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

Blackberries and Blueberries
BLACKBERRIES

Skillet Blackberries And Dumplings

1 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp plus 1 cup sugar
1 lg egg
2/3 c buttermilk
3 tb butter
1 pinch ground nutmeg
1 qt fresh or frozen
     blackberries

In a small bowl, sift flour, baking
powder, baking soda, salt and 2
teaspoons sugar together. In a
large bowl, combine the egg yolk,
buttermilk, 2 tablespoons butter,
nutmeg, and mix well. Add the wet
ingredients to the dry, alternating
dry with wet, mixing after each
addition until just barely combined.
(Do not over mix). Beat the egg
white in small bowl until soft
peaks form, gently fold into the
batter. Use the remaining tablespoon
of butter to grease a deep skillet,
10 inches wide. Drop large spoonfuls
of the dumpling batter into the skillet
and cook, about 5 or 6 at a time,
over medium-high heat, turning once,
until both sides are browned, 4 to
5 minutes per side. Remove from skillet
and set aside. Continue this process
until all the batter has been used up.
Pour the blackberries into the same
skillet. Add the remaining cup of sugar
or less to YOUR taste and stir to combine.
Bring to a simmer, reduce heat to low,
place pan-fried dumplings on top and
cook for 10 minutes. Serve warm.

Cornmeal Cake With Rosemary Syrup
      and Blackberries

THE CAKE:
1/2 c salted butter - softened
1 c sugar
1 c yellow cornmeal
3/4 c all-purpose flour
1 ts baking powder
3/4 tsp salt
2 lg eggs
1 lg egg yolk
2/3 c milk

ROSEMARY SYRUP:
3/4 c sugar
3/4 c water
1/3 c fresh rosemary - chopped
1 tb fresh lemon juice
1/2 tsp vanilla

ACCOMPANIMENTS:
lightly-sweetened whipped cream
1 pt blackberries

Preheat oven to 350 degrees and butter
and flour an 8x2-inch round cake
pan. Make cake: In a large bowl with
an electric mixer, beat together
butter and sugar until light and
fluffy. Add eggs, and yolk, one
at a time, beating well after each
addition. In a separate bowl, mix
together dry ingredients and add
to butter and egg mixture, 1/3
at a time, alternating with milk.
Beat on low speed until combined.
Beat batter on high speed until
pale yellow, about 3 minutes.
Pour batter into prepared pan
and bake in middle of oven 40
minutes, or until a tester comes
out with a few crumbs adhering.
Make rosemary syrup while cake
is baking: In a small saucepan,
simmer all syrup ingredients
except vanilla 10 minutes. Remove
pan from heat and stir in vanilla.
Cool syrup 30 minutes and strain
through a sieve into a 2-cup measure.
Cool cake in pan on a rack 10 minutes.
Invert cake onto hand and return,
right-side up, to rack. While cake
is still warm, gradually brush 1/3 cup
syrup over it, allowing syrup to
soak in before adding more. Chill
remaining syrup in a small pitcher,
covered. Syrup-soaked cake may be made
1 day ahead and kept wrapped in
plastic wrap at room temperature.
Serve cake, cut into wedges, with
whipped cream, blackberries, and
remaining rosemary syrup.

Kentucky Blackberry Jam Cake

1 c raisins
1 8 1/2 oz can crushed pineapple
2 1/2 c all-purpose flour
1 ts baking soda
1 ts cinnamon
1 ts nutmeg
1/2 tsp cloves
1/2 c shortening
1/2 c butter or margarine
1 c sugar
5 eggs
1 c seedless blackberry jam
2/3 c buttermilk
1 c chopped pecans

CARMEL ICING:
2 tb butter or margarine
1/2 c packed brown sugar
3 tb milk
1 3/4 c powdered sugar

Soak raisins for several hours or overnight
in the crushed pineapple. Sift together flour,
baking soda, cinnamon, nutmeg and cloves.
Cream shortening and butter or margarine in
large bowl of electric mixer. Gradually add
sugar and beat until fluffy. Add eggs one at
a time, beating well after each addition.
Blend in jam. Alternately add sifted dry
ingredients and buttermilk to the creamed
mixture. Blend in pineapple, raisins and
pecans. Pour batter into 13x9x2-inch pan
that has been greased and floured. Bake at
350 degrees f. for 55 to 60 minutes or
until done. Frost with icing. This will freeze.

