This Sunday at the Fairmount Neighborhood Farmers Market, you'll find pastured meats from Fair Valley Farm and Fog Hollow Farm and fresh produce from Camas Swale Farm, including tomatoes, eggplants, summer squash, peppers, and corn on the cob.
If you are exhausted from the first week back to school, plan to treat yourself to an easy supper of seared corn and scallion quesadillas, which are so simple that they don't need a formal recipe. Just heat a griddle or big skillet over medium high heat, give it a slick of oil, and throw on a husked corn cob and some whole scallions to sear. Meanwhile slice some cheddar cheese, rinse some cherry tomatoes, locate some tortillas and perhaps some other vegetables (above I had some leftover roasted radishes handy). When your vegetables have charred, slice the scallion and cut off the kernels into a bowl. Turn the heat to medium low. Toast a tortilla on one side until it starts to brown, then flip and cover with slices of cheese and the seared vegetables. Cook on the second side until the cheese has melted. Serve with cherry tomatoes and your favorite hot sauce.
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