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

Cherries and Corn
CHERRIES

Chocolate-Covered Cherries

60 marachino cherries, w/stem
3 tb butter or margarine, softened
3 tb light corn syrup
1/4 tsp salt
2 c confectioner's sugar
1 1/2 lb dipping chocolate

Drain marachino cherries thoroughly, place
on paper toweling. Combine butter or margarine,
corn syrup and salt. Stir in sifted confec-
tioner's sugar. Knead sugar mixture until
smooth, ( chill if mixture is too soft.) Shape
1 teaspoon of the sugar mixture around each
cherry. Place on a waxed-paper-lined baking
sheet, chill. In a small, heavy saucepan,
melt chocolate, stirring constantly. DO NOT
ADD ANY LIQUID! Holding cherries by stems,
dip one at a time into chocolate. Spoon
chocolate over cherries to coat. Chill until
chocolate is hardened. Store candy in a
covered container in a cool place. Let
candies ripen a week or two. Makes 60
chocolate-covered cherries.

 

Deep Fried Cherries

1 lb fresh ripe red cherries
1 c flour, all purpose
1/4 c sugar
2/3 c milk
3 eggs
fat for frying
confectioner's sugar
cinnamon

Wash cherries and pat dry. Do not remove
stems. Tie with thread to form clusters of
4 cherries. Combine flour, sugar, milk and
eggs in a bowl. Mix to make a smooth batter.
Dip each cluster of cherries into batter,
coating well; and drop into a kettle of deep
hot fat, (375F on frying thermometer). When
golden, remove with a slotted spoon and
drain. Serve at once with confectioner's
sugar and cinnamon.
SERVES 6

Vareniks (Fruit Dumplings) With Cherries

1 pt cherries
3/4 c sugar + 1/4 c
1 c flour
1/2 c water
1 egg
salt according to taste

Pit cherries, add 3/4 c sugar and stir. Put
the flour in a bowl, add water, egg,
salt, 1/4 c sugar, mix and knead the dough.
Leave it for 20 minutes, then roll the dough
into a thin layer, and cut into small squares.
Put several cherries into the middle of each
square, moisten edges of square with whisked
egg, connect two opposite corners of square
together, and wrap up varenik. Leave vareniks
in refrigerator for one hour, then put them
into boiling salted water and boil them until
they float. Eat vareniks with sour cream.

Cherries And Ricotta Cheese Bread for ABM

2 1/4 tsp active dry yeast
1 3/4 c bread flour
1 1/2 c whole-wheat flour
3 tb sugar
1 1/2 tsp salt
3/4 tsp cinnamon
3 eggs
3/4 c ricotta cheese
6 tb unsalted butter
1/3 c water
2/3 c dried cherries

Add all ingredients except the cherries according
to your manual and bake on raisin bread setting.
At the beep, add the dried cherries.

Cherries In The Snow

MERINGUE
6 egg whites
1/2 tsp cream of tartar
1 1/2 c sugar
1 tsp vanilla

FILLING
1 pt whipping cream
2 c miniature marshmallows
2 pk (3-oz) cream cheese
1 c sugar
1 tsp vanilla
1 tsp almond extract
2 can cherry pie filling

Meringue: Beat egg whites with cream of tartar.
Gradually add sugar while beating. Spread into
buttered 9x13-inch pan. Pre-heat oven to 400.
Place pan in oven, turn off heat & leave pan in
oven for 8 hours or overnight.
Filling: Whip cream. Add marshmallows. Cream the
cheese & add sugar & vanilla. Fold into whipped
cream mixture. Spread on meringue & refrigerate
for 8 hours. Mix almond into cherry pie filling &
chill. To serve, cut into squares & top with 2
tablespoons pie filling mix.

Glazed Pork Butt With Cherries

1 smoked pork butt
6 whole cloves
1 bay leaf
2 tb brown sugar
1 tsp dry mustard
1 can sour cherries, drained

Cover pork butt with water. Add cloves & bay
leaf & simmer until tender, about 2 hours.
Remove & place in a shallow roasting pan. Mix
sugar & mustard & sprinkle over pork. Pour
cherry juice into pan. Bake at 350 basting
often with juice in pan, about 25 minutes or
until well glazed. Heat cherries in roasting
pan. Slice pork and arrange on a serving plate
and place cherries along the top of the slices
with a little juice.

