Cash In On Flavor From Local Farmers Markets

It’s U-pick and farmers market season again! I’m sure you look forward to this season as much as I do. There is no finer eating than farm-to-table fresh produce. Buying in-season favorites such as peaches, sweet corn, tomatoes, okra and squash not only guarantees the most flavorful dishes but also offers the best prices.

I heard from Stephen Talley, who is a farmer in DeKalb County, and he told me he has three main “seasons” on his farm — strawberry season in the spring; peaches and every vegetable imaginable in the summer; and pumpkin season in the fall.

Stephen said, “My favorite thing about farming is seeing people take a bite out of a peach and realizing it tastes better than anything they’ve ever had in their life.”

I couldn’t agree more.

If you’d like to help support great farmers like the Talley family, one of my favorite tips this time of year is to check out SweetGrownAlabama.org when I make out my menu for the month. They have a searchable database that helps me find local sources for everything from fruits and vegetables to local-raised beef and chicken, too. Not only are we helping the local economy, but we’re also supporting our beloved farmers. When our farmers thrive, we all benefit.

This month, I’m sharing must-have seasonal classics. My Tomato, Onion and Cucumber Salad (often referred to as TOC for short) is the perfect side to any meal at home or at a potluck. It keeps well for several days in the fridge, so I often double the recipe to have extra for healthy snacking.

Southern Fried Cabbage is a savory, smoky side dish that pairs well with just about any menu. I’ve been enjoying this recipe since I was just a boy, and I’m proud to say my own son carries on the tradition.

Last up is an old-fashioned fluffy skillet cake that looks an awful lot like cornbread but makes the perfect base to delicious berries from farms like Talley’s.

I hope you’re looking forward to the delicious season before us. Rustle up your family, pay a visit to your local farmers market or U-pick farm, and gather around the table to savor the flavors of the day!

Aunt Betty’s OldFashioned Skillet Cake

Prep Time Cook Time Servings 10 mins 35 mins 8 to 10

Ingredients

2 cups sugar 2 cups self-rising flour 1 1/4 cups milk 2 large eggs 1 teaspoon vanilla extract 1/4 cup vegetable oil

Instructions

Heat oven to 350 F. Grease and flour a 12-inch cast iron skillet.

Combine ingredients in a large bowl and mix well. Pour batter into the prepared skillet.

Bake 30 to 35 minutes or until golden brown and set. Allow to cool in the pan 15 to 20 minutes before turning the cake out. Top with fresh fruit and whipped cream or ice cream.

Stacey Little is a foodie, recipe developer and cookbook author whose Southern Bite blog helps families put simple, down-to-earth food on the table while preserving Southern cooking for future generations. See more recipes at southernbite.com.

Tomato, Onion and Cucumber Salad

Prep Time Servings 20 mins 4

Ingredients

1 English cucumber (or 2 to 3 Kirby cucumbers), peeled and thinly sliced 3 garden-fresh tomatoes, cut into wedges 1 sweet onion, thinly sliced 1 cup vinegar 2 tablespoons vegetable or olive oil 1/4 cup water 1 tablespoon sugar 1 teaspoon salt 1/2 teaspoon pepper

Instructions

In a large bowl, combine cucumber, tomatoes and onion.

In a medium bowl, whisk together vinegar, oil, water, sugar, salt and pepper. Pour dressing over vegetables and gently toss to coat. Cover and store in the refrigerator (tossing a few times) for at least 1 hour before serving.

Recipe Featured on Recipe Featured on

Southern Fried Cabbage

Prep Time Cook Time Servings 10 mins 25 mins 6

Ingredients

5 slices bacon, coarsely chopped 1 small onion, chopped 1 small green cabbage (about 2 pounds), cored and chopped 1/3 cup chicken broth

Salt

Pepper Instructions

In a large skillet over medium heat, cook the bacon until crisp. Remove bacon from the pan using a slotted spoon; allow bacon fat to remain in the skillet.

Add onion to the pan. Cook until translucent, about 5 minutes.

Add cabbage and cook, stirring occasionally, about 10 minutes. Add chicken broth and salt and pepper to taste and cook, stirring occasionally, until the cabbage is tender to your liking. Add bacon to the skillet and stir to combine. Serve immediately.