Pick Tennessee Products
Get Our News Letter
Produce Place
Pick Tennessee Products
 
   

Recipes

Eggplants w/Honey- Berenjenas con Miel
Main Ingredients: ggplants, yogurt, Flour, Kosher Salt, Olive or sunflower, Orange blossom honey, cracked black pepper, Mustard powder to taste, Saffron to taste
2 eggplants (abt. 1/4 lbs)
2 cups yogurt
Flour for dusting or dredging
Kosher Salt
Olive or sunflower oil for deep-frying
Orange blossom honey or your fave honey
Fresh, cracked black pepper
Mustard powder to taste
Saffron to taste
Peel the eggplants and cut them into slices about 1/3 inch thick.

Combine milk, saffron, and cracked black pepper. Season flour with salt, pepper, and mustard powder.
Put them in a bowl, add enough milk mixture to cover, and put a small plate on top to hold them down.

Let soak for 1 to 2 hours; drain. Cover a plate with plenty of flour mixture.
Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels. Serve hot with a dribble of honey, and let people help themselves to more honey if they like.

Chef Tiffani Rozier, Nashville Farmers Market


Artichoke Dip
Main Ingredients: artichoke hearts, lemon, egg yolks, mayonnaise, dry white wine, Parmigiano-Reggiano, chopped chives or 2 tablespoons minced scallion green part only, Dijon mustard, Worcestershire Sauce, hot red pepper sauce
2 pounds of frozen artichoke hearts
1 lemon, quartered
3 large egg yolks
½ cup mayonnaise
½ cup dry white wine
¼ cup Parmigiano-Reggiano, finely grated
2 tablespoons chopped chives or 2 tablespoons minced scallion green part only
2 teaspoons Dijon mustard
1 teaspoon Worcestershire Sauce
Dashes of hot red pepper sauce

Drop the frozen artichoke hearts straight into boiling water with quartered lemon and cook until tender, about 10 minutes. Drain the artichokes in a colander set in the sink, discard the lemon quarters and refresh the artichokes under cool running water until room temperature. Place the artichokes, egg yolks, mayonnaise, wine, Parmigiano-Reggiano, chives, mustard, Worcestershire sauce, and pepper sauce in a food processor fitted with the chopping blade. Pulse a few times, and then scrape down the sides of the bowl and process until smooth. Spoon the dip into an oven-safe crock or small deep baking dish. Bake until set, bubbling, and lightly browned, about 40 minutes. Set aside at room temperature for 5 minutes before serving.

Roben Mounger, Columbia, TN


Asian Salad
Main Ingredients: chicken breasts, sliced water chestnuts, bean sprouts, sesame seeds, snow peas, Tennessee Gourmet Sensual Salad Dressing, scallions, Salt and pepper, celery
4 cooked boneless skinless chicken breasts, diced
1 (8-ounce) can sliced water chestnuts, drained
1¼ cups bean sprouts
¼ cup sesame seeds, toasted (optional)
1½ cups snow peas
? cup TNG® Sensual Salad Dressing
¼ cup scallions, diced
Salt and pepper to taste
¼ cup celery, diced
Combine all ingredients with the exception of the sesame seeds and toss with salad dressing. Refrigerate for 30 minutes; remove from refrigerator, sprinkle the sesame seeds on top and serve.

Tennessee Gourmet


Baguette with mushrooms, tomatoes, watercress and herbed ricotta
Main Ingredients: ricotta cheese, watercress
Herbed Ricotta
8 ounces of ricotta cheese
1 minced clove of garlic
2 teaspoons of a combination of fresh herbs such as basil, thyme and oregano
2 teaspoons of grated parmesan cheese
bunch watercress
Mix ricotta spread. Slice baguette open longwise and add herbed ricotta spread and top with sauteed mushrooms, sliced tomatoes and watercress.


Roben Mounger, Columbia, TN


Baked Onions
Main Ingredients: sweet onions, Butter, Salt, pepper, Worcestershire Sauce, Aluminum Foil
One Medium White Onion per person
Butter
Salt and Pepper
Worcestershire Sauce
Aluminum Foil

This recipe is best when you use the sweetest onions grown in Tennessee...Dennisons Farm's Sweet White Onions!

Slice the top (pointed end) off the onions
Peel off any dirty layers of skin, leave the inside layers for a sweeter taste
Slice Onion down almost to the root end to divide in half and then into quarters, but leave the quarters attached at the bottom
Stick slivers of butter into the cuts
Salt and Pepper the onions to taste
Put on a square of Aluminum Foil
Add a splash of Worcestershire Sauce
Tightly wrap the Onions in the foil and place on baking pan in 350 degree oven for 1 hour, OR nestle in the coals of a grill or campfire for 45 minutes to an hour (depending on the size of the onion)
The Onions are done when they are squeezably soft! Unwrap and eat all except for the outside layers of skin. They are almost as sweet as candy!

