The early summer weeks at the farmers market can bring a variety of unique produce items — things you may not have seen before, like kohlrabi, garlic scapes or hakurei turnips. It can be a fun challenge to figure out what exactly ended up in your CSA box and how to eat it — or, in my case, to feel like a vegetable genius as my friends send me photos of mystery vegetables asking for help identifying them.

To me, that is truly one of the joys of a local market.

Not only are you getting food grown with greater attention to the land, nutrients and building resilient communities, but you’re often getting things you literally can’t find anywhere else.

While foodies may find joy in this variety, I know it can be a barrier for those who are less enthusiastic about cooking or trying new produce.

Luckily, we’ve rounded the corner into the summer abundance provided by Boulder County farmers.

This includes many more familiar favorites like carrots, tomatoes, cucumbers and zucchini.

Even with familiar ingredients, it never hurts to have new ideas for enjoying them as summer continues. And as the temperature rises, here’s a reminder: much of the produce you find at the market can be eaten raw — no need to turn on the oven.

This week, we bring you a recipe for eating zucchini raw alongside a few other market favorites!

Recipe: Asian Zucchini Salad

Ingredients

3 zucchinis

1/2 teaspoon salt

1 1/2 cups thinly sliced and roughly chopped red cabbage

1 large carrot, grated

1/2 large red bell pepper, thinly sliced, then cut into 1-inch segments

2 green onions, thinly sliced on the diagonal

1/2 bunch cilantro, chopped

1/3 cup rice vinegar (plus salt, pepper, and sugar, or use seasoned rice vinegar)

2 tablespoons extra virgin olive oil

1 1/2 teaspoons dark roasted sesame oil

1 clove garlic, minced

Pinch of red pepper flakes

Instructions

If you have a spiralizer, use it to spiralize the zucchini. If not, use a vegetable peeler or mandoline to create thin strips. Place the zucchini in a colander over a bowl, sprinkle with salt, and let it drain and prepare the other vegetables.

To make the dressing, whisk together the rice vinegar, olive oil, sesame oil, minced garlic, and red pepper flakes. Toss all the vegetables in a large bowl, pour the dressing over the mixture, and toss to combine. Enjoy cold!

Stop by the Boulder Farmers Market this evening from 3:30 to 7:30 p.m., or visit the Boulder or Longmont Farmers Markets on Saturday morning to pick up most of the produce used in this recipe!