Dinner at market 

The Montrose Farmers Market is known for offering a dinner option on Tuesday nights during market hours, 4-6 PM.  On the menu on July 11 were veggie tacos.  A couple of gals from the Iowa State University Extension and Outreach Local Foods team in Southeast Iowa (Morgan and Thomata) helped out with the event. They sourced locally grown zucchini, cilantro, sweet corn, tomatoes, garlic scapes, onions, and peppers to fill whole-wheat taco shells that were grilled on-site at the market.

Below are the recipes for the fillings used in the tacos. A majority of the ingredients can be found at your local farmers market


Cilantro Lime RICE

Ingredients

2 cups water

1 Tbsp butter

1 cup long-grain white rice

1 tsp lime zest

2 Tbsp fresh lime juice

1/2 cup chopped cilantro

Salt

 

Directions

  1. Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender.

  2. Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving. Add salt to taste. 


sWEET cORN AND BLACK BEAN SALA

Ingredients

1.5 cups sweet corn

1 can black beans

1 Tbsp jalapeno, seeded and chopped

1 Tbsp garlic scapes, chopped

Salt

Pepper

 

Directions

  1. Combine the corn, black beans, jalapeño, and garlic scapes in a large bowl. Add salt and pepper to taste. 


roaSTED zUcCHINI

Ingredients

3-4 medium zucchini

2 Tbsp olive oil

1/2 tsp black pepper

½ tsp cumin

1/2 tsp salt

 

Directions

  1. Preheat oven to 450°.

  2. Cut zucchini into 1/2 inch cubes

  3. Toss zucchini with olive oil, cumin, pepper, and salt.

  4. Arrange zucchini in a single layer on a baking sheet. Bake 15 minutes or until golden brown and tender, tossing halfway through.


tomato salsa

Ingredients

3 medium tomatoes, chopped

1/2 onion, chopped

1/2 cilantro, chopped

1 Tbsp lime juice

Salt

Pepper


Directions

  1. Combine ingredients in a serving bowl. Add salt and pepper to taste. 


Sweet corn is on the menu for next week!