Camping Recipes

Farmers Market Fiesta

Green beans

July at a farmer’s market can be likened to a kid in a candy store experience. So much to choose from when it comes to juicy, fresh, colorful and tasty. Here are two recipes to make with your farmer’s market finds this July.

Fresh Sugar Snap Pea Salad (makes 6 servings)

(recipe from


2 tablespoons olive oil

2 tablespoons white wine vinegar

2 teaspoons honey

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon thyme

½ cup chopped onion

½ teaspoon poppy seeds

1 pound fresh sugar snap peas, trimmed and halved (about 4 cups)


Place the first seven ingredients in a blender; cover and process until blended. Transfer to a large bowl and stir in poppy seeds. Add peas to dressing and toss to coat. Cover and refrigerate/chill 30 minutes before serving.

Smashed Blackberry and Goat Cheese Toasts (makes 8 toasts)

(recipe from


1 1/2 cups blackberries

1/2 cup blueberries

1 teaspoon vanilla

1 1/2 tablespoons sugar

3 tablespoons water

1 – 2 teaspoons cornstarch, sifted

8 ounces challah bread, sliced (or your bread of choice!)

4 ounces goat cheese

Fresh mint to garnish


In a medium-sized saucepan combine the blackberries, blueberries, vanilla, sugar, and water (covered) over a medium low flame. Once simmering and the fruit begins to burst (about 5 minutes) gently mash with a fork or potato masher, then whisk in the cornstarch until well incorporated.* Cover once more and simmer over a low flame until needed. Meanwhile, toast the challah bread as desired (crispy works better). When ready, smear each slice of challah bread with a thick layer of goat cheese, then spoon over with the smashed blackberries. Garnish with mint, then eat!

 *add 1 teaspoon  if you want the blackberries more runny, 2 teaspoons for a thicker texture!

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