Blackberry Cobbler

2 tb cornstarch
1 1/2 c sugar
1 tb lemon juice
4 c blackberries
1 c flour
1 ts baking powder
1/2 tsp salt
6 tb butter, cold, cut into bits
vanilla ice cream

In a large bowl, stir together the cornstarch
and 1/4 cup cold water until cornstarch is
completely dissolved. Add 1 cup sugar, lemon
juice and blackberries, and combine the
mixture gently but thoroughly. Transfer to
an 8-inch cast-iron skillet. In a bowl,
combine well the flour, remaining sugar,
baking powder, and salt. Blend in the
butter until the mixture resembles coarse
meal. Add 1/4 cup boiling water and stir
the mixture until it just forms a dough.
Bring the blackberry mixture to a boil on
top of the stove, stirring. Drop spoonfuls
of the dough carefully onto the boiling
mixture, and bake the cobbler on a foil
lined baking sheet in the middle of a
preheated 400f oven for 20-25 minutes or
until the topping is golden. Serve warm
with vanilla ice cream.

Peach Blackberry Pie

pie crust for a 2 crust pie
3 cups peeled and sliced peaches
1 cup fresh blackberries
      (raspberries or blueberries may be used)
2 tablespoons cornstarch
3 tablespoons quick cooking tapioca
1 cup sugar
1/2 teaspoon of cinnamon
1 tablespoon lemon juice

Preheat the oven to 375 degrees. Roll out
one crust on a floured board. Place in
a pie pan and chill. Combine 1 cup of
peaches, cornstarch, tapioca, sugar,
cinnamon and lemon juice in a medium
saucepan over high heat. Bring to a
boil and cook, while stirring, until thick
and shiny, about 3 minutes. Cool for 10
minutes, then stir in the rest of the
peaches and berries and spoon into the
chilled pie shell. Top with the second
crust cut into strips and formed into
lattice. Bake in the middle of the oven
for 50 minutes until the fruit bubbles
and the crust is brown. Place a sheet
pan on the shelf below the pie to catch
any dripping juice. Cool before cutting.

Blackberry Muffins

1/2 c butter
2 eggs
1 1/8 c sugar
3 c flour, divided
3 tsp baking powder
1/2 tsp salt
1 pinch baking soda
1 c milk
1 tsp vanilla
2 c blackberries

Preheat oven to 400 degrees. Grease 2
12 cup muffin pans, or use liners. In
a large bowl, cream butter with sugar
and add eggs. Reserve 3 tablespoons of
the flour and combine the remaining flour
with baking powder, salt and baking soda.
Combine milk and vanilla. Alternately add
the milk and flour mixture to the creamed
butter and egg mixture. Sprinkle reserved
flour over berries and gently fold berries
into the mixture. Fill each muffin cup
3/4 full and sprinkle tops with sugar if
desired. Bake 15-20 minutes, until done.

BLUEBERRIES

Blueberries And Cream Cheesecake

CRUST:

12 oz vanilla wafer cookies; crushed
3/4 c butter; melted

FILLING:
3 8 oz packages cream cheese
1 c granulated sugar
3 eggs
2 egg yolks
3 tb all-purpose flour
2 tsp vanilla extract
1/4 c whipping cream

TOPPING:
3 tb cornstarch
1 c plus 3 tb water, divided
1 c granulated sugar
16 oz blueberries

For crust, combine cookie crumbs and
butter. Press into bottom and halfway
up sides of a greased 9-inch spring-
form pan. Cover and refrigerate. For
filling, beat cream cheese 5 minutes
in a large bowl, adding 1 package at
a time. Add sugar and beat 5 minutes
longer. Add eggs and egg yolks, one
at a time, beating 2 minutes after
each addition. Beat in flour and
vanilla. Beat in cream. Preheat oven
to 500 degrees. Pour filling into
crust. Bake 10 minutes. Reduce heat
to 200 degrees. Bake 1 hour. Turn oven
off and leave cake in oven 1 hour
without opening door. Cool completely
on a wire rack. Remove sides of pan.
For topping, combine cornstarch and
3 tablespoons water in small bowl; stir
until smooth. Combine sugar and
remaining 1 cup water in a small
saucepan. Stirring constantly, cook
over medium heat until sugar
dissolves. Stirring constantly,
add cornstarch mixture and cook
until mixture boils and thickens.
Remove from heat and cool to room
temperature. Stir in blueberries.
Spoon topping over cheesecake.
Loosely cover and refrigerate
8 hours or overnight. Serve chilled

Poached Rhubarb Sauce With
      Blueberries Over Orange Sections

1 lb rhubarb, trimmed and cut
      into thin slices
1/4 c orange juice
5 tb sugar
1/2 tsp finely grated orange zest
1 c fresh or frozen blueberries
2 lg naval oranges, peeled and
      cut into sections
1 mint sprigs for garnish

Combine the rhubarb, orange juice,
sugar, and orange zest in a saucepan.
Cover, bring to a boil over medium
high heat, then turn to low and cook for
8 minutes or until the rhubarb is very
soft. Stir in the blueberries and chill
for later, or spoon into 4 dessert bowls.
Arrange the orange sections in a flower
shape on top of the sauce and garnish
with a sprig of mint.

