Farmer's Market Feast

I love farmer's markets.  I love all the free samples of strawberries and olives.  I love the buckets of fresh sunflowers. I love the local guitar player strumming "Good Day Sunshine."  I love running into neighbors.  And I love all the intimacy created between the food and the people.  This summer my friend Laura worked at the farmer's market selling blueberries and one night we made a feast with all the food she had bartered that day at the market.  She brought home fresh green beans, tomatoes, sweet potatoes and beets.  I brought yellow squash and a bright green tomatillo I had purchased at my local farmer's market.  She made a delicious beet salad and I cooked up some veggie and fish tacos.  We took our time cooking, laughing and making a mess in her kitchen.  When everything was ready we ate and talked for endless hours till we were tired and full.  Below is my taco recipe as well as Laura's beet salad for your farmer's market feast!

Fish Tacos
Ingredients

• 1 fillet of tilapia (or whatever fish you love)
• 1-2 summer squash chopped into small bite size pieces
• 1 sweet onion chopped
• 1 ripe tomatillo chopped
• 1-2 fresh tomatoes chopped
• 1 ripe avocado sliced
• Corn tortillas 
• Salt, pepper, olive oil

Directions

1.  In a pan saute the onions on medium heat in olive oil.
2. When onions are halfway cooked, add the squash and tomatillo.
3. Add garlic and salt and pepper and saute till all veggies are cooked.
4. In another pan, add some olive oil and fry the tilapia for a few minutes until golden on both sides.
5. Warm tortillas on a pan then fill each one with the squash, tomatillo, and tilapia chunks.
6. Top with tomatoes and avocados and enjoy!

Laura's Beet Salad
Ingredients

• 6 red beets
• 2 ripe avocados
• 1/4 cup of balsamic vinegar
• 2 tbs of honey
• Olive oil, salt, pepper

Directions

1. Boil trimmed beets in water for about 10 minutes.
2. Run beets under cold water and peel skins off.
3. Chop beets and roast in the oven with a little olive oil, salt and pepper at 400 degrees F for 15 minutes.
4. Mix together the balsamic vinegar and honey.
5. Take beets out of the oven and pour the vinegar/honey mixture on top.
6. Roast beets for another 10 minutes until cooked through.
7. Slice avocado and mix together with the beets in a bowl.