One of the most exciting things about farmers market season is the wide abundance of delicious finds at your local market—you never know what you’re going to find, but you’re likely to find something new every time. The farmer’s market has been and always will be a place of joy for so many—whether it’s a neighborhood event, community-supported agriculture (CSA), or your own garden’s bounties, there are plenty of ways to partake in a variety of garden delights this season.
For anyone who loves to cook, this is an especially exciting time (and that goes double for the cannabis connoisseur). So for those who live and breath in waves of vibrant produce, time in the kitchen, and particularly good herb, then you’ll absolutely adore the farmers-market-inspired three-course meal below. It combines market finds with your favorite strains, so stop by a stand this Saturday or Sunday and gather as many ingredients as your heart desires—and then some!
What’s your favorite summertime dish to infuse? Share your recipes and pro tips in the comments!
The Appetizer: Infused Watermelon Feta Bites
Summer heat usually equals light and refreshing meals that reflect breezy days spent outdoors, and what better fits the bill than the classic summer staple, watermelon? This delightful appetizer combines sweet and juicy watermelon chunks with deliciously tangy feta, thick cannabis-balsamic glaze, and a hint of local honey. Pair this dish with a buzzy sativa to really home in on summer’s energy.
- 2 cups of watermelon, cubed
- 10 ounces of feta cheese, cubed
- Cannabis-infused balsamic glaze
- Local honey
- Create mini watermelon sandwiches by laying a piece of cubed feta atop a piece of watermelon.
- Drizzle a touch of honey onto each piece of feta, then top with another piece of watermelon.
- Skewer sandwich with a toothpick.
- Drizzle sandwiches with an infused balsamic glaze, such as the one linked above (available in California). If you can’t find infused balsamic glaze in your area, follow basic instructions to create a balsamic glaze with this quick and simple recipe found on AllRecipes, and add a few tablespoons* of cannabis-infused oil depending on your desired potency.
The Entrée: Infused Eggplant Parmesan Rollatini
A few years ago, I joined a CSA for my local organic farm and one of the items I received but didn’t know how to use was an eggplant! In fact, I had so much eggplant that I had to get creative to avoid wasting this delicious, hearty summer veggie. Luckily, I discovered eggplant rollatinis.
The cannabis-infused version below makes generous use of eggplant (and can also be an excellent way to incorporate tasty farmers market tomatoes if you’re willing to make your own marinara sauce). Match this dish with a creative hybrid, and after you’re done with the meal, sit out on the deck to soak in a gorgeous sunset.
- 4 tablespoons cannabis-infused olive oil*
- 2 large eggplants, sliced lengthwise (about 15 slices total)
- 1 ½ cups marinara sauce
- 2 large eggs
- 15 ounces ricotta cheese
- 2 teaspoons dried oregano
- 2 cups grated mozzarella
- Salt and black pepper
- ½ cup grated parmesan
- Preheat the oven to 450˚F.
- Using two rimmed baking sheets, divide the cannabis-infused olive oil evenly between them. Arrange the eggplant slices in a single layer on each baking sheet and turn to coat them in the oil. Season as you work with salt and pepper to taste, then place eggplant in oven.
- Bake until soft and beginning to brown, about 12 to 15 minutes. Rotate the baking sheets halfway through to ensure even cooking.
- Remove the eggplant from the oven and set aside to allow it to cool. Reduce oven heat to 400˚F.
- While the eggplant is cooling, spread ½ cup of marinara sauce in the bottom of a 3-quart baking dish.
- In a large bowl, whisk eggs, ricotta, oregano, half the mozzarella, and ¼ teaspoon each of salt and pepper until combined.
- Place about three tablespoons of cheese mixture atop the end of one eggplant slice and roll it up. Gently place the rollatini in the baking dish on top of the sauce. Repeat until all eggplant slices are filled.
- Use remaining marinara sauce to coat the top of the rolls, then cover with the remaining mozzarella and sprinkle with the parmesan cheese.
- Bake about 20–25 minutes, or until the cheese is melted and sauce is bubbling. Let cool, serve, and enjoy!
The Dessert: Strawberry Cannabis Cobbler
If the idea is to create a recipe from farmer’s market finds, no list would be complete without some fresh, juicy strawberries. The season is officially upon us, and these bright red berries are a favorite summer staple. As such, strawberry cobbler is the perfect dessert to satiate those after-dinner munchies—this recipe will both delight and relax you before bedtime.
- 1 quart fresh strawberries
- ¾ cup cane sugar
- ¼ cup infused unsalted cannabutter*
- 1 cup self-rising flour
- ¼ cup brown sugar
- 1 egg, lightly beaten
- Preheat oven to 350˚F.
- Wash and hull strawberries. Lightly coat the berries with a quarter-cup of the cane sugar.
- Use a bit of the cannabutter to grease a two-quart casserole dish, then add the sugared strawberries to the dish in an even layer.
- Combine the flour, brown sugar, remaining cane sugar, and the lightly beaten egg. Use hands to mix until a crumbly texture has formed. Spread mixture evenly over the strawberries.
- Melt the remaining cannabutter and drizzle over the top of the mixture. Place in oven and bake about 30–45 mins, until crust is golden brown, then let cool and enjoy!
Note: The amounts of cannabis oil and cannabutter specified in this recipe are very loose suggestions; the actual amounts you use should be modified based on the strength of your cannabis oil or butter and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.