Dennisons Farm, Elora, TN


Baked Sweet Potato Casserole
Main Ingredients: Sweet potatoes, salt, pepper, nutmeg, garlic, cream, parmesan cheese
2-3 large sweet potatoes, sliced thin
2 cloves, minced
salt & pepper to taste
1/2 pint cream (more to taste)
pinch of nutmeg

Slice sweet potatoes thin and mix with salt, pepper, nutmeg, garlic and cream. Pour into casserole dish - spread thin. Cover with parmesan cheese and bake at 350 for 30-40 minutes or whenever sweet potatoes are baked through.

This is a real treat. Discovered at TOGA conference.

Whole Foods Green Hills Chef


Berry Patch Ice Cream Dessert
Main Ingredients: chocolate graham cracker crumbs, butter, vanilla ice cream or frozen yogurt, fresh strawberries, blueberries
2 cups chocolate graham cracker crumbs
½ stick melted butter or margarine
1 quart vanilla ice cream or frozen yogurt
2 cups fresh strawberries, sliced with ½ cup sugar or 16 oz. frozen berries
1 cup blueberries
Line a 8” – 9” springform pan with plastic wrap allowing excess to extend over the edges of the pan; set aside.

Combine chocolate graham cracker crumbs and margarine or butter. Press into the bottom of the pan forming a crust.

In a large mixing bowl, combine softened ice cream, strawberries and blueberries until evenly distributed throughout the mixture. Pour ice cream mixture evenly over prepared crust, cover and freeze for 6-8 hours.

Let dessert stand for 15 minutes before serving to soften slightly. Garnish with fresh berries or your choice of ice cream toppings. Makes 10 servings.

Valley Home Farm


Blackberry Yummies
Main Ingredients: Butter, egg, flour, salt, baking soda, cinnamon, nutmeg, white vinegar, apple juice, blackberries,
3 tablespoons butter (or equivalent of your choice)
1 cup white sugar (or equivalent of your choice)
1 egg
1- 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 tablespoon ground cinnamon
1 pinch ground mace or nutmeg
2 tablespoons distilled white vinegar
1/3 cup apple juice
1 1/4 cups fresh blackberries
1. Preheat oven to 325 degrees C (165 degrees C). Lightly grease one 8x8 inch baking pan.

2. In large bowl beat the butter or margarine and sugar together until light and fluffy. Add the egg and beat well.

3. Combine the flour, salt, baking soda, cinnamon and mace or nutmeg. Add the flour mixture to the sugar mixture and stir to combine. Mix in the vinegar and juice. Fold in the blackberries.

4. Pour batter into the prepared pan and bake at 325 degrees for 35 to 40 minutes. Let cool in pan and cut into squares.

Boyd Mill Farm, Franklin, TN


Blueberry Corn Bread
Main Ingredients: yellow cornmeal, flour, egg, milk, blueberries
1 cup yellow cornmeal
1 cup sifted all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1 egg
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


Braised Collard Greens, Mustard Greens & Swiss Chard
Main Ingredients: mustard greens, swiss chard, collard greens
3 tablespoons olive oil
1/2 pound bacon slices, roughly chopped
4 garlic cloves, thinly sliced
2 cups chicken stock
1/3 cup cider vinegar
2 tablespoons sugar
1 bunch collard greens, ribs removed
1 bunch mustard greens, ribs removed
1 bunch red Swiss chard, ribs removed
Salt and freshly ground black pepper
In a large pot heat oil and bacon over high heat until bacon is well brow ned. Stir in garlic and cook 45 seconds. Deglaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste.

Real Food Farms, Franklin, TN


Butternut Squash & Apple Soup
Main Ingredients: butter, olive oil, yellow onions, mild curry powder, butternut squash, sweet apples, kosher salt, black pepper, water, apple cider or juice
2 tablespoons unsalted butter

• 2 tablespoons good olive oil

• 4 cups chopped yellow onions

• 2 tablespoons mild curry powder

• 5 pounds butternut squash (approx. 2 large)

• 1 1/2 pounds sweet apples,(approx.4 apples)

• 2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 cups water

• 2 cups good apple cider or juice
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot!

Franklin Farmers Market


Butternut Squash with Black Beans
Main Ingredients: butternut squash, vegetable oil, onion, garlic powder, red wine vinegar, water, black beans, oregano
1 small butternut squash
1 teaspoon vegetable oil
1 small chopped onion
1/4 teaspoon garlic powder
1/4 cup red wine vinegar
1/4 cup water
2 cans (16 ounces each) rinsed and drained black beans
1/2 teaspoon oregano
1.Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin.
2.Carefully peel the squash with a vegetable peeler or small knife.
3.Cut the squash into 1/2 inch cubes.
4.Peel and chop the onion.
5.In a large pan, heat the oil. Add the onion, garlic powder, and squash.
6.Cook for 5 minutes on medium heat.
7.Add vinegar and water. Cook on low heat till the squash is tender, about 10 minutes.
8.Add the beans and oregano. Cook until the beans are heated through.

