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

Carrots and Cauliflower

Carrots Glazed with Butter

2 lb carrots; scraped
3 tb butter
2 tb chopped mint
black pepper

Place the carrots in a heavy saucepan
and barely cover with water. Add the
butter and cover. Bring to the boil,
reduce the heat, and cook 15 minutes or
until still firm but easy to pierce with
a fork. Remove the cover and boil down
until the liquid has evaporated and the
carrots are coated with butter. Watch
them carefully or they will burn. Add
the chopped mint and season with salt
and pepper. Makes 4 to 6 servings.

Ginger Glazed Carrots

3 lb carrots, cut into sticks
2 tbsp stick butter or margarine
2 tbsp grated fresh ginger
1 tbsp honey
1/2 tsp salt
2 tbsp chopped fresh parsley

Place carrots in saucepan with water
to cover. Bring to a boil, reduce heat
and simmer 2 minutes or until tender.
Drain in a colander, rinse under
running cold water until cool and
let drain. Melt butter in same saucepan
over low heat. Add carrots, ginger,
honey and salt. Cook 2 minutes, stirring
a few times, until coated and hot. Stir
in parsley.

Honey Glazed Carrots

16 oz carrots
1 tbsp water
2 tbsp butter or margarine
2 tbsp honey
1 tbsp lemon juice

Place carrots and water in a 1 1/2
quart microwave-safe dish. Cover and
microwave on HIGH for 5-7 minutes or
until crisp-tender. Meanwhile, melt
butter in a skillet; stir in honey and
lemon juice. Cook over low heat for 5
minutes, stirring constantly. Add
carrots; cook and stir for 2 minutes
or until glazed.

Maple Glazed Carrots

8 medium sized carrots
1/2 c fresh orange juice
1 ea orange rind, grated
3 tb maple syrup
1 pinch of mace or nutmeg
3 tb butter

Peel carrots; cut into sticks. Pour
the orange juice into a 4 cup
microwave safe dish. Heat 1 minute at
high. Add the carrots and the orange
rind. Stir to coat the carrots with
the orange juice. Cover and microwave
8 to 9 minutes at high. Stir again,
then add the remianing ingredients.
Microwave, uncovered 2 minutes at
high. Stir then check for doneness.
If necessary, cook another 1 minute
on high.

Mint-Glazed Carrots

1 lb carrots; sliced thin
2 tb butter or margarine
1 tsp lemon juice
1 1/2 tb sugar
1/3 c chicken broth
salt and pepper; to taste
fresh mint; chopped

In a small saucepan, steam carrots over
boiling water until just tender-crisp.
Drain. Heat butter in a deep skillet.
Add carrots, lemon juice and sugar. Cook
over medium heat, shaking the pan until
carrots are coated. Add chicken broth and
continue cooking slowly until liquid is
evaporated and carrots are light golden.
Add salt and pepper to taste. Add mint
and mix in well. Serve immediately.

Lemon Glazed Carrots

2 teaspoons honey
2 tablespoons lemon juice
1 teaspoon mint - chopped
2 teaspoons ground cumin
1/4 cup plus 2 T olive oil, divided
salt & black pepper to taste
4 medium carrots, peeled & cut into
      1/8" diagonal slices
2 large onions, sliced into 1/4" rings*
6 tablespoons whole black olives
1 tablespoon lemon zest
paprika to taste
cayenne pepper to taste
3 tablespoons chopped parsley

*Grill or broil onion rings until light
brown and then roughly chop. In a small
bowl, combine honey, lemon juice, mint
and cumin. Slowly whisk in 1/4 cup
olive oil. Season with salt and pepper.
In a large skillet, over very high
heat, heat the remaining 2 tablespoons
oil; brown carrots well on both sides,
about 2 or 3 minutes per side. Reduce
heat to medium; cook about 3 to 4
minutes, until tender. Add grilled
onion pieces, olives and lemon zest.
Toss carrot mixture with cumin honey
vinaigrette while still warm. Season
to taste with salt, paprika and
cayenne pepper. Toss with parsley.

