Fruit and Vegetable Recipes -The Barren County Regional Farmers' Market

Apples and Asparagus | Beans and Beets | Blackberries and Blueberries
Broccoli and Brussel Sprouts | Cabbage and Cantaloupes | Carrots and Cauliflower
Cherries and Corn | Eggplant and Gooseberries | Grapes and Greens
Horseradish and Lettuce | Mushrooms, Okra and Onions | Peaches, Peas and Pears
Peppers and Plums | Potatoes and Pumpkins | Radishes and Raspberries
Rhubarb and Rutabagas | Squash - Summer and Winter | Strawberries and Sweet Potatoes
Tomatoes | Turnips and Watermelon/Honeydew Melon

Apples and Asparagus


Cinnamon-Nut Baked Apples
     with Maple Glaze

1/4 c. water
1/4 c. light brown sugar, packed
1 T. chopped walnuts
1/2 tsp. cinnamon
4 large baking apples
1 T. margarine
2 T. maple syrup
Cinnamon sticks, to garnish

Preheat oven to 375 F.; place water in an
8" square, baking dish. In a small bowl, mix
brown sugar, walnuts and cinnamon. With a
small knife, core the apples, but do not
cut all the way through the bottoms;
peel about 1/2" of skin from the tops of
the apples. Place apples in the baking dish.
Fill each apple with the brown-sugar mixture;
dot with the margarine, then drizzle with
the maple syrup. Bake, basting the apples
occasionally with the pan juices, until
just tender, about 40 minutes. With a
slotted spoon, transfer the apples to
dessert plates. Pour the pan juices over
the apples. If you like, garnish each apple
with a cinnamon stick.

Toffee Apples

10 apples, small
8 oz. molasses
4 oz. butter
16oz. brown sugar
1 tbsp. vinegar

Wash the apples, then dry with paper towel.
Insert a wooden stick in each, downwards
through the core. Put the butter, molasses,
sugar and vinegar in a pan, mix together
and bring to a boil for about 20 minutes.
Quickly dip the apples in the hot mixture
and then place on a rack to set.

Fried Apples

6 lg unpeeled, cored, cooking apples
3 tb butter
1/2 c water
1 c sugar
1 tb lemon juice
1 6" cinnamon stick

Saute apples in butter for 6-8 minutes in
non-stick skillet. Add water, sugar, cinnamon,
and lemon juice. Cook, on low heat, until
apples are tender. Pour into serving dish.
Serve warm or cold. Excellent when served
with pork. Sugar substitute may be used, stir
in just before serving.

Cranberry Applesauce Bread for ABM

2 tsp yeast
1 1/3 c cranapple sauce
2 tb margarine
1 tb sugar
1 ts salt
3 c flour
2 1/2 tsp yeast

1 1/4 c cranberries
4 golden delicious apples peeled
       and diced (1/2 inch)
1 ts ginger
1/4 tsp cinnamon
1/2 tsp grated zest of lemon
1/2 c sugar
2 tb water

CRANAPPlESAUCE: put water and sugar in a lg
heavy saucepan and place over high heat. Cook,
stirring until sugar is dissolved. Add apples,
cover, stir frequently. Cook 5 minutes then add
cranberries, cook 15 to 20 minutes till cran-
berries pop and apples are soft, then mash with
potato masher. Will still be slightly lumpy. Add
spices and zest, cook another 5 minutes for flavors
to blend. Cool before putting in the bread. Sauce
will keep in fridge for 3 days, makes 3 cups.

Put all in machine on sweet bread cycle.

Cornbread-Sausage Stuffing With Apples

1 1/2 sticks butter or marg
2 1/2 c onion, chopped
3 apples; cored
1 lb sausage; bulk breakfast
3 c cornbread; homemade
6 c bread, white
2 tsp thyme, dried
1 tsp sage, dried salt and pepper
1/2 c parsley, Italian; chopped
1 1/2 c pecan halves

Prepare ingredients: Core apples and cut into
chunks. Do not peel. Breads should be coarsely
crumbled. Melt half the butter in a skillet.
Add chopped onions and cook over medium heat,
partially covered, until tender and lightly
colored, about 25 minutes. Transfer onions and
butter to a large mixing bowl. Melt remaining
butter in same skillet. Add apple chunks and
cook over high heat until lightly colored but
not mushy. Transfer apples and butter to mixing
bowl. Crumble the sausage into the skillet
and cook over medium heat, stirring, until
lightly browned. With a slotted spoon, transfer
sausage to the mixing bowl and reserve the
rendered fat. Add remaining ingredients to
the ingredients in the mixing bowl and combine
gently. Cool completely before stuffing the bird;
refrigerate if not used promptly. If you do not
wish to actually stuff the bird, (goose or
duck, for example, can make the stuffing greasy),
spoon it into a casserole. Cover casserole and
set into a large pan. Pour hot water around the
casserole to come halfway up the sides. Bake
for 30 to 45 minutes at 325oF, basting
occasionally with the cooking juices from
the bird or with the reserved sausage fat
if necessary. Enough stuffing for a 20-pound
turkey, to make 12 to 14 portions.

