We know our customers love fresh and local products. And, at Hy-Vee, we're happy to support local growers. When you spot the Hy-Vee Homegrown logo, you can be sure that the produce was grown within 200 miles of the store. Click to view our map featuring our local growers and get some of our favorite Homegrown recipes featuring Hy-Vee Homegrown red bell peppers, corn, cucumbers, tomatoes, and watermelon.
Want to know what else you can do with summer produce? Just check out our Summer Produce Guide!
Sheet Pan Roasted Peppers
Halve Hy-Vee Homegrown assorted bell peppers; remove seeds. Toss pepper pieces with Gustare Vita classic garlic-infused olive oil and spread in a single layer on a sheet pan. Roast in a 450 degree oven for 30 minutes or until the skins blister, turning once halfway through. Cool slightly. Use whole on top of burgers or slice and use to top salads or snacking.
Seed and cut Hy-Vee Homegrown 1 red, 1 orange, and 1 yellow bell pepper into 1/4-inch strips. Toss with 1/4 small head sliced red cabbage, 1/2 cup sliced yellow onion, 2 tablespoons chopped fresh cilantro and 2 to 3 tablespoons bottled oil and vinegar salad dressing. Squeeze lime juice over slaw. Makes 5 cups.
Roasted Red Pepper Spread
Combine 1 cup chopped roasted Hy-Vee Homegrown red bell peppers, 6 tablespoons freshly grated Parmesan cheese, 2 tablespoons chopped fresh basil, 2 teaspoons Gustare Vita olive oil and 2 teaspoons Gustare Vita red wine vinegar in a food processor. Cover and process until Spreadable, adding water if needed. Store in refrigerator for up to 3 days. makes 2/3 cups.
Fresh Corn Saute
Remove kernels from 5 ears Hy-Vee Homegrown sweet corn; set aside. Heat 2 tablespoons Hy-Vee unsalted butter in a 10-inch skillet over medium-high heat. Add corn and cook for 6 to 8 minutes or until tender. Stir in 3/4 teaspoon kosher salt, 1/2 teaspoon Hy-Vee granulated sugar and 1/8 teaspoon Hy-Vee black pepper. Serves 6.
Fresh Corn Salad
Cook 4 ears Hy-Vee Homegrown sweet corn in salted boiling water for 3 minutes or until tender; cool in ice water. Remove kernels from ears; transfer to a bowl. Toss kernels with 1 chopped heirloom tomato, 1/4 cup Hy-Vee Short Cuts chopped red onion, 1/2 cup chopped fresh basil, 2 tablespoons Gustare Vita extra virgin olive oil and 1 tablespoon Gustare Vita red wine vinegar. Season to taste with Hy-Vee salt and black pepper. Serves 6.
Summer Corn Soup
Remove kernels from 4 ears Hy-Vee Homegrown sweet corn; set aside. Place corn cobs, 5 cups water, and 2 cups cubed red baby potatoes in a large pot. Bring to boiling; reduce heat. Simmer for 15 minutes. Remove corn cobs. Meanwhile, saute corn, 1/4 cup seeded and chopped poblano pepper and 1/4 cup chopped Hy-Vee Short Cuts white onion in 2 tablespoon Hy-Vee salted butter until softened. Stir in 1/4 cup yellow cornmeal; add mixture to soup pot. Cook for 5 minutes. Garnish with bacon, if desired. Serves 4.
Easy Refrigerator Pickles
Combine 1 cup water, 1/2 cup Hy-Vee white vinegar, 4 teaspoons kosher salt, and 1 tablespoon Hy-Vee granulated sugar, mixing until salt and sugar are dissolved. Pack 2 cups sliced Hy-Vee Homegrown cucumbers, 1/2 cup sliced green onion, and 6 dill sprigs into a pint jar. Add brine. Cover and refrigerate several hours or overnight. Store in refrigerator up to 1 month. Makes 1 pint.
Open-Face Cucumber Sandwiches
Spread chevre goat cheese onto dark pumpernickel party bread slices. Top each with Hy-Vee Homegrown cucumber slices, red onion slivers, and smoked salmon. Sprinkle with lemon zest and Hy-Vee black pepper.
Chopped Caprese Salad
Toss together 10-oz. assorted Hy-Vee Homegrown grape, cherry, and heirloom tomatoes with 4-oz. fresh mozzarella pearls. Add 1/2 cup chopped fresh basil, 1 tablespoon aged balsamic vinegar, 1 tablespoon Gustare Vita extra virgin olive oil and Hy-Vee salt and black pepper to taste. Serve with additional balsamic vinegar. Garnish with fresh basil leaves, if desired. Serves 6.
Blender Tomato Sauce
Add 1-lb. coarsely chopped Hy-Vee Homegrown Roma tomatoes, 3 tablespoons fresh oregano leaves, 2 tablespoons Hy-Vee tomato paste, 1 chopped garlic clove, 1 teaspoon kosher salt, and 1/2 teaspoon Hy-Vee crushed red pepper to a blender. Cover and blend until combined. Gradually add 3 tablespoons Gustare Vita olive oil; blend until smooth. Makes about 2-1/4 cups or enough sauce for 12-oz. cooked pasta.
Roasted Tomato Risotto
Preheat broiler. Combine 1 (6.2-oz.) pkg. four-cheese risotto, 1-1/2 cups water, 1 cup milk, and 2 tablespoons Gustare Vita olive oil in a medium saucepan. Bring to boiling; reduce heat. Simmer for 8 minutes. Transfer to a 10-inch cast iron skillet. Top with Hy-Vee Homegrown cherry tomatoes. Broil for 5 to 7 minutes or until tomatoes are roasted. Sprinkle with Hy-Vee Shredded Parmesan cheese, if desired. Serves 4.
Freeze 2 cups Hy-Vee Homegrown chopped watermelon for 4 hours or until frozen. Add frozen watermelon and desired amount of grapefruit-flavored vodka to a blender. Cover and blend until slushy. Pour into an 8-oz. glass. Garnish with watermelon wedge, if desired. Serves 1.
Watermelon and Feta Salad
Toss together equal amounts of arugula, Hy-Vee Homegrown chopped watermelon and Soiree feta cheese. Transfer to a serving platter. Sprinkle with lime zest.
Cut a 1-inch slit into the rind of a just-cut Hy-Vee Homegrown watermelon wedge; insert a wooden craft stick. Freeze pops for 4 hours or until frozen. Drizzle with melted chocolate and sprinkle with Hy-Vee sweetened shredded coconut flakes. Refreeze until chocolate sets.