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Hello, foodies…

There’s nothing quite like going to the farmer's market on an early summer morning. There are so many wonderful fruits and veggies for sale…not to mention flowers, baked goods, and more! For the month of July, we’re paying tribute to all the fabulous, fresh foods we find at these local markets. And this Sunday, on In the Kitchen with David, we’re talking about (and cooking with) vegetables!

“Cookbook Corner” this week includes a book with plenty of ideas on how to prepare your produce. Best of the Best Fresh from the Farmer's Market (F09511) includes 387 recipes including Hamilton’s Fried Green Tomatoes with Grilled Shrimp and Myrtle's Lemon Chess Tarts. There’s something for everyone and every part of the meal. Advance order your copy on Sunday, and it'll ship to you August 18th. (To hold you over until August, I copied two of the recipes below. I can’t wait to make these myself!) Also — stay on the lookout for the all-new Organic Beef Burgers (M25570) available on Sunday. They’re from FoodHub, and this is the very first time we’re offering them on QVC! What a fabulous complement to all your fresh, organic vegetables!

“David’s Recipe” this week highlights a fairly underrated veggie: eggplant. I’m sure you’ve heard of eggplant parmesan, but there are so many other delicious recipes you should try including my Grilled Eggplant and Tomato Bundles. This recipe calls for minimal ingredients, so the flavors of the eggplant (and tomatoes) can really shine! We’ll prepare this recipe with the Chris Freytag Health Grill (K20911). The nonstick coating is perfect for preventing the veggies from tearing. Look for the recipe on QVC.com.

Food for Thought is about selecting the freshest veggies. You don’t want produce that was picked too early. But you also don’t want vegetables that have been sitting too long. So how do you tell? Ripe produce, in general, gives off a fresh smell. Next, check for blemishes. Surface blemishes are okay; deep holes and large soft spots are not. Avoid veggies that look wilted or wrinkly. And, certainly avoid those that are starting to turn brown. Always talk with the vendor, as well. Don’t be shy about asking when the produce was picked or for a sample, if none are already provided.

So, here’s your blog question for the week. What does your local farmer's market look like? Is it a single farmer with a folding table or a whole parking lot filled with vendors? And what are your favorite farmer's market finds? Share your thoughts here, and we’ll chat about it on Sunday at Noon ET. Looking forward to being back!

Keep it flavorful!

—David

P.S. Our 2011 Customer Choice Food Awards contest is underway! Tell us your favorites from our selection of easy-to-prepare and ready-to-serve gourmet treats! Join us on August 24th to see if your picks won, and what your fellow customers swear by when it comes to the best in gourmet food here at QVC. Click here to vote!

Recipes courtesy of the cookbook Best of the Best Fresh from the Farmer's Market (F09511).

Tennessee Tomato Gravy

Tomato gravy is a hill country favorite. This particular recipe adaptation comes from, and with my thanks to, Lynne Tolley and Pat Mitchamore, authors of Jack Daniel’s The Spirit of Tennessee Cookbook. The tomato gravy can be cooked after frying salt pork, bacon, pork chops, or ham.

Ingredients:

2 Tbsp. drippings

1⁄4 cup onion, finely chopped

2 Tbsp. all-purpose flour

2 cups tomatoes, peeled, seeded, and chopped

Chicken stock and water, as required

1⁄2 tsp. powdered thyme

1-1⁄4 tsp. sugar

Salt and pepper, to taste

Directions:

In a frying pan with the drippings, sauté onions until tender. Mix in the flour and cook for several minutes. Add tomatoes; stir well. (Water or chicken stock may be required here to reach the desired consistency depending on the liquid available from the tomatoes.) Season the mixture with thyme, sugar, salt, and pepper. Cook over low heat, stirring occasionally, until gravy thickens. Yields 2 cups.

Mardi Gras Salad with Creole Mustard Salad Dressing

This lively salad features the traditional Mardi Gras colors of purple for justice, green for faith, and gold for power.

Ingredients:

Salad:

1 head lettuce

1 cup purple cabbage, sliced

1 cup yellow bell pepper, sliced

Dressing:

2 Tbsp. Creole mustard

2 Tbsp. vinegar (cane, red wine, or rice)

3⁄4 cup oil

Directions:

To prepare the salad, wash and dry the lettuce, then tear it into pieces. Place lettuce in a large salad bowl. Sprinkle cabbage and bell pepper on top.

To make the dressing, blend the mustard and vinegar. Then, slowly add the oil and blend until smooth. Pour one cup of the dressing over the salad. Toss and serve. Serves 12.