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

Beans and Beets

Browned Green Beans

1 1/2 lb green beans
1 tb vegetable oil
1/2 c chicken broth
1/4 ts salt
1/8 ts pepper
1 1/2 tb fresh lemon juice

Trim ends from beans, and remove
strings. Cut beans in half
lengthwise, slicing through the
seam on each side of beans. Heat
oil in a large skillet over high
heat. Add beans, and cook 5
minutes or until lightly browned,
stirring frequently. Reduce heat
to medium and gradually add broth,
salt, and pepper; cook 2 minutes.
Remove from heat; stir in lemon

Cheesy Green Beans

1/2 tsp margarine or butter
1 tb finely chopped onion
1 sm garlic clove, minced
1 c frozen cut green beans
1 tb shredded Cheddar cheese

Melt margarine in small nonstick
saucepan over medium heat. Add
onion and garlic; cook, stirring
frequently, until onion begins
to brown. Remove from saucepan;
cover and keep warm. In same
saucepan, cook beans as directed
on package; drain. Add onion
mixture; cook until thoroughly
heated. Add cheese; toss gently
to mix. Serves 2.

Bean Salad

1 c sugar
1/2 tsp salt
1 c vinegar
16 oz can green beans, drained
16 oz can wax beans, drained
16 oz can lima beans, drained
16 oz can garbanzo beans, drained
16 oz can red kidney beans, drained
1 green pepper, slivered
4 celery stalks, sliced
3 med onions, sliced thin

Combine sugar, salt vinegar in pan,
bring to boil for 1 min. Cool. Toss
all other ingredients together and
pour the vinegar mixture over them.
Marinate for 24 hrs in refrigerator,
stirring occasionally.

Grilled Green Bean & Eggplant Salad

2 Japanese eggplants
1/2 lb fresh green beans, whole
1/4 cup balsamic vinegar
2 large red bell peppers, julienned
2 cups mixed greens
2 tbsp minced red onion
1 tbsp olive oil
2 tbsp lemon juice
2 tbsp balsamic vinegar
salt & pepper

Slice eggplants into rounds 1/4" thick.
Toss with green beans in balsamic
vinegar. Grill 8 to 10 minutes, turning
frequently. In a large salad bowl, toss
together bell peppers, greens, onions,
olive oil, lemon juice & 2 tbsp balsamic
vinegar. Add salt & pepper. Arrange
grilled vegetables on top. Serve

Tropical Green Beans

4 tbsp olive oil
1 lb fresh green beans, cleaned,
      cut and dried
1 small yellow onion, cut into rings
6 cloves garlic, peeled and halved
1/2 tsp salt
2 tbsp balsamic vinegar
3 stalks hearts of palm, cut into 1/2" rings
1/3 cup diced sun-dried tomatoes,
      packed in oil
2 tsp toasted pine nuts
freshly ground black pepper

Preheat oven to 400 degrees F. Brush a
large baking dish with 2 tablespoons of
the olive oil. Put green beans, onion,
and garlic in dish, drizzle with remaining
oil and sprinkle with salt. Bake for 25
minutes, stirring beans at least 3 times.
When tender, remove beans from oven and
transfer to bowl. Immediately drizzle with
vinegar. Add hearts of palm, tomatoes,
pine nuts and pepper to taste and toss.

Louisiana Green Beans

1 lb fresh green beans
2 cups tomatoes, diced
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/2 teaspoon onion powder

Cook beans until tender, then add
remaining ingredients and cook over
medium heat until cooked through,
about 15 minutes. Serves 8.

White & Green Bean Soup

1 1/2 cups dried white beans, great
     northern, navy, or baby lima
6 cups water
3 cloves garlic, chopped
2 tsp salt
4 cups beef broth
1/4 tsp black pepper
1 tsp rosemary, crumbled
2 cups fresh green beans (about 3/4 lb),
      cut on the diagonal in 1-inch pieces
1 tbsp butter
juice of 1/2 lemon

Wash and pick over the dried beans.
Put them into a large saucepan or
kettle with the water and bring to
a boil. Remove from the heat, cover,
and allow to stand for 1 hour.
Return to the heat and bring to a
boil again. Reduce heat and simmer,
partially covered, for 1/2 hour.
Using a heavy fork, mash the garlic
with the salt until no large chunks
remain. Add to the saucepan with
the beans. Add the broth, pepper,
and rosemary. Simmer, partially
covered, until beans are tender.
This can take 15 minutes or as
long as 1 hour; timing for beans
is hard to predict - keep checking.
Soup can be made ahead to this
point, and refrigerated or frozen
after thorough cooling. Cook the
green beans uncovered in 2 quarts
of boiling salted water until they
are tender-crisp and bright green.
Drain and add to the soup when the
white beans are tender but not mushy.
If green beans are not to be added
right away, rinse in cold water to
retain color. Stir in the butter
and lemon. Serve at once, while
green beans are still bright.

