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

Get the help you deserve.


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

Peaches, Peas and Pears

Impossible Peaches and Cream Pie

3 1/2 c sliced fresh peaches
1 ts gr cinnamon
1/4 ts gr nutmeg
1 c whipping cream
2 eggs
3/4 c sugar
2/3 c bisquick
streusel, below
whipped cream

1 tb butter; firm
1/4 c bisquick
2 tb sugar
1/3 c slivered almonds

Heat oven to 375. Grease 10" pie plate.
Pat peach slices dry; place in plate.
Sprinkle with cinnamon and nutmeg,
toss. Spread evenly in plate. Beat
remaining ingred. except streusel
and sweetened whipped cream until
smooth, 15 sec. in blender on high.
Pour into plate. Sprinkle with
streusel. Bake until knife inserted
in center comes out clean, 40-45 min.
Top each serving with whipped cream.
STREUSEL: Cut butter into bisquick
and sugar until crumbly; stir in almonds.
Bake about 50 min.


Baked Peaches

1 16 oz can peach halves
1/2 c flaked coconut
2 ts honey
2 ts rum extract/flavoring
1 tb syrup from canned peaches

Heat oven to 400F. Drain peaches
reserving 1 T of syrup. Arrange
peaches in a shallow baking dish
with cut sides up. Combine coconut,
honey, extract and syrup in small
bowl. Blend well. Fill each peach
with 1 T of mixture. Bake 5 minutes.
Cool before serving. May be served
as a light dessert with a dollop of
whipped topping.
Serves 4-6.

Chicken With Peach/Pineapple Sauce

2 chicken breast halves, with bone
8 oz can crushed pineapple
1 cup orange juice
1/2 cup raisins
1/2 cup almonds, sliced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
16 oz can peaches drained and pureed
salt and pepper

In a large frying pan, combine
chicken, pineapple, orange juice,
raisins, almonds, cinnamon, and
cloves. Simmer, partly covered,
45 minutes, turning chicken
occasionally. Add peach puree to
pan and stir until well blended.
Simmer 15 minutes longer, until
chicken is tender and sauce is
slightly thickened. Season with
salt and pepper to taste.


Barbecued Peaches

3 tb butter
5 to 6 peaches, peeled and sliced
1/2 c brown sugar, lightly packed
2 tb orange liqueur, or maple syrup
2 ts lemon juice
ice cream, sherbet or sponge cake

Spread 1 tbsp. of the butter in an
aluminum pie plate or on a large
piece of foil. Toss fruit with
sugar, flavoring, and lemon juice,
and spoon onto buttered pie plate or
foil. Dot with remaining 2 tbsp butter.
Cover pie plate with foil and seal
tightly, or fold foil around fruit,
seal, and wrap with a second layer of
foil. Cook on barbecue, on low heat,
for 20-30 minutes, or just until fruit
is tender. Time will vary with the
size and ripeness of the fruit.
Carefully open foil, being wary of
steam. Spoon fruit with juices over
ice cream, sherbet, or cake.

Tip: A dollop of whipped cream is a nice
addition when you're serving the
peaches on top of cake. Fruit can also
be baked in the oven at 325oF for
about 25 minutes.

Peaches And Cream Rice Salad

1 pk chicken flavor rice pilaf
2 qt water
5 c diced peaches, drained
4 c whipped topping
2 c shredded coconut

Cook rice according to package direc-
tions. Allow rice to cool. Fold in
diced peaches, whipped topping and
coconut. Refrigerate until ready to serve.

Peaches Melba

2 large, fresh peaches
4 tb granulated sugar
1 c raspberies (fresh or frozen)
1 pt vanilla ice cream
1/8 c slivered almonds

Poach peaches in boiling water. Let
boil for 1 minute and remove to a
bowl of ice water. Peel and halve
the peaches. Discard the pit. Place
peaches on a dish and sprinkle with
2 tbsp sugar. Let stand in refrigerator
for 1/2 hour. Meanwhile, rub rasp-
berries through a sieve. Add
remaining sugar. Mix well. In
individual dishes, place a layer
of ice cream. Add half peach. Cover
peach with raspberry mixture.
Sprinkle with almonds.


Fried Field Pea Fritters

2 cups cooked field peas
1 cup flour
2 teaspoons baking powder
1 teaspoon pepper
1/2 teaspoon salt
1 tablespoon curry powder (opt)
2 eggs
1 1/2 cups milk

Mix all dry ingredients. Beat eggs
and milk. Gently stir in cooked peas.
Drop from spoon into 3/4 inch of hot
fat and fry until golden brown, turn and
brown on other side.

