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

Peppers and Plums

Brown Rice Salad With Peppers and Olives

1 tb dijon mustard
2 tb red wine vinegar
1/2 ts honey
1/4 ts salt
1/4 c olive oil
4 c cooked brown rice
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 small red onion, finely diced
4 scallions, thickly sliced
1/2 c chopped pitted black olives
1/4 c chopped parsley

In a small bowl, combine mustard, vinegar,
sweetener, salt, and pepper. Slowly
drizzle in oil, whisking constantly.
Pour over rice and toss. Add remaining
ingredients and toss again.


Bell Peppers Stuffed With Shrimp

6 small green bell peppers
2 c cooked shrimp, peeled
1 c bread crumbs
2 whole eggs, beaten
1/2 c milk
1 ts salt
3 tb butter
3 tb celery, chopped
1 tb green bell pepper, chopped
1/4 ts pepper
1 tb Worcestershire sauce

Cut off tops of bell peppers and reserve.
Remove seeds. Saute chopped celery and
bell pepper in butter for three minutes.
Meanwhile, coarsely chop shrimp and combine
with eggs, bread crumbs, milk, salt,
pepper, and Worcestershire sauce. Add
sauteed ingredients. Stuff into bell
peppers, replacing tops. Place in a deep
casserole dish. Cover the dish and bake in
a 350 degree F. oven for 50 minutes or until
peppers are tender.


Pasta With Peppers

1 pound rigatoni
6 medium tomatoes, sliced very thin
2 sweet peppers, sliced in strips
1/2 cup fresh basil, chopped
3 cloves garlic, finely chopped
1/4 cup olive oil
salt and pepper
freshly grated parmesan cheese

Combine the tomatoes, peppers, basil,
garlic, oil, salt, pepper and set
aside. Boil the pasta, then drain well.
Toss with cheese to taste and add
the tomato mixture. Add salt, pepper,
and cheese to taste.


Chinese Chicken-Stuffed Peppers

4 lg sweet red peppers
1 clove garlic, minced
1/2 c finely chopped carrots
1 c finely chopped chicken*
1/2 c frzn peas, thawed
1 tb plus 1 1/2 t soy sauce
1 tb sesame oil
1 ts minced fresh gingerroot
1/4 c thinly sliced green onions
1 c cooked regular rice
1 egg, beaten
1/8 ts salt

* 1 cup finely chopped, cooked chicken
breast (skinned before cooking).

Cut a 1/2" thick slice from the side of each
pepper, reserving slices; remove seeds.
Place peppers in boiling water, boil 5
minutes. Drain, set aside. Coat a large
skillet or wok with Pam; add sesame oil,
and place over med heat until hot. Add
garlic and gingerroot; stir fry 30 seconds.
Add carrots and green onions; stir fry 2 min
more. Remove from heat. Add chicken
and remaining ingredients, stirring well.
Spoon 3/4 cup mixture into each reserved
pepper. Top with reserved pepper slices.
Arrange peppers, cut side up, in a 10x6x2"
baking dish. Cover and bake 350 deg F for
30 minutes or until thoroughly heated.

Broiled Fish With Peppers

1 1/2 lb fresh fish fillets
4 tb olive oil
salt and pepper
1 sm red bell pepper, sliced
1 sm green bell pepper, sliced
1 sm yellow bell pepper, sliced
1/2 lb mushrooms, thickly sliced
1/2 tb fresh basil, chopped
1 sm jalapeno pepper,
     seeded and minced

Preheat the broiler. Rinse the fish under
cold water and pat very dry. Brush
lightly with half the oil. Season to
taste. Broil the fish 4-5" from the heat,
6-12 minutes per inch of thickness, or
until the fish is just opaque throughout.
While the fish is broiling, heat the
remaining oil in a large saute pan over
medium-high heat. Add the remaining
ingredients to the pan. Thoroughly blend
and stir for 3-4 minutes until the
vegetables are heated through, but still
firm. Portion the fish on individual
warm plates. Top with the sauteed
vegetable mixture. Serve immediately.

