Five Seasonal Recipes Using Local Produce Available Now

Shoppers filled stalls at the City Market on July 11 with crates of ripe tomatoes, sweet corn and zucchini pulled from fields in the Missouri River bottoms that morning.

Summer produce peaks in the metro area right now because daytime highs have held steady near 90 degrees for two weeks, pushing local crops to maturity faster than in cooler seasons and giving residents a short window to use items at their freshest before they move out of season.

The River Market neighborhood location draws buyers from downtown apartments and nearby Crossroads lofts, while the Badseed Farm stand in the West Bottoms supplies the same items plus fresh herbs grown on its two-acre plot south of the rail yards.

Market managers note that the same vegetables appear on menus at restaurants along 39th Street within 48 hours of harvest, showing how quickly local supply moves into daily meals.

Simple salads and sides

Tomato and corn salad combines diced heirloom tomatoes with kernels cut from three ears of boiled corn, a handful of basil from the same stand, and a splash of olive oil. Zucchini ribbons shaved thin and tossed with lemon juice and salt make a quick side that uses the abundant squash now priced lower than in spring. A blueberry and peach bowl mixes halved fruit from Johnson County orchards with a spoon of local honey for breakfast or dessert.

Light mains from the grill

Grilled corn on the cob rubbed with chili powder and lime serves four from one market bag. Stuffed peppers filled with leftover corn kernels, diced tomato and cooked rice bake in 25 minutes for a weeknight dinner. These dishes require no special equipment beyond a standard home stove or backyard grill and scale easily for two or six servings.

Residents can find the listed ingredients at either market on weekends through the end of July and repeat the same combinations as new batches arrive each Thursday and Sunday.