6
Must-Try
Farmers Market Inspired Recipes
Farmers market season is in full swing, and, if you need another excuse to stroll through the Canton Farmers Market and browse booths filled with vibrant, fresh produce — here it is! Local vendors and the Cherokee County Farm Bureau submitted a few of their favorite recipes that use ingredients you might find at the market (9 a.m.-12:30 p.m. Saturdays June 4-Oct. 15). If you decide to try one of these recipes, take a photo of your creation, post it on social media and tag @AroundCantonMagazine on Facebook and @around_canton on Instagram. Thank you for supporting local growers and shopping for locally grown produce!
Salted Honey Pie
Bobbee MacBee’s
At the Canton Farmers Market on Saturdays.
Ingredients • • • • • • • • • • •
pie crust, prepared, unbaked ½ cup (1 stick) butter, melted ½ cup granulated sugar 1 tablespoon cornstarch ½ teaspoon salt 2 teaspoons pure vanilla extract ¾ cup Bobbee MacBee’s wildflower honey 3 large eggs from Whim-Wham Art Farm ½ cup heavy cream 2 teaspoons apple cider vinegar flaked sea salt
Directions
Preheat the oven to 375 degrees. Press the pie crust into a deep-dish pie dish. Whisk together the remaining ingredients. Pour the filling into the pie crust. Bake for 50-55 minutes. Let cool at room temperature for 3-4 hours. Keep chilled until ready to serve. Sprinkle the top with sea salt before serving.
20
AROUND CANTON | June 2022
Lemon Pecan Green Beans
Vicky Grizzle, from “Nuttin Like Georgia Pecans,” Cherokee County Farm Bureau Women’s Committee.
Ingredients • • • • • • • •
1 pound fresh green beans ¼ teaspoon salt 1 tablespoon olive oil ¼ cup chopped green onions ¼ cup chopped Georgia pecans, toasted 2 teaspoons rosemary, fresh or dried 2 teaspoons fresh lemon juice 2 teaspoons grated lemon rind
Directions
Wash the beans and remove the ends. Sprinkle with salt. Arrange the beans in a steamer basket, and place over boiling water. Cover and steam for approximately 10 minutes, or until crisptender. Plunge the beans into cold water to stop cooking, drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the green onions and cook, stirring constantly, about 10 minutes. Add the green beans, pecans, rosemary and lemon juice. Cook, stirring constantly until the mixture is thoroughly heated. Sprinkle with lemon rind and garnish with lemon slices and fresh rosemary, if desired. Serve immediately. Yields 4 servings.
