Our local farmers markets are filled a palette of colors this time of year. Buy the rainbow and make what I call Farmers Flatbreads: a fresh slice of bread from the market, topped with as many colors and shapes as you can fit in. Set up a bar of options, and invite folks over for a fun DIY party where everyone flexes their creative muscle.
Carrot Avocado Nasturtium Beet Gomasio
white balsamic vinegar
1 beet, grated
Gomasio (toasted sesame and sea slat) either homemade or store bought
Pink salt and freshly ground white pepper
Pressure-cook the carrots for 5 minutes with 1 tablespoon each of mirin and vinegar. Season with additional vinegar, fresh lemon juice and salt to taste. Spread a layer of carrot marsh onto a slice of bread. Top that with thin slices of fresh avocado. Sprinkle gomasio across. Top that with nasturtium flowers. Dot with beet and adjust with salt and pepper.
Herb Cheese Watermelon Radish Dill Pickled Carrot
4 oz goat cheese
¼ cup heavy cream
2 teaspoons chives, minced
1 watermelon radish, sliced thin with mandolin
1 cucumber, sliced thin with mandolin
Combine cheese and cream, add more to make the cheese more spreadable. Mix in chives. Spread a layer of cheese onto your bread. Top that with slices of radish and then cucumber. Sprinkle with pickled carrot and fresh dill.
Dice 1 carrot into small pieces. Heat ¾ cup water, ½ cup cider vinegar, 1 smashed garlic clove and 2 teaspoons salt in pan till dissolved. Cool slightly, pour over carrots and let sit overnight.
Garlic Artichoke Spread Tomato Zucchini Fried Caper Calabrian Pepper
1 carton garlic artichoke spread from the farmers market or equivalent
1 heirloom tomato, sliced thin
1 bunch basil, leaves separated from stem
1 zucchini, sliced thin
1 tablespoon capers, drained
¼ cup vegetable or avocado oil
Calabrian peppers, sliced very thin
Salt and pepper
Spread a layer of garlic spread on your sliced bread. Put on one layer of basil leaves. Top that with slices of tomato, then zucchini. Heat the oil in a small pan till just before the smoke point. Add capers (not the juice) and fry 3 – 5 minutes till crispy. Remove with slotted spoon onto plate with paper towel. Sprinkle onto bread, along with peppers.