SNAP-Ed Recipe Finder


Cabbage and Carrot Slaw
Main Ingredients: cabbage, carrots, green onions, white wine vinegar, garlic, cumin, oregano, dry mustard,
2 cups finely shredded cabbage (mixture of red and green)
1 cup shredded carrots
1 cup sliced green onions
1/3 cup white wine vinegar
3 tablespoons sugar
1 clove garlic, finely chopped
1/8-teaspoon ground cumin
1/8 teaspoon dried oregano
1/8 teaspoon dry mustard
sea salt and pepper to taste
Combine cabbage, carrots and green onions in a large bowl. In a small bowl, mix together vinegar, sugar, garlic, cumin, oregano and mustard just until sugar is dissolved. Pour over the vegetables and chill for at least 4 hours before serving. Garnish with toasted sesame seeds or chopped roasted peanuts. Or, toss with shredded roasted chicken and serve it as the main course.

Roben Mounger, Columbia, TN


Cajun Oso Sweet Onion Relish
Main Ingredients: Green stuffed olives, black olives, OSO Sweet Onion, Garlic, Capers, celery, Carrots, Olive oil, vinegar (red wine or Balsamic), Oregano, Sweet basil, Thyme, Cajun seasonings,
1 Cup green stuffed olives, sliced
1 Cup black olives, sliced
1 OSO sweet Onion
1/4 Cup garlic
1/4 Cup capers
1/4 Cup celery, finely sliced
1/4 Cup carrots, shredded,
1-1/4 Cups olive oil
1/4 Cup vinegar (red wine or Balsamic)
1 Tblspns oregano
1 Tblspns sweet basil
1 Tblspns thyme
1 Tblspns cajun seasonings
S&P to taste


Mix this all together and enjoy on sandwiches, great as a dip over crusty bread or with grilled fish or chicken dishes. One taste and you'll say Oh So good!

Long Hungry Creek Farm


Cameron's Cucumber Soup
Main Ingredients: cucumbers, scallions, butter, chicken broth, wine vinegar, dill weed, quick cream of wheat, Salt and pepper, sour cream,
2 8-inch cucumbers
¼ cup scallions
2 tablespoons butter
4 cups of chicken broth
1 teaspoon wine vinegar
½ teaspoon dill weed (preferably fresh)
3 tablespoons of quick cream of wheat
Salt and pepper to taste
1-cup sour cream

Peel, seed and chop cucumbers.
Sauté scallions in butter.
Add all ingredients except sour cream and cream of wheat.
Bring to a boil. Gradually add in cream of wheat. Boil very slowly uncovered for 20 minutes. Allow to cool and then puree. Return to pan and thin with milk. Season. If serving cold, beat in sour cream. If not, simmer and add sour cream.

Roben Mounger, Columbia, TN


Cheese Straws
Main Ingredients: sharp orange cheddar cheese, white cheese (equal parts Gruyere and parmigiano Reggiano), fresh rosemary
1 cup of all-purpose flour (White Lily is recommended)
1/2 stick unsalted butter, slightly softened
1/2 teaspoon salt
1/2 pound shredded sharp orange cheddar cheese
1/4 pound shredded white cheese (equal parts Gruyere and parmigiano Reggiano)
1/8 teaspoon cayenne pepper
1/4 to 1/2 teaspoon red pepper flakes
1 egg yolk
Optional for garnish:
2 Tablespoon chopped fresh rosemary
Sea salt
Preheat oven to 350 degrees.
In the bowl of a food processor, add all the ingredients except rosemary and sea salt.
Pulse repeatedly until the dough becomes soft and starts to gather into a ball.
On a floured surface, with a floured rolling pin, roll the dough out into a rectangle approximately 11 inches wide by 8 inches tall; the dough should be 1/4 inch thick.
Fold the dough in half (left side onto right side) and re-roll; continue this for several layers (this adds flakiness).
Finally, re-roll the dough to 11 inches wide and 8 inches tall.
With a spatula, carefully lift the dough onto an ungreased baking sheet with the longer 11 inch side at the top and bottom.
Square off all sides with a knife to create clean edges, and cut the dough into vertical strips, each a bit less than 1/2 inch wide.
Then cut each strip in half horizontally, creating approximately 40 cheese straws.
With a knife, gently move the straws to separate.
Sprinkle with chipped rosemary and sea salt.
Bake for 20 minutes or until just slightly golden.
Cool briefly, and then move to a rack until cooled.

