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

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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

Radishes and Raspberries

Sugar Snaps with Bacon & Radishes

3/4 pound sugar snap peas
3 ounces red radishes
3 ounces bacon

Wash snap peas and dry. Trim the ends of the
snap peas and remove the strings running down
the length of the pods. Set aside. Wash
radishes and dry. Trim ends of radishes.
Cut radishes into 1/8 inch cubes. Set aside.
Cut bacon into cubes. Place bacon in medium
nonstick skillet. Cook over medium heat
until fat is rendered and bacon is cooked,
approximately 3 minutes. Meanwhile, bring
a pot of salted water to a boil. Add snap
peas and diced radishes. Cook 3 to 4
minutes, until peas are tender but not
soft. Drain in colander. Pat dry with
paper towels. Add snap peas and radishes
to pan with bacon. Stir. Heat gently
and serve immediately.


Smashed Radishes

20 radishes
1/4 ts salt
1 tb soy sauce
2 tb vinegar
1 green pepper, slivered
1 ts sugar, brown or white
1 garlic clove, minced
1/2 ts salt
1 ts peanut or olive oil

Wash and trim radishes. Lay each on its side,
then crush by pounding with the side of a
cleaver. (The radishes should split open,
but not break in two.) Sprinkle with salt
and let stand 5 to 10 minutes; then drain.
Transfer to a bowl. Combine soy sauce,
vinegar, sugar, garlic and salt. Add to
radishes and peppers and toss gently.
Refrigerate, about 20 minutes. Sprinkle with
peanut oil just before serving.
NOTE: Instead of crushing the radishes, you
may make a crisscross cut in the top
of each, to let the seasonings penetrate.

Radishes And Red Onion Salad

1 sm red onion
2 bunches radishes
15 oz mandarin oranges,
      drain and reserve liquid
2 tb olive oil
1 tb red wine vinegar

Halve and thinly slice the red onion. Rinse
the radishes and thinly slice them. In a
bowl, gently toss the onions, radishes,
and oranges together with the olive oil
and vinegar. Add 2 tbsp orange syrup and
toss again. Pour into deep platter and
serve at room temperature.

Stuffed Radishes

1 lb radishes, halved crosswise
4 oz cream cheese, softened
1/2 c black olives, pitted, minced
2 tb minced fresh parsley leaves
small parsley sprigs, for garnish

Trim the narrow end of each radish half
so that the half will stand upright and
with a small melon-ball cutter hollow
out a 3/4-inch cavity in each half,
dropping the halves as they are hollowed
into a bowl of ice and cold water. Cream the
cream cheese, stir in the olives, the minced
parsley, and salt and pepper to taste,
transfer the mixture to a pastry bag
fitted with a 1/2-inch plain tip. Transfer
the radishes, hollowed-sides down, to
paper towels, let them drain for 5 minutes,
and pipe the cream cheese mixture into
them. Garnish each stuffed radish with a
parsley sprig. The radishes may be stuffed
1 1/2 hours in advance and kept chilled.

Peppered Beef With Onions & Radishes

1 tb sugar
1 1/2 ts black pepper
1 ts fennel seeds
1 lb flank steak -
     sliced into 1/4" strips
3 ts olive oil
2 bunches scallions - cut
12 radishes -
     sliced into 1/4" pieces
1 c chicken stock
2 tb soy sauce
1 tb cornstarch

In a mixing bowl, whisk together 1/2 c stock,
sugar, black pepper and fennel seeds. Add
the steak strips and toss to combine. Allow
to marinate for 2 hours or overnight in
refrigerator. In a large saute pan, heat
the oil until very hot. Strain the meat
from the marinade, (save marinade), and
add the meat to the pan. Saute, to brown
on all sides. Add the scallions and radishes
and saute for 2 minutes. Add the reserve
marinade, 1/2 c chicken stock, and soy
sauce. Stir to combine and bring to a
simmer. Stir in the cornstarch to thicken
sauce. Allow to cook for 2 minutes.

Cooked Radishes

1 lb red radished, trimmed
2 tb butter or margarine
1/4 c brown sugar
1/2 c chopped parsley
1/2 ts dill, (optional)
1/4 ts salt

Bring 1 cup water to a boil with the
1/4 teaspoon salt in a medium saucepan.
Add prepared radishes, cover and simmer
till radishes pierce easily with a
toothpick. Drain water. Add margarine and
brown sugar and toss to form a glaze.
Add parsley and/or dill and serve.

