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
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
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.
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
1.5 cups sweet corn
1 can black beans
1 Tbsp jalapeno, seeded and chopped
1 Tbsp garlic scapes, chopped
Combine the corn, black beans, jalapeño, and garlic scapes in a large bowl. Add salt and pepper to taste.
3-4 medium zucchini
2 Tbsp olive oil
1/2 tsp black pepper
½ tsp cumin
1/2 tsp salt
Preheat oven to 450°.
Cut zucchini into 1/2 inch cubes
Toss zucchini with olive oil, cumin, pepper, and salt.
Arrange zucchini in a single layer on a baking sheet. Bake 15 minutes or until golden brown and tender, tossing halfway through.
3 medium tomatoes, chopped
1/2 onion, chopped
1/2 cilantro, chopped
1 Tbsp lime juice
Combine ingredients in a serving bowl. Add salt and pepper to taste.
Sweet corn is on the menu for next week!