Note: If you want some of the
soup pureed, do it before adding
the green beans -- the color will
be better. Serves 6 to 8.

Impossible Green Bean Pie

8 oz fresh green beans, cut
     lengthwise into strips
1 1/2 cups milk
4 oz can mushrooms, drained
3/4 cup bisuit baking mix
1/2 cup onion, chopped
3 eggs
2 garlic cloves, crushed
1 tsp salt
1 cup cheddar cheese, shredded
1/4 tsp pepper

Heat oven to 400 degrees. Grease
a 10 inch pie plate. Heat beans in
1 inch salted water, (1/2 teaspoon salt
to 1 cup water), to boiling. Cook
uncovered 5 minutes. Cover and
cook until tender, 5 to 10 minutes;
drain. Mix beans, mushrooms, onion,
garlic and cheese in plate. Beat
remaining ingredients until smooth,
15 seconds in blender on high or 1
minute with hand beater. Pour into plate.
Bake until knife inserted between
center and edge comes out clean,
30 to 35 minutes. Cool 5 minutes.
Makes 6 to 8 servings.

German Green Beans

4 slices bacon
3 tablespoons chopped onions
16 ounces can green beans -- drained
2 tablespoons vinegar
1 tablespoon sugar

In small skillet fry bacon. Drain
and save 1 tablespoon drippings.
Add onion , saute until tender.
Add beans, vinegar, and sugar; heat
through. Crumble bacon over top.

Szechuan Green Beans

6 garlic cloves, peeled
2 quarter-sized slices ginger
2 scallions, cut in 2" lengths
1 tb vegetable oil
1 t hot red-pepper flakes
1 tb soy sauce
1 tb rice wine vinegar
1 lb green beans, tipped/tailed

Peel garlic and ginger. Smash garlic.
Trim scallions and cut into 2" lengths
Place garlic, ginger, and scallions
into a food processor and process
until finely chopped. Remove to a
13x11x2" dish. Add oil and pepper
flakes. Cook in microwave, uncovered,
at 100% for 3 minutes. Remove from
microwave and stir in remaining ingre-
dients, tossing gently to coat green
beans. Cook, uncovered, at 100% for
10-15 minutes, stirring 4-5 times.
Serve hot or cold.


Gingered Beets With Yogurt Dressing

3 tb butter or oil
1 med onion; chopped
2 tb finely chopped fresh ginger
3 garlic cloves, peeled and chopped
2 cans whole or sliced beets,
     -drained and; cut into strips
1 ts salt & pepper
1 tb chopped fresh mint (optional)
1 c plain yogurt
juice of 1 lemon
2 tb sugar (optional)

Melt the butter in a skillet over
medium heat. Add the onion and ginger
and cook until the onions are soft,
3 to 4 minutes, then add the garlic and
cook 2 minutes more. Add the beets
and toss until mixed well with the onion
mixture. Season with salt, pepper,
and mint if using. Set aside in a large
bowl to cool. Refrigerate. In a small
bowl, combine the yogurt and lemon
juice. Just before serving, pour
yogurt mixture over beets and toss
gently. Taste for seasoning and add
sugar if desired.


"Radcliffe" Beets

15 oz can beets - sliced or diced
1 orange
1/2 c red wine vinegar
1 tb butter or margarine
1/2 tb cornstarch
1/4 c brown sugar
1/3 c reserved beet juice
1 pinch salt and pepper

Pour off 1/3 cup beet juice from
can and reserve. Heat beets in
remainder of liquid until simmering.
Drain. Meanwhile, wash orange
and pare thin strips of peel from
skin. Slice peel into lengthwise
threads and set aside. Squeeze 1/3
cup orange juice and add to
reserved beet juice. combine
cornstarch, sugar, seasoning, vinegar,
beet/orange juice and peel in
medium saucepan. Bring to boil over
medium heat, whisking constantly
until thickened. Add drained beets
and butter to pan and heat about
5 minutes. Serve immediately.