Minted Cantaloupe & Blueberries

1/2 c sugar
1 c water
2 tb mint; crushed
1 c blueberries
2 c cantaloupe balls
mint; for garnish

Combine sugar, water and crushed mint in
saucepan. Boil for 3 min. Strain and
chill. Add blueberries and cantaloupe
balls to syrup. Serve either as a salad
or with whipped topping for dessert.

Blueberries in a Cloud

6 egg whites
1 pinch cream tartar
1 1/4 c sugar

BLUEBERRY FILLING
1 tb butter
3 c blueberries
1/2 c sugar
1/4 c brandy
1/2 tsp cinnamon
1/4 tsp nutmeg and ginger
1 c whipped cream

For the meringue, place egg whites in a
mixing bowl and on high speed whip until
the eggs whites are foamy. Add cream of
tartar and mix well. Add sugar with the
machine running about 1 tablespoon at a
time. Once the sugar is incorporated, let
mix until the egg whites are shiny and
hold a stiff peak. Place the meringue in
a piping bag fitted with a star tip. Pipe
onto a sheet pan with a parchment paper
lining. Pipe 8 - 4 inch circles onto the
parchment paper. If you like, you can draw
the circles on the paper to ensure that you
have even circles. Place the meringue in
a 250 degree oven and bake about 1 hour or
until dry and crisp. Turn the oven off and
allow meringue to cool in the oven. Remove
from the oven and set a side while you make
the blueberry mixture. For the blueberry
filling, heat a large saute pan with butter
until bubbling add blueberries and saute
until the blueberries start to soften
about 2 to 3 minutes. Add sugar and brandy
and cook until the sugar is dissolved.
Add spices and mix with berries.
Remove from the heat and allow to cool
just a little bit. To assemble the dish,
on each plate, place one of the meringue
layers. Then top with some of the
blueberry mixture - about 1/3 cup. Top
with a little bit of the whipped cream.
Then top with another meringue layer.
Finish with more blueberry filling
and then top with the last of the whipped
cream. Serve immediately.

Cornmeal Pancakes With Blueberries

1 1/4 c cornmeal
1 c all purpose flour
1 ts baking powder
1 ts baking soda
1 ts salt
2 c buttermilk
3 tb butter; melted
3 lg eggs; separated
2 tb honey
6 tb butter
2 c blueberries
maple syrup

Preheat oven to 200F. Mix cornmeal,flour,
baking powder, baking soda and salt in large
bowl. Whisk buttermilk, melted butter, egg
yolks and honey in medium bowl to blend.
Add to dry ingredients and stir until
blended. Beat egg whites in another medium
bowl until stiff but not dry. Fold whites
into batter in 2 additions. Melt 2 tbs
butter in heavy large skillet over medium
heat. Drop batter by 1/4 cupfuls into
skillet. Sprinkle each pancake with 2
tablespoons blueberries. Cook pancakes
until bottoms are golden brown and
bubbles form on top, about 2 minutes.
Turn pancakes over. Cook until bottoms
are golden brown, about 2 minutes.
Transfer pancakes to large baking sheet.
Place pancakes in oven to keep warm.
Repeat with remaining batter and blue-
berries, adding more butter to skillet
as necessary. Serve hot with maple syrup.

Rice Pudding With Blueberries

3/4 c rice
4 c milk
1/2 c sugar
nutmeg
1 c fresh blueberries
1/2 c heavy cream
1 ts vanilla extract

Combine the rice and milk in a saucepan
or in the top of a double boiler and
cook until very soft, about 45 minutes.
Stir in sugar and nutmeg. Cool slightly.
Fold in blueberries. Whip the cream and
vanilla together. Pour the pudding into
a broilerproof dish and top with whipped
cream. Place under the broiler and brown
top slightly. Sprinkle a few additional
berries on top if you like. Serve at once.

Snowflake Pancakes With Blueberries

1 package dry yeast
1/4 c water
1 qt buttermilk
1 tb baking soda
4 tb sugar
1 ts salt
4 c flour
2 tb baking powder
1/4 c cooking oil
6 eggs - well beaten
1 c blueberries

Preparation of these pancakes must begin
the night before they are to be served.
Soften yeast in warm water. In a separate
container, mix together buttermilk, baking
soda, sugar and salt. Add to this the
softened yeast. Sift flour and baking
powder together and add, with the oil,
to the buttermilk mixture. Mix well. Fold
in the eggs. Place in refrigerator over-
night in a container large enough to allow
the batter to double in bulk. In the
morning add the blueberries to the dough
and stir down. Cook in a fry pan over
medium heat and serve. This recipe will
keep in a refrigerator for a week or more.
Recipe can be halved.

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

Farmers' Market Home Page