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

Mushrooms, Okra and Onions

Creamed Mushrooms

1 pound mushrooms
2 tablespoons butter
1 cup rich milk, or cream
salt & pepper

Wash the mushrooms and cut in half or into
several pieces if they are large, slicing
down through cap and stem. Lightly flour
the sliced mushrooms. Melt the fat in a
heavy skillet, add the floured mushrooms,
and brown delicately over moderate heat.
As liquid cooks out of the mushrooms, pour
it off and save it to add later. When the
mushrooms are well browned, pour in the
milk or cream, add the mushroom liquor,
salt, and pepper, and stir until the
sauce is the right consistency. Serve on
slices of crisp toast.

Fried Mushrooms

1 pound mushrooms
1/2 cup flour
1/2 cup cornmeal
seasonings, of your choice
oil, for frying
salt and pepper

Season the mushrooms with salt and pepper.
Marinate the mushrooms in buttermilk for
30 minutes and drain. Place 1 quart of oil
in a saucepan. Heat the oil. In a shallow
dish, mix the flour and cornmeal together.
Season the flour with seasoning of
your choice. Dredge the mushrooms in the
seasoned flour/cornmeal mixture, coating
the mushrooms completely. Fry the mushrooms
in the hot oil until golden brown, about
2 to 3 minutes. Fry in batches. Remove
the mushrooms from the oil and drain on
a paper-lined plate. Season with salt
and pepper.

Stuffed Mushrooms

1 pound fresh mushrooms
2 cloves garlic, crushed
1/2 cup bread crumbs
1/2 cup parmesan cheese
1/2 cup butter, melted
3 green onions, chopped
olive oil spray

Remove stems from mushrooms and chop
stems. Brown stems, garlic and green
onions in 1 teaspoon butter until golden
brown. Mix with remaining ingredients.
Wash mushroom buttons and pat dry. Fill
buttons with filling. Spray 8x8 pan with
olive oil. Place mushrooms in pan and
spray tops with olive oil. Bake at 375
degrees for 20-25 minutes.

Wild Mushroom Bread Pudding

1/4 cup olive oil
3 pounds mushrooms,
     (Oysters,Shiitake,Chantrelles), sliced
1 lg onion, thinly sliced
3 eggs
3 cups heavy cream
1/4 cup molasses
1 cup grated Parmesan cheese
1 pound white bread,
     torn into 1-inch pieces
salt and pepper
1 tablespoon butter
1/4 cup dry bread crumbs

Heat oil in a large saute pan, add the
mushrooms and cook over medium heat
for 12 minutes, allowing for the juices
to cook out and the mushrooms to get
soft. Remove them from the pan, add
the onions to the same pan and cook,
over medium heat until they are brown
and sweet, about 15 minutes. It may be
necessary to add a couple of tablespoons
of water in the beginning of the cooking
to get the onions to cook without burning.
In a large bowl, beat the eggs until they
loosen up. Add the cream and molasses, stir
to incorporate. Add the mushrooms, onions,
3/4 cup of the cheese, and bread. Mix well
to completely coat. Season highly with the
salt and pepper. Let this mixture sit for 1
hour. Coat the inside of a 2 quart casserole
dish with the butter. Dust with the bread
crumbs. Preheat the oven to 325. After an hour,
stir the mixture and pour into the prepared
dish and sprinkle the top with the remaining
cheese. Cover with foil and bake for 50 to
60 minutes.


