Baked Acorn Squah Rings
Main Ingredients: acorn squash
1 small acorn squash
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
Coarse kosher salt and freshly ground black pepper
1/3 cup packed dark brown sugar
Preheat oven to 350 degrees F.
Cut the unpeeled squash crosswise into 1/2-inch slices and place them on a cutting board. Using a biscuit cutter or cookie cutter slightly larger than the seed center, cut out the seeds from each ring and discard.
Place the squash rings on a lightly buttered baking sheet. Dot each ring with butter and season to taste. Sprinkle a bit of brown sugar over each ring.
Bake the squash for 15 minutes. Turn the rings over, dot with more butter and sugar, and bake until tender, 5 to 10 minutes longer. Serve hot.
from The Martha Stewart Cookbook
Long Hungry Creek Farm CSA
Baked Acorn Squash
Acorn squash are small, rounded with scalloped edges that vary in color from dark green to orange and even a new variety that is pure white. The flesh is yellow to orange with a semi-smooth texture. The flavor is semi sweet to a bit of a "squashy" taste. Easy to cook in the oven; simply split in half scoop out the seeds and bake at 350 for 30 to 40 minutes. For an a little more sweetness, add a teaspoon of honey or brown sugar to each half shell while cooking.
East Nashville Farmers Market
Battered Squash Blossoms
1 cup flour
1/2 cup cornstarch
1/2 tsp salt
1 c fat-free milk, beer or water chilled
coconut or canola oil for frying
1/4 c ricotta cheese
1 garlic clove, minced
1/4 tsp salt, pepper
1 shittake mushroom, finely chopped
1 tsp fresh oregano
16 squash blossoms
Prepare the batter first, sift together dry ingredients, then whisk in milk until smooth. cover and set in the refrigerator for 30 minutes.
Prepare the stuffing, with a dab of oil cook the shiitake, garlic til tender, then mix the salt, pepper, ricotta and oregano, open blossoms and spoon in mixture, avoid overfilling. Refrigerate for 15 min. Heat about 1/2 inch oil in skillet. Oil should be hot enough to brown batter with seconds
Dip each blossom into the batter, then place in the skillet, cook on each side until golden, then transfer with a slotted utensil to a paper towel to drain. Eat them HOT!
Jim Day, Timbertop Farm
Beaverdam Creek Hot Water Cornbread
Main Ingredients: ground cornmeal,
2 cups Beaverdam Creek Stone-Ground Cornmeal
1 teaspoon salt
2 cups water, boiling
1-2 cups oil (coconut, palm or peanut)
Put enough oil in a large skillet to fill halfway.
In a medium bowl, mix cornmeal and salt.
Stir in enough boiling water to form a dough, similar to the consistency of mashed potatoes.
When the oil in the skillet is hot but not smoking, spoon a dollop of dough into your hand. Pat it gently into a cake and place it in the hot oil.
Fry each cake, turning once, until crisp and golden brown, about 5 minutes.
Drain on paper towels.
~Trish Lingo, Beaverdam Creek Farm, Centerville, TN
Blueberry Corn Bread
1 cup yellow cornmeal
1 cup sifted all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1 cup milk
1/4 cup shortening
1/2 teaspoon salt
1 cup fresh blueberries, rinsed and drained
Preheat oven to 425 F.
In large bowl, sift cornmeal, flour, sugar, baking powder and salt.
Add egg, milk and shortening. Beat with rotary mixer 1 minute or until smooth.
In small bowl, mix 1 tablespoon flour and 1 tablespoon sugar.
Gently toss blueberries with flour and sugar mixture until berries are evenly coated.
Fold blueberries into batter. Pour batter into well greased 8 x 8 x 2 inch baking pan.
Bake for 20 minutes or until golden brown.
Nutrition Information: Calories: 151 Fat: 6g Dietary Fiber: 1g
The North Carolina Department of Agriculture and Consumer Services
•4 cups fresh pitted cherries
•3/4 cup water
•3/4 cup sugar
•2 1/2 tablespoons cornstarch
•4 tablespoons butter
•1/3 cup packed brown sugar
•1/2 teaspoon ground cinnamon
•1/2 cup all-purpose flour
•1/2 cup finely chopped walnuts or pecans
Heat oven to 375°. Lightly spray 4 7- to 8-ounce ramekins or 5 to 6 5- or 6-ounces ramekins or custard cups with baking spray or lightly butter the bottoms and sides.In a medium saucepan, combine the cherries, water, 3/4 cup sugar, and 2 1/2 tablespoons of cornstarch. Stir to blend and put the pan over medium heat. Bring to a simmer; reduce heat and simmer, uncovered, for 10 minutes, stirring frequently.
