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

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Rhubarb and Rutabagas | Squash - Summer and Winter | Strawberries and Sweet Potatoes
Tomatoes | Turnips and Watermelon/Honeydew Melon

Turnips and Watermelon/Honeydew Melon

Crunchy Beans With Turnips

3 oz turnips, sliced 1/4-inch thick
3 oz lima beans, cooked
2 tb chives, minced
1 ts curry
1 ts soy sauce
1/2 ts salt
2 tb oil
1 1/2 oz walnuts, chopped
3 oz bean sprouts

Preheat oven to 375 degrees. Lightly
grease 4 x 8 baking pan with oil. Steam
turnips. Combine lima beans, chives,
curry, soy sauce, salt and oil in a
blender with 2 ounces water. Puree until
smooth. Combine all ingredients together
and mix well. Transfer to baking pan and
cook for 15 minutes.

Turnip Gratin with Potatoes

3 tb butter
4 md turnips,
      peeled and grated
1/2 pd potatoes,
     peeled and grated
1 tb fresh dill
1/4 ts nutmeg
salt and pepper
1/2 c heavy cream
1/2 c chicken stock
1/2 c fresh bread crumbs
1/2 c grated Gruyere or
      other hard cheese

In a heavy skillet, melt butter over
moderately low heat. When foam subsides,
add turnips and potatoes and cook, stirring
occasionally, 10 minutes. Add dill, nutmeg,
salt and pepper to taste and mix well.
Heat briefly. Butter a 15-by-2 1/2-inch
oval gratin dish. Transfer turnip mixture
to gratin dish and smooth surface with a
spatula. (Gratin can be prepared 24 hours
ahead to this point and refrigerated.) In
a small bowl, whisk together heavy cream
and stock, and pour it over turnip mixture
in gratin dish. Sprinkle top with bread
crumbs and Gruyere cheese. Bake in a
preheated 425F oven 20 to 25 minutes, or
until top is golden. Serve from gratin dish.

Gingered Turnips

2 lb turnips, peeled and cubed
1/4 c beef stock
1/2 ts sugar
1/2 ts ground ginger
2 ts soy sauce

Combine all ingredients in a saucepan,
simmer until turnips are tender (15
minutes). Drain, mash until fluffy,
adding cooking liquid as needed for
desired consistency.

Amish Turnips

2 c. cooked turnips
2/3 c. bread crumbs
1 tbsp. margarine
2 tbsp. brown sugar
1 c. milk
1 egg
salt and pepper

Cook turnips until tender. Drain, mash
and then add 1/2 cup bread crumbs,
saving rest for top. Add egg, sugar,
milk, salt and pepper to taste. Mix
together; pour into greased baking
dish. Dot with butter and rest of
crumbs. Bake 45 minutes at 375 degrees.

Tart-And-Hot Turnips

2 c peeled thinly sliced turnip
1 ts salt
1/2 c vinegar
2 ts sugar
1/4 ts crushed red pepper

Place turnip slices in a medium bowl,
and sprinkle with salt. Let stand for
30 minutes, stirring occasionally.
Drain turnip slices, and blot dry with
paper towels. Combine turnip slices,
vinegar, sugar, and crushed red pepper
in a bowl, and stir well. Cover mixture,
and marinate in refrigerator 8 hours,
stirring occasionally.


Baked Stuffed Turnips

6 c water
3 md turnips
1/4 c red bell pepper,
      finely chopped
1/4 c red onion, finely chopped
3 plum tomatoes, peeled,
      seeded and chopped
1/2 ts salt
1/2 ts pepper

Preheat the oven to 400 F. In a 5-quart
dutch oven over high heat, bring the water
to a boil. Add the turnips and cook,
covered, for 30 min. Drain the turnips
and let cool to the touch. Using a
spoon, carefully scoop out center of each
turnip, leaving a 1/2-inch shell; reserve
the turnip pulp. Spray the inside of a
medium skillet with cooking spray and place
over high heat. Add the bell peppers and
onion; saute for 3 min. Add the tomatoes,
salt and pepper; cook and stir 3 min longer.
Add the reserved turnip pulp, stirring well.
Remove from the heat and spoon equal
amounts of the mixture into each turnip
shell. Spray the inside of a 9-inch square
baking dish with cooking spray. Arrange
the turnips in the dish. Spoon any
remaining mixture around the turnips and
bake for 30 min.


