4 minute read
Farm Fresh
6Inspired Recipes Quick & Easy Farmers Market-
With farmers market season in full swing, now is the perfect time to check out all the fresh produce at the Kennesaw Farmers Market and to experiment with some tasty new dishes. Local vendors have submitted a few of their favorite recipes that use ingredients you might find at the market (3:30-7:30 p.m. Mondays through Aug. 1).
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K&T Farms (www.facebook.com/K-T-Farms-106283251987456) From www.cookingclassy.com. Ingredients
• 1 pound zucchini, cut in half-inch slices • 1 pound squash, cut in half-inch slices • 14 small tomatoes, cut in half (We use our cherry tomatoes.) • 3 tablespoons olive oil • 4 cloves garlic, minced (2 tablespoons) • 1¼ teaspoons Italian seasoning • Salt and pepper • 1 cup shredded Parmesan cheese Directions
Preheat oven to 400 degrees. Line a pan with aluminum foil. In a bowl, whisk olive oil, garlic and Italian seasoning. Let sit for 10 minutes. Put zucchini, squash and tomatoes in a larger bowl. Cover with oil after the 10 minutes. Spread evenly onto the baking sheet. Add salt and pepper. Cover with the Parmesan cheese. Bake for 25-30 minutes.
Watermelon Jicama Salad
Point Blank Pepper Co. (www.pointblankpeppercompany.com) Ingredients
• 1 pound seedless watermelon, rind removed, cut into 2-inch cubes • ½ large jicama, peeled, cut into 12-inch sticks • 2 tablespoons Point Blank Pepper Co. Smoke
Rings, chopped • 1 scallion (white and pale green parts only), thinly sliced • ½ cup coarsely chopped cilantro • 3 tablespoons fresh lime juice Directions
Gently toss watermelon, jicama, smoke rings, scallion, cilantro and lime juice in a large bowl. Season with salt, if desired. Variations: Add feta cheese, substitute mint for cilantro, drizzle with mild or hot table sauce.
Sunday Afternoon Salmon Spread
Recipe and photo courtesy of Dan Siegler. Ingredients
• 1 piece Dancin’ Salmon smoked salmon • 16 ounces cream cheese • ½ jar capers, drained • 1 small red onion, finely diced • 3 tablespoons heavy cream • Good Measure Bakery everything bread Directions
Allow the cream cheese to soften. Break up salmon into small pieces. In a mixing bowl, add all ingredients and mix well with a spoon. Slice bread and toast, if desired. Spread mixture onto bread.
Point Blank Pepper Co. (www.pointblankpeppercompany.com) Ingredients
• 2 large peaches, halved and pitted • Oil for brushing peaches • 2 ounces soft goat cheese • 4 slices thin prosciutto • 4 tablespoons Point Blank Pepper Co. Table Sauce, mild or hot
Directions
Preheat grill to medium-high heat. Spoon ½ ounce goat cheese into center of each peach half. Wrap 1 slice of prosciutto around each half, pressing lightly. Oil grill rack. Grill peaches, covered, turning once, until the prosciutto is browned and crisp, about 6 minutes. Drizzle with table sauce. Variations: Substitute any soft cheese like brie or ricotta, use bacon instead of prosciutto, garnish with mint, if desired.
Peach Pit Vinegar
Pearson Farm (www.georgiaproud.com) Directions
Save your peach pits. Collect pits in a Mason jar during peach season and keep in the fridge. Cover pits with white vinegar and place on counter. Vent every three-four weeks. Let sit for three-four months. Taste it at two and three months to see the difference. Great for salads and desserts.
Southbound Barbecue’s Brunswick Stew
Southbound Barbecue (southboundque.com) Meat
• 2-3 pounds chopped smoked chicken or pulled smoked pork (prepared ribs and rotisserie chicken work, too) Vegetables
• 15 ounces diced new potatoes (1 can) • 14.5 ounces fire-roasted tomatoes (1 can) • 14.75 ounces creamed corn (1 can) • 12 ounces baby lima beans (fresh or 1 bag frozen) • ½ cup sweet Vidalia onion, diced • 4 cloves garlic, minced Stock
• 4 cups chicken stock (low-sodium works best) • 2 cups Sweet Southern Heat Barbecue Sauce • 1 tablespoon Primo Pork Powder • 1 tablespoon bacon grease, lard, tallow or canola oil • 1 tablespoon Worcestershire sauce • 1 teaspoon kosher salt • 1 teaspoon freshly cracked black pepper Directions
Pull or chop your chosen meat or meats into tidbit-sized pieces and set aside. Don’t be afraid to work several meats into your stew – just ensure a total of 2-3 pounds of meat make it into the dish. Dice the onion and set aside. Mince the garlic and set aside. Open all vegetable cans and bags and set aside. Add your chosen fat/oil to large, heavybottom pot, like a dutch oven, over medium-high. Allow to melt and come to sauté temperature. Add onions to pot, stir and sauté. Keep onions moving to avoid burning. Once onions begin to turn translucent, add garlic and stir. Garlic can burn easily, so keep stirring as you sauté. Once onions and garlic begin to release their fragrance and soften prior to browning, add fire-roasted tomatoes. Stir once or twice. Add chicken stock, new potatoes, baby lima beans, creamed corn, Sweet Southern Heat, Primo Pork Powder, Worcestershire sauce, salt and pepper. Stir well. Finally, add your meat slowly to avoid splatter. Stir well. Turn heat to high and bring stew to boil. Stir well. Reduce heat to medium-low to low to allow stew to simmer. Monitor stew about every 15 minutes and stir. Reduce liquid by about 25%. This normally takes 45 minutes to an hour. Reducing allows stew to thicken while also intensifying the flavor. Once thickened to your liking, serve as a side or main dish. Pairs well with saltines and cornbread.
