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


Couscous With Tomatoes & Basil

1 md onion, chopped
1 1/2 c water
1 c vegetable cocktail juice
1 c brown lentils, rinsed and drained
1 bay leaf
1 c whole wheat couscous
1 md tomato, coarsely chopped
1/2 c chopped fresh basil
2 tb grated parmesan cheese

Saute onion in liquid of your choice for
2-3 minutes or until tender. Stir in the
water, juice, lentils, and bay leaf; bring
to a boil. Reduce the heat to low;
cover, and simmer for 30 to 45 minutes,
or until the lentils are soft but not
mushy. Remove the pan from the heat and
discard the bay leaf. Stir in the
couscous, tomatoes, basil, and Parmesan.
Cover and let stand for 5 minutes or
until the couscous is soft. Uncover and
fluff with a fork to separate the grains.

Baked Green Tomatoes

15 large green tomatoes
salt and pepper
2 cups brown sugar
3 cups coarse Ritz cracker crumbs
2 sticks butter

Cut tomatoes in half and arrange in an
oiled shallow casserole. Season with
salt and pepper and sprinkle each with a
tablespoon of sugar. Cover with crumbs
and dot with butter. Bake at 350 F until
tender but still firm - the time will
depend on the size and greenness of
the tomatoes - but will probably range
from 30 to 40 minutes. Note: 1/2" slices
may be baked in this same manner. Bake
25 minutes.

Chili Cheese Tomatoes

3 large tomatoes, peeled
1/2 pt. sour cream
1/2 Tsp. salt
1/4 Tsp. pepper
1 Tsp. sugar
1 Tsp. flour
2 Tsp. chopped green onion
1 C. shredded Longhorn cheese
2 Tsp. chopped green chilies

Cut large tomatoes in half. Squeeze
gently to remove some seeds and juice.
Put tomatoes with cut side up on a
broiler pan. Combine all ingredients
except cheese. Blend ingredients and
spread evenly on top of the tomatoes.
Follow this by spreading the cheese over
the tomatoes. Place under broiler 4-inches
from the top. Broil until cheese is bubbly.

Crispy Chicken With Parmesan Tomatoes

1/2 c seasoned dry bread crumbs
1 tb parsley, chopped
1 sm garlic clove; minced
olive or salad oil
1 coarsely ground black pepper
2 tb dijon style mustard
2 lg chicken breast halves
3 md plum tomatoes, about 3/4 lb
2 tb parmesan cheese, grated
1 ts dried oregano leaves, crushed
1/2 ts salt
1 bunch leaf lettuce
1 bottle oil and vinegar dressing

About 50 minutes before serving, preheat
the oven to 400 Degrees F. In a small
bowl, mix the bread crumbs, chopped
parsley, minced garlic, 2 ts of the
olive or salad oil, and 1/4 ts of the
pepper, blending well. Brush the Dijon
style mustard onto the skin side of
the chicken-breast halves, then coat
with the bread crumb mixture, firmly
pressing the coating mixture into
the chicken. Spray an 11 X 7-inch
glass or ceramic baking dish with
non stick cooking spray. Place the
chicken, skin side up, in the baking
dish. Bake the chicken, without turning,
for 20 minutes. Meanwhile, cut each
tomato, lengthwise, in half. On waxed
paper, mix the Parmesan cheese, oregano,
salt and 1/4 ts of black pepper,
stirring to mix well. Sprinkle the
cheese mixture over the tomato halves.
Add the tomatoes to the chicken in
the baking dish and bake for an
additional 15 to 20 minutes or until
the coating on the chicken is crispy
and browned and the juices run clear
when the chicken is pierced with the
tip of a knife. To serve: Toss the
lettuce with the salad dressing.
Arrange the tomatoes, chicken and the
salad on 2 plates.

