Visiting my local farmer’s market is one of my favorite pastimes in the summer. There is nothing better than walking through and knowing that everything you buy was freshly grown. You know you are getting the highest quality food at an affordable price, as well as doing your part to help the local economy!

On my most recent visit, I got a few tomatoes, a bagful of fresh corn and some delicious treats from a baking vendor. Then I headed home to cook it all to my heart’s content. It is a wonderful way to spend a warm, sunny day in the summer.

There are some things you should know before going to a farmer’s market. It can be intimidating so here are some tips to help you get through it and thoroughly enjoy it.

Bring cash. Very few vendors I know take credit cards, and cash is always much easier.

Take a walk through the entire market before you buy anything. Take mental notes (or written if you prefer) of the booths you will want to return to. 

Bring your own large tote bag to throw all of the items you buy in. This will make them much easier to carry. 

Try something new. Last year I was visiting a vendor that had several foods I did not recognize. He let me try them. Sure enough, minutes later I was buying sea asparagus. It is a smaller version of asparagus that has several stalks emanating from the main one. It has a crunchy texture and a salty flavor. I bought it and made a delicious salad with it. Just goes to show, you never know! I will be looking for it again this year. 

Don’t be afraid to ask questions. The vendors know how the food was grown, if any pesticides were used and how is best to store them.

Pick up your big purchases last so you do not have to carry them with you the entire time of your visit.

Now that you know some things about a farmer’s market, next time you visit make sure to pick up the ingredients for this recipe! It is an amazing version of a carbonara. It requires all the same ingredients plus extra veggies and a wonderful mix of aromatic herbs.

The bacon adds a nice, smoky flavor, while the cheese and corn lends a sweet and creamy texture. The crushed red pepper is a spicy surprise. This dish is finger licking good. I wouldn’t put it on your short on time list, but I would put it on your “must try” list.

This dish is courtesy of Half Baked Harvest, by Tieghan Gerard. All of her recipes are amazing, and I will be trying many more of hers in the future. It didn’t say how many people it will serve so I am going to say about 4-6 people who will relish this savory, sweet and spicy version of a summer carbonara!

Ingredients for. Summer Carbonara

2 pints heirloom or cherry tomatoes
2 tbsp. extra-virgin olive oil, plus more for serving
1/2 cup chopped fresh herbs (such as basil, oregano, and dill)
4 garlic cloves, minced or grated
Kosher salt and freshly ground black pepper
1 pound bucatini pasta
4 thick-cut bacon slices, chopped
3 large eggs, beaten
3/4 cup freshly grated Parmesan cheese
3 ears corn, grilled, roasted or boiled and kernels sliced from the cob
Zest and juice of 1/2 lemon
1/4 cup chopped fresh thyme or oregano, plus more for serving
Pinch of crushed red pepper flakes
8 ounces burrata cheese (optional)

Preheat the oven to 400°F.

In a 9 x 13-inch baking dish, combine the cherry tomatoes, olive oil, 1/4 cup of the fresh herbs, half the garlic, and a generous sprinkle of salt and black pepper.

Toss well to coat.

Roast for 10 to 15 minutes, or until the tomatoes collapse.

Remove from oven and add the remaining 1/4 cup fresh herbs.

Meanwhile, bring a large pot of salted water to a boil over high heat.

Cook the pasta until al dente according to the package directions.

While the pasta cooks, in a large skillet, cook the bacon over medium heat until the fat renders and the bacon is crispy, 2 to 3 minutes.

Add the remaining garlic and cook 30 seconds to 1 minute, or until fragrant.

Reserve 1/4 cup of the pasta cooking water, then drain the pasta and add it to the skillet with the bacon.

Give it a good toss and cook for about 2 minutes, until warmed through.

Beat together the egg and Parmesan in a medium bowl.

Remove the pasta from the heat and pour over the egg-cheese mixture, tossing quickly to ensure the eggs do not scramble until the sauce thickens.

Thin out the sauce with just a little bit of the reserved pasta water, adding it slowly until the sauce reaches your desired consistency.

Add the tomatoes and all the juices from the baking dish, the corn, lemon zest, lemon juice, and thyme or oregano.

Gently toss to combine.

Season with black pepper, salt, and the red pepper flakes.

Divide the pasta among plates and top with a drizzle of olive oil, freshly torn burrata cheese, if desired, and fresh herbs.

It’s that simple!