Onion Glazed Carrots

1/2 c onion butter*
1/2 c brown sugar
4 c cooked sliced carrots

In medium skillet, melt onion butter,
blend in brown sugar. Add carrots
and cook, stirring constantly, 5
minutes or until carrots are evenly

*Onion butter: Thoroughly
blend 1 envelope onion soup mix with
1 container (8 oz.) whipped butter
or soft margarine, or 1/2 pound
butter or margarine, softened. Store
covered in refrigerator.

Baked Stuffed Carrots

4 large carrots, washed and pared
1 medium onion, chopped
1/2 bell pepper, chopped
salt and pepper to taste
3 Tablespoons butter or margarine, divided

Boil carrots for 30 minutes or until
mildly cooked. Cut in halves. Scoop
out centers and mash. Chop onion and
pepper and add salt, pepper, and 2 tbs.
butter. Add to mashed carrot centers
and stuff the eight halves of carrots.
Bake in a dish greased with 1 tb.
butter for about 30 minutes at 350.

Pineapple-Glazed Carrots

7 large carrots -- scraped
1/2 teaspoon salt
1 can pineapple tidbits, drained
1 tablespoon grated orange rind
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine

Cut carrots as you please. Cover and cook
until tender in small amount of water and
salt. Drain. Add remaining ingredients.
Place over medium heat; toss lightly until
glazed, about 5 minutes. Serves 5-6.

Chilled Puree of Carrot & Melon

4 tb vegetable oil
1 md onion, roughly diced
1 lb carrots, roughly chopped
4 c chicken broth
1 c diced cantaloupe
1 t salt
2 tb ground coriander
1/2 ts ground cumin
2 tb milk
3 tb plain yogurt

Heat oil in a stock pot over low heat, add
the onions and slowly cook, stirring, for
about 7 minutes. Do not let them color. Add
the carrots and continue cooking, stirring,
until most of their water has been released
and they fall apart, about 35 minutes. Add
the stock, cover, bring to a boil, reduce the
heat and simmer about 15 minutes. Add the
cantaloupe, salt, coriander and cumin and
cook 2 minutes. Strain and reserve the liquid.
Transfer the carrots, onions and cantaloupe
to a blender or food processor and puree
until very smooth. Return the puree to the
pot and add the reserved liquid. Chill in
refrigerator for 2 to 3 hours. Combine the
milk and the yogurt in a small bowl until
smooth. Reserve until serving. Pour the
soup into chilled soup bowls just before
serving. Decorate the surface by spooning
3 simple lines of yogurt mixture across
the surface of each bowl of soup. Using the
handle end of the spoon, lightly drag across
the 3 stripes at a 90-degree angle to make
a "feathered" decoration.

Easy Carrots Au Gratin

1 tb butter
3 c carrots, sliced
3 tb butter
3 tb flour
1 1/2 c milk
1/2 lb cheese, (processed)

Slice the carrots and saute in about 1 T
butter over low heat for 5-10 minutes,
until cooked to taste. Make a roux with the
butter and flour. Add the milk (warmed) and
cook until thick. Add cheese and cook until
cheese is melted. Mix in the cooked carrots.
Place in greased casserole and sprinkle with
buttered bread crumbs. Bake at 350 degrees F.
for 15-20 minutes or until brown.

Curried Carrot Fritters

1/2 c flour
1 egg, slightly beaten
1 t curry powder
1/2 lb carrots, chopped
1/4 tsp salt
1/2 c flat beer
1 egg white

Combine flour, salt, egg, 1 tablespoon of
vegetable oil and beer to make a smooth
batter. Cover with plastic wrap for several
hours at room temperature, the longer the
better. (It can also be refrigerated
overnight). Stir in curry powder. Beat egg
white until stiff and fold it into batter.
Gently fold in carrots. Drop large spoonfuls
of mixture into 375-degree vegetable oil,
and cook about one minute on each side.
The oil doesn't need to be more than one
inch deep for this. Remove fritters with
slotted spoon, and let them drain on paper
towels. Serve hot. Makes four servings.

