Farm stand Report: Cooking with the Best of August’s Fresh Produce

Can you believe it’s August already? Don’t miss out on the chance to enjoy the best produce, while it’s still fresh and plentiful at your local farm stand or farmer’s market. Here are a few recipes to get you started.



Everyone will love the flavors in this super-easy side dish that also makes a great main meal. Whip it up in just 30 minutes, no stove or oven time required! It serves 4.


  • 3 cups raw corn kernels (about 4 cobs)
  • 1 medium tomato, chopped (about ½ cup)
  • ¾ cup chopped green onion
  • 1 cup quartered and thinly sliced cucumber (preferably English)
  • ½ cup chopped fresh leafy herbs (your choice of basil, dill, mint, parsley or cilantro)
  • ½ cup chopped radishes
  • 1 medium jalapeño, very thinly sliced (optional)
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar or white wine vinegar, to taste
  • 2 medium cloves garlic, pressed or minced
  • ½ teaspoon fine sea salt to taste
  • Freshly ground black pepper to taste
  • ⅓ cup crumbled feta cheese or 1 ripe avocado, diced


  1. In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs!), radishes, and jalapeño.
  2. In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, and then pour it over the salad. Toss to combine.
  3. Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
  4. Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

 Use avocado instead of feta. If you’re missing feta’s salty punch, you could add some thinly sliced Kalamata olives.


We love raw sweet corn for this recipe, but you could also use frozen corn, defrosted and drained. Want a smokier flavor? Grill your corn before making the salad.


Plump, juicy blackberries are a snack in themselves. They’re also delicious in baked goods and make a fantastic, easy dessert when served with whipped cream. As a general rule, buy organic berries, since these tasty gems tend to soak up pesticides even more than other fruits. This recipe makes 8-10 pancakes, enough for two hungry humans or four little ones!


  • 1 egg
  • 1 cup flour
  • 1 tablespoon sugar
  • Zest of 1 large orange
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons butter, melted and cooled slightly
  • 1 cup fresh blackberries (thawed and drained berries work well too!)
  • Oil or butter for cooking


In a small bowl, rub the orange zest into the granulated sugar until pale yellow and fragrant.


In a large bowl, whisk together the egg, buttermilk, and butter. Add the flour, sugar, baking powder, baking soda, and salt. Stir until just combined. The batter may be a bit lumpy. (Don’t overmix.) Fold in the berries gently with a few strokes.


Heat a griddle pan or a cast iron skillet over medium heat. Add a teaspoon of oil or a dab of butter and heat through. Add 2 heaping tablespoons of batter to the pan. Heat until bubbles form and start to pop. Carefully flip over and cook through. Place cooked pancakes on an ovenproof plate and let rest in a 200-degree oven while you make up the rest of the pancakes.


Top with maple syrup or mascarpone sweetened with a dash of powdered sugar and a little juice from the fresh orange.


This French carrot salad recipe is simple and fresh! Get some fresh, full-size carrots from your local farm stand – they will give you the best flavor by far. Chickpeas are optional but recommended. Recipe yields 4 servings and takes only 20 minutes to prepare!


  • 1 pound carrots, peeled
  • 2 tablespoons finely snipped chives or chopped green onion
  • 2 tablespoons finely chopped fresh parsley
  • Optional: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas


For the dressing:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon ground cumin
  • ¼ teaspoon fine sea salt


Making the salad

To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You’ll end up with about 3 cups grated carrots.


Place the carrots in a medium serving bowl. Add the chives, parsley and chickpeas (if using).


To make the dressing, whisk all of the ingredients together in a small bowl until completely blended.


Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.


Are you planning a birthday anniversary or family reunion this month? Be a guest at your own party with help from the catering services experts at Jerry’s Kitchen!


We’ll bring everything to you with our award-winning food truck catering specialties – or, if you prefer, a classic menu with fresh favorites to please all your guests. We have tasty options for everyone, including those with food sensitivities.


To book catering services or food trucks for your party near Doylestown or Philadelphia, give us a call today.



Cookie and Kate


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