Radishes With Chive Cream Cheese

8 md radishes
2 tb cream cheese, softened
1 ts fresh lemon juice
2 tb thinly sliced fresh chives

Trim root ends of radishes so radishes
will stand upright and cut 1/4 inch from
stem ends. With a small melon-ball
cutter, scoop out center of each radish,
leaving a 1/3-inch-thick shell. In a
small bowl, whisk together cream cheese,
lemon juice, chives, and salt and pepper
to taste. With a small knife fill
radishes with cream cheese mixture.

Glazed Radishes, Carrots & Peas

1/2 c butter or margarine
1/4 c water
1 tb lemon juice
18 oz radishes
3 cn carrots, small, whole
20 oz peas, frozen
1 1/2 ts salt
3/4 ts sugar
1/2 ts pepper

Drain cans of carrots. In 6-quart saucepot
over medium heat, heat butter or margarine,
water, lemon juice, and radishes to boiling.
Reduce heat to low, cover and simmer 30
minutes, stirring often, or until radishes
are tender. Add carrots and remaining
ingredients, cook 10 minutes, stirring
occasionally, or until carrots and peas
are heated through.

Radishes In Cream

1 bn radishes thinly sliced
1 lettuce leaves

1/4 c thinly sliced scallions
1/4 c sour cream
1/4 c fresh plain yogurt
1 pinch salt
1/4 ts pepper
1/2 ts prepared horseradish
1 tb chopped parsley

1 tb chives, minced

Combine radishes with dressing and mix
together well. Serve on lettuce leaf cups.

Lemony Rice Salad With
      Carrots & Radishes

2 tablespoons water
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups hot cooked long-grain rice
3/4 cup shredded carrot
3/4 cup shredded radish
1/4 cup golden raisins
3 tablespoons chopped
     walnuts, toasted

Combine the first 6 ingredients in a
small bowl. Combine rice and remaining
ingredients, drizzle with lemon mixture,
and toss well. Serve warm or at room


Chicken Breasts With Raspberries

8 skinless, boneless chicken breasts
salt & pepper
4 tb butter
1/4 ts red wine vinegar
1 c chicken stock
1/2 pt fresh raspberries

Season chicken with salt & pepper. In a
large frying pan, melt 2 T. of the butter
over medium heat. Add chicken breasts and
cook 3 minutes a side, until tender and
opaque; do not brown. Remove to a serving
platter and cover with foil to keep warm.
Add vinegar to pan drippings and boil about
2 minutes until reduced to about 1 1/2 T.
Add stock and boil until reduced by half,
about 5 minutes. Remove from heat and
swirl in remaining 2 T. butter. Gently
stir raspberries into sauce. Pour over
chicken and serve. Serves 4.

Raspberries On Clouds

1/2 lb sweetened raspberries
4 sl angel food cake
1/2 c frozen dessert topping

Serve raspberries over a dollop of topping
on cake.

Golden Acorn Squash With Raspberries

2 acorn squash, halved and seeded
4 tb butter
4 tb brown sugar
1 c fresh raspberries

Preheat the oven to 350 degrees. Cut a
thin slice off the bottom of the squash
and stand them upright in a baking dish.
Fill each half with 1 tablespoon butter
and 1 tablespoon brown sugar. Raspberries
can be added after squash have baked for
40 minutes. Cook them for another 5 minutes.

Forever Raspberries Topping for Cakes

1/3 c seedless raspberry jam
1 dark chocolate curls
1/2 c fresh raspberries
1 tb confectioner's sugar

Melt raspberry jam in small saucepan over
low heat. Use 3 tablespoons to sandwich
cake layers together. Brush 1 tablespoon
over top layer. Cover cake with dark
chocolate curls. Use remaining jam to
glaze berries. Just before serving,
sprinkle with sugar.

Raspberries & Cream Snowflake Pie

two pie crusts
1 1/2 c raspberry fruit pie filling
8 oz cream cheese, softened
14 oz sweetened condensed milk
1/3 c lemon juice
1/2 ts almond extract
1/2 ts powdered sugar

Prepare 1 crust - bake at 450-degrees for
9-11 minutes or until lightly browned,
cool. To make snowflake crust, unfold
remaining crust onto ungreased cookie sheet.
Cut crust into 7-1/2-inch-diameter circle,
discard scraps. Refold circle into fourths
on cookie sheet. With knife, cut designs
from folded and curved edges, discard scraps.
Unfold. Bake at 450-degrees for 6-8 minutes
or until lightly browned, cool completely.
Reserve 1/2 cup raspberry filling, spoon
remaining filling into cooled crust in pan.
In large bowl, beat cream cheese until light
and fluffy. Add milk; blend well. Add lemon
juice and almond extract, stir until thickened.
Spoon over raspberry filling in crust.
Refrigerate 1 hour. Spoon reserved raspberry
filling around edge of pie, place snowflake
crust on top. Refrigerate several hours. Just
before serving, sprinkle with powdered sugar.
Store in refrigerator.