Southern Fried Okra

1 lb fresh okra,
     cut into 1 inch pcs
1 lg green tomato, diced
1 md onion chopped
1 clove garlic, minced (opt)
1 jalapeno pepper halved &
     sliced, remove seeds if too hot
2 eggs, beaten
1/4 ts salt
1/4 ts pepper
1/2 c milk
1 c cornmeal
1/4 c vegetable oil

Combine okra, tomato, onion, garlic & jalapeno
in large bowl. In separate bowl combine eggs,
salt, pepper, milk. Pour egg mix over veggies
and toss to thoroughly coat. Gradually add
cornmeal until mixture on the veggies and at
the bottom of the bowl is soaked up. Continue
to toss till ingredients are evenly mixed.
Mixture will have a gooey consistency. Heat oil
in 10 inch skillet over med. heat until hot.
Oil is ready when dash of cornmeal sizzles.
Spoon mixture evenly in skillet. Reduce heat
to med low. Cover and fry till underside is golden
brown, 10-15 minutes. Turn over and cook
uncovered 5-8 min until golden brown. Remove
from skillet to paper towels to drain excess
oil. Serve hot.

Southern Fried Everything

This is good to use up little bits of vegetables
that you have on hand. Just chop up what you have
in a bowl, sprinkle cornmeal over and toss. Heat
oil in a pan and pour the mixture in, stirring
often till browned. Things you can use are okra,
green tomatoes, sweet or hot peppers, summer
squash, onions and even cukes that are too old
to eat raw can be peeled, seeded and fried.
You are limited only by your imagination!

Sweet and Sour Okra

14 oz young okra,
     trimmed & cut into 2" lengths
7 garlic cloves
dried red chili
7 tb water
2 ts cumin
1 t coriander
1/2 ts turmeric
4 tb vegetable oil
1 t cumin seeds
1 t salt
1 t sugar
4 ts lemon juice

Blend the garlic, chili & 3 tb water into a
paste & empty into a bowl. Stir in the ground
cumin, coriander & turmeric. Mix. Heat oil in
a large skillet over medium heat until hot.
Add the cumin seeds & let them sizzle for a
few seconds. Slightly reduce the heat & pour
in the spice paste. Stir-fry for 1 minute.
Add the okra, salt, sugar & lemon juice along
with remaining water. Bring to a gentle simmer.
Cover tightly & cook over a low heat for 10 min.

French Fried Okra

1 lb okra
1/2 ts salt
1 1/2 c buttermilk
2 c self-rising cornmeal
vegetable oil

Wash okra and drain well. Remove tip and
stem end, cut into 1/2 inch slices. Sprinkle
with salt; add buttermilk, stirring until well
coated. Let stand at least 15 minutes; then
drain well. Dredge in corn meal. Deep fry in
hot oil at 375F until golden brown; drain on
paper towels.

Okra and Tomatoes

8 thick slices bacon
1 md onion, chopped
1 lb fresh okra, trimmed
5 vine-ripened tomatoes, peeled and
     quartered with their juice
cayenne pepper to taste
chicken stock
chopped fresh herbs of
     your choice for garnish

Cook the bacon in a skillet over medium
heat until it is uniformly crisp. Remove
from the skillet and set aside to drain.
Add the onion to the bacon grease and cook
until the onion begins to become transparent,
about 5 minutes. Add the okra and continue
cooking until the okra begins to glisten with
moisture. Add the tomatoes and pepper and
lower the heat. Simmer, uncovered, until the
okra and tomatoes are stewed evenly, stirring
occasionally and adding wine or stock to the
pan if necessary to keep the mixture soupy.
Serve over white rice steamed in chicken
stock and garnish with fresh herbs of your
choice and the reserved bacon, crumbled.

Butter Beans with Ham Bone & Okra

1 meaty ham bone or 3 large ham hocks
3 cups water
2 16-oz cans of butter beans, drained
2 tablespoons shortening
1 tablespoon sugar
1/2 pound okra, thinly sliced
1 tablespoon salt
2 teaspoons pepper

Put the ham bone and water in a large
saucepan. Cover and heat to boiling.
Reduce the heat to simmering and cook,
covered, 45 minutes. Remove the ham bone
from the saucepan. Remove the meat from the
bone, finely shred it and return both meat
and bone to the pan. 2. Add the butter beans
to the saucepan. Heat to simmering, stir
in the remaining ingredients, and simmer
until the beans and okra are tender, about
15-20 minutes. Discard bone, serve hot.