Divide cherry mixture among 4 7- or 8-ounce ramekins (or 5 to 6 smaller ramekins or custard cups). Combine topping ingredients and, using fingers, sprinkle evenly over each filled ramekin.
Put ramekins in the oven with a sheet of foil or baking sheet on the rack below to catch drips. Bake for 25 to 30 minutes, or until browned and bubbly.
Franklin Farmers Market
Cuban Street Corn-AM Style!
1/4 lb Softened Butter
2 TBSP Mayonaise
1 TBSP Chopped Chipotles
1/2 TBSP Salt
1/4 TBSP Chili Powder
The Corn: Rub corn with olive oil. Grill or roast in broiler until a light char is achieved. Serve on the cob or shaved. Top with Chipotle Butter, cilantro, lime and shaved Queso Blanco.
The Chipotle Butter: Pulse all ingredients in food processor until smooth then chill.
Chef Arnold Mynt, Nashville Farmers Market
Fall Squash Soup
*1 medium butternut or other winter squash, peeled, seeded, and cut into large dice
*2tbsp olive oil, plus 1 tsp
*1 tbspn butter
*2 large onion,s, cut into large dice
*6 cloves garlic
*1 c TN dry red wine
*8 cups chicken stock
*1 1b TN hot sausage, crumbled
*1 tsbspn Worcestershire sauce
*1 tsp hot sauce
*2 tsp chopped fresh thyme
*2 tsp chopped fresh oregano
*Salt & Pepper to taste
Preheat oven to 350 degrees
Place squash in a roasting pan. Toss to coat with 2tbspns of olive oil and bake until tender and slightly carmelized (25-30 minutes). Heat butter in a large stock-pot over medium high heat until hot. Add onions and saute until tender and browned. Add garlic, roasted squash and wine and cook over high heat until reduced by one-half. Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes. Meanwhile, heat remaining tsp of olive oil in a a saute pan over medium high heat. Add sausage and cook until it is browned. Drain fat. Strain squash mixture througha fine sieve. Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly. Ladle into individual soup bowls and garnish with homeade croutons.
Fava Beans, Shelled
Heat some olive oil in a heavy saucepan, add a few cloves of garlic rough chopped, add fava beans, immediately after garlic, use your utensil to keep them moving all the time, when nearly cooked add corn (fresh or frozen), add salt.
Tessa Nathan, Los Angeles, CA
Field Pea and Corn Succotash
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn
2 cups fresh field peas (purple hulls or crowders)
3 tablespoons thinly sliced fresh basil
Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper.
Stir in basil and serve.
Nashville Farmers Market
Grilled Sweet Corn
One Cob of Sweet Corn per person (or more)
Salt and Pepper
Do Not Shuck the Corn on the Cob! Peel the outside layers down and remove the silks. Cut the pointy end off the corn if necessary. Liberally spread butter on the ear of corn. Sprinkle with Salt and Pepper to taste. Fold the shucks back up over the ear of corn.
Wrap tightly with aluminum foil
Cover with hot coals on grill or campfire. Let cook for 30 to 45 minutes. (if you can't cover with coals, be sure to turn the cobs frequently to prevent parching on one side, cook slightly longer)
Dennisons Farm, Elora, TN
Grilled Trout w/Crab & Corn Ragout
1-2 Tbl of butter
2 cups shucked corn
1 Tbl each red, yellow and green bell pepper, finely chopped
1 tsp minced shallot
6 oz. heavy cream
8 oz crab meat
1 tsp each of fresh tarragon and chives, finely chopped
4 - 10oz trout
1 tsp olive oil
Salt & pepper to taste
In a heavy sauté pan, sauté corn, peppers & shallots in butter until
lightly cooked. Add cream and reduce over medium heat until thick. Add
crab meat and gently heat until warm, about 1-2 minutes. Season with salt
& pepper and fresh herbs. Set aside, off-heat, while grilling trout.
Brush trout with olive oil and season with salt & pepper. Heat your grill
to a medium heat. Grill the trout - skin side up over for about 3 – 4
minutes. Then flip and cook for 1 – 2 minutes more. Remove from heat to
let rest on a serving platter. When ready to serve, top with crab sauce
and serve with your favorite side dish.