Roben Mounger, Devised by Brian Noyes of Red Truck Bakery in Warrenton, Virginia


Chef Shane Kelly's Sweet Potato Bake
Main Ingredients: sweet potatoes, butter, fresh rosemary, pure maple syrup, orange juice, orange zest, salt and pepper, raw pecan halves,
4 large sweet potatoes (about 2 1/2 pounds)
4 tbsp unsalted butter, plus additional for baking dish
1 tablespoon finely chopped fresh rosemary
2 tablespoons pure maple syrup or to taste
1 tablespoon orange juice
1/2 teaspoon freshly grated orange zest
salt and pepper to taste
1 cup raw pecan halves
Preheat oven to 400°F.

Prick potatoes several times with a fork and bake in middle of oven on a sheet pan until very tender, about 1 hour.

When potatoes are cool enough to handle peel away skin and transfer to a bowl. Mash potatoes with rosemary butter, maple syrup to taste, orange juice and zest. Season with salt and pepper, and spoon into a lightly greased 8-inch baking dish.

Decorate around the edge of the dish with the pecan halves and bake, uncovered in middle of oven until hot and pecans are toasted, about 15 minutes.

Chef Shane Kelly c/o Franklin Farmers Market


Chef Stephen's Farmers Market Pasta
Main Ingredients: grape tomato’s, basil, white wine, red pepper flakes, salt, pepper, butter, fresh spinach, garlic
12 grape tomato’s

1/4 cup chiffonade of basil

1 cup white wine

1 teaspoon of red pepper flakes

1 tablespoon of salt

1 teaspoon of pepper

4 tablespoons of butter

1/2 lb of fresh spinach

1 Tablespoon chopped garlic
Chef Stephen of Amerigo Italian Restaurant says that you will find many of the ingredients for this tasty dish at the Franklin Farmers Market… Enjoy!

In a large saute pan add the white wine, garlic, red pepper flakes, salt, pepper and tomatoes and reduce by one quarter. Then add the fresh basil and Franklin Farmers Market heirloom tomatoes and let come to a simmer. Slowly whisk in the butter to make a emulsified sauce and toss in your favorite pasta and the spinach last second.

Chef Stephen/Amerigo Italian Restaurant


Cherry Clafouti
Main Ingredients: vanilla bean, bing cherries, almonds, eggs, sugar, brown sugar, flour, salt, milk, almond extract, vanilla extract, brown sugar, butter
•1/2 vanilla bean, seeds scraped out

•2 cups fresh bing cherries, pitted and cut in quarters

•1/4 cup sliced almonds

•4 large eggs

•3/4 cup white sugar

•1/4 cup brown sugar

•2/3 cup all-purpose flour

•1/8 teaspoon salt

•1 cup milk

•1/2 teaspoon almond extract

•1 teaspoon vanilla extract

•2 Tablespoons brown sugar

•2 Tablespoons flour

•1 Tablespoon butter, softened

Clafouti is a quick & easy cherry dessert that must be served warm.

Preheat oven to 350 degrees F. Spray an 8? X 8? baking dish or similar size pan with vegetable spray. Scrape seeds out of the vanilla bean and set seeds aside. Discard pod. Pit the cherries. If the cherries are too large, chop them in quarters. Mix with almonds and sprinkle on the bottom of the prepared baking dish.

In a medium size mixing bowl, with a hand whisk or electric mixer, whip eggs, white sugar, brown sugar, flour and salt together until light and frothy. Add milk, vanilla bean seeds and extracts, and mix well. Pour gently over the cherries and almonds, being careful not to disturb fruit, and bake for 30 minutes.

While the cherry clafouti is baking, mix 2 Tablespoons brown sugar, flour and butter together to make a streusel. Remove clafouti from oven and sprinkle streusel on top.

Return to oven and bake for an additional 15-20 minutes or until knife comes out clean and clafouti is light brown and slightly puffed. It will fall during cooling time and is normal. Cool on a wire rack for 30 minutes. Dust with powdered sugar and serve warm with fresh whipped cream.

Franklin Farmers Market


Cherry Crumble
Main Ingredients: cherries, sugar, cornstarch, butter, brown sugar, cinnamon, flour, walnuts, pecans,
•4 cups fresh pitted cherries

