A summer visit to the farmers’ market is a heady trip where the freshest vegetables and fruits all vie for our attention. Chef Marijke Uleman chooses the best of the season’s bounty and shares recipes that celebrate the joys of summer on a plate from peaches to corn to summer squash and so much more. Discover her delicious dishes in her own words.
4 Summer Farmers’ Market Produce Recipes
Beet Muhammara with Tiny Vegetables
Muhammara is a flavor-bomb of a dip that hails from Syria. Traditionally made with red peppers, this version swaps in raw beets for something bright, earthy, and irresistibly nutty — not to mention that showstopping pink color. It’s the kind of dish that makes summer parties feel extra festive, and it pairs beautifully with bread, crackers, pita, or whatever crudités you’re loving at the farmers’ market that week. Half the fun is how you serve it — I once spooned it into coupe glasses at one of my monthly supper clubs, and it was a total moment.
Corn Custard with Pickled Peaches and Honey-Whipped Chèvre
This one is a certified summer hit. There are few things more purely joyful than a perfect farmers’ market peach — and pickling them? An absolute game-changer. When I first served these, someone looked up mid-bite and said, “Why aren’t more people pickling peaches?” The corn custard is light and versatile enough to work as an appetizer or a main. The whipped chèvre just ties the whole beautiful thing together.
Sage Panna Cotta with Peach Sorbet and Honeycomb Crumble
I am an unapologetic panna cotta devotee, and I’m always dreaming up new flavor combinations for it. I also believe that savory flavors belong in desserts. Sage and cream work really well together and I love using my backyard sage for this dessert. Peach and sage are equal soulmates, so a scoop of fresh peach sorbet alongside a crumble of sweet honeycomb felt like a natural next step. Light, floral, and a little indulgent.
Grilled Summer Squash with Lime Crema and Salsa Macha
This is proof that humble vegetables can absolutely steal the show. Toss some yellow and green summer squash on the grill, drizzle on a tangy lime crema, and finish with a generous spoonful (or three) of salsa macha – essentially the Mexican answer to chile crisp. It’s the perfect side for any outdoor grilling feast, and frankly, I put salsa macha on everything. No apologies.
Recipes by Marijke Uleman
Photography by Tira Howard
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