Farm Fresh for the Fourth
The Fourth of July is coming up fast, and if you’re scrambling for easy recipes to take to this year’s outing, you’re in the right place! We’ve compiled some of our favorite easy, seasonal recipes to try this Fourth of July. Eating seasonally is a great way to support our farmers, boost our local economy, and enjoy nutrient-rich fruits and veggies.
When you save farmland, you save farm-fresh food to enjoy for generations! Our access to seasonal food, local plants, and beautiful views is all tied to our thriving farmland.
Join the Long Live Local Challenge: Purchase as many of your ingredients from local farm stands and markets to support Lancaster’s farmers!
Easy American Flag Fruit Pizza | It’s Always Autumn
1 tube refrigerated sugar cookie dough
8 oz softened cream cheese
2/3 cup sugar
1 tsp vanilla extract
8 oz thawed whipped topping
12 oz fresh raspberries
1 dry pint fresh blueberries
Instructions
- Preheat oven to 375 degrees.
- Open tube of cookie dough and slice into 1/4 inch pieces.
- Place cookie dough slices on a lightly greased 12 inch pizza pan and press into an even layer. (If desired, reserve one slice of dough and bake it separately, using a cookie cutter to cut a star).
- Bake cookie crust 11-12 minutes until lightly browned. Cool. Meanwhile, wash and dry the berries.
- Beat cream cheese, sugar, and vanilla together until smooth. Beat in half the whipped topping. Fold in the remaining whipped topping.
- Scoop a little less than half of the cream cheese mixture onto the cookie crust and spread it all the way to the edges of the crust.
- Use blueberries to outline the pizza and create the blue portion of the flag, and top with the star cookie.
- Use raspberries to create seven red stripes.
- Use the rest of the cream cheese mixture to pipe the white stripes.
- Keep in fridge until ready to serve.
Seasonal Greek Salad | Love & Lemons
Dressing Ingredients
1/4 cup extra-virgin olive oil
3 tbsp red wine vinegar
1 garlic clove, minced
1/2 tsp dried oregano
1/4 tsp dijon mustard
1/4 tsp sea salt
Freshly ground black pepper
Salad Ingredients
1 cucumber, cut lengthwise, seeded, and sliced 1/4 inch thick
1 green bell pepper, chopped into 1 inch pieces
2 cups halved cherry tomatoes
5 oz feta cheese, cut into 1/4 inch cubes
1/3 cup thinly sliced red onion
1/3 cup pitted Kalamata olives
1/3 cup fresh mint leaves
Instructions
- In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
- On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.
Amish Macaroni Salad | Tastes of Lizzy T
8 oz elbow macaroni
2 large hardboiled eggs, finely diced
1 1/4 cup mayonnaise
1/3 cup granulated sugar
1 1/2 tbsp mustard
1 tbsp white vinegar
1/2 tsp salt
1/4 cup finely diced red bell peppers
1/4 cup finely diced carrots
2 tbsp finely diced yellow onion
Instructions
- Cook the elbow macaroni according to package directions, then drain and rinse with cold water.
- Place the cooked macaroni and diced egg in a large bowl. Set aside.
- In a small bowl, whisk together the mayo, sugar, mustard, vinegar and salt.
- Add the diced peppers, carrots and onions to the dressing. Mix well.
- Pour this over the macaroni & eggs. Mix well to combine.
- Chill until serving. Mix before serving to redistribute the dressing. Serve cold.
Buying seasonal, local produce is a great way to support farm families and get the most out of your dishes. Impress your friends and family with these yummy summer staples, and be sure to buy local! Looking to shop from protected farms for these recipes? Click here for a list of preserved farm markets and stands!
References:
https://www.itsalwaysautumn.com/easy-delicious-american-flag-fruit-pizza.html