Turnips With Bread Crumbs And Parsley

4 sm turnips, peeled
1 tb butter
2 tb fresh bread crumbs
2 ts minced fresh parsley leaves
1/2 ts freshly grated lemon zest

In a large saucepan of salted boiling
water cook turnips 15 minutes and drain.
When turnips are cool enough to handle,
cut each into 8 wedges. In a large
skillet cook turnips in butter over
moderate heat, stirring occasionally,
until almost tender and golden on the
edges, about 10 minutes. Stir in bread
crumbs, parsley, zest, and salt and
pepper to taste and cook, stirring
occasionally, until turnips are tender.

Red Kidney Beans With Turnips

1 c red kidney beans, soaked
4 md turnips
1/4 ts ground ginger
1/4 ts turmeric
1 ts salt
1/2 ts cayenne
4 tb oil
1 md onion, cut
     into half rings
3 garlic cloves, chopped

Combine kidney beans with 5 c water
& bring to a boil. Boil vigorously
for 10 minutes, reduce heat & simmer,
partially covered for 1 to 1 1/2 hours.
Meanwhile, peel turnips & cut into wedges.
Combine ginger, turmeric, salt & cayenne
in a small bowl with 1 tb water. Heat oil
in a skillet over medium heat. When hot,
brown the turnip wedges & remove. Stir-fry
the onions until brown. Reduce heat a
little & add garlic. Stir for a few seconds
& add spice paste. Stir once & turn heat off.
When beans have cooked for 45 minutes,
add turnips & onion mixture to them. Let the
beans finish cooking.
Serve with rice & green vegetables
if desired.


Wacky Watermelon Pie

1 1/2 c graham cracker crumbs
1 tb oil

12 ozs Cool Whip, thawed
3 ozs watermelon Jello
1/4 c water
2 c watermelon balls

Preheat oven to 350. To prepare crust,
combine graham cracker crumbs and oil
in a small mixing bowl. Press into
prepared pan. Bake for 10 minutes. To
prepare filling, combine whipped
topping, watermelon gelatin powder
and water. Fold in watermelon balls.
Spoon into prebaked crust.
Chill for
2 hours.

Watermelon Salsa

2 c watermelon, finely chopped
1 whole navel oranges, diced
1 c strawberries, coarsely chopped
1 1/2 tb lemon juice
1 tb honey
1/8 ts ground red pepper

Mix all ingredients in medium-size bowl.
Refrigerate at least 1 hour before
serving. Serving Ideas : Spoon over
frozen yogurt and serve with cookies.

Glazed Pork Chops with Watermelon

4 pork chops, 3/4" thick
salt and pepper to taste
1/4 ts cayenne or paprika
2 tb olive oil
1 c pineapple juice
2 tb minced ginger root
2 tb brown sugar
1 ts cornstarch
1 tb cold water
2 ts Dijon-style mustard
1 c diced fresh or canned pineapple
1 c diced seeded watermelon
2 scallions, thinly sliced
1/2 jalapeno, seeded, minced fine
1 tb finely chopped fresh parsley
2 tb lime juice

Season the chops with salt, pepper
and cayenne. In a skillet heat the oil
over moderately-high heat until almost
smoking. Cook the pork chops until
well-browned on either side, about 2
to 3 minutes per side. Remove chops
to a plate, cover with foil and keep
warm. Deglaze the skillet with 2/3 cup
pineapple juice, stirring to remove
browned bits from bottom of pan. Stir
in 1 tablespoon of the minced ginger
root and the brown sugar and bring sauce
to a simmer. Return the chops and any
juices that have collected to the skillet,
reduce heat and simmer, covered, for 6 to
8 minutes until meat is cooked through.
Remove chops to a plate, cover with foil
and keep warm. If necessary simmer sauce
until slightly reduced. Mix together the
cornstarch and cold water and stir into
the simmering sauce, continuing to stir
until thickened. Reduce heat, stir in
mustard and adjust seasoning with salt
and pepper. In a bowl combine pineapple,
watermelon, the remaining tablespoon of
ginger root, scallions, jalapeno, parsley,
lime juice and the remaining 1/3 cup
pineapple juice, mixing well. Serve the
chops warm, glazed with the sauce and
garnished with the pineapple and
watermelon relish.