Crunchy Zucchini & Tomatoes

3 sm zucchini, unpared, cut diagonally
1 tb margarine
2 tb finely chopped onion
1/2 clove garlic, finely chopped
1 c cherry tomatoes, halved
1 salt and pepper
1 tb sesame seeds
2 tb finely chopped parsley

Blanch zucchini with boiling water
for 1 minute; drain. Melt margarine;
add onion and garlic. Saute on med
heat 1 minute. Add zucchini;
cook, covered 2 minutes. Add tomatoes;
cook, covered, 30 seconds. Season
with salt and pepper. Add sesame seeds
and parsley. Toss gently.

Noodles With Fresh Tomatoes

3/4 lb thin noodles
2 tb olive oil
2 tb butter
2 tb scallions, chopped
1 tomato, diced
salt and pepper to taste

Dice the fresh tomato. Should have 1/4
cup or more. Bring a large pot of water
to a rapid boil; add salt if preferred.
Drop in the noodles, keeping water
boiling rapidly. Cook 2-3 minutes or
until tender. DO NOT overcook. Drain
well and set aside. Using same large
pot, place the olive oil, margarine
and scallions over medium heat. Cook
only until wilted; add tomatoes and
cook about 40 seconds. Salt and pepper
the mixture to taste. Add the drained
noodles and blend well. Serve immediately.

Tomatoes A La Creme

6 ripe tomatoes
lump of butter
salt and pepper
3 oz. heavy cream

Cut tomatoes in half. Melt butter in
frying pan. Add tomatoes, cut side
down. With sharp knife, puncture
rounded sides to prevent curling.
Cook for 5 minutes, turn and cook
10 minutes. Repeat until tomatoes
are done, (approximately 20 minutes).
Sprinkle with salt and pepper, then
add cream and mix with juices in pan.
Slip tomatoes onto hot plates; pour
juices over them and garnish with
parsley or watercress.

Pasta With Fresh Tomatoes and Basil

1 lb fettuccine
1 c olive oil
salt and pepper to taste
2 lb ripe tomatoes, peeled,
      seeded & chopped
4 cloves garlic, minced
1/4 c chopped fresh basil
grated Parmesan cheese

Bring a large pot of salted water to a
boil over high heat; cook fettuccine
until just tender (8 minutes). Drain
pasta and transfer to a large bowl;
add 1/2 c of the olive oil and
toss gently. Mix tomatoes with salt,
pepper, and garlic. Gradually stir in
remaining 1/2 cup of olive oil. Stir in
basil. Let sauce stand at room
temperature for 1 or 2 hours. Taste
and season with additional salt and
pepper, if needed. Pass grated
Parmesan cheese.


Broiled Tomatoes

4 medium ripe tomatoes
1/4 cup cracker crumbs
1/2 tsp. salt
1/2 tsp. dried oregano or basil
1/2 tsp. dried thyme
1 tablespoon oil

Wash tomatoes, slice in half crosswise.
Place on baking sheet, cut side up.
Mix crumbs, seasonings and oil. Sprinkle
mixture on each tomato. Broil 8-10
inches from heat about 4 minutes or
until golden brown. Garnish with
parsley sprigs. Serves 4.


Green Tomato Pie

1 double pie crust
2 cups chopped green tomatoes
1/2 cup brown sugar
2 tsp. white vinegar
1/2 tsp. cinnamon
1/2 cup chopped raisins
3 tablespoon melted butter
1/2 tsp. salt
1/4 tsp. ground cloves
1/8 tsp. nutmeg

Place the chopped green tomatoes in
water to cover and bring to a boil.
Drain and add the other filling ingredients.
Place in a pie pan lined with crust,
place on the top crust and make two or
three slashes with a knife. Crimp the
edge of the crust with your fingers. Bake
at 375 degrees for about 40 minutes.
Note: This recipe doesn't call for it,
but you can add 1 tablespoon of flour
to the mixture for thickening if you wish.


Rice Stuffed Tomatoes

8 med tomatoes
1/4 lb long-grain rice
1 lg onion, chopped
1 lg green bell pepper, chopped
4 Tsp butter
1 Tsp salt
1/4 Tsp pepper
grated parmesan cheese

Scoop out tomatoes.
Cook rice according to directions. Sauté
onion and green pepper in butter and
add rice, salt and pepper. Stuff tomatoes
with rice mixture, sprinkle Parmesan
cheese on top, and bake at 350° for
30 minutes.