Brian Uhl, Exec Chef, Cabana, Midtown Cafe & Sunset Grill
Individual Corn Pudding
2 cups fresh corn (about 2 ears) or frozen corn, thawed
1/2 cup breadcrumbs (panko style made be used)
2 eggs, lightly beaten
1/2 cup low-fat sour cream
1/2 jalapeno pepper, seeded and diced
1/2 teaspoon salt
1/4 teaspoon nutmeg
Preheat oven to 350.
Pulse 1 cup of the kernels in a food processor until they break down.
Remove blade and stir in remaining kernels and the other ingredients.
Divide mixture among 6 greased or paper lined muffin cups.
Bake for about 25 minutes, or until set and starting to turn golden.
Roben Mounger aka MuffinTinMania.com
Mexican Corn Salad with Spicy Lime-Cilantro Vinaigrette
Spicy Lime-Cilantro Vinaigrette:
1 cup fresh lime juice
2 teaspoon minced garlic
2 teaspoon red chile flakes
1 jalapeno pepper, steamed, seeded, and minced
½ cup vegetables oil
¼ cup extra-virgin olive oil
1 bunch cilantro washed and chopped coarsely
Kosher salt and freshly ground pepper
For the corn salad:
6 ears corn, soaked 30 minutes, husks intact
½ medium white onion, cut into ¼-inch dice
2 pint baskets cherry tomatoes, halved
1 15.5-ounce can black beans, rinsed and well-drained
1 green bell pepper, cut into ¼-inch dice
1 cucumber, peeled, seeded, and cut into half-moon slices
1 bunch radishes, washed and sliced
3 hearts of romaine, chopped, washed, and dried
1 cup feta cheese, crumbled (optional)
Prepare grill for cooking corn. Combine ingredients for vinaigrette in the bowl of a processor. Pulse to chop coarsely. Set aside.
Grill corn, with husks on, for 10-15 minutes, turning frequently. When cool, shuck the corn and cut kernels off the cob. In a large bowl, combine the corn kernels with onion, cherry tomatoes, black beans, bell pepper, cucumber, radishes, salt, and pepper. (Don’t over mix or the black beans will turn the salad gray.) Combine with ¾ cup of vinaigrette. Dress romaine with remainder of the dressing.
Serve as individual salads or as a plattered salad. Place greens on a serving dish. Top with corn salad and sprinkle with crumbled cheese. Serves 4.
--Roxanne O’Brien, “Summer Sides and Sauces,” The Herb Quarterly, Summer 2012
Diann Nance, Diann's Greenhouse
Okra and Tomato Soup
Main Ingredients: olive oil, butter
, green onions
, chicken broth, diced tomatoes, okra
, corn kernels, Cajun seasoning, black pepper, salt,
* 1 tablespoon olive oil
* 1 tablespoon butter
* 4 green onions, with most of green, sliced
* 1 small clove garlic, minced
* 1 rib celery, sliced
* 2 cups chicken broth
* 1 can (14.5 ounces) diced tomatoes, undrained, or fresh from the garden
* 8 to 10 ounces okra, about 3 to 4 cups sliced, fresh or frozen, thawed
* 1 cup corn kernels (canned or frozen thawed)
* 1 teaspoon Cajun seasoning
* dash freshly ground black pepper
* salt, to taste
In a medium saucepan, heat olive oil and butter over medium-low heat. Add onion, garlic, and celery; sauté, stirring, until celery is tender. Add chicken broth, tomatoes, sliced okra, corn kernels, Cajun seasoning, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, or until okra is tender. Add salt to taste.
Dennisons Farm, Elora, TN
Potato Leek Soup
salt & pepper
Peel and boil potatoes, then mash some of them to turn the water white. Saute leeks and garlic in olive oil or butter and add to the soup. Salt and pepper to taste, use oregano and parsley to season.
Squash, corn or green beans can be added too.
Long Hungry Creek Farm, Red Boiling Springs
Southern Deep Fried Eggplant
Peeled Eggplant cut into 1 1/2" square chunks or (french fry style) strips.
Mixture of 1 cup flour to 1 cup cornmeal with about a teaspoon of salt added
Soak peeled eggplant chunks in salted water for 1/2 hour and press between paper towels in a colander for 1/2 hour to remove any bitter taste.
Dip eggplant in egg, then in flour & cornmeal mixture, then in egg, then flour mixture again and drop into very hot oil. Fry until golden brown. Put on paper towels to drain and serve hot. (strangely enough this is pretty good with ketchup!)