Garlic Snowpeas Saute

2 tb oil
2 garlic cloves, finely chopped
4 scallions, chopped
1 lg sweet pepper, chopped
1 lb snowpeas, trimmed
1/2 c water chestnuts, cubed
2 ts soy sauce

In a wok or deep skillet, heat oil. Add
garlic, scallions and sweet pepper and
saute until softened and fragrant,
about one minute. Add snowpeas and water
chestnuts, saute until cooked but still
very tender-crisp, 2 to 3 minutes. Add
soy sauce and toss together. Taste for
seasoning, adding more soy sauce if
desired. Yield: 4 to 6 servings.

Peas with Celery and Ripe Olives

2 c celery, sliced on an angle
2 tb melted butter or margarine
10 oz peas
8 oz can pitted ripe olives,
     drained & thinly sliced
1/2 ts salt
1/4 ts pepper

Place celery in melted butter in a deep
1 1/2-quart, heat- resistant, non-
metallic casserole and heat, covered,
in microwave oven 3 minutes. Add peas,
cover and heat an additional 4 minutes,
stirring once. Stir in olives and
seasonings, heat, covered, in microwave
oven 2 minutes.

Minted Peas

3 T butter
1 T chopped fresh mint
1 cup whole mint leaves
4 c shelled fresh peas
1/4 c chopped scallions
salt & pepper to taste

Heat butter in medium-sized pan over
low heat. When melted, remove from heat
and add chopped mint. Steep for about 15
minutes, keeping warm. Place peas in top
half of steamer. Cover with scallions and
whole mint leaves. Place over rapidly
boiling water and steam for 4 minutes or
until peas are just tender. Remove from
heat and discard whole mint leaves. Toss
peas with mint butter, add salt and
pepper, and serve immediately.


Japanese Pear Salad

2 tablespoons rice vinegar, red wine
      vinegar or balsamic vinegar
2 tablespoons packed brown sugar
2 fresh Bartlett or Bosc pears,
     cored and sliced
1/3 cup thinly sliced mushrooms
1/4 cup each thinly sliced
      green pepper and radishes
4 green onion brushes

Combine vinegar and sugar, gently toss
pears in mixture. Allow to stand 30
minutes to 1 hour to blend flavors,
stir occasionally. Drain pears and
arrange with vegetables on individual
trays or plates.
Green Onion Brushes: Cut 3-inch piece
off root ends of 4 green onions. Cut
three 1-inch lengthwise slashes through
root end, rotate onion half-turn and
make three more 1-inch lengthwise
slashes. Place in iced water. Drain
before using. Makes 4 brushes.

Bosc Pears and Cabbage Salad

2 cups finely shredded cabbage
1/2 cup finely shredded carrot
1/2 cup each thinly julienned green
      pepper and red or yellow peppers
2 tablespoons thinly sliced onion
1/4 cup vegetable oil
2 tablespoons lemon juice
1 tablespoon sugar
1/4 teaspoon salt
2 Bartlett or Bosc pears, divided

Combine cabbage, carrot, peppers
and green onion, toss. Combine oil,
lemon juice, sugar and salt, mix
until sugar dissolves. Pour over
vegetables; mix well. Cover and
refrigerate at least 2 hours. Core
and dice 1 pear, add to cabbage
mixture and toss. Serve on individual
serving plates or in serving bowls.
Quarter and core remaining pear.
Slice each quarter 5 times leaving
1/2-inch of stem end intact. Fan
slices to garnish salad.

Grilled Pears With Butterscotch Sauce

4 lg anjou or bartlett pears
3 tb fresh lime juice
2 tb granulated sugar
1/3 c evaporated milk
2 tb packed light brown sugar
2 ts butter
1/2 ts vanilla extract

Preheat the grill to medium heat. When
ready to cook, spray the rack with nonstick
cooking spray. Peel pears, halve lengthwise,
and core. Cut a very thin slice from the
side of each pear half so it will lie flat on
the grill topper. Toss pear halves with lime juice
and granulated sugar. Grill the halves for 4
minutes. Turn over, drizzle with remaining lime
juice mixture, and grill for 5 minutes or until
tender. Meanwhile, in small saucepan,
combine the evaporated milk, brown sugar,
butter, and vanilla. Cook directly on the
grill over medium heat, stirring constantly,
until the mixture comes to a gentle boil. Cook
until the sauce is smooth and slightly thickened.
Divide pears among 4 plates, drizzle with the
butterscotch sauce, and serve hot or warm.

