Have you ever wandered through a summer farmers’ market, hypnotized by stand after stand of crisp lettuces, juicy peaches, colorful tomatoes of every shape and size, and giant watermelons…yet unsure of what to buy and how to cook with it?

Our latest episode dives into this common dilemma, offering practical tips and creative ideas to make the most of your market finds, including our top 6 essential items we can’t stop buying.

In this episode you’ll learn how to:

1) Transform seasonal produce into delicious, easy-to-make meals - ensuring you never face wasted vegetables or fruit again

2) Time-saving tricks for prepping and storing your farmers' market haul, including how to preserve the bounty for future ease and enjoyment.

3) Unique, trusted recipes for our top 6 produce items

Tune in now to turn your next farmers market trip into a culinary victory that makes shopping, cooking, and hosting a pleasure!

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Links to from this week’s show:

Grilled potato recipe from The Kitchn

Mixed sabzi with yellow 8-ball squash from the NY Times

Superba restaurant in Los Angeles

Grilled romano beans by Karen Martini

Cauliflower salad by Ham El-Waylly for the NY Times – serve it in buttered hot dog buns!

Cilantro date chutney by Samin Nostrat for the NY Times, (she suggests putting it on turkey sandwiches)

Little breakfast parfaits with lemon yogurt + fresh cherries, kid friendly!

Upside-down sweet cherry cake by Jerelle Guy for the NY Times

Sonya’s One-bowl sour cherry cake

You can find Sonya’s cucumber deli salad in her cookbook, Braids

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Sign up for Sonya’s free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!