Farmer’s Market, a great place to shop
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If you’re like many women in the workplace, you’ve already made the beds, straightened the house, prepared breakfast, packed “to-go” lunches, fed the pets because Johnny and Suzie didn’t have time, and made it to work almost on time. If this is your regular routine, when it comes to serving homegrown vegetables for supper, you’ll be glad you stopped to shop at the Warren County Farmer’s Market.
Some of the earlier producers have retired, but several participants have been around over 10 years and more regulars have joined the effort to provide their customers an array of products that have been grown in Tennessee.
Growers have managed to provide a real good selection available through the Farmer’s Market. Included in this year’s bountiful harvest ready for selection are green beans, tomatoes, potatoes, corn, squash, apples, peppers and much more. There are plants, canned goods, home-baked sour dough breads, sweet rolls and fruit pies.
Farmers markets are a Tennessee tradition. Consumers can find almost anything their hearts desire; fresh fruits and vegetables, flowers and crafts. These markets give consumers a chance to meet the farmer and purchase products just gathered from the gardens and growning fields.
Warren County Farmer’s Market opened in mid April and will continue through mid November. Official hours on Wednesday and Saturday mornings are 7 a.m. to noon although most of the vendors begin setting up shop by 5 a.m. The new Friday hours from 4 to 8 p.m. are also proving to be profitable for the grower and convenient for the customer.
The market is located under a spacious new pavilion between Main and Colville streets, near the water tower.
Recipes fit for the farm
Yellow Squash Casserole
1-1/2 pound fresh yellow squash, sliced
1 8-ounce carton sour cream
1 10-1/2-ounce can cream of chicken soup
1 small chopped green pepper
1 4-ounce jar chopped pimento pepper, drained
1 8-1/2-ounce can water chestnuts, sliced
2 medium onions, chopped
1 stick margarine
1 8-ounce package herb stuffing mix
Cook squash in salted water, drain and set aside.
Melt 3/4 stick margarine, then add 1/2 of the stuffing mix with remainder of stuffing mix set aside for the topping. Stir until well mixed. Press 1/2 of the mixture into 2 quart casserole dish. Layer squash on top.
Combine next 6 ingredients, pour over squash. Spread remaining 1/2 of stuffing mix on top and dot with margarine. Bake at 350 degrees for 30 minutes.
Green Beans with Mixed Herb Butter
1 pound green beans
1/4 cup butter or margarine
3/4 cup minced onions
1 clove garlic, minced
1/4 cup minced celery
2 tablespoons sesame seed
1/4 teaspoon rosemary
1/4 teaspoon dried basil
3/4 teaspoon salt
1/4 cup snipped parsley
Wash and trim beans; cut crosswise. Cook beans, covered, in 1/2 inch boiling salted water for 15 minutes or until tender; drain.
Melt butter in saucepan; add onions, garlic, celery and sesame seed. Saute for 5 minutes. Add remaining ingredients. Simmer, covered, for 10 minutes. Toss well.
Zucchini Bread
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini, unpeeled
1 teaspoon vanilla
3 cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
1 cup chopped nuts, optional
Beat eggs until foamy. Add oil, sugar, unpeeled zucchini and vanilla. Sift together 3 cups flour, soda, salt, cinnamon, baking powder and nuts. Bake in loaf pans about 1 hour at 350 degrees. Makes 2 large or 5 small loaves.
Note: No salt, soda or baking powder is needed if using self-rising flour.
Fried Pies
2 quarts peaches or apples
15 to 20 packages sweetener
1 teaspoon almond or butter flavor
Cinnamon (if using apples)
Pastry, recipe follows
Cook fruit down until the liquid is all gone. Add flavoring and sweetener. Spoon fruit into crust and fry in oil.
Note: If using store-bought canned fruit, omit sweetener.
Pastry:
5 cups plain flour
1-1/2 cups Crisco
1 teaspoon salt
Combine flour and Crisco; mix well. Add about 3/4 to 1 cup water according to the texture. Add a little more flour as you roll out the pie crust. This crust can also be used for regular pies.
Stuffed Bell Peppers
6 bell peppers (water to cover)
1 stick butter
1 small onion, chopped
1 clove garlic, minced
1/2 pound ground chuck
1/2 cup chopped green onion tops
1 4-ounce can mushrooms, stems and pieces (save liquid)
1/4 cup grated Romano and Parmesan cheese
2 slices white bread, moistened and squeezed
3 eggs, slightly beaten
3/4 cup croutons, crushed
Dash each oregano, basil, salt and pepper
Cut off tops of bell peppers, remove insides and boil 5 minutes; drain. Saut? onions and minced garlic in butter. Add meat and brown. Shred moistened bread with fingers into skillet. Add mushrooms and liquid, cheese, seasonings and 1/2 cup croutons. Remove from heat and stir in egg, working quickly; return to heat for 5 minutes.
Fill peppers, sprinkle with remaining 1/4 cup crushed croutons; dot with butter and bake 15 minutes at 350 degrees.
Freezes very well in individual plastic bags. Serves 6.
Company Green Beans
1/4 cup butter
1 onion, minced
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 teaspoon dried rosemary leaves
1/2 teaspoon dried basil leaves
2 pounds fresh green beans, cooked until just tender
Melt butter and saut? onions and garlic for 5 minutes. Add parsley, rosemary leaves and basil leaves. Simmer, covered, for 5 minutes. Top cooked green beans with sauce. Serve hot.
Hot Sauce for Green Vegetables
1/2 stick margarine
1 cup mayonnaise
2 tablespoons horseradish
1/2 teaspoon salt
1 teaspoon Tabasco sauce
1/2 teaspoon dry mustard
1 small onion, grated
Stir together all ingredients and cook in top of double boiler until well blended and hot. Spoon over vegetables.
Chili Verde (Pork Stew with Tomatillos)
2-1/2 pounds lean boneless pork butt
2 tablespoons salad oil
1 large onion, chopped
2 cloves garlic, chopped or pressed
1-1/2 cups chopped tomatillos, fresh or canned, drained
1 7-ounce can green chilies, seeded and chopped
1 teaspoon marjoram leaves
1 teaspoon salt
1/4 cup lightly packed fresh coriander, (celanthro) or 1 tablespoon dried celanthro
1/2 cup water
Fresh celanthro leaves or fresh tomatillo wedges
Hot cooked rice
1 cup sour cream
Trim fat from pork, cut meat into 1 inch cubes.
In a wide frying pan, heat salad oil over medium-high heat; add meat, a few pieces at a time. Cook until lightly browned. Push meat to one side and add onion; cook until onion in limp.
Stir in garlic, tomatillos, marjoram, chilies, salt, celanthro and water. Cover and simmer 1 hour or until meat is fork tender. Skim off fat.
Spoon into serving dish and garnish with celanthro. Serve with hot cooked rice and pass sour cream to spoon over servings. Makes 4 to 6 servings.