Orange Carrots

12 sm carrots, washed & peeled
2 tbsp butter
1/4 c sugar
1 tbsp cornstarch
1/2 tsp salt
1/4 c orange juice
1 tbsp lemon juice

Cook carrots in small amount of salted
boiling water until tender. Drain. Melt
butter in saucepan. In bowl, combine sugar,
cornstarch, and salt. Gradually add orange
juice and lemon juice. Pour into melted
butter and cook over moderate heat,
stirring constantly until thickened. Pour
sauce over carrots. Serves 4.

Pickled Tarragon Carrots

16 oz carrots
1/2 c tarragon vinegar
1 t dried tarragon leaves, crushed
1 tb oil 1/4
tsp pepper

Heat 2 quarts of water to boiling. Add the
carrots and cook for 3 minutes.
Meanwhile, mix the remaining ingredients
in a large bowl. Drain the carrots and
immediately stir into the mixture in the
bowl. Cover and refrigerate for 24 hours,
stirring once.

Roasted Carrots

1 lb carrots
2 c water
1 t sugar
1/2 t salt
1/4 c melted butter
1/2 c crushed cornflake crumbs

Cook carrots, sugar, salt in water until
tender, drain and cool. Dip into butter
and then in crumbs. Place on greased baking
tray and Bake in 350 oven 10 - 12 min.

Sweet-Sour Carrots

16 oz cooked, sliced carrots
1 green pepper, diced
1 onion, diced
1 can tomato soup
1 cup sugar
1/2 cup vinegar
1/2 cup vegetable oil
1 teaspoon pepper
1 teaspoon salt
1 teaspoon dry mustard

Combine carrots with green peppers and onions.
Simmer remaining ingredients together until
flavors blend. Pour over carrot mixture.
Serve hot, or may be chilled and served as
a relish. Will keep, covered, in refrigerator
several days.


Spicy Braised Carrots

4 c carrots, julienned
1 c red onions, diced
1 c green bell pepper, finely chopped
2 tsp oil
1 cl garlic, crushed
1/4 inch ginger root, grated
1/2 c hot water
1 t curry powder
pinch dried orange peel
salt and pepper to taste
juice of 1 lime

Parboil carrots for 5 minutes, drain well.
Meanwhile, braise onions and green pepper in oil
with garlic and ginger in wide shallow pot until
vegetables are soft. Stir often and rapidly.
Turn heat to low. Combine hot water, spices and
lime juice. Slowly add the carrots and water to
the onions. Cover the pot and simmer for about
30 minutes or to desired tenderness.

Zesty Carrot Bake

1 lb carrots, sliced
2 tb minced onion
3/4 c mayonnaise
1/3 c water
1 tb prepared horseradish
1/4 tsp pepper
1/2 c dry bread crumbs
2 tb butter or margarine, melted
1/2 c shredded sharp cheddar cheese

On stovetop or in a microwave oven, cook
carrots until tender. Place in a 1 qt baking
dish; set aside. In a small bowl combine the
next five ingredients, mix well. Pour over
carrots. Combine bread crumbs and butter,
sprinkle on top. Bake, uncovered, at 350
degrees for 25-30 minutes. Sprinkle with
cheese. Return to the oven for 2-3 minutes
or until the cheese melts.


Cauliflower Gratin

10 c water
1 c milk
2 tsp salt
2 cauliflower heads, cut into flowerets
3 tb olive oil
1 tb lemon juice
1/2 ts dijon mustard
1/4 c fresh bread crumbs
1/4 c parmesan cheese, grated

Bring water, milk and salt to boiling in
large saucepan. Add cauliflower, simmer 4
minutes or until crisp-tender. Drain; rinse
the cauliflower under cold running water to
stop cooking. Coat jelly-roll pan with non-stick
cooking spray. Arrange cauliflower in single
layer on pan. Combine oil, lemon juice and
mustard in blender. Whirl until smooth. Drizzle
evenly over cauliflower. Sprinkle on bread crumbs
and Parmesan cheese. Bake on upper shelf of
preheated 350 deg.F oven for 45 minutes or
until crisped and heated through. Serve hot
or warm.