Beets Stuffed With Vegetables & Rice

6 lg beets
1/4 c oil
1/2 c kohlrabi, chopped
12 ea green olives, chopped
3/4 c sour pickles, chopped
1 c onion, chopped
2 tb lemon juice
1/2 tsp salt and pepper
1 c rice, cooked
1 tsp thyme (opt'l.)
1/3 c parsley, chopped
6 slices lemon, peeled

Drop beets into boiling water;
cook until tender. Drain and cool.
Remove stems and roots from beets.
Peel beets. With a melon ball scoop,
remove the beet flesh, leaving a
1/2" shell. Heat oil in a large
skillet. Saute kohlrabi, olives,
pickles and onions until the
vegetables are soft. Add lemon
juice, salt and pepper. Remove
mixture from heat; cool.
Blend in the cooked rice, thyme
and parsley. Stuff beets with
this mixture and cover each with
a slice of lemon. Bake in a pre-
heated 325 F oven for 35 minutes.

Creamy Mustard Beets

1 1/2 lb baby beets (8 or 9)
1/2 c whipping cream
1 tb dijon mustard
1 salt and pepper
3 green onions, sliced

Trim beets, leaving 1 inch stem.
In saucepan, cover beets with
water and bring to boil; boil,
covered, for 25 to 35 minutes
or until tender. Drain and let
cool slightly; slip off skins
and stems. Slice beets and place
in skillet; add cream and bring
to boil over medium-high heat.
Cook, stirring frequently, for
3 to 5 minutes or until heated
through and sauce has thickened.
Stir in mustard; season with
salt and pepper to taste.
Sprinkle with onions.

Cranberry Glazed Beets

1 15 oz can sliced beets
4 tsp corn starch
1 tb sugar
1 tb white wine vinegar
1/8 tsp salt
1 c cranberry juice
1/3 c raisins

Drain beets, reserve 1/4 cup of
juice set aside. In a sauce pan
combine sugar, corn starch,
vinegar and salt. Mix till
smooth. Stir in beet juice
and bring to a boil. Cook and
stir 2 minutes. Remove from
heat. Stir in raisins and let
stand 5 minutes. Add beets and
cook over heat for 2 minutes.

Devil'S Food Cake Made With Beets

4 oz unsweetened chocolate, chopped
1 can (8 1/4-ounce) beets
2 1/4 c all purpose flour
1/3 c cocoa powder
2 tsp baking soda
1/2 tsp salt
1 1/2 sticks butter, softened
1 1/4 c firmly-packed lt brn sugar
1 c granulated sugar
3 lg eggs
2 tsp vanilla
2/3 c buttermilk
2 tsp cider vinegar

2 1/4 c granulated sugar
1 tsp cream of tartar
1 pinch salt
6 lg egg whites
1/4 c cold water
2 tb vanilla

Preheat oven to 350 degrees F.
Butter and flour two 9x2 inch
cake pans. Melt chocolate in
double boiler and set aside
to cool. Drain beets and puree
in a blender or food processor;
you should have 1 cup. Sift
together flour, cocoa, baking
soda and salt. In a bowl, with
an electric mixer, beat butter,
sugars, eggs and vanilla until
light and fluffy, about 5 min.
Beat in chocolate. With mixer
on low, alternately beat in
flour mixture (in fourths) and
buttermilk mixed with vinegar
(in thirds), beginning and
ending with flour. Beat until
incorporated. Add pureed beets
and mix on medium until
blended. Divide the batter
between the pans. Bake for
30 to 35 minutes, or until
cake tester inserted in center
comes out clean and top of cake
springs back when lightly
pressed. Cool cakes in pans
on wire racks for 10 min
and invert onto racks to cool

Make frosting: In a bowl set
over a large saucepan of
simmering water beat sugar,
cream of tartar, salt, egg
whites and water with mixer
for 5 to 7 minutes, or until
mixture holds stiff peaks.
Remove bowl from pan and beat
icing for 3 min more. Beat in

To assemble cake: On serving
plate spread one cake layer
with a third of frosting and
top with second layer. Spread
remaining frosting over top
and sides.

Honeyed Beets

2 tb margarine, melted
1 tsp cornstarch
3 tb honey
2 tb water
1 tsp lemon juice
1 dash salt
1 16 oz can whole beets, drained

Melt butter in a saucepan, blend
in cornstarch. Stir in honey,
water, lemon juice and salt;
cook over medium heat, stirring
constantly, until mixture thickens
and comes to a boil. Add beets,
turning to coat; cover and cook
just until heated through.

Chinese Beets

6 c beets, cooked & sliced
1 1/2 c beet liquid
1 c sugar
1 c vinegar
2 tb cornstarch
24 whole cloves
3 tb catsup
1 tsp vanilla
3 tb corn or vegetable oil

Mix all ingredients, except beets.
Bring to a boil, stirring constantly.
Add beets and cook for 3 minutes,
stirring occasionally. Let cool,
then store in refrigerator until used.

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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