•3/4 cup water

•3/4 cup sugar

•2 1/2 tablespoons cornstarch

***Topping***

•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


Chocolate Cloud Cake
Main Ingredients: bittersweet chocolate, unsalted butter, eggs, sugar, Cointreau (optional), grated zest of 1 orange, heavy cream, vanilla extract, unsweetened cocoa powder
9 ounces bittersweet chocolate, minimum 70% cocoa solids
1/2 cup unsalted butter, softened
6 eggs: 2 whole, 4 separated
1/2 cup plus 1 tablespoon sugar
2 tablespoons Cointreau (optional)
grated zest of 1 orange
9-inch spring form cake pan
for the cream topping:
2 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon Cointreau (optional)
1/2 teaspoon unsweetened cocoa powder for sprinkling
Preheat the oven to 350.
Line the bottom of the cake with baking parchment or wax paper.
Melt the chocolate either in a double boiler or a microwave, and the let the butter melt in the warm chocolate.
Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the Cointreau and the orange zest.
In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff.
Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites.
Pour into the prepared pan and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly.
Cool the cake in its pan on a wire rack; the middle will sink as it cools.
When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving carefully remove the cake from its pan.
Don't worry about cracks or rough edges; it's the crater look we're going for here.
Whip the cream until it's soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.
Fill the crater of the cake with the whipped cream, easing it out gently toward the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea strainer.

Roben Mounger, Columbia, TN


Collard Greens w/Poblano Chiles & Chorizo
Main Ingredients: peanut or canola oil, chorizo, kielbasa or other smoked sausage, poblano chiles, garlic, collard greens, kosher salt, red wine vinegar,

2 tsp peanut or canola oil

8 ounces fresh chorizo, casings removed, cut into roughly 1-inch pieces; or 4 ounces cured chorizo, kielbasa or other smoked sausage, finely diced

3 poblano chiles, seeded and sliced into thin 2-to-3 inch strips (about 3 cups)

2 tsp finely chopped garlic

1 1/2 pounds collard greens (about 1 bunch), ribs removed, leaves thinly sliced (1 packed quart)

1 tsp kosher salt, plus more to taste

2 Tbsp red wine vinegar
1. Pour the oil into a 12-inch skillet set over high heat, and when it shimmers, add the chorizo. Cook, chopping up the (fresh) sausage with the back of a spoon, until the sausage has rendered most of its fat, about 2 minutes. Add the poblanos, and continue to cook until they have softened slightly and the chorizo is cooked through, about 4 minutes.

2. Add the garlic, half the collards, the salt, and 2 Tbsp water to the skillet. Cook, turning the collards with tongs and adding more greens as those in the pan wilt, until all the collards are in the skillet. Continue to cook until the collards have softened and become dark green, about 6 minutes. Add the vinegar and continue to cook the collards, turning them occasionally, until the vinegar has completely evaporated and the pan is dry, about 3 minutes more. Season to taste with salt, if necessary, and divide the collards, poblanos and chorizo among 4 warm serving plates. Serve immediately. Enjoy!

East Nashville Farmers Market


Come on in Strawberries
Main Ingredients: strawberries, maple syrup
1 carton sour cream (8 ounces)
1/4 cup maple syrup
3 pints whole strawberries, washed and hulled
2 1/2 tablespoons firmly packed brown sugar
Combine sour cream and maple syrup, cover, and refrigerate at least 1 hour.
Arrange strawberries in dessert bowls.
Sprinkle brown sugar evenly over strawberries and chill.
Pour sour cream mixture over strawberries and serve.

~Roben Mounger from Jackson Junior League cookbook, Come On In, published in 1991.


Crawfish Boil 101
Main Ingredients: crawfish, potatoes,
Water (to fill large 10-30 gallon stockpot half to 3/4 full)
1 1/2 boxes of salt for boil. 1-2 additional for purge process.
3 lbs onions, quartered.
1 1/2 pods of garlic (whole pod cut in half)
5-6 bags of crab boil, broken open
3/4 cup red pepper
6 lemons halved
20 small new red potatoes
10 ears of fresh corn
30-40lbs of live crawfish
Instructions:

2 hours before cooking, alternate soak crawfish in cold salt water and plain water for 5 minutes & drain. Do this at least twice or until water is clean when drained-will require 1-2 additional boxes of salt.

1. Fill 10-30 gallon pot with water-enough that would submerge crawfish & allow for a good boil without spilling over.
2. When water is at a good, rolling boil-add seasonings, onions, garlic, lemons, and potatoes. Boil for 10 minutes.
3. Add purged crawfish. Bring back to boil. Cook, covered, timing for 8 minutes after reaching full, rolling boil.
4. Turn the fire off. Add corn. Soak for 15-25 minutes.
5. Drain pot & pour contents onto a large newspaper or butcher-covered table. Serve with melted butter or hot sauce if desired. Enjoy your Super feast!

