Celebrating National Farmers Market Week: August 4-10, 2024

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As we enter National Farmers Market Week, August 4-10, 2024, we’re excited to join in celebrating the 25th year of this annual event! This week is dedicated to recognizing the crucial role farmers markets play in our nation’s food system. It’s a time to boost market attendance, showcase the value of these markets, and celebrate the local farmers who make it all possible. Consider us on board!

At Retaaza, we're on a mission to make local food more accessible and affordable. By supporting our community’s farmers through farmers markets, farm stands, wholesale procurement, and other fun outlets, we reconnect consumers to their food and help feed families struggling with food insecurities. We believe in community helping community, and there's no better time to show our support than National Farmers Market Week.

Stay tuned to Retaaza on Instagram, Facebook, X, and LinkedIn throughout the week to follow along with our celebrations and discover how you can support local farmers markets in your area. By shopping at these markets, you’re not only getting amazing produce and fresh goods but also supporting the hardworking farmers in your community.

To help you make the most of the season’s bounty, we’re excited to share this handy Georgia Harvest Calendar, courtesy of the Georgia Fruit and Vegetable Growers Association. August brings a fantastic array of produce: beans, blueberries, cantaloupes, cucumbers, eggplants, grapes, okra, Vidalia onions, peaches, peas, peppers, potatoes, squash, tomatoes, muscadines, and zucchini. When you visit your local farmers market, you’ll know that these items are in season and locally grown right near you!

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To celebrate National Farmers Market Week, we’re featuring a delicious recipe perfect for showcasing these seasonal vegetables: Summer Vegetable and Goat Cheese Tart. This savory tart is a wonderful way to enjoy the fresh flavors of summer. Here’s how to make it:

Summer Vegetable and Goat Cheese Tart

Ingredients:

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1/4 tsp salt
• 1/4 cup grated Parmesan cheese (optional)
• 1 large egg yolk
• 2-3 tbsp cold water

For the Filling:

• 1 tbsp olive oil
• 1 cup sliced Vidalia onions
• 1 cup diced zucchini
• 1 cup diced bell peppers (any color)
• 1 cup cherry tomatoes, halved
• 4 oz goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• Salt and pepper to taste

Instructions:

1. Prepare the Crust:
   • In a food processor, combine flour, salt, and grated Parmesan (if using). Add the cold butter and pulse until the mixture resembles coarse crumbs.
   • Add the egg yolk and pulse until combined. Gradually add cold water, one tablespoon at a time, until the dough starts to come together.
   • Turn the dough out onto a lightly floured surface and gently knead it into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat Oven:
   • Preheat your oven to 375°F.
3. Roll Out the Dough:
   • On a floured surface, roll out the chilled dough to fit a tart pan (about 9 inches in diameter). Gently press the dough into the pan and trim any excess. Prick the bottom with a fork to prevent bubbling.
4. Blind Bake the Crust:
   • Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes until the crust is lightly golden. Remove from the oven and let cool.
5. Prepare the Filling:
   • In a skillet, heat olive oil over medium heat. Add the Vidalia onions and cook until softened and slightly caramelized, about 5-7 minutes. Add the zucchini and bell peppers, and cook for another 5 minutes until tender. Stir in the cherry tomatoes and cook for an additional 2 minutes. Season with salt and pepper, and remove from heat.
6. Assemble the Tart:
   • Spread the cooked vegetable mixture evenly over the pre-baked tart crust. Scatter crumbled goat cheese and grated Parmesan on top.
7. Prepare the Custard:
   • In a bowl, whisk together the eggs, heavy cream, milk, thyme, salt, and pepper. Pour the custard mixture over the vegetables and cheese in the tart shell.
8. Bake the Tart:
   • Bake for 30-35 minutes, or until the custard is set and the top is golden brown.
9. Cool and Serve:
   • Allow the tart to cool slightly before slicing. Serve warm or at room temperature.

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This Summer Vegetable and Goat Cheese Tart is perfect for a light lunch or as a side dish for dinner. Enjoy the fresh flavors of summer while supporting your local farmers market!

Happy National Farmers Market Week! Let’s make the most of this wonderful celebration by supporting our local farmers and enjoying the delicious produce of August throughout this month and beyond. 

#KeepItSimpleKeepItLocal

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