50 Farmers Market Recipes Recipe
50 Must-try Farmers Market Recipes featuring seasonal produce! Many are vegan or vegan adaptable. A great way to try new veggies or use up your CSA box!
How to Make the Best 50 Farmers Market Recipes
This farmers market vegetable soup is the ultimate celebration of fresh, seasonal produce. Whether you’ve just returned from your local farmers market with an armful of summer vegetables or you’re looking to use up your CSA box before the next delivery arrives, this soup is your answer. It’s light yet satisfying, packed with nutrients, and incredibly adaptable to whatever you have on hand.
The beauty of this recipe lies in its simplicity and flexibility. Start with a fragrant base of onions, carrots, celery, and garlic, then layer in whatever seasonal vegetables look best at the market. Zucchini, green beans, and fresh corn are summer staples, but you can easily swap in kale, butternut squash, or root vegetables for a heartier fall version.
What elevates this soup from good to great is the finishing touches—a splash of acid to brighten all those vegetable flavors, a drizzle of quality olive oil, and perhaps some grated pecorino or a spoonful of gremolata. Serve it with crusty bread for dunking and you’ve got a meal that’s as nourishing as it is delicious.
50 Farmers Market Recipes
50 Must-try Farmers Market Recipes featuring seasonal produce! Many are vegan or vegan adaptable. A great way to try new veggies or use up your CSA box!
Ingredients
Aromatics
Vegetables
Broth and Seasonings
Garnish
Instructions
Sauté the Aromatics
- In a large pot or dutch oven, heat oil over medium heat. Add onion and sauté until deeply golden and fragrant, about 5 minutes.
- Add carrots, celery, fennel, garlic and thyme. Sauté 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, or sherry wine (all totally optional) just a couple tablespoons and cook it off.
Simmer the Soup
- Add zucchini and green beans (and optional tomatoes, cabbage, potatoes, or bell pepper), stock, water, bay leaves and salt. You will add the corn later.
- Bring to a simmer, cover and simmer until carrots are just tender, about 10-12 minutes.
- Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.
Season and Serve
- Taste and adjust seasoning. Often a tiny splash of acid like lemon juice or apple cider vinegar brightens the soup—be conservative, start with ½ teaspoon and add more to taste.
- Season with pepper and a pinch of cayenne or chili flakes. If the broth tastes bland, it probably needs salt and acid.
- Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with gremolata (Italian herb sauce) for a delicious finishing touch!
Notes
- This soup is incredibly versatile—use whatever fresh vegetables you have from the farmers market or CSA box.
- For a heartier soup, add diced potatoes, white beans, or pasta.
- The soup can be made vegan by using vegetable broth and skipping the cheese garnish.