Baked Lemon Chicken With Peppers

1/2 c olive oil
2 lg red peppers
1/3 c lemon juice
2 lg green peppers
2 tb chopped Italian parsley
3/4 ts salt
1 tb dried oregano
1/8 ts pepper
3 1/2 lb broiler/fryer chicken

Combine all ingredients except chicken
and vegetables. Add chicken and marinate
at room temperature for 1 hour, turning
once. Drain and bake chicken at 400
degrees for 35 minutes. Cut peppers into
1/2-inch thick rings. Saute 8 minutes.
Spoon peppers around chicken.

Black Bean-Stuffed Peppers

1 c dried black beans
4 bell peppers
1 tb olive oil
1 c onions, chopped
1 tb chili powder
1 ts ground cumin
1 ts dried basil
1/2 ts dried oregano
1 tb wine vinegar
2 1/2 c brown rice, cooked
1 pinch salt
1 md tomato, chopped

Prepare beans according to package
directions. Cut peppers in half
lengthwise and remove seeds. Steam
peppers, cut side down, over 1/2"
boiling water until nearly tender,
about 8 to 10 minutes. Rinse with cold
water, drain and set aside. Preheat
oven to 350 deg. Heat oil in a skillet
over medium heat.Saute onion until soft and
translucent. Add chili powder, cumin,
basil, oregano, beans and vinegar;
mixing well. Stir in rice, salt and
tomato. Remove from heat. Fill peppers
with bean mixture. Place in a shallow
baking dish. Bake, covered, until
peppers are tender, about 15 minutes.

Amish Cabbage-Filled Peppers

6 bell peppers, red
1/2 cabbage
1/2 ts salt
2 c vinegar
1 tb mustard seed, yellow

Remove stems and cut off the tops of the
peppers and remove the seeds without
breaking the shells. Cut cabbage fine
as in slaw and add to it the salt and
mustard seeds. Mix thoroughly and place
in peppers, pressing it in tightly. Place
tops on pepper cases and fasten them down
with toothpicks. Place them upright in
stone jar and cover with cold vinegar.
Place cover over jar and put away in cool
place until ready to use. They may be kept
for several months before using.


Pork Loin Stuffed with
     Plums and Rosemary

1 1/2 pounds plums
2 shallots or 1 sweet onion
1 bunch rosemary
2 tablespoons olive oil
1/2 cup water
2 lemons
1 standing 6-rib pork loin

The plums can be prepared a day in advance.
Split the plums in half and remove the
pits. Cut the halves into small wedges.
Peel and chop the shallots fine. Strip
enough rosemary leaves off the stems to
make a scant 1/2 teaspoon, chopped. Heat
the olive oil in a heavy-bottomed pot,
add the shallots and the rosemary, and
cook for 5 minutes over medium heat,
until wilted, add the plums, and cook
for 3 minutes. Add the water and mash
the plums with a potato masher or
whisk. Add 1/4 teaspoon salt, a generous
amount of pepper, the grated zest of
1/4 lemon, and a squeeze of lemon
juice. Cook at a simmer until thickened,
about 10 minutes, stirring often to
keep the plum paste from sticking and
burning. Taste and adjust the salt as
needed. Let cool completely before
stuffing the pork loin. To stuff the
loin, take a sharp knife and cut along
the rib bones to separate them from meat.
Cut almost all the way down, leaving
only 1 inch of the loin attached to the
bones. Make a lengthwise pocket for
the stuffing, cutting halfway into the
roast, where the meat has been exposed
from the bones. Liberally season the
roast all over with salt and pepper;
this will give it a delicious crust.
Season the inside of the pocket and
stuff it with the plum paste. Press the
pocket closed. Slice the second lemon
as thin as you can. Arrange the lemon
slices and rosemary sprigs between the
bones and the meat. Gently push the
roast back into its original shape.
Using cotton twine, tie up the roast
with one tie between each rib. Now
the loin is stuffed with the plums
in the middle and the lemon and
rosemary between the ribs and the meat.
It can be roasted now or covered and
refrigerated for up to a day. If the
loin has been refrigerated, take it
out of the refrigerator at least 1
hour before roasting. Preheat the oven
to 375F. Put the loin in a roasting
pan, bone side down, and roast for
about 1 1/2 hours, until an internal
temperature of 130F. is reached.
Start checking the temperature with
an instant-read thermometer after an
hour, but be sure to insert the
thermometer into the meat, avoiding
the line of stuffing. When the roast
is done, remove it from the oven and
let it rest for at least 20 minutes
in a warm place. Remove the twine,
carve into individual chops, and serve.