Dennisons Farm, Elora, TN
Southwestern White Bean Soup
Main Ingredients: onion
, vegetable sock, tomato
, Serrano chili, corn
, cannellini beans, cilantro
, cumin, coriander, turkey sausage, olive oil, salt, pepper
, avocado, sour cream
1/4 c finely chopped onion
1/4 c finely chopped leeks
3 cups vegetable stock
1 medium tomato, chopped
1 tbsp diced Serrano chili, no seeds
1/2 cup fresh/frozen corn
1 can cannellini beans (rinsed)
1/2 cup (packed)chopped fresh cilantro
1 tbsp chopped fresh thyme
1/2 tbsp mince garlic
1 tsp ground cumin
1 tsp ground coriander
3/4 ground turkey sausage
2 tbsp olive oil
fresh black pepper
1 cup sour cream
Heat a medium/large saucepan, add olive oil. Add onions and garlic with a pinch of salt. Cook until onions are translucent, add leeks continue to cook until tender. Add the ground turkey, cumin, coriander, about a tablespoon of salt and pepper. Cook turkey thoroughly, add tomato, chili, corn, fresh cilantro and vegetable stock. Add cannellini beans last.
Let simmer until all ingredients are heated through, add salt and pepper to taste. Ladle into bowls, top with sour cream and avocado.
Vegetarian: Use black bean instead of turkey or Morningstar Farms Meal Starters Grillers Recipe Crumbles
Nashville Farmers Market
6 medium to large bell peppers
2 teaspoons vegetable oil
2/3 cup finely chopped onion
2 cups corn kernels (fresh or frozen)
1 cup diced cooked green beans, cut into 1/2 inch pieces
2 medium tomatoes, seeded and chopped
1/3 cup chopped almonds
1 tablespoon pumpkinseeds
1/4 teaspoon salt
1/4 teaspoon marjoram,
1/4 teaspoon thyme
1/4 teaspoon hot pepper
dash of cayenne
5 ounces grated queso blanco or mozzarella
chopped cilantro (optional)
Preheat oven to 375.
Cut off the tops of the peppers about 1/3 inch from the top and scoop out the seeds and any large membranes.
Stand the peppers on a steamer rack, cover them, and steam them above boiling water for 5 minutes.
Set the peppers aside to cool.
In a skillet, heat the oil and add the onion and saute until golden brown.
Transfer the onion to a bowl and combine with the remaining ingredients.
Divide the mixture among the peppers, stuffing the peppers to the top.
Stand the stuffed peppers in a baking dish (do not cover) and put them in the hot oven for 25 minutes.
Roben Mounger, Columbia, TN
Main Ingredients: olive oil, onions
, cumin, coriander, oregano
, diced carrots, red or green pepper, squash
, crushed tomatoes, cooked pinto, kidney or black beans, salt and pepper to taste.Cheddar cheese, cornmeal
, white flour, salt, baking powder, baking soda, egg whites, buttermilk
, canola oil, scallions
, fresh cilantro or herb of choice, sour cream
* 2 teaspoons olive oil
* 1 cup chopped onions
* 3 tablespoons minced garlic
* 1 tablespoon ground cumin
* 2 teaspoons ground coriander
* 1 teaspoon dried oregano
* 1 to 2 tablespoons water
* 1 cup peeled and diced carrots
* 1 cup diced red or green pepper
* 1 cup diced squash
* 1 jalapeno, minced with seeds removed
* 2 cups canned crushed tomatoes (15 ounce can, undrained)
* 1 1/2 cups cooked pinto, kidney or black beans (15 ounce can, drained)
* salt and pepper to taste
* 4 ounces grated Cheddar cheese
* 3/4 cup corneal
* 1 tablespoon unbleached white flour
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 2 egg whites, beaten
* 1/2 cup buttermilk
* 2 teaspoons canola oil
* minced scallions, chopped fresh cilantro or herb of choice
* sour cream
1. Warm the olive oil in a heavy saucepan.
2. Add the onions and garlic, cover and cook for about 10 minutes.
3. Add the cumin, coriander, oregano, and enough water to prevent sticking, and the carrots, cover, and cook for 5 minutes.
