There is something so amazing about summer produce. Between watermelon, strawberries, and peaches, local farmers’ markets and produce stands are bursting with colors and flavors. To me, there is nothing more deliciously summery in Maryland than fresh, bright red tomatoes. Sure, we can purchase them year round, but nothing beats taste of a ripe, sun-drenched tomato.

Tomatoes offer a versatility that makes them a staple in our kitchen during the summer months. They are great to add to salads, sandwiches, pasta salads, and now, veggie tarts. This recipe is incredibly easy and delicious—you can pre-make ahead of time for a dinner party appetizer or to prepare a dinner for two.

The creaminess from the goat cheese balances out the acidity from the tomatoes, and the caramelized onion offers a subtle sweetness. Serve this tart warm out of the oven, or at room temperature. I like to use large beefsteak or heirloom tomatoes for the tart, but you could absolutely use cherry or Roma tomatoes instead. Keep frozen, store-bought puff pastry on hand for when you need to pull together a recipe in a pinch. When selecting your tomatoes, look for smooth, even skins that are firm but have a slight give when squeezed.

Ingredients:

• 1 pre-made frozen puff pastry dough sheet
• 2 ripe beefsteak tomatoes
• 1 brown or white onion
• 2 cloves garlic (minced)
• ½ cup fresh soft goat cheese
• 1-tablespoon olive oil
• Handful fresh basil leaves
• Arugula or micro-greens for garnish
• Salt and pepper to taste

Preparation:

1. Preheat your oven to the temperature on puff pastry package instructions.

2. Thaw one frozen puff pastry sheet for 20 minutes before baking. This will leave the pastry malleable without causing it to stick together. Place on a parchment-lined baking sheet. The pastry will go into the oven frozen.

3. Slice your onion into thin strips.

4. Coat a large pan with butter or olive oil, and heat the pan on a medium-high heat until the oil is shimmering. Add the onions and give them a quick stir to coat them in oil. Spread the onions out across the bottom of the pan and allow them to cook. You will not want to stir them too frequently so they can caramelize. Once the onions have caramelized, remove them from the heat and set aside.

5. In a bowl, mix your minced garlic and tablespoon of olive oil. Brush the mixture over the puff pastry sheet.

6. Sprinkle your goat cheese over the puff pastry, followed by the caramelized onions. Try to spread the cheese and onions evenly over the pastry, but leave a ½ inch between the filling and the edge of the pastry to allow a flaky crust to develop.

7. Cut your tomatoes into ¼ inch thick slices, and spread them over the pastry. Season with salt and pepper.

8. Bake the pastry per the package instructions, usually around 25-30 minutes, or until the pastry is golden brown.

9. Remove the pastry from the oven and top with basil and arugula or micro-greens (optional). Add salt and pepper as needed. Slice and serve immediately or allow to cool to room temperature.

10. Enjoy!

Spring is finally here—meaning the birds are chirping, flowers are blooming, and we finally have an excuse to leave the house on the weekend to hit the farmers’ market. Farmers’ markets are the best way to scope out local, in-season produce and are a great perfect opportunity to meet your local farmers, ask what produce they recommend, and get fresh ideas on how to use it.

The warmer months of spring give us bright, delicious seasonal vegetables, which help liven up any salad or veggie dish. Great in-season spring vegetables to keep an eye out for include arugula, peas, carrots, spinach, artichoke, and asparagus.

Try to grab a variety of root veggies since they can be enjoyed several different ways. They offer a delightful crunch when raw, or are hearty and comforting when roasted.

Delicious spring root vegetables include beets, radishes, sweet potatoes, fennel and carrots. When raw, beets and carrots are a wonderful crunchy addition to any crudité platter, but they can also be enjoyed roasted or grilled. Similarly, fennel gives a fresh bite when added to salads, and adds a unique flavor when pureed into soups. The beauty of root veggies is that there are several ways to prepare them.

This salad recipe is a great way to incorporate all of your farmers’ market finds. It also presents beautifully, which will make you the talk of any dinner party. Thanks to the bright colors of the veggies, it seems to look stunning no matter what. Next time you hit the local market, be sure to snag these ingredients to make a tasty spring salad.

