Farmers’ markets are one of the oldest forms of direct marketing by small farmers. These markets have become extremely popular throughout the country and are a great way for consumers to shop for fresh, local and seasonal produce. My favorite market here in our area is the Pearl Farmers Market. It’s so much fun to get up early Saturday morning, head down to the Pearl, grab a chocolate croissant from one of the bakery vendors and peruse all the beautiful produce. There’s live music, cooking demonstrations, and everyone just has a great time.
This dish is a great way to showcase the bounty you bring home! It’s not only beautiful, but makes a delicious light dinner with a loaf of good crusty bread and a nice crisp white wine!
Farmers’ Market Pappardelle
- 3 garlic cloves, minced
- 3 Tablespoons Sherry vinegar or white-wine vinegar
- 1/3 cup extra virgin olive oil, plus more for drizzling
- 1 1/2 lb multicolored and multisize cherry tomatoes, halved (quartered if large)
- 1 1/2 lb medium zucchini
- 3 ears corn, shucked
- 1/2 cup thinly sliced red onion (optional: halve onion lengthwise and thinly slice crosswise)
- 8 to 9 oz dried egg pappardelle or dried egg fettuccine
- 1/4 lb sugar snap peas, halved diagonally
- 1 cup small basil leaves, torn if large
- 1/2 cup mint leaves
- 1/3 cup snipped chives
- shavings of Parmigiano-Reggiano made with a vegetable peeler
Use either a mandoline or a vegetable peeler to make your zucchini ribbons. A vegetable peeler is perfect for making big shavings of Parmigiano-Reggiano.