wellness
Five Seasonal Recipes Using Local Produce Available Now
Dublin cooks can turn this week’s market finds into simple meals that support steady energy through the summer months.
How we reported this
Five straightforward recipes centre on produce that reached Dublin stalls in the first week of July.
July marks the height of the local strawberry and pea harvest, which cuts reliance on longer supply chains and keeps nutrient levels higher from field to table.
The Saturday market at Temple Bar and the Wednesday stalls along Moore Street both reported strong deliveries of new potatoes, broad beans and fresh herbs this week.
Bord Bia’s June 2026 retail audit recorded a 17 percent rise in direct farm sales at Dublin markets compared with the same month in 2025, with average punnet prices for strawberries holding at €3.50.
Five recipes to try this week
Strawberry and pea salad combines two punnets of Temple Bar strawberries with 200 g of shelled peas, a handful of mint from the Moore Street herb trays and a light olive-oil dressing.
New-potato and dill bowl uses 500 g of small potatoes boiled for 15 minutes, tossed with chopped dill and a spoon of wholegrain mustard from the Dublin Food Co-op on Pearse Street.
Broad-bean toast spreads 300 g of blanched beans mashed with lemon zest on sourdough from the same Co-op bakery counter.
Grilled courgette ribbons require two firm courgettes sliced thin, brushed with rapeseed oil and finished with parsley picked at the Grand Canal Dock pop-up on Thursday evenings.
Raspberry and oat pots layer 150 g of raspberries with 200 ml of natural yogurt and a tablespoon of toasted oats for a quick breakfast or snack.
Shoppers can pick up the listed items at either market before noon on Saturday and have all five dishes ready by the end of the weekend.