Coleslaw With Green Apples

4 c shredded green and red cabbage
1 large carrot, shredded
2 green apples, shredded with their skin
3 tb nonfat plain yogurt
1 tb grainy-style honey mustard
2 tb apple cider vinegar
1 tb apple juice concentrate
1 tsp honey
1/4 ts salt
1/4 ts freshly cracked black pepper

Shred the cabbage, carrot, and apples in a food
processor or with a hand grater over a large bowl.
Whisk together the remaining ingredients. When
well blended, pour over the cabbage mixture.
Allow to marinate for 30-40 minutes or longer.
This can be made a day in advance.

Apples & Potatoes

4 md potatoes, 1" cubes
2 tart apples
1 tb sugar
4 sl bacon, 1" pcs.
1 md onion
1 tb margarine
dash nutmeg

Heat 1" salted water to boiling. Add potatoes,
apples and sugar. Heat to boiling. Reduce heat.
Cover and cook until potatoes are tender, 10-15
min. Drain. Fry bacon until crisp. Drain. Cook
and stir onion in bacon fat until tender. Place
potatoes and apples in serving bowl. Dot with
margarine and sprinkle with nutmeg. Top with
onion and bacon.

Sausage-Stuffed Baked Apples

1 pound sausage*
2 tablespoons yellow onions - minced
3 tablespoons packed brown sugar
1 garlic clove - minced
8 bacon slices
8 green apples - baking type

* Use all ground bulk sausage or a combination of
bulk and mild to hot Italian sausage. If using hot
Italian sausage, you may wish to omit the garlic.

Brown sausage, add garlic and onion. Stir for 3-4
minutes until onion begins to turn light brown and
is softened. Drain the mixture thoroughly. Wash
and core but do not peel the apples. Stuff the cored
apples with the sausage mixture. Sprinkle with
brown sugar and top with the bacon slices which
have been chopped into small pieces. Put into an
oven-safe baking dish and bake at 350 degrees for
about 40-45 minutes or until apples are soft.


Asparagus Cashew Stir-Fry

4 c hot cooked brown rice

3 tb soy sauce
1 tsp oil
2 tb cornstarch
1/4 ts dry crushed red pepper
1 1/2 c water or vegetable stock
1 dash pepper
1/2 tsp ginger

2 tb oil
1 sm sweet red pepper, chopped
1 lb fresh asparagus *
1 clove garlic, minced
4 scallions, chopped
1 c cashews **

* woody parts of stems removed, tender
part cut into 3" lengths (3 cups)

** dry-roasted and unsalted, or raw
slivered almonds

GARNISH: mandarin orange sections and
toasted sesame seeds, optional.

Cook or reheat rice. In small bowl,
combine soy sauce and cornstarch. Stir
in remaining sauce ingredients; set
aside. In a wok or large skillet,
heat oil. Stir-fry asparagus,
scallions, pepper, and garlic until
vegetables are crisp/tender. Stir
sauce mixture; pour it over the
vegetables and stir until it is
thickened and bubbly. Reduce heat;
fold in cashews. Cover and cook 1
minute, until cashews are heated
through. Serves 4-6.
VARIATIONS: - 3-4 c broccoli florets
may be substituted for asparagus.

Asparagus Mold

2 envelopes unflavored gelatin
1/2 c asparagus liquid
1 c canned asparagus
1 can cream of asparagus soup
1/2 c mayonnaise
8 oz cream cheese
1 tbsp. grated onion
1/2 c sliced green olives
1 c chopped celery

Soften gelatin in asparagus liquid.
Warm soup, add gelatin and other
ingredients. Mix well. Chill in oiled

Asparagus Roll-ups

1 can asparagus spears
1 loaf white bread
melted butter
grated sharp cheddar cheese

Cut the crusts from the bread
Roll the bread with a rolling pin until
quite thin. Brush with melted butter,
then sprinkle grated cheese over.
Add an asparagus spear, placing
it near the edge. Roll the bread up
around the asparagus. Cut in half so
you'll have two bite-sized pieces
from one piece of bread. Place on
plastic wrap or foil. Continue with
the rest of the bread, asparagus, etc.
Seal in the plastic wrap or foil and
freeze. When ready to serve, put rolls
on a cookie sheet (still frozen) and
bake at 375 F. for about 20 minutes
or until golden brown.