Cherries 'N Cream Squares

1 1/2 c graham cracker crumbs
2 tb powdered sugar
3 tb margarine, melted
8 oz cream cheese, softened
1 c powdered sugar
2 ts vanilla
2 c miniature marshmallows
1 c whipped topping
21 oz cherry pie filling
1/8 tsp almond extract

Preheat oven to 350. Prepare an 8 x 8 x 2" pan
with cooking spray and flour; set aside. To
prepare crust, combine graham cracker crumbs,
2 tablespoons powdered sugar, and margarine.
Press into bottom of prepared pan. To prepare
filling, combine cream cheese, remaining sugar,
vanilla, marshmallows, and whipped topping.
Spread into crust. Meanwhile, to prepare
topping, combine cherry pie filling and almond
extract. Spread over cream cheese layer.

Blue Cheese Dip With Dried Tart Cherries

1 clove garlic; crushed
3 tb minced chives or onions
1/4 c finely minced parsley
2 tb lemon juice
1/2 c sour cream
1 c mayonnaise
1/2 c crumbled blue cheese
1 salt and pepper
1/2 c chopped dried cherries

Serve with red and yellow peppers, endive,
celery, zucchini and blanched sugar snap
peas and broccoli. In a medium bowl, combine
all ingredients but cherries, stir to mix
well. Cover and chill to blend flavors, 3
hours or longer. Just before serving,
blend in cherries.

Sweet Potatoes And Cherries

8 lg sweet potatoes
2 c cherry pie filling
1/2 c of butter or margarine
1/2 c brown sugar
1/2 tsp cinnamon
salt to taste
1 bag of mini marshmallows, optional

Cook potatoes in their skins in boiling water
until tender. Drain, cool enough to handle
and peel off skins. Place potatoes in a bowl
and mash using a potato masher. Stir in
softened butter, cinnamon and salt. Blend in
the cherry pie filling. This freezes well.
Optional: Prior to serving, place enough
mini marshmallows on top and broil only
briefly to melt and caramelize the marshmallows.

CORN

Baked Barbecued Corn

6 ears corn with husks
3 tbsp butter or margarine
1 tsp chili powder
1/2 tsp onion powder
1/2 tsp salt
1 dash black pepper
2 tbsp water

Pull husks carefully from corn so that husk remains
attached to the bottom of corn ear. Remove silk from
corn. Melt butter in small saucepan, add seasonings
and stir. Brush butter mixture on ear of corn. Pull
corn husk up to cover corn and tie with string. Place
in 13 x 9 inch glass baking dish, sprinkle with water,
cover with foil and bake at 350 degrees for 30 minutes.

Grilled Barbecued Corn: Prepare corn as above to the
point of placing corn in the baking dish. Instead, place
corn directly on the grill over a medium hot charcoal
fire. Cook for 30 to 40 minutes, turning every few
minutes. Remove husk which will be brown and dry
before serving.

Calico Corn

1/2 stick salted butter
1 large red bell pepper, finely diced
2 garlic cloves, peeled and minced
1 fresh jalapeno chile pepper, minced
3 cups corn kernels
1 20 oz can hominy, drained
4 green onions, sliced
1/2 teaspoon salt

In a large skillet over medium heat, melt the butter.
Stir in the sweet red pepper, garlic, and jalapeno and
cook, stirring once or twice, for 5 minutes. Stir in the
corn, hominy, green onions, and salt and cook, covered,
stirring once or twice, until heated through, about 4
minutes. Adjust the seasoning and serve immediately.

Corn Kugel

1 qt creamed corn
1/2 c melted margarine
1/4 c sugar
3 eggs
1/2 c flour
1 tsp baking powder
1/2 c milk
1 ts vanilla
Mix together all ingredients but corn. Add corn last.
Pour into 9 x 13 casserole. Bake at 350 for 1hr 15 min.

Brown Buttered Corn with Basil

1 tb butter
1 1/2 c fresh corn
1/2 c finely shredded fresh basil leaves

In a skillet, heat the butter over moderately high
heat until the foam subsides, and in it saute the corn,
stirring, for 4 minutes, or until it is browned
partially. Remove the skillet from the heat and
stir in the basil and salt and pepper to taste.