Yellow Watermelon Soup

7 lb yellow watermelon, chilled
1 c raspberries, chilled

1 garnish options:
3 oz ham, thinly sliced
red or green seedless grapes
1/4 c fresh mint leaves, minced
1/4 c carrot, finely shredded
orange zest, long strands

Cut watermelon into pieces. Trim off
rind; discard. Discard seeds. In batches,
puree watermelon flesh in a blender or
food processor. Pour into a bowl and set
aside in the refrigerator to chill. Rinse
berries, drain, then puree in a blender or
processor. Rub puree through a strainer to
collect and discard seeds.
Optional: Cut ham into very thin shreds. Place
shreds in a 10-inch nonstick frying pan over
medium-high heat. Stir often until ham is browned
and crisp, about 10 minutes. Drain on paper towels
until cool.
ASSEMBLY - Pour melon puree equally into 6 or
4 bowls. With a small spoon, dollop raspberry
puree in a circle, spacing drops well apart
and adding equal small amount to each portion.
With the tip of a skewer or small knife, pull
through the raspberry dots, drawing them out
into swirls through yellow puree. Sprinkle with
ham and mint or one-or-more of the other garnishes.

Honeydew Salsa

1/2 c red onion, diced
1/2 red bell pepper, chopped
1 tb lime zest
1 md jalapeno, seeded & minced
2 c ripe honeydew, cut into 1/2" cubes
2 tb fresh lime juice
1/2 c chopped cilantro leaves

Toss together onion, bell pepper, lime
peel, jalapeno and honeydew in a bowl.
Drizzle with lime juice and toss again.
Allow to sit for 30 minutes; adjust
seasoning. Add cilantro and serve
immediately. Makes 6 to 8 servings.

Pork Loin With Honeydew & Apricots

1 1/4 lb thick-sliced boneless pork loin
salt and pepper
1 tb butter
1/2 lg onion, chopped
1 extra-large garlic clove, diced
2 ts curry powder
2 ts brown sugar
1 c chicken broth
1 tb wine vinegar
2 tb tomato paste
1 bay leaf
1/4 c chopped dried apricot halves
2 ts chopped pickled ginger
1/4 honeydew melon, reserve juice

4 1/2 c hot cooked rice
8 oz plain yogurt, drained
melon juice reserve
1 tb chopped fresh cilantro or parsley

Trim fat off pork slices and cut each
piece diagonally into smaller, 1/4-inch
thick slices. Season with salt and pepper.
Melt butter in a large frying pan until
quite hot. Saute pork slices, turning once,
until lightly browned on both sides.
Remove from pan and set aside. Add onion
and garlic to pan, adding more butter or
a little broth if necessary, and saute for
about 5 minutes, until lightly browned.
Sprinkle with curry powder and brown sugar
and cook for another minute. Pour in more
broth and heat over low flame, stirring to
loosen all browned bits. Add vinegar, tomato
paste, broth and bay leaf and stir well.
Return pork to pan and add apricots and
ginger. Bring sauce just to a boil, reduce
heat and simmer for 5 minutes. Do not
overcook or pork will get tough. Add a
tablespoon or more of broth or water if
needed to make the sauce. Reserving the
juice, cut the rind off the honeydew and
cut flesh into bite-sized chunks. Set
melon aside. To make the optional sauce:
mix melon juice with yogurt and cilantro.
Stir well. Set aside. Just before serving,
remove bay leaf, add honeydew chunks and
heat until warm through. (Heating is optional).
Adjust seasonings: salt, pepper, vinegar.
Assemble and serve hot.

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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