Cheddar Cheese and Cauliflower Soup

4 tb butter
3 md carrots, diced
3 md celery stalks, diced
1 md onion, minced
3 tb flour
1 1/2 c chicken broth
1/2 sm cauliflower, cut into florets
8 oz mild cheddar cheese, grated
extra cheese for garnish (1/2 cup)
1 1/2 c half-and-half
1/4 tsp cayenne pepper

NOTE: For a milder, sweeter tasting soup,
substitute 8 ounces Swiss cheese for the
cheddar cheese.
Heat the butter in a large saucepan. Add
the carrots, celery, and onion; saute for
about 5 minutes until the vegetables are
softened. Add the flour and cook over low
heat until the flour is incorporated into
the butter, about 1 minute. Stirring
constantly, gradually add stock and then
the cauliflower. Bring to a boil and simmer
until the cauliflower is tender, or about 5
minutes. Stir in the grated cheese and cook
for about 30 seconds until melted. (Do not
bring soup to a boil after cheese is added
or the soup will break.) Stir in the half-
and-half; warm the soup over low heat.
Season with cayenne pepper and 1 teaspoon
salt or to taste. To serve, ladle the soup
into warm soup bowls. Sprinkle each portion
with the diced cheese and serve immediately.

Cauliflower with Fresh Tomatoes and Basil

1 tbsp olive oil
4 green onions
6 med ripe tomatoes - skinned,
     seeded and quartered
salt and black pepper
2 tbsp fresh basil leaves, torn
1 large cauliflower, cut into florets
fresh basil, to garnish

Heat the oil in a pan and add the onions
and tomatoes. Cook for 1-2 minutes. Stir
in the seasoning and basil and cook for
1-2 minutes. Meanwhile, cook the cauliflower
in boiling, salted water for 4-5 minutes
until almost tender. Drain well. Arrange
the vegetables on a serving plate and
garnish with fresh basil.

Microwave Cauliflower Pick-Ups

1 sm head cauliflower
1/3 c butter or margarine
1/4 c dry bread crumbs
1/4 c grated parmesan cheese
1 ts tarragon leaves, crushed
1 ts paprika
1/2 tsp salt
1 ds pepper

Wash cauliflower and pat dry. Separate into
flowerets. Microwave butter in a small dish
until melted. Combine remaining ingredients in
plastic bag. Dip several pieces of cauliflower
at a time in butter. Add to crumbs and shake to
coat evenly. Repeat with remaining cauliflower.
Arrange in single layer in 12x8" glass baking
dish. Microwave, covered, with a paper towel on
high for 4-1/2 to 5-1/2 minutes.

Cauliflower & Cheese

1 cauliflower, cut into pieces
2 md onions, chopped
1 lb fresh mushrooms
2 tb butter
1/2 c bread crumbs
3/4 c parmesan cheese, grated

Place cauliflower in a steamer and steam to
desired tenderness, about 10-15 minutes. In a
frying pan, saute onions and mushrooms in butter
until brown (about 5 minutes). Remove from heat
and stir in the parmesan and bread crumbs. Mix
well. Put the steamed cauliflower in a baking
dish and toss with the mixture in the frying pan.
Bake for 4-5 minutes at 350 degrees F.

Cream of Cauliflower Soup

2 1/2 c cold water
1 can chicken broth
6 c cauliflower flowerets
1/3 c instant nonfat dry milk
1 tb flour
1/8 ts ground nutmeg
1/4 ts white pepper
minced fresh parsley
lemon wedges

Combine water & broth in a large saucepan; bring
to a boil. Add cauliflower; return to a boil.
Reduce heat & cook 10 min. OR until tender. Remove
cauliflower from broth, reserving broth. With
knife blade in processor, add cauliflower. Pulse
8 to 10 times OR until cauliflower is finely
chopped, but not pureed. combine milk powder,
flour, nutmeg, & pepper; add to reserved broth,
stirring well with a wire whisk. Add chopped
cauliflower & bring to a boil; reduce heat &
simmer 15 min. OR until slightly thickened. Ladle
soup into 6 individual bowls; garnish with minced
parsley If desired. Serve with lemon wedges.