Nashville Farmers Market


Creamy Chard and Potatoes
Main Ingredients: small new potatoes, Swiss chard, salt, minced onion, butter, flour, milk, pepper
8 to 10 small new potatoes (about 2 lbs)

1 pound of Swiss chard

1 tsp salt, divided

¼ cup of minced onion

¼ cup of butter

3 tbsp of all-purpose flour

2 cups of milk

¼ tsp of pepper
* Cook new potatoes in boiling water until tender (approx. 15 to 20 minutes), drain and cool slightly. Cut potatoes in half and keep warm.
* Remove and discard ribs from Swiss chard. Rinse chard with cold water, drain and shred.
* Cook chard, ¼ tsp salt and onion in boiling water for 10 minutes; drain and return to pan. Add potatoes and keep mixture warm.
* Melt butter in a heavy saucepan over low heat; whisk in flour and cook, whisking constantly for 1 minute. Gradually whisk in milk; cook over medium heat and continue to whisk mixture until it is thickened and bubbly
* Stir in the remaining salt and pepper. Pour over potatoes and chard and toss gently. Serve immediately.

Franklin Farmers Market


Crockpot Sticky Wings
Main Ingredients: garlic cloves, chicken wings,
1 Tablespoon powdered ginger
4 garlic cloves, peeled
1/4 cup packed dark brown sugar
1/4 cup soy sauce (use 1 TBL for rub)
1/2 teaspoon cayenne pepper (divide in half)
5 pounds chicken wings
1/4 cup water
1/4 cup tomato paste
1/2 cup packed dark brown sugar

1. Make Rub: Pulse ginger, garlic, 1/4 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. Add mixure to slow cooker. Add chicken and toss util combined.

2. Cook and Cool: Cover and cook on low until fat renders and chicken is tender, 3 to 4 hours (do NOT add liquid!). Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).

3. Sauce and Broil: Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, 1/2 cup sugar, remaining soy sauce and remaining cayenne in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, 10 to 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Enjoy!

Peaceful Pastures, Lancaster, TN


Cuban Street Corn-AM Style!
Main Ingredients: sweet corn,
sweet corn
olive oil
Cilantro
Fresh limes

Chipotle Butter

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


Eggplant Parmesan
Main Ingredients: Eggplant, Mozzarella, Parmesan, Spaghetti Sauce with or without meat, egg, Olive Oil
Peeled Eggplant Slices
Mozzarella cheese
Grated Parmesan Cheese
Spaghetti Sauce with or without meat
Beaten egg
Olive Oil

Dip Slices in egg (there is no need to soak the slices in this recipe)
Dredge in grated parmesan cheese. In a teflon skillet fry slices in olive oil (or other vegetable oil) until the cheese is good and brown. Reduce heat and pour the spaghetti sauce over all the slices. Simmer for 10-15 minutes (covered) then place a generous slice of Mozzarella cheese on each and cover again and simmer for about 5 more minutes until the cheese melts.
This is delicious just as it is, or you can serve over your favorite boiled pasta.

Dennisons Farm, Elora, TN


Fall Squash and Sausage Soup
Main Ingredients: butternut squash, hubbard squash, olive oil, butter, onions, garlic, dry red wine, chicken stock, hot sausage, worcestershire sauce, hot sauce, thyme, oregano, black pepper
1 medium butternut, Hubbard or other fall squash, peeled, seeded and cut into large dice
2 tbsp olive oil, plus 1 tsp
1 tbsp butter
2 large onions, cut into large dice
6 cloves garlic
1 c Tennessee dry red wine
8 cups chicken stock
1 pound Tennessee hot sausage, crumbled
1 tbsp Worcestershire sauce
1 tsp hot sauce
2 tsp chopped fresh thyme
2 tsp chopped fresh oregano
salt and freshly ground pepper to taste
Preheat oven to 350 degrees.
Place squash on a roasting pan. Toss to coat with 2 tbsps of olive oil and bake until tender and slightly carmelized (25-30 min). Heat butter in a large stockpot 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 sauate pan over medium high heat. Add sausage and cook until it is browned. Drain fat. Strain squash mixture through a fine sieve. Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly. Ladle into individual soup bowls and garnish with homemade croutons. Yield: 6-8 servings.

PickTn Products


Fava Beans, Shelled
Main Ingredients: Fava Beans, olive oil, garlic, sweet corn
Fava Beans
olive oil
garlic
kernel corn
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


Flu First Aid
Main Ingredients: yarrow leaves and flowers ( or hyssop, peppermint, or sage), elderflowers, Honey
2 ounces yarrow leaves and flowers ( or hyssop, peppermint, or sage)
2 ounces elderflowers
2 pints boiling water
Honey
Place the yarrow and elderflowers in a ceramic teapot and add the boiling water. Infuse the mixture for 20 minutes, then strain and sweeten with honey to taste. Use ½ cup every two hours.