4. Add the bell peppers, squash and jalapeno, cover, and cook for another 5 minutes.
5. Stir the tomatoes and beans, cover and simmer for 5 to 10 minutes.
6. Remove from heart and add salt and pepper to taste.
7. Preheat oven to 400.
8. Prepare a 2-quart casserole dish with cooking spray or light oil.
9. Spread the vegetable bean mixture in the bottom of the dish.
10. Sprinkle the cheese on top.
11. Set aside.
12. In a mixing bowl, combine the cornmeal, flour, salt, baking powder and baking soda.
13. In a separate bowl, mix together the beaten egg whites, buttermilk, and oil.
14. Gently fold the wet ingredients into the dry, stirring just until mixed.
15. Pour the batter directly on top of the vegetable-bean mixture, pressing down with the spatula.
16. Bake for 30 minutes, until the top is golden.
17. Garnish with scallions, herbs and sour cream.
Adapted from Moosewood Collective, Roben Mounger
Veen's Thanksgiving Dressing
Main Ingredients: cornbread, Bisquick drop biscuits or equivalent amount of biscuits, onions
, chicken broth, poultry seasoning, garlic salt, salt, pepper
, hardboiled eggs,
1 double recipe of cornbread
1 double recipe of Bisquick drop biscuits or equivalent amount of biscuits
3 large onions, chopped
8 stalks celery, finely chopped
7 cups of homemade chicken broth
2 teaspoons poultry seasoning
2 teaspoons garlic salt and seasoning salt to taste
1 tablespoon pepper
2 hardboiled eggs, chopped
Crumble cornbread and biscuits together in LARGE container.
Melt 1/2 cup butter in skillet and add onions and celery.
Saute 15 minutes.
Stir in bread mixture and add seasonings and chopped eggs.
Add broth and butter to desired consistency.
Don't skimp on butter – this is Thanksgiving!
Adjust seasonings if needed. Spoon into 2 greased 9” x 13” pan and another 8” pan. Bake at 350 degrees for about 35 minutes or until lightly browned.
Pour butter and broth over if too dry while cooking.
Make half if you don't want any leftover dressing.
Veen, Yazoo City, MS per Roben Mounger
Winter Squash Salad w/Butternut Squash Puree
Main Ingredients: acorn squash, olive oil, salt, butternut squash
, vanilla extract, quinoa, onion
, chicken stock
, vegetable stock, butter
3 lbs. acorn squash (1 large of 2 small)
2 tbsp extra virgin olive oil
2 tsp extra virgin olive oil
1/8 tsp salt, or more to taste
1 small/medium butternut squash(diced)
1/2 tbsp vanilla extract
1-2 cups vegetable stock
3 tbsp unsalted butter
1 cup quinoa
1/3 cup diced onion
1/3 cup diced carrots
1/3 cup diced celery
2 cups chicken stock
With a sharp vegetable peeler or paring knife, strip off the peel from the protruding ridges of the squash. You don't need to peel more than this: leaving the rest of the peel will help the squash to retain its shape and looks nice too. With a sharp heavy knife, cut the squash in half length wise and scoop out all the seeds and fibers. Place each half cut side down; trim the ends, then cut semicircular slices of squash, all about 1 inch thick.
Put all the pices in a pile on a large baking sheet, preferably nonstick or lined with parchment. Drizzle the oil over the squash, sprinkle on the salt, and toss to coat with the seasonings, spread the pieces out to lie flat, not touching. Bake about 20 minutes, then flip the pieces over. Bake another 15 minutes or so, until the squash is just tender all the way through and nicely carmelized on the edges.
Dice on small medium butternut squash into small pieces. In a medium saucepan, heat butter until foamy and add squash and vanilla, cook until tender. In a blender mix squash and stock, until smooth.
Quinoa - bring two cups to a boil, add quinoa. Cook until tender. In a separate pan cook diced vegetables until tender. Combine quinoa and vegetables.
Let the squash pieces cool on the pan until you're ready to serve. Spoon a bit on the puree on to the plate, followed by quinoa. Arrange them - in a symmetrical design or in a casual pile - on a large serving platter on a bed of quinoa. Refresh them with drizzles of olive oil, sprinkles of sea salt and top with gorgonzola cheese.
Nashville Farmers Market
Winter Squash with Cranberries
Main Ingredients: butternut
, acorn squash, egg
, cranberries, nutmeg
1 1/2 cups cooked butternut or acorn squash
1 egg -- beaten
1/2 cup coarsely chopped cranberries
1/2 teaspoon salt
1 dash pepper
1 tablespoon margarine -- melted
1 dash nutmeg
Preheat oven to 400 F. Combine cooked winter squash (acorn or butternut) with egg. Stir in cranberries, salt and pepper. Turn into 1 1/2 quart casserole. Drizzle melted margarine over top. Sprinkle with nutmeg. Bake 35 to 40 min. Serves: 4
Delvin Farms College Grove