Tomato Pancakes

4 eggs, lightly beaten
1 can diced tomatoes with liquid
40 single saltines, crushed
salt, to taste
butter for frying

Combine the beaten eggs, tomatoes and
their liquid, crackers and salt. Shape
into 4-inch pancakes and fry in a small
amount of butter over medium heat about 2
minutes on each side.


Fried Green Tomatoes

3 to 4 large firm green tomatoes
salt to taste
pepper to taste
oil or bacon drippings for frying
3 eggs lightly beaten

Cut tomatoes to 1/4 in thickness. Dip
tomatoes into egg and them into flour,
salt and pepper mixture. Place into hot
oil in frying pan. Fry until nice golden
brown color on both sides. Place a paper
towel on a platter; put the tomatoes on
the paper to drain. Serve with cream
gravy if desired.

Chicken with Tomatoes and Mushrooms
     (Pollo Alla Marengo)

1 chicken, cut into 10 pieces
1/4 c all purpose flour
2 tb butter
1 tb olive oil
1 lb mushrooms, trimmed
2 c chopped seeded tomatoes
1 1/2 c chicken stock
10 oz pearl onions, blanched
chopped fresh italian parsley

Sprinkle chicken with salt and pepper.
Dredge in flour; shake off excess. Melt
butter with oil in heavy large pot over
medium-high heat. Working in batches,
add chicken to pot; cook until golden
on all sides, about 6 minutes total.
Transfer to bowl. Add mushrooms to pot;
saute until golden, about 5 minutes.
Stir in tomatoes, stock and onions.
Return chicken and any accumulated
juices to pot. Reduce heat to medium.
Cover and simmer 20 minutes. Uncover
pot and simmer until chicken is cooked
through, about 10 minutes longer. Season
with salt and pepper. Transfer to
serving bowl.
Sprinkle with parsley.

Chinese Beef & Tomatoes

4 md tomatoes
2 lb flank steak
3 tb soy sauce
1 cl garlic, minced
1/2 ts ground ginger
1/8 ts ground black pepper
2 tb oil
1 md green pepper, sliced
1 md onion, sliced
1 beef bouillon cube
3/4 c boiling water
2 tb cornstarch
2 tb cold water

Thinly slice beef on the diagonal (for
easy slicing, place meat in the freezer
until slightly frozen); place in a snug-
fitting bowl. Combine soy sauce, garlic,
and black pepper; pour over meat, tossing
to coat completely. Cover and refrigerate
8 to 10 hours. In a large skillet or wok,
heat oil. Add green pepper and onion,
saute for 2 minutes. Dissolve bouillon
cube in boiling water. Add beef and
marinate. Bring to boiling point. Reduce
heat and simmer, covered for 8 minutes.
Blend cornstarch with cold water. Stir
into mixture in skillet. Cook and stir
until thickened. Cut tomatoes into wedges;
add to skillet; stir gently. Cover and
simmer, just until tomatoes are hot, about
3 minutes.
Serve hot over rice with
scallions, if desired.
Serves 6 to 8.

Cold Stuffed Tomatoes

6 lg tomatoes
1/3 c cucumber, finely diced
1/3 c onion, grated
1/3 c green pepper, chopped
1/3 c celery, chopped
1/3 c cabbage, finely shredded
1/2 ts salt
dash pepper
1/3 c mayonnaise
dash hot sauce
dash curry powder
lettuce leaves

Wash tomatoes; place in boiling water
1 minute. Drain and immediately plunge
into cold water. Gently remove skins.
With stem end up, cut each tomato into
4 wedges, cutting to, but not through
base of tomato. Spread wedges slightly
apart. Sprinkle inside of shells with
salt. Cover and chill 1-1/2 hours.
Combine next 7 ingredients; cover and
chill. To serve, spoon filling into
shells. Combine mayonnaise with hot sauce
and curry powder. Top each tomato with a
dollop of mayonnaise mixture. Serve on
lettuce leaves.

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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