4 minute read
Farm Fresh Recipes
6Inspired Recipes Must-Try Farmers Market
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!
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Salted Honey Pie
• 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.
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.
Sourdough Discard Crackers
• ¾ cup sourdough discard (leftover starter) • 2 tablespoons melted butter, cooled • ½ teaspoon salt, divided • dried or fresh herbs
Directions
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Mix sourdough discard with the cooled melted butter, ¼ teaspoon salt and any combination of your favorite fresh or dried herbs, up to 1 tablespoon. (A few favorites of mine are: rosemary and garlic, sesame seeds, poppy seeds, etc.) Spread the mixture thinly on the parchment paper, and sprinkle with ¼ teaspoon salt. Bake for 10 minutes, and remove from the oven. Score the crackers with a pizza cutter or knife (this step isn’t necessary, and crackers can just be broken up once cooled). Bake for an additional 10-20 minutes, or until golden brown. Let cool, and then break along the score lines. Crackers will keep for up to a week in an airtight container.
Tomato Salsa
From “Vegetables in the Kitchen,” a collection of recipes presented by Cherokee County Farm Bureau Women’s Committee.
Ingredients
• 1 pound cherry tomatoes, cut in half • 2 large green onions, finely chopped • parsley, mint or sage leaves to taste • 1 tablespoon lime juice • salt and pepper to taste • 1 teaspoon olive oil
Directions
Combine the first five ingredients. Add the salt and pepper. Use as a dip with chips or as a topping for baked potatoes.
Honeyed Carrots
Vicky Grizzle, from “Honey in the Kitchen,” a collection of recipes presented by the Cherokee County Farm Bureau Women’s Committee and the Cherokee Beekeeper’s Club.
Ingredients
• 10-12 small carrots • 2 tablespoons margarine • 1 tablespoon brown sugar, firmly packed • 1 tablespoon honey • 2 tablespoons finely chopped parsley or fresh mint
Directions
Rinse and trim the carrots. Cook in a small amount of boiling water for 15 minutes, or until tender. Drain. Melt the margarine in a skillet or saucepan over medium heat. Add the sugar, honey and carrots. Reduce the heat to low and cook, turning the carrots frequently until well glazed. Transfer the carrots to a serving dish, and sprinkle with chopped parsley or mint. Serve immediately.
Candied Pecans
• 1 egg white • 1 tablespoon water • 1 cup white sugar • 1 teaspoon ground cinnamon • 1 teaspoon salt • 1 pound pecan halves
Directions
Mix the egg white and water in a bowl. Mix sugar, cinnamon and salt together in a large resealable bag. Mix pecan halves into the egg white-water mixture evenly. Place the pecan halves in the resealable bag with the sugar mixture. Coat evenly, shake and bake style.
Got time? Heat oven to 250 degrees. Spread pecans out evenly on a large cookie sheet covered by foil. Bake for a total of 1 hour (no more!) taking pecans out every 15 minutes to stir.
In a hurry? Heat oven to 425 degrees. Spread pecans out evenly on a large cookie sheet covered by foil. Bake for a total of 20 minutes (no more!) taking pecans out every 5 minutes to stir.