Cauliflower Fritters

1 cauliflower, cut into flowerets
3 oz dried breadcrumbs
1 1/2 oz parmesan cheese, grated
1 tb fresh parsley, chopped
salt and pepper
2 eggs, beaten

1/2 oz butter
1/2 oz plain flour
10 oz milk
1/2 tsp prepared mustard
2 oz cheddar cheese, grated
1 pinch cayenne pepper

Parboil cauliflower in a saucepan of boiling,
salted water for 4-5 minutes, drain well. In a
bowl mix together breadcrumbs, Parmesan cheese
and parsley and season with salt and pepper. Dip
cauliflower flowerets in beaten egg, then coat
in breadcrumb mixture. Put on serving plate and
set aside until ready to cook in hot oil. To
make cheese sauce, melt butter in a small
saucepan, stir in flour and cook for 1 minute.
Remove from heat and add milk slowly. Bring to
the boil, stirring, then simmer for 2 minutes.
Stir in mustard, cheese, cayenne and season
with salt and pepper. Serve hot.

Cauliflower With Ground Beef

1 c ground beef
1/2 onion, minced
1/2 md cauliflower head
1 tb soy sauce
3/4 c water
3 tb oil
1 1/2 tb corn starch, dissolved
     in 1/2 c water

Slice cauliflower into 1/4" thick slices. Place oil
in wok and heat to smoking point. Add ground beef
and onion to it. Stir fry meat until it is browned,
(about 3 minutes). Add cauliflower, salt, soy sauce
and 3/4 cup of water. Cover wok and cook ingredients
a full 10 minutes. Lift cover up occasionally to stir
cauliflower so all of it will cook uniformly. Stir
up corn starch solution, add to mixture, stir
NOTE: Pork or chicken may be substituted.

Cauliflower With Onion & Tomato

1 md cauliflower, broken into florets
1 md onion, chopped
1 2" piece ginger, grated
7 tb water
5 tb vegetable oil
6 garlic cloves, chopped
1 tsp cumin
1 tsp coriander
2 sm tomatoes, peeled & chopped
1/2 tsp turmeric
1/8 tsp cayenne, or to taste
1 fresh green chili, chopped
1 tb lemon juice
1 1/4 tsp salt

Soak cauliflower florets in water for 30 minutes
& drain. Blend ginger & onion along with 4 tb water
until smooth. Set aside. Heat oil in a skillet over
medium heat until hot. Stir-fry garlic until it
turns medium brown. Put in the cauliflower florets
& stir-fry for 2 minutes. Remove the cauliflower with
a slotted spoon & put in a pot. Fry the paste from the
blender for 1 minute. Add cumin, coriander & tomatoes.
Stir-fry until it changes colour, reducing heat if
necessary to prevent burning. Add turmeric, cayenne,
green chili, lemon juice & salt. Sprinkle with water
if necessary to prevent sticking. Turn heat to low.
Return cauliflower to skillet with whatever liquid
may have collected as it drained. Mix gently. Add 3
tb water & bring to a simmer. Cover & cook over gentle
heat for 5 to 10 minutes. The cauliflower should be
just done. Remove lid.

Cauliflower With Potatoes

1/2 lb potatoes
1 lb cauliflower florets
5 tb vegetable oil
1 tsp whole cumin seeds
1 tsp ground cumin
1/2 tsp coriander seeds, ground
1/4 tsp tumeric, ground
1/4 tsp cayenne pepper
1 fresh green chili, chopped finely
1/2 tsp roasted cumin seeds ground
1 tsp salt
pepper to taste

Boil the potatoes in their jackets and allow them to
cool completely. (Day old cooked potatoes that have
been refrigerated work very well.) Peel the potatoes
and cut them into 3/4 inch cubes. Break up the
cauliflower. Soak the florets in a bowl of water
for 30 minutes. Drain. Heat the oil an a large,
(preferably non-stick) frying pan over a medium
flame. When hot, put in the whole cumin seeds. Let
the seeds sizzle for 3-4 seconds. Put in the cauliflower
and stir it about for 2 minutes. Let the cauliflower
brown in spots. Cover, turn heat to low and simmer
for about 4-6 minutes or until cauliflower is
almost done but still has a hint of crispness to it.
Put in the diced potatoes, ground cumin, coriander,
turmeric, cayenne, green chili, ground roast cumin,
salt, and some black pepper. Stir gently to mix.
Continue to cook uncovered on low heat for another
3 minutes or until potatoes are heated through. Stir
gently as you do so. Reheats well.