Diann Nance, Diann's Greenhouse


Fresh Berry Salsa
Main Ingredients: blueberries, strawberries, onion, lemon juice, hot pepper sauce, almonds
1 pint fresh blueberries
1 pint fresh strawberries, chopped
¼ cup sugar
2 tablespoon finely chopped onion
1 tablespoon lemon juice
½ teaspoon pepper
2 drops hot pepper sauce
½ cup slivered or sliced almonds, toasted
Yield: 16 (1/4-cup) servings

In a bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour.
Just before serving, stir in almonds.
Serve with chicken, pork or fish, on top of a salad, or with cinnamon pita chips.

Nutrition Information (per serving): 50 calories; 1 g fat; 0 mg cholesterol; 5 g carbohydrates; 1 g fiber; 2 g protein; 0 mg sodium

Taste of Home Magazine


Fresh Strawberry Ice Cream
Main Ingredients: half and half, eggs, strawberries,
2 1/2 c half and half
4 egg yolks
1/2 c plus 2 tbsp of sugar
1/4 tsp pure vanilla extract
1 pint fresh strawberries, hulled and quartered
Pour half and half into a heavy saucepan and bring to a boil. Remove from heat. In a bowl, beat egg yolks and half cup of sugar until pale and smooth. Stir one quarter of hot half and half into egg mixture, stirring well. Then pour yolk mixture into warm saucepan. Cook over low heat, stirring constantly, until thick enough to coat a spoon, about 3 minutes. Stir in vanilla. Cool to room temperature and cover with plastic. Refrigerate at least 4 hours or overnight.
An hour before making ice cream, in a bowl, combine berries with 2 tbsps of sugar and let sit for one hour. Then mash berries with a fork until they are bite-sized. Stir into the chilled custard mixture and pour into ice cream maker. Follow manufacturer's directions. Freeze at least 2 hours before serving. Yield: six servings.

PickTn Products


Garbanzo, Butternut Squash & Kale Stew
Main Ingredients: olive oil, yellow onions, garlic, butternut squash, red bell peppers, vegetable broth, kale, sage, chickpeas, romano cheese
1/4 cup olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
1.5 lbs. butternut squash, peeled, seeded, cut into 1 1/2 inch cubes
1 red bell peppers, seeded and chopped
1 1/2 cups canned vegetable broth
1/2 large bunches kale, thick stems trimmed, leaves cut crosswise into 2 inch strips
2 tbsps chopped fresh sage
1 14-16oz can chickpeas, rinsed, drained
freshly grated Romano Cheese
Heat oil in heavy large Dutch oven or large saucepan, over medium-high heat. Add onions and garlic, saute until tender, about 10 minutes. Add squash; saute. Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes.
Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and stir until heated through. Season to taste with salt and pepper. Transfer stew to large shallow bowl. Sprinkle generously with cheese.

Nashville Farmers Market


Gardner Grove's Eggplant Delight
Main Ingredients: extra virgin olive oil, finely minced garlic, onion, chocolate sweet bell pepper, red bell pepper, yellow bell pepper, orange pepper
extra virgin olive oil
a pad of butter
3 to 5 cloves of smashed and finely minced garlic
one large thinly sliced onion
thinly sliced 1/4 chocolate sweet bell pepper
1/4 red bell pepper
1/4 yellow bell pepper
1/4 orange pepper.
Cut 3 each of the white, purple, green and orange egg plants into bit size pieces Saute eggplant until tender. Add basil ( we like Siam or Blue ) and a grated red onion on top of each serving. Serves 2 to 3.

This can also be put over a bed of pasta made extra healthy by using raw Butter Stick ( bright yellow ) and Tiger Stripe ( bright green with black stripes ) zucchini by using a floating knife ( potato peeler ) shaving the zucchini length ways.

Gardner Grove Farms


Garlic Soup
Main Ingredients: garlic, water, parsley, bay leaf, sage, thyme branches, cloves, salt, virgin olive oil, saffron, Parmesan cheese, Eggs
1 large head of garlic or 2 small heads, broken apart
2 quarts of water
8 parsley branches
1 bay leaf
10 large fresh sage leaves or ½ teaspoon dried
6 fresh thyme branches or ¼ teaspoon dried
2 cloves
salt
1 tablespoon virgin olive oil
pinch of saffron
freshly grated Parmesan cheese
finely chopped parsley
Eggs

Break the garlic head or heads apart and rub off most of the paper. Rap the cloves firmly with the flat side of a knife to break the paper; then remove it. Put all the ingredients except the cheese and parsley in a soup pot, bring to a boil, then reduce the heat and boil slowly for 30 minutes, partially covered. Strain, correct the seasoning, and serve with the cheese or parsley.

Before serving, float a poached egg or stir a raw egg into hot broth, forming “rags”.

The tiny star-shaped pasta called pastini is a lovely addition. Cook separately and add before serving.
Break the garlic head or heads apart and rub off most of the paper. Rap the cloves firmly with the flat side of a knife to break the paper; then remove it. Put all the ingredients except the cheese and parsley in a soup pot, bring to a boil, then reduce the heat and boil slowly for 30 minutes, partially covered. Strain, correct the seasoning, and serve with the cheese or parsley.