Cheese Scalloped Corn

2 eggs, beaten
1 pint cream style corn
1 cup milk
1 c cracker crumbs
1/2 c chopped onions
1/2 c chopped green peppers
1 c cheddar cheese, shredded
1/4 teaspoon salt
1/8 teaspoon black pepper

This dish has a custard-like consistency. Beat eggs
in large mixing bowl; stir in remaining ingredients.
Spoon mixture into 2 greased 1-quart casseroles.
Bake, uncovered, at 350 degrees for about 35-40
minutes.
Makes 8-10 servings.

Chile Corn Cakes

2 tb olive oil
13/4 c bell pepper, chopped
2 c fresh corn kernels
2/3 c onions, chopped
1 tb chili powder
1 tsp ground cumin
1/4 c chicken stock
3/4 c flour
1 tsp baking powder
1/2 c cornmeal
1 egg, beaten
1/2 c milk
1 tb butter, melted
2 tb cilantro, chopped
salt and pepper to taste
vegetable oil

In a large saucepan over medium high heat, add olive
oil and saute the peppers, corn and onions for 2-3
minutes or until onions begin to soften. Add the chili
powder and cumin and continue cooking for 2 minutes,
stirring constantly. Add the chicken stock to deglaze
the pan and continue cooking until most of the liquid
has evaporated. In a small bowl, sift together the
flour and baking powder. Add the cornmeal, egg, milk
and butter and mix well until very smooth. Add the
corn mixture and cilantro and season to taste. In a
large skillet over medium high heat, add oil and heat
thoroughly. Add corn batter in large dollops and fry
for 34 minutes on each side until golden brown. Remove
with a spatula, place on paper towels and pat dry. Cook
in batches. Keep corn cakes warm in a 275 degree oven
until ready to serve.

Confetti Corn

1 tbsp olive oil
3 c corn kernels
1/2 c diced red bell pepper
3/4 tsp chili powder
3 scallions, thinly sliced
1/4 tsp salt

Heat oil in a large skillet over medium heat. Add
corn, bell pepper and chili powder. Increase heat
to medium-high and cook, stirring often, until corn
is hot, about 2 minutes. Stir in scallions and salt;
cook 1 minute.

Corn Pudding

corn oil
2 large eggs
1 6 oz can evaporated milk
1/4 cup sugar
1 tablespoon cornstarch
16 oz creamed corn
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter or margarine

Lightly grease a 7 by 7 inch baking dish with corn
oil. Preheat the oven to 350oF. Beat the eggs and
evaporated milk in a small bowl until blended. Stir
the sugar and cornstarch together in a small bowl
and add them slowly to the egg mixture, beating
constantly until blended. Fold in the corn, salt,
and pepper. Pour the mixture into the greased
baking dish and dot with the butter. Bake until
the pudding is set and golden brown on top, about
1 hour. Serve hot from the dish.

Corn Timbales

1 1/2 c corn*
2 slightly beaten eggs
1/4 tsp salt
2 tb dry bread crumbs
2 tsp margarine, melted
1/4 c sliced green onion
1 c skim milk
1/8 tsp pepper
2 tb grated parmesan cheese

*Set aside some corn and green onion for a garnish.
In a med mixing bowl stir together eggs, milk,
salt and pepper. Stir in remaining corn and green
onions. Spray 2 individ 12 oz casseroles with Pam.
Divide egg mixture between casseroles. Bake,
uncovered, in a 325 deg F oven for 25 minutes.
In a small mixing bowl stir together bread
crumbs, parmesan cheese, and margarine. Sprinkle
on top of casseroles. Bake, uncovered, for 15
minutes more or till a knife inserted near the
center comes out clean. Garnish with reserved
corn and green onions, if desired.

Country "Fried" Corn With Bacon

4 slices bacon
1/2 small onion, chopped
8 ears fresh sweet corn
salt and pepper to taste

Fry the bacon until crisp, drain it on paper
towels and pour off all but 2 tablespoons of
fat. Cut the bacon into small strips or
crumble it and reserve. Add the onion to the
fat in the skillet and fry untl it softens.
Cut the kernels from the ears and scrape the
cobs to get all the milk. Add the corn wth its
milk to the onions in the skillet and cook for
2-3 minutes. Add bacon, season with salt and
pepper as needed and serve.

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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