of spicy (and not-so spicy) pepper options to jazz up the mix. Try serrano, jalapeño, shishito, new Mex, cayenne, ancho, poblano, banana, or bell. Plus don't forget about vine-ripe cherry, heirloom, and Roma tomatoes.
Grab some shoots, roots, and greens while you’re there too; microgreens, new and sweet potatoes, carrots, beets, turnips, radishes, garlic, and onions (red, white, yellow, and spring) are all available. Lettuces and greens include arugula, braising and lettuce mix, leaf, butter crunch options, hydroponic red oak leaf, mizuna, butter head, and crispy green-leaf arugula. Plus there are herbs and plants galore.
If you need a little inspiration, try this recipe for chimichurri grilled vegetables from Joanne Bondy of Stocks & Bondy. It’s spin-off of the classic Argentinean condiment that is traditionally served with beef, chicken, fish, and wild game. It’s also delicious with grilled asparagus, zucchini, eggplant, or even sweet potatoes. This easy-to-make sauce holds well in the refrigerator and is a delicious addition to a summer cookout.
6 large cloves of garlic
½ cup red wine vinegar
2 cups flat-leaf parsley leaves
½ cup fresh oregano leaves
1 seeded jalapeño
1 tsp. crushed red pepper
1 tsp. kosher salt
¾ cup virgin olive oil
Add all ingredients to a food processor and pulse until the mixture is finely chopped, but not pureed.