Spend money locally this week
Plus, three recipes that showcase the absolute bounty of summer produce.
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Tuesday marks Prime Day, Amazon’s annual mega sale. But this week, when you’re adding stuff to your carts, I challenge you to put a few things back on the virtual shelves and go spend that money in your neighborhood instead.
I’ve been a long time advocate of shopping locally, and I stopped buying from Amazon at the very start of 2020. Most weekends I grab a few reusable bags and take a big walking lap around Park Slope, Brooklyn, stoping at the Farmers’ Market, specialty food stores, and other small shops for everyday essentials. It’s a part of my weekend ritual that I always look forward to.
These walks helped me get to know the neighborhood when I moved here four years ago, combining the thrill of finding your new favorite store with much needed errands. Now, they make me feel invested in the community I’ve chosen to live, using my spending power to help shape the neighborhood.
Small businesses are the lifeblood of our communities. They provide jobs and stimulate the local economy, and they add charm and give our neighborhoods their unique personalities. But these last few years have not been kind to small businesses, and they’re struggling to compete. It seems like every week, a much loved business closes its doors due to their building being sold or skyrocketing rents.
It sometimes feels impossible to avoid big retail giants, but this week, think about where you’re spending your money. If you were looking to Amazon to buy holiday gifts, seek out a quirky gift shop in town instead. Or, if you normally make a big grocery store run on the weekend, look for your local farm stand or farmers’ market to buy some of your produce there. Amazon will be just fine without your cash, but shifting where you spend your money, even once a week, can have a big impact.
This week, I have three salad recipes that showcase the absolute bounty of summer produce — plus I was able to purchase most of the ingredients in my neighborhood. You should be able to find all of the vegetables and herbs at a farmers’ market, and the cheese and olives can be procured at a cheese shop or small Italian market. The remaining pantry staples, you likely have on hand.
Tomatoes with Mozzarella, Black Olives, and Basil Oil
A riff on the classic caprese salad, black olives bring a salty, briny punch.
Serves 4
1 lb slicing tomatoes, thinly sliced
1/2 lb fresh mozzarella, torn into rough pieces
1/2 cup olive oil
1 cup packed basil leaves for the oil plus a few more leaves for garnish
1/3 cup mixed black olives, pitted and finely chopped
6 tablespoons red wine vinegar
3 cloves garlic, grated
Kosher salt
Maldon salt, if you have it.
Pepper
Optional: crusty bread to serve
To make the basil oil: bring a pot of salted water to a boil. Prepare a cup with ice water in it. When the water boils, add basil leaves and cook for about 30 seconds. Place into the cold water bath. Squeeze the water out of the basil and add to a small food processor or immersion blender cup. Add 1/2 olive oil, a small pinch of salt, and blend until smooth. Let sit for 10 minutes to infuse. If you want, you can strain the oil through a fine mesh strainer, but that’s not necessary.
While oil is infusing mix together olives, garlic, and red wine vinegar.
Arrange sliced tomatoes on a plate, top with Maldon salt and fresh cracked black pepper. Scatter torn mozzarella and part of the black olive mixture. Drizzle some of basil oil over everything. I like to reserve some of the black olives and the oil so when people grab a serving, they can add more if they want.
Mediterranean Summer Salad with Sumac Vinaigrette
This salad has roots in a Greek salad, but takes detours to the Middle East and Italy.
Serves 4-6
1/2 cup oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1.5 teaspoons za’atar
1 teaspoon sumac
2 garlic gloves, grated
Salt
Freshly cracked pepper
2-3 small cucumbers, peeled if desired, cubed into bite sized pieces
3 heaping cups cherry tomatoes, halved
Small red onion, thinly sliced
2/3 cup Castelvetrano olives, quartered
About 1 cup herbs, rough chopped: Mint, parsley, oregano, basil
5 oz ricotta salata, crumbled. Feta is great, too.
Optional: pita or other flatbread for dipping
Whisk together olive oil, red wine vinegar, lemon juice, za’atar, sumac, garlic, a pinch of salt, and pepper. Set aside to let the flavors meld a bit.
Place cucumbers, tomatoes, onion, olives, and herbs in a bowl, dress with dressing and toss to combine. Gently fold in the cheese and let stand a few minutes before serving.
Charred & Crunchy Salad
I first made this when broccoli was still available at the farmers’ market. We’re at the tail end of spring broccoli here, so I think cauliflower would be a great sub. I also think a very lightly charred kale could work!
Serves 4
1 large head broccoli, broken down into smaller florets
1/2 lb snap peas, trimmed and roughly sliced
1 bunch garlic scapes or scallions
1 inch nub of ginger, grated
1/2 cup olive oil
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
Salt
Pepper
Sesame seeds
Char the garlic scapes (or scallions) right on your stove until they’re black in some areas and starting to get soft. Chop into small pieces and set into a large bowl. Add in the sliced snap peas.
Lay broccoli on a sheet tray and drizzle with a little olive oil and a season with a pinch of salt. Broil the in the oven until lightly charred. Rotate the tray as pieces start to crisp, flipping bigger pieces if necessary. You want them to be charred in some spots and still slightly crunch in others. Chop into bite sizes pieces and add to the bowl.
Whisk together the grated ginger, olive oil, lemon juice, soy sauce, and rice wine vinegar. Season with salt if needed. Toss with vegetables and sesame seeds.
If you have a grill, you can definitely use it char the garlic scapes and broccoli instead of your stove and oven.
girl i NEED to make that tomato with mozzarella salad - looks so freaking good! 🍅