Before serving, float a poached egg or stir a raw egg into hot broth, forming “rags”.

The tiny star-shaped pasta called pastini is a lovely addition. Cook separately and add before serving.

Roben Mounger, Columbia


Gazpacho
Main Ingredients: tomatoes, onion, cucumber, red bell pepper, garlic, bread, red wine vinegar, lime juice, hot pepper sauce, ground cumin, peppers, green chiles, extra virgin olive oil,
3 lb. ripe tomatoes, coarsely chopped
1 ½ c. chopped onion
2 c. chopped and seeded cucumber, plus extra for garnish
1 c. chopped red bell pepper
3 cloves garlic, minced
2 slices bread, crusts left on
2 T red wine vinegar
2 T lime juice
1 t sugar
2 t salt
¾ t hot pepper sauce
¾ t ground cumin
2 banana peppers, or 1 can green chiles, optional
up to ½ c extra virgin olive oil
Puree everything but olive oil in food processor. You will probably have to do this in batches. Combine pureed ingredients in a large mixing bowl. Stir in the olive oil. This is good immediately, but is generally chilled up to overnight.

Serve in bowls, garnished with diced cucumber

Yields 2 quarts, 8 servings as a first course.

Dennisons Farm, Elora, TN


Granny Rose's Pickled Cucumbers
Main Ingredients: coriander, wine vinegar, garlic, bay leaves, cucumbers
1 teaspoon coriander seed (can collect the cilantro seed and this is coriander))
1 ½ cups white wine vinegar
3 cups water
2 tablespoons sugar
1 dessertspoon salt
1 dessertspoon granulated garlic
4-5 bayleaves

6 pickling cucumbers
Boil the vinegar, water, coriander seed, salt, garlic granules, sugar and
4-5 bayleaves for 5 minutes (uncovered).
Allow to cool.

Pour over unpeeled, sliced cucumbers and allow to pickle for at least a few hours.

Tastes best after 12 hour period.



Tessa Nathan's Grandmother's Recipe, Johannesburg, South Africa


Green Tomato Chutney
Main Ingredients: green tomatoes, apples, onions, raisins garlic, green jalapeno peppers, white vinegar
*2 pounds green tomatoes, finely diced
* 2 pounds apples, cored and finely diced
* 1/2 pound onions, chopped
* 1 pound raisins
* 1 1/2 pounds dark brown sugar
* 1 tablespoon chopped garlic
* 3 fresh green jalapeno peppers, seeded and finely diced
* 1 tablespoon ground ginger
* 1 tablespoon allspice
* 1 tablespoon black pepper
* 4 cups white vinegar
* 2 tablespoon salt to taste
1. Combine the diced tomatoes, apples and onions with the raisins, brown sugar, garlic, jalapeno peppers and spices (but not the salt) in a heavy copper, steel, or enamel pan. Pour half the vinegar over it all. Bring the mixture to a boil, stirring well.
2. Turn it to a high simmer and cook it down to a syrupy state.
3. Add the rest of the vinegar in stages during the cooking.
4. The process should take from 2 to 3 hours.
5. When the mixture is syrupy and dark, taste it and adjust the seasonings.

This chutney will keep indefinitely if the containers are well sealed and refrigerated. Outstanding atop meat, rice, toast……

Roben Mounger, Columbia, TN


Greens and Beans
Main Ingredients: bunch of greens, bok choy, spinach, olive oil, garlic, rosemary, wine, white beans, kale, feta cheese, onion,
bunch of greens (from the garden I use the early spring plants: radish tops, arugula, kale, bok choy and spinach).
2 tablespoons of olive oil.
2 cloves of chopped garlic.
one chopped onion
fresh chopped rosemary.
1 1/2 cup of cooked white beans (soak dry overnight and cook until chewy or use canned).
Salt and pepper to taste.
Grate a hard cheese over the top or use feta crumbles.
Gather a bunch of greens (from the garden I use the early spring plants: radish tops, arugula, kale, bok choy and spinach).
Wash thoroughly.
Strip leaves from the stem of kale and cook in a small amount of salted water until tender.
Strip radish tops and arugula from their stem and chop.
Chop bok choy and spinach.
Heat 2 tablespoons of olive oil. Add 2 cloves of chopped garlic. Add one chopped onion and some fresh chopped rosemary.
Saute for a bit and then add about ½ cup wine to simmer.
Add 11/2 cup of cooked white beans (soak dry overnight and cook until chewy or use canned).
Add all chopped greens including cooked kale.
Salt and pepper to taste.
Grate a hard cheese over the top or use feta crumbles.

roben Mounger, Columbia, TN


*