Summer in Arkansas brings a bountiful harvest of fresh, seasonal produce. Here's a full-day menu featuring the best of what's available, ensuring you enjoy the flavors of summer at their peak.
The wide selection of fruits and vegetables gives us lots of opportunity for farm-to-table eating options that showcase the rich agricultural offerings here in the Natural State.
Breakfast: Fresh Tomato and Herb Omelet
Ingredients:
3 large eggs
1 ripe tomato, diced
A handful of fresh herbs (basil, chives, parsley), chopped
1/4 cup shredded cheese (optional)
Salt and pepper to taste
1 tbsp olive oil
Instructions:
Beat the eggs in a bowl and season with salt and pepper.
Heat olive oil in a non-stick pan over medium heat.
Pour in the eggs and cook until they start to set.
Add the diced tomato and herbs, and cheese if using.
Fold the omelet in half and cook for another minute.
Serve hot with a side of sliced peaches or blackberries.
Serve with a side of sliced peaches or blackberries.
Lunch: Cucumber and Watermelon Salad with Mint
Ingredients:
2 cups diced watermelon
1 large cucumber, sliced
1/4 cup crumbled feta cheese
A handful of fresh mint leaves, chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
Instructions:
In a large bowl, combine the watermelon, cucumber, feta cheese, and mint.
Drizzle with olive oil and balsamic vinegar.
Toss gently to combine and season with salt and pepper.
Serve chilled as a refreshing, light lunch.
Snack: Baked Sweet Potato Fries
Ingredients:
2 large sweet potatoes, cut into fries
2 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
Instructions:
2 large sweet potatoes, cut into fries
2 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
Serve with your favorite dipping sauce.
Dinner: Grilled Eggplant and Pepper Tacos
Ingredients:
1 large eggplant, sliced
2 bell peppers, sliced
1 onion, sliced
1 tbsp olive oil
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Corn or flour tortillas
Fresh salsa, avocado, and lime wedges for serving
Instructions:
Preheat the grill to medium-high heat.
Toss the eggplant, peppers, and onion with olive oil, cumin, chili powder, salt, and pepper.
Grill the vegetables for 5-7 minutes per side, until tender and charred.
Warm the tortillas on the grill for a minute on each side.
Assemble the tacos with the grilled vegetables and top with fresh salsa, avocado slices, and a squeeze of lime.
Dinner: Grilled Eggplant and Pepper Tacos
Ingredients:
4 cups muscadine grapes, seeded
1/2 cup sugar
1/2 cup water
1 tbsp lemon juice
Instructions:
In a saucepan, combine the grapes, sugar, and water. Cook over medium heat until the grapes are soft, about 10 minutes.
Puree the mixture in a blender until smooth, then strain to remove the skins and seeds.
Stir in the lemon juice and chill the mixture in the refrigerator.
Once chilled, churn in an ice cream maker according to the manufacturer's instructions.
Serve immediately or freeze for later.
SHopping List:
Produce:
1 ripe tomato
A handful of fresh herbs (basil, chives, parsley)
2 cups diced watermelon
1 large cucumber
A handful of fresh mint leaves
2 large sweet potatoes
1 large eggplant
2 bell peppers
1 onion
Fresh salsa (or ingredients to make your own: tomatoes, onions, cilantro, jalapeño, lime)
4 cups muscadine grapes
1 peach (for serving suggestion with breakfast)
Blackberries (for serving suggestion with breakfast)
Avocado (for dinner tacos)
Dairy:
1/4 cup shredded cheese (optional for omelette)
1/4 cup crumbled feta cheese
Pantry Items:
3 large eggs
2 tbsp olive oil (plus extra for cooking)
1 tsp paprika
1/2 tsp garlic powder
1 tsp cumin
1 tsp chili powder
Salt and pepper
1/2 cup sugar
1/2 cup water
1 tbsp balsamic vinegar
Corn or flour tortillas
1 tbsp lemon juice
Miscellaneous:
Dipping sauce for sweet potato fries (your choice)
Enjoying a farm-to-table meal is a delightful way to celebrate the season and support local farmers. This Summer, take advantage of the fresh produce available in Arkansas and create delicious, wholesome meals for your family.
Want the Farm-to-Table experience without having to do the work?
Here are nine Farm-to-Table establishments in Arkansas where you can let them do the food prep, while you sit back and enjoy!
THE ROOT CAFE, LITTLE ROCK
WIEDERKEHR WINE CELLARS, WIEDERKEHR VILLAGE
THE FARMER’S TABLE CAFE, FAYETTEVILLE
LOST FORTY BREWING, LITTLE ROCK
ROOTS RESTAURANT, JONESBORO
DELTA DIRT DISTILLERY, HISTORIC HELENA
TABLE 28, LITTLE ROCK
THE HIVE AT 21C MUSEUM HOTEL, BENTONVILLE
PRESTONROSE FARM & BREWING COMPANY, CLARKSVILLE
If you have a suggestion for next month’s meal plan, let us know.