Creamed Onions

20 sm onions, peeled
1/4 c butter
1/4 c flour
2 c milk
1 onion, studded
     with 3 whole cloves
1 bay leaf
1/8 ts nutmeg
salt and pepper to taste
1/4 c minced chives

Boil the onions in salted water to cover
until tender, about 30 minutes. Drain well.
Melt the butter in another saucepan, add
the flour to the butter, and cook over
low heat for 2 minutes. Do not brown.
Meanwhile, bring the milk to a boil in
a small saucepan. Whisk the hot milk into
the butter-flour mixture and continue
whisking until the sauce is smooth. Then
add the cloved onion, bay leaf, nutmeg,
salt and pepper. Simmer for 20 minutes.
Strain. Add the onions to the cream sauce
and reheat. Add salt and pepper, garnish
with the chives, and serve.

Liver and Onions

1/2 lb beef liver*
2 tb oil
1/4 ts ground sage
1 tb lemon juice
2 med onions, sliced
1/4 ts pepper
2 ts soy sauce
chopped parsley

* Liver should be sliced from 1/4 to
1/2-inch thick.
Cut liver into serving pieces. Mix
onions, oil, pepper and sage
in 1-qt casserole. Cover and
microwave on high until onions are
crisp tender, 4 to 6 minutes. Brush
liver with soy sauce. Arrange with
thickest pieces to outside in 9 inch
pie plate. Spoon onions evenly over liver.
Cover tightly and microwave on high 3
minutes; turn pie plate one-half turn.
Microwave until liver is no longer
pink, 1 to 3 minutes, (do not overcook).
Let stand 3 minutes. (Liver will
continue to cook while standing.)
Sprinkle with lemon juice and
parsley just before serving.

Chili Crumb-Stuffed Onions

4 lg onions
3/4 c dry bread crumbs
1/2 c chopped celery
1/4 c cornmeal
1/4 c melted butter
2 ts chili powder
2 ts oregano
1/2 c water

To prepare each onion for stuffing, cut
a thin slice from root end. Slice off
about 3/4 inch from stem end, leaving
skin on. With small knife or apple corer,
scoop out onion and reserve for stuffing.
Use a spoon as needed to make a 1/2 inch
shell. Do not cut through bottom of shell.
Each onion will hold about 3/4 cup
stuffing. Finely chop enough reserved
onion to measure 1 1/2 cups. In medium
bowl, mix chopped onion with remaining
ingredients except water. Place onions
in baking dish. Spoon filling into
shells, mounding it up. Add water to
dish and cover. Bake at 400 degrees
until onions are tender, about 35 to
40 minutes.

Onion Kugel

3 lg onions, finely diced
1 c flour
1 ts baking powder
1/2 c oil
3 eggs
1 tb chicken soup mix

Mix all ingredients and bake in oven
until done in an 8 x 11" pan about
35-45 min.

Butternut Squash With Onions & Sage

4 tb olive or vegetable oil
4 c onions, thinly sliced
4 thyme sprigs
2 lg garlic cloves, minced
8 c butternut squash, cut in
     1/2-inch cubes 1/2 c flour
2 ts sage, dried
2 tb parsley, chopped
1 salt and pepper to taste
1/2 c gruyere or parmesan cheese, grated
1/2 c whole milk, plus 2 tbs
1 c bread crumbs

Preheat oven to 350 degrees. Lightly
oil or butter a gratin dish. Warm half
the oil in a skillet, add onions and
thyme and cook over medium high heat.
Stir frequently, until onions are
lightly caramelized, about 12 to 15
minutes. Add half the garlic, season
with salt and pepper and cook 3 minutes
more. Dredge squash in flour. Heat
remaining oil in large pan, add squash
and saute until it begins to brown,
about 7 minutes. Add sage and parsley,
season with salt and plenty of pepper,
cook another minute or so. Spread onion
mixture on bottom of dish, add squash
and cheese. Pour in milk and cover with
bread crumbs. Cover and bake 25 minutes,
remove cover and bake another 25 minutes,
until top is browned.