Red Cabbage with Raspberries

1/2 c butter
1 sm sweet onion chopped
1 md red cabbage, thinly sliced
2 c onion, sliced
2 whole tart apples, thinly sliced
3/4 c red wine vinegar
1/2 c sugar
1 pt raspberries

Melt butter. Add sweet onions and saute until
tender, about 2 minutes. Add cabbage, onions,
apples, vinegar and sugar to pot. Cook until
cabbage is limp, stirring frequently, about
15 minutes. Add raspberries. Cook until most
of liquid has evaporated, about 25 minutes.
Season to taste with salt and pepper. (Can be
prepared 2 days ahead. Cover and refrigerate.
Rewarm over medium heat before serving).

Raspberries In Honeyed Puree

1/2 c raspberry puree*
2 tb honey
1/2 pt red raspberries
1/2 pt golden raspberries

Combine the raspberry puree and honey. Put the
red and golden raspberries into a bowl and add
the puree. Stir gently and let marinate at
room temperature for 1 hour. (Refrigerate if
preparing ahead; bring out of refrigerator 30
minutes before serving). Serve the raspberries
alone, or as a topping over ice cream or
angel food cake.
Note: To make a raspberry puree: Pour a 10-ounce
package of frozen raspberries in light syrup in
a food processor or blender. Strain and use
the puree.

Lemon Whirligigs With Raspberries

2/3 c sugar
2 tb cornstarch
1/4 ts ground cinnamon
1/8 ts ground nutmeg
1 c water
3 c fresh raspberries

1 c all-purpose flour
2 ts baking powder
1/2 ts salt
3 tb shortening
1 egg, lightly beaten
2 tb half and half
1/4 c sugar
2 tb butter or margarine, melted
1 ts grated lemon peel

whipping cream
additional raspberries, optional

In a saucepan, combine sugar, cornstarch,
cinnamon, nutmeg and salt. Gradually add
water; bring to a boil. Reduce heat to
medium; cook and stir until the sauce
thickens, about 5 minutes. Place berries
in an ungreased 1 1/2-qt. shallow baking
dish; pour hot sauce over top. Bake at 400
for 10 minutes; remove from the oven and
set aside.
For whirligigs, combine dry ingredients in
a bowl; cut in shortening until crumbly.
Combine egg and cream; stir into dry
ingredients to form a stiff dough. Shape
into a ball; place on a lightly floured
surface. Roll into a 12-inch by 6 inch
rectangle. Combine sugar, butter and lemon
peel; spread over dough. Roll up, jelly
roll style, starting at a long side. Cut
into 10 slices; pat each slice slightly to
flatten. Place on top of berry mixture.
Bake at 400 for 15 minutes or until
whirligigs are golden. Garnish servings
with cream and raspberries if desired.

Raspberries Baked In Phyllo

1 box phyllo dough
water to brush on phyllo
4 c fresh raspberries
1/3 c sugar
2 tb cornstarch
1 ts lemon zest
1 ts lemon juice
melted butter to brush over phyllo
powdered sugar for garnish

Preheat oven to 350 degrees. Thaw
phyllo according to package directions.
Rinse and drain berries. In a large bowl
mix sugar, cornstarch and zest together.
Fold in berries, crushing some to release
juices to make a syrupy liquid. Mix until
well combined. Sprinkle in lemon juice and
toss well. Line one 9-inch pie plate with 2
sheets of phyllo. Add raspberry mixture and
brush overhanging phyllo with water. Flap
overhang over berries to form a package.
Line a second 9 inch pie plate with one sheet
of phyllo and invert first pie plate with
berries into second. Brush overhang with
water and fold over top. Continue lining
empty pie plate with sheet of phyllo, flip
berry package into it, brush overhang with
water and flap over top. Use a total of about
8 sheets of dough. Wipe out empty pie plate
and spray with nonstick cooking spray. Layer
4 sheets phyllo, criss-crossed, in pie plate.
Brush all over with water. Flip berry package
into center of pie plate and gather up corners
of phyllo, twisting into a ruffled topknot in
center. Brush over all with melted butter. Bake
30 minutes or until golden brown and puffy.
Serve dusted with powdered sugar.

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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