Thursday Night Menu: Farm Stand Edition

Photo: Rebecca Hallas

Time to start the Farmer Stand editions of Thursday Night Menu.  Most of the produce tonight can be found locally.  So if you haven’t visited your local farm stand or farmer’s market, now’s your chance. I went to a local stand this past weekend and was surprised how small the tomato selection was. I shouldn’t have been, since my tomato plants, which are usually bent over with red fruit by now, are host to medium-sized green tomatoes which are slowly ripening.

I bought a few things and experimented with varieties of peppers I’d never even seen before. Some I really liked, some had surprisingly little flavor, though they smelled wonderful, it didn’t translate to the flesh.

Peach season is in full swing in Colorado, so we have sliced peaches tonight and hopefully if things slow down a bit for me, a week’s worth of peach inspired recipes all next week. My plan is to head to another farm stand this weekend and stock up on peachy goodness.

On the board tonight:

  1. Basil Grilled Chicken
  2. Marinated Potatoes
  3. Yellow Summer Squash
  4. Sliced Peaches

Basil Grilled Chicken – marinate overnight

  • 4 boneless chicken breasts
  • 4 to 6 basil leaves, chopped
  • 1 cup white wine (non-alcoholic ok)
  • 1 tsp dried oregano, crushed
  • 2 tsp crushed garlic

zip-lock bag or sealed container

Wrap one breast in plastic and pound with flat side of meat tenderizer. Repeat with each breast. In zip-lock bag, add all ingredients and marinate overnight. Remove chicken from marinade and grill, approximately 15 minutes for each side, until cooked through. Don’t let dry out – sear 5-minutes each side, then move away from direct flame for remainder of cooking time.

Marinated Potatoes

  • 6 to 8 small red potatoes, scrubbed & quartered
  • 1 cup Italian dressing
  • salt & pepper to taste
  • 2 slices bacon, cooked & crumbled
  • 2 tbsp fresh chopped chives


In saucepan boil potatoes until tender (about 20 minutes). Drain well. Toss with remaining ingredients, serve hot or chilled.

Shopping List:

  • 4 boneless chicken breasts
  • 4 to 6 basil leaves
  • 8 oz white wine
  • 6 to 8 small red potatoes
  • 8 oz Italian dressing (I really like Newman’s Own)
  • 2 slices bacon
  • 1 bunch fresh chives
  • 2 to 4 small to medium yellow summer squash
  • 4 to 6 fresh peaches

Also: crushed garlic, dried oregano, salt, pepper

3 thoughts on “Thursday Night Menu: Farm Stand Edition

  1. Pingback: Balloon Juice » Blog Archive » Open Thread: Thursday Night Menu

  2. ah you are in Colorado / i am your neighbor in Utah / some folks from Palisade come every week to our Farmers’ Market with their peaches / i have peaches every morning !



  3. Can’t wait for the Palisade peaches each summer! They are like candy and have made peaches one of my favorite fruits. Got any good peach recipes you want to share?


Comments are closed.