There is a great variety of produce to choose from at the DeKalb County Farmers Market. From corn, okra, turnip greens, tomatoes, zucchini, and peas to beans, potatoes, sweet potatoes, and winter squash, the color and flavor combinations are endless. Herbs, locally roasted coffee, lovely flower bouquets, jams, jellies, baked goods, barbecue, and beautiful handcrafted items are there to round out the haul in your reusable bags and baskets.
Now is a busy time at our farm. We're cleaning up the summer garden beds, pulling out the abomination that was our tomato row, planting lettuce, cabbage, broccoli, beets, and turnips, mulching, and sowing cover crops. That doesn't leave much time for cooking elaborate recipes.
A favorite dish right now is peas, corn, and baby potatoes. Boiled and topped with a healthy dollop of butter and some sea salt, the combination is hearty, healthy, and pretty, too.
Tomato and cucumber salad is another summer favorite that is about to go out of season. Chop up tomatoes, cucumbers, onion, and toss in a clove of garlic if you feel like it. Dress with olive oil and apple cider or balsamic vinegar and season with salt and pepper. Use any fresh herbs you have on hand, like basil, oregano, thyme, and rosemary. Try substituting fresh lime juice for the vinegar. Clean your plate with a good crusty bread, and you'll barely even need to wash your dishes.
If you haven't made a batch of corn, peach, and tomato salsa yet, you should definitely try it before these summer gems dwindle away. Combine diced peaches and tomatoes with raw corn, diced onions, a clove or two of garlic, and a hearty amount of cilantro or basil. Throw in a spicy pepper or two for heat, then salt and pepper to taste. The sweet and tangy flavors and little crunchy bits from the corn and onions make for an absolutely delightful salsa that's great with chips or served with pork, chicken, or fish.
As soon as the warm weather goes, the okra will be gone. This hibiscus cousin, brought to us from Africa via the slave trade, has been a shining beacon in our garden this year. Right now the plants are over eight feet tall and still covered in cheery yellow flowers. We pick the red, green, and mottled pods while they're still crunchy and tender. I love to bake, saute, or grill them whole, brushed with a little coconut oil and dusted with sea salt. If your okra gets tough, you can use the pearls-immature seeds-to thicken up stews and soups. Those pearls freeze just fine in a ziplock bag.
Cultured okra is one of my favorite snacks. Right now I have a giant crock of baby okra fermenting in my kitchen. Into a crock or glass container goes some dill seed, sliced onions, and a few garlic cloves, then toss in your okra pods. Add peppercorns and cayenne peppers if you like spicy foods. Cover the mixture in a brine solution of one tablespoon salt to one cup of water. Weigh down the veggies with a plate to make sure the brine solution completely covers the vegetables. Cover the crock with a towel and secure it so no insects can get into your fermentation. It can take from a few days to a couple weeks for the okra to culture to your preferences. Keep an eye on the fermentation and occasionally skim the white film off the top.
Full of probiotics that are important for a healthy digestive and immune system, fermented foods are one of the healthiest snacks you can put in your body. But don't take my word for it. Local author Sandor Katz  has written some great books on the subject. Get down to the DeKalb County libraries to check out “Wild Fermentation.”