Cauliflower With Vinegar Sauce

1 onion, chopped
2 garlic cloves finely chopped
1 c green bell pepper, chopped
1 1/2 tsp olive oil
3 1/2 c cauliflower florets
3 tb vegetable or chicken stock
3 tb white wine vinegar
2 tsp paprika
1 tsp cumin, ground
1/4 tsp salt

Saute the onion, garlic & bell pepper in oil for
3 minutes. They should all be slightly softened. Add
the rest of the ingredients, cover & simmer until
the cauliflower is tender, no longer than 10 minutes.
Serve immediately.

Cauliflower-Bean Salad

16 oz Italian dressing
2 tb sugar
1 tsp dry mustard
4 lg garlic cloves; crushed
2 16 oz cans french style green beans
2 cans red kidney beans; rinsed and drained
1 c green onions
1/2 c fresh parsley; chopped
1 sm head cauliflower; coarsely chopped
lettuce for garnish

Mix the dressing sugar, mustard and garlic in a
large glass or plastic bowl, blending well. Add
the green beans, kidney beans, onions, parsley,
and cauliflower and toss to coat. Cover and
refrigerate about 3 hours or until well chilled,
stirring occasionally. Just before serving, drain
the salad. Line a salad serving bowl with lettuce
leaves and spoon the salad onto the lettuce.

Cooked Cauliflower Broccoli Salad

16 oz cooked cauliflower
16 oz cooked broccoli
6 tb vegetable oil
4 tb sour cream
2 tb vinegar
1/2 tsp salt
fresh ground pepper to taste
pinch of sugar

Set cauliflower and broccoli aside. Mix remaining
ingredients in a jar, cover and shake vigorously.
Combine with vegetables, toss gently. Cover and
refrigerate several hours.

Baked Cauliflower And Mushrooms

3 cups cauliflowerets
1 cup chopped mushrooms
1 tb olive or vegetable oil
2 tsp lemon juice
2 tsp cider vinegar
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, chopped
1/3 cup chopped green onions

Heat oven to 350 F. Spray 9-inch square baking dish,
with nonstick cooking spray. Mix all ingredients
except green onions. Spread evenly in baking dish.
Bake uncovered 40 to 45 minutes, stirring
occasionally, until vegetables are tender and
golden brown. Sprinkle with green onions.

Italian Cauliflower

1 cauliflower, broken into flowerets
3 tb olive oil
1 clove garlic; minced
1/2 tsp salt
1/2 c tomato juice
1 tsp chopped parsley
2 tb grated parmesan cheese

Heat pressure cooker. Add oil; saute garlic and
caulifloweretts. Add salt and tomato juice. Close
cover securely. Place pressure regulator on
vent pipe. Cook for 2 minutes. Cool pressure
cooker at once. Sprinkle parsley and cheese over
cauliflower. Makes 4-6 servings. NOTES : Cook no
longer than the two minutes in recipe. Cauliflower
is perfectly done.

Egg Topped Cauliflower

1 md cauliflower
4 c water
1 t salt
3 tb butter
1 egg, hard cooked, chopped
1 t parsley, minced

Trim cauliflower of large outer leaves, leaving
small tender leaves. Cut deep cross in center
of stalk. Bring salt and water to boil in 4
quart saucepan. Add cauliflower, stalk down.
Simmer uncovered 2 minutes, then cover and
simmer until crisp tender, about 10 to 12 minutes.
Lift to colander to drain well. Put in heated
serving dish. Pour hot butter over and sprinkle
with egg and parsley.

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
Together, We CAN Make a Difference.
If you need help, contact us.