Ingredients

For the salad:

• 1 fennel bulb
• 1 red beet
• 1 zucchini
• 1 green apple
• 1 large sweet potato (either orange or purple)
• 2 cups of arugula
• ½ ripe avocado
• 2 sprigs of mint
• Goat cheese (optional)

For the dressing:

• Juice from 1 large lemon
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• ½ teaspoon honey or maple syrup
• ½ teaspoon dried basil
• ¼ teaspoon onion powder
• ¼ teaspoon salt

Instructions

For the dressing:

In a bowl, add lemon juice, extra virgin olive oil, Dijon mustard, honey, dried basil, onion powder and salt. Whisk vigorously for one minute until all ingredients are fully incorporated.

For the salad:

• Preheat your oven to 400 degrees Fahrenheit. Spiralize or cube the sweet potato and add the pieces to a baking sheet. No need to add oil or seasoning to the potato. Once the oven has come to temperature, bake the sweet potato cubes or strands for 10 to 15 minutes until fork-tender. Allow them to cool to room temperature before serving.
• Using a mandolin or sharp knife, thinly slice the fennel bulb, apple and beet. Be sure to set the beets away from the other ingredients to avoid color transfer.
• Using a vegetable peeler, slowly run the peeler down the long side of the zucchini. Peel thin zucchini ribbons on each side until you reach the seeds. Stop peeling once you can see the seeds.
• Slice the avocado into thin wedges.
• On a large plate, assemble your salad starting with a bed of arugula. Arrange the other vegetables to your liking. Drizzle dressing on the salad at time of serving. Garnish with fresh mint, fennel greens and optional goat cheese.

When we hear the term “food desert,” we tend to think of a dusty and isolated small town, not a neighborhood in a major U.S. city. But the USDA defines a food desert as a community of “at least 500 people and/or at least 33 percent of the census tract’s population must reside more than one mile from a market or grocery store.”

Baltimore’s Greenmount West neighborhood falls into that category and residents Saché Jones and Myeasha Taylor of Two Moons Food Group were asked to come up with a solution.

“We were approached by the neighborhood association,” Jones says. “This came from a very personal need for us to have a place to buy groceries and a way for us to get to residents in the community.”

Partnering with local makerspace Open Works, the Two Moons Food Group put the plan in motion for the new Greenmount West community market. Beginning on June 4, Grow Market will make its debut in the Open Works parking lot at 1400 Greenmount Ave.

As part of the planning process, Jones and Taylor wanted to be sure this was something the community wanted, so the duo walked door-to-door to survey their neighbors.

“We wanted to move forward with the support of the community and not be yet another project that someone thought would be a good idea and didn’t bother to ask,” says Jones. “Our first question was, ‘Do you even want a market?’”

Other questions on the survey covered shopping habits and frequency, as well as product preference. The results of the survey weren’t surprising—residents wanted a grocery store within walking distance with quality produce.

Lacking the resources to build a grocery store, Jones and Taylor are doing the next best thing: a farmers’ market. Both have experience with farming and planning, and sympathize with the problems of the neighborhood.

“We sometimes travel as long as 30 to 40 minutes to go to the grocery store that has the freshest produce,” Jones explains. “The residents need markets that are going to meet those needs close by. We found people that can provide those things at the market.”

At the Grow Market, customers will be able purchase fresh food including vegetables, fruits, dairy, breads, and coffee. There will also be prepared food from area chefs, as well as items from the local artists and makers at Open Works.

In an effort to assist customers receiving government assistance, all vendors will be required to accept EBT (electronic benefit transfer) for eligible products. Each vendor will be educated on which of their products are eligible to ensure that no resident is excluded from receiving quality goods.

Becoming a vendor at the Grow Market involves a careful selection process beginning with a questionnaire followed by an interview with Jones and Taylor. During the interview, the prospects must disclose how and where their products are grown, and how long they have been in business.

“We ask about their business: who they are as people, their goals, what they want to get out of the market,” Jones explains.  “Do they have anything to contribute to the community besides their product?”

To date, the market has 10 vendors locked in with space for 13. Current vendors include a fresh farmer with organically grown produce, a ginger tea family business run by three brothers, and a local baker. The goal is to have at least 30 vendors that will rotate each week to give the customers variety. All of the current vendors are from Baltimore City or County, with some directly from the Greenmount West neighborhood.

“We are hoping to be as local as we can, but not just for the sake to say that we have local vendors,” she says. “We want to highlight the vibrancy of our neighborhood.”

The Grow Market is set to open on June 4 at 9 a.m.- 2 p.m. and will operate rain or shine every Sunday until November 19.

“We have a mission to be a people-centered marketplace that connects neighbors with local business,” Jones says. “There’s love here and we want to share that.”