Enjoy a new recipe each week featuring products available this Saturday at the Farmers' Market!

 

July 4th Recipe

Sauces Featured at Saturday's Red, White, and Blue Sample Celebration

 

Fresh Blueberry Sauce

-2 cups fresh blueberries

- 1/3 cup sugar

-1 tablespoon fresh lemon juice

- 1/4 teaspoon salt

- 1/2 teaspoon vanilla extract

 

Wash and crush blueberries, add sugar, lemon juice and salt.  Mix well.  In a small saucepan, bring blueberry mixture to a boil, boil one minute.  Add vanilla. Chill.

Serve over puddings, cake, or ice cream.

 

Fresh Raspberry Sauce

- 1 pint raspberries

-1/4 cup sugar

- 2 teaspoons lemon juice

 

Put all ingredients into a saucepan.  Cook and mash with a spoon until the mixture is sofr and just begins to boil.  Press through a fine sieve or cheesecloth-lined strainer.  Cool if using with dessert.

Makes about 1 cup.

 

 

 

June 27th Recipe 

 

Simple Summertime Supper: Contributed by Mary Ruth Kipps

1 1/2 quarts fresh green beans

3 carrots

1 onion

1 lb lean ground beef

6-8 small new potatoes

salt and pepper

 

Directions:

Wash and snap green beans.  Put in bottom of 4 quart saucepan.  Peel or scrub carrots.  Cut into 2 inch pieces and put on top of green beans.  Slice onion and add to other vegetables.  Break up ground beef into chunks and lay on top of vegetables.  Scrub new potatoes and put on top of beef.  Add salt and pepper.  Add about 1 cup of water and bring to a boil.  Simmer on low heat until all vegetables are soft (about 1 hour).

 

Serve with fresh sliced tomatoes and biscuits or dinner rolls.

 

 

 

June 13th Recipe

 

 

Grilled Shiitake and Vegetable Kabobs with Herb Butter: Submitted by Tina Weaver

1 package (3 ½ ounces) Shiitake Mushrooms

1/4 cup butter or margarine

4 teaspoons chopped fresh thyme leaves or 1 ¼ teaspoons dried thyme leaves, crushed

1/8 teaspoon salt

1 1/4 cups zucchini sliced ¾-inch thick

1/2 cup sweet red bell pepper cut in 1-inch squares

1/2 cup yellow bell pepper cut in 1-inch squares

Prepare outdoor grill or preheat broiler. Remove stems from Shiitake Mushrooms (use in stews, to flavor broths, etc.); quarter mushroom caps; set aside. In a small saucepan place butter, thyme and salt; heat and stir until flavors blend, about 1 minute. On skewers thread reserved mushrooms alternating with zucchini and red and yellow peppers. Place on a rack over outdoor grill or in a broiler pan, 3 inches from heat source. Brush with butter mixture. Cook, brushing with herbed butter and turning skewers frequently, until vegetables are tender, about 5 minutes.

Yield: 4 portions

 

 

 

 

 

June 6th Recipes: Submitted by Frank Brummett

Enjoy the recipes for the delicious vinagrettes that will be featured at the market this week on our Fresh Greens salad!

 

Vinaigrette Dressings for June Salad Day at Farmer’s Market, 2009

 

Maple Syrup Flavored Vinaigrette

 

¼ C white vinegar

¾ C canola oil

1  Tbsp honey

1/3 C  Maple Syrup

¼   tsp salt (optional)

 

Place vinegar in a 2 cup glass container. Using a handheld mixer, whirl the vinegar and slowly add the oil until a nice thick emulsion forms.

 

Add honey, maple syrup, and salt and whirl until complety mixed.

 

Notes:

            All ingredients should be at room temperature.

            Pure maple syrup was produced in Highland County, Virginia.

            Pure honey was produced in Etlan, Virginia.

 

 

Sorghum Molasses Flavored Vinaigrette

 

¼ C white vinegar

¾ C canola oil

¼ C Sorghum Molasses

¼ tsp salt (optional)

 

Place vinegar in a 2 cup glass container. Using a handheld mixer, whirl the vinegar and slowly add the oil until a nice thick emulsion forms.

 

Add Sorghum Molasses and salt and whirl until completely mixed.

 

Notes:

            All ingredients should be at room temperature.

            Sorghum Molasses was produced in MadisonCounty, Virginia

 

Strawberry Flavored Vinaigrette

 

¼ C white vinegar

¾ C canola oil

½ C strawberry jam

½ C fresh strawberries, capped, ¼ thick slices, with  2 tsp sugar  sprinkled over for 1 hour.

¼ tsp salt (optional)

 

Place vinegar in a 2 cup glass container. Using a handheld mixer, whirl the vinegar and slowly add the oil until a nice thick emulsion forms.

 

Add  jam, strawberries, and salt and whirl until completely mixed.

 

Notes:

            All ingredients should be at room temperature.

 

 

 

 

 

Asparagus Frittata

(from Sunrise Gardens/The Hutchesons)

 

Ingredients:

1 small fresh onion, chopped

1 lb fresh asparagus, chopped

6 fresh eggs, whisked

1/4 cup fresh Parmesan Cheese

Salt and Pepper to taste

 

Directions:

Saute the onion and asparagus in olive oil until soft.  Mix the eggs and cheese and spices.  Pour over the vegetables and cook until starting to set.  Then place under the broiler until light brown.  Cut and serve.

 

Enjoy!