Grilled Plums With Orange And Mint

8 lg plums; halved and pitted
2 tb honey
1/4 c fresh orange juice
1 tb chopped fresh mint
1 ts grated orange peel

Preheat grill. Place plums in center
of large sheet of heavy-duty foil.
Sprinkle fruit with honey, orange juice,
mint and orange peel. Seal packet
tightly. Place on grill. Grill 5 to
10 minutes, or until fruit is tender.
NOTES : Plums release a lovely crimson
juice as they heat, so be sure to spoon
the cooking liquid over the fruit when
you serve it.

Asian Noodle Salad With Chicken And Plums

1/4 c chicken broth
3 tb soy sauce
3 tb sesame oil
2 tb hoisin sauce
3 lg garlic clove, minced
1 tb minced fresh gingerroot
1 ts sugar
1 ts red pepper flakes

8 oz poached chicken breast meat
4 ripe firm red plums, pitted
     and cut into chunks - peels left on
1 c shredded bok choy
napa and spinach leaves
4 green onions, sliced
8 oz angel hair pasta, broken in half
1 tb toasted sesame seeds, opt
1 crisp chow mein noodles, opt

For dressing, combine broth, soy sauce,
vegetable oil, hoisin sauce, garlic, ginger,
sesame oil, sugar, pepper flakes, salt
and pepper in blender container. Blend for
1 to 2 minutes or until as smooth as
desired. Shred the chicken into small
bite-sized pieces. Transfer to a large
serving bowl. Toss chicken with 2
tablespoon of the dressing. Prepare the
plums, bok choy and green onions. Add to
the salad bowl with the chicken. Add 2
to 3 tablespoons of the dressing; toss to
coat. Bring a pot of water to a boil and
cook the pasta al dente. Drain, rinse
with cold water, and drain well. Add to
the salad bowl. Toss to combine, adding
a little dressing if needed for moisture.
To serve: If desired, add the rest of
the dressing just before serving or offer
it on the side. Transfer the pasta salad
to large shallow bowls, sprinkle with
sesame seed.

Cinnamon Apples And Plums

4 apples, peeled, cored and sliced
6 plums, stones and skins removed
2 ts sugar
1 dash water
1 cinnamon stick

Place all the ingredients in a small saucepan
and simmer gently for 15-20 minutes or
until the fruit is soft. Remove the
cinnamon stick. Stir the fruits gently
to break up any large lumps of fruit.
Serve warm or chilled, with cream, yogurt
or custard. It is also nice to roast some
sunflower seeds, tossed in a little brown
sugar, under the grill until they are
golden brown, sprinkle on top of the
stewed fruits.

Plums With Honey

6 to 8 plums depending on size
2 c orange-spice tea
1 honey
1 pecan halves
1 vanilla ice cream
graham crackers

Place plums into boiling tea. Remove from
heat and let stand 1 hour. Remove skins.
Pour honey into heavy-bottomed pan and
heat on low; add plums and turn until
all sides are covered. When ready to serve,
add pecans. Serve with ice cream and crackers.

Roasted Chicken With Plums

4 whole chicken breasts, skinned and split
salt and pepper to taste
2 tb butter
6 plums, washed, pitted, and quartered
4 tb sugar
1/4 c balsamic vinegar

Preheat oven to 425 degrees. Season the
chicken breasts inside and out with salt
and pepper. Heat a skillet over medium heat
for 1 minute. Add 1 tablepsoon butter, add
the chicken, meat-side down and saute the
breasts, 3 minutes on each side, before
removing to place in an ovenproof dish.
Place in the oven and roast for 7 minutes
while you finish the plum sauce. To the
same saute pan, add the plums and saute
briefly over high heat. Add the sugar and
cook briefly before adding the vinegar.
Cook 5 minutes, until the liquid is
reduced by half. Swirl the remaining butter
into the plums. Remove the cooked chicken
from the oven, test for doneness by pressing
the breast which should be firm to the
touch. Place the chicken on a serving
dish and pour the plum mixture over the
chicken. Serve immediately with potato
latkes and sour cream.

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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