Farm-to-Table Fresh Veggie Recipes
Check out the July issue of Fayette Woman for my article on the new and thriving community garden in Peachtree City. Two of my favorite people are giving leadership to this exciting endeavor – Tricia Stearns and Larry Dove. In the article, I highlighted some of Larry’s favorite fresh veggie recipes. Below, I have a few from Tricia Stearns.
Baked Sweet Onion Casserole
4 cups chopped sweet onions, cut in large wedges
1 cup water
1 stick butter
1 tsp. salt
1 tsp. sugar
2 1/2 tablespoons cornstarch
1 can evaporated milk
1/2 cup crumbled saltine crackers
Simmer onions in water for 15 minutes. Add the sugar, salt, and butter. Mix cornstarch and evaporated milk together to prevent lumping and gradually add to simmering onions. Simmer until thick and smooth. Pour into a buttered baking dish and cover with the cracker crumbs. Dot the top with butter and bake 400 degrees for 15 minutes or until lightly browned. Great to make ahead. From a cold refrigerator, bake 30 to 40 minutes.
Farmers Market Gazpacho
2 cups peeled and diced (1/4 inch) hothouse cucumber
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) ripe tomato
1/2 cup diced (1/4 inch) red onion
2 cups tomato juice
1/2 cup red wine vinegar
1/3 cup extra-virgin olive oil
2 heavy dashes of Tabasco sauce
Place all the diced veggies in a bowl. Add the tomato juice, vinegar, and olive oil. Season with Tabasco, sea salt, and pepper.
Transfer half of the mixture into a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for at least 4 to 6 hours before serving. Great to double or triple for a large gathering.
Zucchini Spaghetti with Pesto Sauce
(As demonstrated at Peachtree City Farmers Market by Chef Rebecca Moran of Lakeside Health & Wellness)
1 1/2 cup nuts (a combination of walnuts and pine nuts works well)
1/2 cup fresh basil
1-2 cloves garlic
1-2 Tablespoons olive oil
sea salt to taste
Place all ingredients except the olive oil in a food processor. Begin blending while continuously adding a small amount of the olive oil. Add only enough oil as needed to blend. Add sea salt as needed to taste, as this is what brings out the flavors. Note: The idea is to make this as smooth and creamy as possible while using the least amount of oil. Make zucchini “spaghetti” with a julienne slicer. Top with pesto sauce.
Judy Cunningham, who with husband, Mike, of Country Gardens Farm sell their fresh, organic produce at the Peachtree City Farmers’ Market each week, shared this delicious and refreshing summer drink with me when I was at their booth recently:
3 or 4 good size cucumbers ( Judy usually use the ones that have gotten a little larger)
About 2/3 of a blender of water
Stevia, honey, sugar or your choice of sweetener to taste
Mint makes a nice addition
Blend and refrigerate to chill. Enjoy.
Of course, for me, nothing says summer better than fresh, ripe tomato slices on white bread, slathered with Dukes mayonnaise! For more recipes and information, go to Peachtree City Farmers Market.