Run to Andersonville + Summer Zucchini Salad.

K and I ran to a new {to us} farmer’s market last night, the Andersonville Farmer’s Market. This market takes place every Wednesday evening in the summer, through mid-October. We ran part of the route on the beautiful North Shore Channel Trail. You can read an overview of the trail from a fellow NBC Stride blogger here.

The view on this run was perfect as it was nearing twilight – which is coming much too early for my liking this week.

The vegetation is still lush right now, but there are whispers of fall from a few trees on this route. It was surprising how many leaves were already on the ground in certain areas.

We snacked on tofu and chocolate samples after doing a walk through at the market, and ended up purchasing two packages of Phoenix Bean marinated tofu and a carton of grape tomatoes to bring home.

I really wanted to squeeze another summer recipe out of an ingredient we picked up at the market, and grape tomatoes was the winner. It’s time to savor every moment of fresh produce! We already had sweet corn and zucchini at home, otherwise those would have been market finds too. This is a simple salad that comes together in under 10 minutes. I paired it with Thai-flavored marinated tofu from the market.

Summer Zucchini Salad
Serves two.

Ingredients~
1 ear sweet corn
1/2 a medium zucchini
1/2 cup grape tomatoes
5 large basil leaves
1 Tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
Dash of garlic powder

How to~
*Microwave one ear of sweet corn {husks on} for 4 minutes. Let it cool for a few minutes and remove the husks.
*Slice zucchini into strips, chop grape tomatoes, and chop basil leaves. Once the corn is cool enough to handle, cut the kernels off.
*Whisk olive oil, red wine vinegar, salt, pepper and garlic powder. Mix well with the chopped vegetables.