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5 Must-Make Sides for Your 4th of July Celebration

Summer harvest is finally here at Rommey Farms and we could NOT be more excited for the bounty that has sprung forth! We are convinced: There's nothing better on a hot summer day than a cool cucumber salad or a plump juicy tomato right off the vine.

In fact, now is the PERFECT time to pull out those sweet summer side recipes and try them with some of our farm fresh produce. We guarantee our plucked from Kansas soil, farm-to-table veggies will elevate your favorite dish beyond your wildest dreams.

With 4th of July barbecues, potlucks, and camp outs with copious amounts of grillin' and chillin' right around the corner, we'd like to share five amazing recipes featuring our straight-from-the-earth ingredients. Not only are these stellar sides big on flavor, but HEALTHY as well. Is that even possible, you ask? We think so! But don't take our word for it. Whip these up for your next family dinner and let the masses decide.

1. Old Faithful Pasta Salad

No frills here. Just four, low-fat ingredients - each one adding another layer of BAM for your taste buds.

Ingredients:

  • 1 box bowtie or penne pasta (spaghetti works just fine too!)
  • 1/2 bottle of Fat Free Italian Dressing (trust us, you don't need the full fat - save the calories!)
  • 1 large Rommey Farms Tendergreen Burpless Cucumber
  • 1 large lb Rommey Farms Rutgers Tomato
  • Optional : Rommey Farms Fresh Dill (1 sprig) 
  • Optional : 1/2 c Grated Parmesan Cheese

Directions:

  • Cook the pasta according to package instructions (we prefer to add salt to our pasta water and cook to just al dente for an extra bit of crunch in each bite)
  • While pasta cooks, dice your tomato and cucumber
  • Strain the pasta and rinse in cool water to stop the cooking process
  • Add your tomato, cucumber, and Italian Dressing and stir until well combined
  • Best served fresh, but will keep in the refrigerator up to 1 week

2. Summer Green Bean Salad

Kids hate their veggies? Give this recipe a whirl! The sweetness of the sauteed tomatoes helps balance out the greens making this a crowd-please, even for the veggie haters in your life!

Recipe adapted from https://www.laaloosh.com/2017/06/07/summer-green-bean-salad/

Ingredients:

  • 1 lb Rommey Farms Jade Green Beans (washed and cut into pieces)
  • 1 small Rommey Farms Red Onion (thinly sliced)

  • 1 1/2 cups Rommey Farms Tommy Toe Tomatoes (halved)

  • 1/2 cup Rommey Farms Genovese Basil (finely chopped)

  • 2 cloves of garlic (minced)

  • 1 tbsp olive oil

  • Juice of 1 lemon

  • Salt and pepper to taste

Directions:

  • Blanch green beans in boiling water for about 3 minutes, then transfer to an ice bath.
  • Heat 1 Tbsp of olive oil in a saute pan and then add the garlic, halved Tommy Toe Tomatoes (face down) and the red onions
  • Saute for 4-5 minutes, until just charred
  • Add green beans until warmed through
  • Transfer to a serving dish and finish with basil, lemon juice, salt, & pepper

3. Grandma Newman's Cucumber Salad

This one tastes like my childhood! I remember going to Grandma's, opening the fridge, and praying I saw that little Tupperware container with the air tight lid. I knew when I popped it open, there would be some  sweet, salty goodness waiting for me. I was rarely ever disappointed.

Ingredients:

  • 2 large Rommey Farms Diva Cucumbers
  • 1-2 Rommey Farms White Onions
  • 1 cup water
  • 1 cup white vinegar
  • 1/2 cup sugar (add to taste)
  • 1 tsp salt
  • Optional : Rommey Farms Fresh Dill

Directions:

  • Mix all ingredients in a large bowl and let it set in the fridge at least 3-4 hours (ideally, overnight). Stir well before serving.

4. Creamy New Potato Salad

Because it's not summer in Kansas without potato salad! We took this age-old recipe and adapted the ingredients to make it more calorie-friendly by reducing the amount of olive oil and subbing Miracle Whip for real mayo. We promise you won't notice!

Adapted from https://www.splendidtable.org/recipes/new-potato-salad

Ingredients:

  • 2 to 3 pounds Rommey Farms Kennebec Potatoes, unpeeled
  • 1 medium Rommey Farms White Onion, cut into 1/4-inch dice
  • 1 clove Rommey Farms Garlic, minced
  • 4-5 Tbsp cider vinegar or white wine vinegar, to taste
  • 1/2 tsp sugar
  • Salt and freshly ground black pepper, to taste
  • 1-2 Tbsp coarse, dark mustard
  • 1 Tbsp extra-virgin olive oil
  • 1/2 cup snipped fresh Rommey Farms Dill
  • 1/2 cup Miracle Whip, or to taste

Directions:

  • Scrub the potatoes and simmer in water to cover until barely tender when pierced with a knife. Let simmer another 1 minute and drain. Run cold water over them for just a minute, drain and peel while warm. Cut into bite-sized pieces.
  • While the potatoes cook, stir together in a large serving bowl the onion, garlic, vinegar, sugar, salt, and pepper. Let stand until the potatoes are ready. Once they are cut and still warm, gently fold them into the vinegar mixture and let stand 30 minutes. Fold in the mustard, oil, dill, and mayonnaise. Chill.
  • Taste for tartness and seasoning just before serving. Garnish with fresh dill sprigs. Keeps several days in the refrigerator.

5. Roasted Sweet Peppers with Oregano

Super simple and absolutely beautiful - this dish will add color and vibrancy to your blase potluck! Just 6 ingredients and 5 minutes prep time means if you forgot you were supposed to bring a side dish at the last minute, you can whip this bad boy up in a jiff!

Adapted from https://healthyrecipesblogs.com/roasted-mini-peppers/

Ingredients:
  • 8oz Rommey Farms Sweet Sunset or Yellow Sweet Banana Peppers (8 oz)
  • 1 Tbsp extra virgin olive oil
  • Salt & pepper, to taste
  • 1/2 tsp garlic powder
  • 1/2 Tbsp fresh Rommey Farms Greek Oregano
  • 2 Tbsp grated Parmesan
Directions:
  • Preheat your oven to 400. Line a large rimmed baking sheet with foil.
  • Cut the mini peppers in half lengthwise. Remove any seeds and membranes with your fingers or with a paring knife.
  • Place the mini peppers in a large bowl. Toss them with the olive oil, salt, pepper, garlic powder, oregano and Parmesan.
  • Arrange the seasoned mini peppers in a single layer on the prepared baking sheet.
  • Bake them until tender, 20-30 minutes. Serve immediately.



Stock up on all your 4th of July ingredients today by visiting our online store, then pick-up at the Old Town Farm & Art Market Saturday, June 27th between 8a-1pm.

The Old Town Farm & Art Market is your one stop shop for locally grown produce and crafts! Come see all Wichita and the surrounding area has to offer and bolster your local economy at the same time. #ShopLocal #LocalGrown


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