Onion Blossoms

2 lg onions, unpeeled
1/2 c mayonnaise
1/2 c Sour cream
1 tb chili powder
2 1/2 ts cajun seasoning, divided
1 1/2 c flour
1 c milk
oil for deep frying

Leaving root end intact, peel outer skin
off onion. Cut a small slice off top.
Starting at the top of onion and on one
side, make a cut downward toward root end,
stopping 1/8th inch from bottom. Make
additional cuts 1/8 inch fron first until
there are cuts completely across top of
onion. Turn onion 1/4 turn so slices are
horizontal to you. Repeat cuts, 1/8 inch
apart, until it looks like a checkerboard
pattern across top. To make dip: In a
small bowl combine mayonnaise, sour cream,
chili powder and 1 1/2 teaspoons Cajun
seasoning. MIx well. In 1 gallon plastic
bag combine flour and remaining Cajun
seasoning. Place milk in small, deep
bowl. Coat cut onion with flour. Dip
in milk and then in flour mixture again.
Fry in enough oil to cover onion at 350
degrees for 5 minutes, or until golden
brown. Place on serving plate. Discard
very center of fried onion blossom. Place
a few spoonfuls of dip in center.

Southern Style Baked Stuffed Onions

3 lg onions
6 sl Italian bread, crust removed
1/2 c skim milk
1 lg egg, lightly beaten
6 lg mushrooms, stemmed
1 tb fresh parsley, chopped
1 clove garlic, minced
1/2 ts salt
1/4 ts pepper
1 ts bread crumbs
1 1/2 ts olive oil

Preheat the oven to 375F. Keeping the
onions intact, peel away the outer layer.
With a paring knife, carefully trim root
ends so they are flat. In a large pot of
boiling water, cook onions for 10 minutes
or until tender. Drain and let cool.
Meanwhile, in a small bowl, combine the
milk with bread and let it soak for 10
minutes. Squeeze bread almost dry and
break further into a large bowl. Stir
in egg, mushrooms, capers, parsley,
garlic, salt and pepper. Set aside. Cut
onions in half horizontally. Scoop out
some of the center or each onion and chop
coarsely, reserving halves. Add the
chopped onion to the bread mixture
and mix well. Fill the onion halves with
the bread mixture and sprinkle with dry
breadcrumbs. (The onions can be prepared
to this point and stored covered in
refrigerator for up to 8 hours). Arrange
the onions in a shallow 2 quart baking dish
and drizzle with the oil. Sprinkle with
bread crumbs. Bake uncovered for about
25 minutes or until the tops are golden
and the onions are heated through.

Honey Glazed Onions

10 md onions
1 c seasoned breadcrumbs
1 c corn kernels
1 c zucchini, diced
1 c grated carrots
1 c beets, diced
1 c water

1/2 c honey
3 tb dijon mustard
2 tb balsamic vinegar
2 ts paprika
1/2 ts ground ginger
1 1/2 ts salt
1 ts pepper

Preheat oven to 350F. Peel onion, slice
in half on its "equator." Remove centers
leaving a bowl in the onion halves.
FILLING: In a bowl, stir together 1/2 c
breadcrumbs, corn, zucchini, carrots &
beets. Firmly pack into onion hollows.
Arrange in a shallow baking dish & pour
water around the base.
GLAZE: In a separate bowl, whisk together
the glaze ingredients. Drizzle half the
mixture over the top of the onions. Bake
30 minutes. Drizzle with remaining glaze
& bake another 30 minutes. Just before
serving, sprinkle onions with remaining
breadcrumbs & broil until the crumbs are
toasted & golden brown.

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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