Turkey Sauteed With Pears And Pecans

1 lb turkey breast slices
2 tb olive oil
2 garlic cloves, finely chopped
1 ts peppercorns, cracked
1/2 ts salt (opt)
1/3 c apple juice
2 tb whipping cream
2 pears, sliced 1/4 thick
1/2 c pecan halves, toasted

Heat oil in 12" skillet over
medium-high heat until oil sizzles,
about 1 minute. Place turkey breast
slices and garlic in skillet. Cook
about 1-2 minutes on each side or
until turkey breasts are lightly
browned. Sprinkle with peppercorns and
salt. Pour in apple juice and cream over
slices. Add pears. Cover; cook 1-2
minutes longer or until pears are
heated. Sprinkle with toasted pecans.
If desired, serve on a bed of hot,
fluffy rice.

Balsamic Chicken And Pears

2 ts vegetable oil
4 chicken breasts, boneless, skinless
2 pears, unpeeled, cut into 8 wedges
2 c chicken broth
6 tb balsamic vinegar
4 ts cornstarch
3 ts sugar
1/2 c raisins

Heat 1 ts vegetable oil in skillet
over medium-high heat. Add chicken
breasts and cook 8-10 minutes,
turning once until juices run clear
when sticking with fork. Remove
chicken to plate. In same skillet,
add remaining 1 ts vegetable oil
and cook pear wedges until lightly
browned and tender. In small bowl,
mix chicken broth, balsamic vinegar,
cornstarch and sugar until blended.
Add chicken-broth mixture to skillet
with pears and raisins (or any other
preferred dried fruit) and bring to
boiling; boil one minute, stirring
constantly. Return chicken breasts to
skillet and heat through. Serve with
pasta & vegetables.

Caramel-Baked Pears

1/3 c firmly packed brown sugar
1/4 c water
2 ts butter or margarine
2 medium firm ripe pears
2 tb vanilla low-fat yogurt
2 ts sliced almonds, toasted

Combine sugar, water, and butter in
a small saucepan. Bring to a boil and
cook for 3 minutes or until slightly
thickened. Remove caramel mixture from
heat and set aside. Peel and core pears,
and cut pears in half lengthwise.
Arrange pear halves, cut sides up,
in an 8-inch sqauare baking dish,
drizzle caramel mixture over pears.
Cover and bake at 350F for 25 min.
Uncover and bake 25 min or until
tender. Place pear halves in each
of 2 dessert dishes; spoon 2
tablespoons of caramel mixture
evenly over pears. Top each
serving with 1 tbl yogurt and
1 tsp almonds.

Firecracker Pears

3 c cranberry juice
1 c sugar
1/4 ts cinnamon
1 tb lemon juice
8 firm, ripe pears, pared, stems on

Combine first 4 ingredients in large,
deep saucepan and bring to boil,
stirring until sugar is dissolved.
Set pears into boiling syrup and
cook covered 8 to 10 minutes, turning
fruit occasionally so it is cooked
evenly. When fruit is just barely
tender, remove from syrup with
slotted spoon and transfer to serving
dish or individual dishes. Boil
syrup rapidly, uncovered, until
reduced to 1 cup. Pour hot syrup
over pears. Serve at room temperature.
cool. Put scoop of softened vanilla
ice cream in dessert bowls. Set pears
on ice cream. Pour warm syrup over
pears. Whipped cream can be used
instead of ice cream. Tuck mint
leaf into whipped cream for garnish.

Sweet And Sour Ham Balls With Pears

1 30 oz can bartlett pears
1 lb ground ham
3/4 c soft bread crumbs
1 egg, beaten
1 tb grated onion
1/2 ts prepared horseradish
1/4 ts dry mustard
1/4 ts salt
1/8 ts pepper
1 tb cornstarch
3 tb brown sugar
1/4 c white vinegar dash salt
1/2 green pepper, cut in narrow strips

Drain pears, reserving syrup for sweet
and sour sauce. Combine ground ham,
bread crumbs, egg, onion, horseradish,
mustard, 1/4 teaspoon salt and pepper.
Shape into balls the size of walnuts.
Place ham balls in a 2 quart casserole.
Cover. Microwave at medium high (70%)
6 to 8 minutes, arranging ham balls
after half the cooking time. Meanwhile,
in a small bowl, combine reserved pear
syrup with cornstarch, brown sugar,
vinegar and salt. Microwave at high
(100%) until clear and thickened, 3
to 4 minutes, stirring 2 or 3 times.
Place pear halves and green pepper in
ham ball casserole. Pour sweet and
sour sauce over all. Microwave at medium
high (70%) 3 to 4 minutes, basting once.
Serve with steamed rice. Makes 4 servings.

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

Farmers' Market Home Page