Asparagus Tacos

4 yellow corn tortillas
16 pieces asparagus - grilled
1/4 cup Monterey jack cheese - shredded
1/4 cup white cheddar cheese - shredded
olive oil -- for brushing

Prepare grill. For each taco, spread 1/4
of the cheeses and 4 pieces of the
asparagus on each tortilla, season to
taste with salt and pepper. Fold in
half. Brush the outside lightly with
olive oil. Grill for 3 minutes on each
side or until tortillia is crispy and
cheese has melted.

Asparagus Topped Tomatoes

4 medium tomatoes - thick slices
1 15 oz can asparagus - drained
1/2 c mayonnaise
2 c cheese - grated
tabasco sauce to taste
1/2 tsp. Worcestershire sauce
1 tsp. onion -- finely chopped

Butter baking dish and place tomato slices
in bottom. Put asparagus on top of tomatoes.
Combine other ingredients and spread on
asparagus. Bake at 350 degrees for 10 to
15 minutes. You can use fresh asparagus.
Also, substitute French-style green beans
for asparagus and sprinkle crumbled
bacon on top of cheese.

Asparagus With Hollandaise Sauce

1 Lb. asparagus
1 c butter
4 egg yolks
2 Tbsp. lemon juice
1/4 Tsp. salt
1/4 Tsp. Tabasco sauce

Cut off tough ends from asparagus. Wash
in a large bowl of cold water to remove
any sand. In a large pot, bring about
4 quarts of water and salt to a boil*.
Lower asparagus to lie flat. When water
boils again, reduce heat and boil slowly
about 14 minutes. Do not overcook. Drain.

Hollandaise Sauce: In a small saucepan,
heat butter until very hot, but do not
brown. Into a blender, put egg yolks,
lemon juice, salt and Tabasco sauce.
Cover container and turn motor on slow
speed. Immediately remove cover and
pour in the hot butter in a steady
stream. When all butter is added, turn
off motor. Pour over asparagus and serve
immediately. If sauce becomes too thick
to pour when ready to serve, add 1
tablespoon hot water and blend briefly.
*Asparagus can also be prepared in the

Fried Asparagus

1 lb asparagus, trimmed
Olive oil for frying
1 egg
salt & pepper to taste
1 tb milk
4 oz freshly grated Romano cheese
1 c fine dry bread crumbs

Cook asparagus spears in boiling salted
water until barely tender. Drain on
paper towels. In wide bowl, beat egg
with milk. Dip asparagus spears into
egg mixture, then into bread crumbs.
Heat enough oil to cover asparagus to
364 degrees in deep fryer or large
skillet. Diameter of pan should exceed
length of spears. Fry coated asparagus,
a few at a time, until lightly browned,
about 2 minutes. Drain on paper towels.
Season with salt and pepper. Sprinkle
with grated cheese.

Sugared Asparagus

3 tablespoons butter or margarine
2 tablespoons brown sugar
2 pounds fresh asparagus - cut
      into 2" pieces (about 4 cups)
1 cup chicken broth

In a skillet over medium-high, heat
butter and brown sugar is dissolved.
Add asparagus; saute for 2 minutes.
Stir in chicken broth; bring to a
boil. Reduce heat; cover and simmer
for 8-10 minutes or until asparagus
is crisp-tender. Remove asparagus
to a serving dish and keep warm.
Cook sauce, uncovered, until reduced
by half. Pour over asparagus and
serve immediately.

Apples and Asparagus | Beans and Beets | Blackberries and Blueberries
Broccoli and Brussel Sprouts | Cabbage and Cantaloupes | Carrots and Cauliflower
Cherries and Corn | Eggplant and Gooseberries | Grapes and Greens
Horseradish and Lettuce | Mushrooms, Okra and Onions | Peaches, Peas and Pears
Peppers and Plums | Potatoes and Pumpkins | Radishes and Raspberries
Rhubarb and Rutabagas | Squash - Summer and Winter | Strawberries and Sweet Potatoes
Tomatoes | Turnips and Watermelon/Honeydew Melon

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