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

Eggplant and Gooseberries

Stuffed Eggplant

1 c rice
1 md eggplant
1/4 c oil
1 tomato, diced
1 green pepper, diced
1 sm onion, minced
1 garlic clove, minced
salt and pepper to taste
1/4 tsp basil
2 tb butter

Cook rice according to package directions.
Cut eggplant in half lengthwise, and scoop
out the center from each half, leaving a
1/2" shell. Dice the eggplant meat. Place
eggplant shells cut side down in a large
skillet with about 1/2" boiling, salted
water. Cover and steam 3 minutes. Drain
and reserve. Heat oil and cook diced
eggplant, tomatoes, green pepper, onion
and garlic until tender. Add cooked rice
and seasonings, and stir to combine.
Stuff mixture into the eggplant shells
and dot with butter. Bake in a preheated,
350'F. oven about 35 minutes or until
eggplant shells are tender. Makes two
main dish servings.

Creole Eggplant Souffle

2 tb butter
1 med stalk celery, diced
1 tb flour
1 tb minced fresh basil
1/2 c milk
1/2 c soft bread crumbs
3 eggs,
      separated, room temp.
1 med onion,
     finely chopped
2 cloves garlic, minced
2 tb minced fresh parsley
1/2 tsp dried thyme
1 lg eggplant,
      peeled & diced
1 c grated, mild white cheese
1 dash cayenne pepper

Preheat oven to 350 deg F. In a large
skillet, heat butter till it foams.
Add the onion, celery, and garlic
and saute over low heat until the
onion is translucent. Sprinkle in
the flour, stirring until well
blended. Add the herbs and saute,
stirring until the mixture just
begins to brown. Add the milk and
the diced eggplant. Cover and cook
over low heat, stirring occasionally,
until the eggplant is quite tender.
Add water from time to time if
necessary, just enough to keep the
bottom of the skillet moist. Remove
from the heat. Transfer the mixture
to a mixing bowl. Add the bread
crumbs, cheese, salt and pepper to
taste, cayenne, and 3 egg yolks. In
another bowl, beat the 3 egg whites
until they form stiff peaks, then
fold them gently into the eggplant
mixture. Pour the mixture into a
well-oiled 1 1/2 qt baking casserole
or souffle pan. Bake for 40-45
minutes, or until puffed and golden
brown. Let the souffle sit for 5
minutes, then serve at once.

Penne With Eggplant

12 oz penne pasta
1 md eggplant
3 tb olive oil
1 sm onion, coarsely chopped
1/2 c thin sliced white mushrooms
1 1/2 c tomato sauce
1 t dried basil
1 dried bay leaf
1 t dried oregano
1/2 c shredded mozzarella cheese
salt and pepper to taste

Cook penne according to package
directions until al dente. Drain,
reserving half cup of the cooking water.
Set both penne and water aside. Peel
eggplant and cut into 1/3" cubes. In
a large, nonstick pan over medium heat,
heat 2 tablespoons olive oil. Add
eggplant and saute 5 minutes, or until
browned and translucent. Transfer
eggplant to a bowl. Set aside. In the
same pan over medium heat, add remaining
olive oil and saute onions and mushrooms
for 3 minutes, or until onion is trans-
parent and mushrooms are darkish-brown.
Stir in cooked eggplant, tomato sauce,
basil, bay leaf, and oregano.
Cook 10 minutes longer, reducing heat
if mixture begins to boil. If sauce
is too thick, slowly pour in a little
reserved water. Remove bay leaf and
discard. Stir in penne and cheese.
Cook, stirring, until cheese is
melted. Season with salt and pepper.
Serve hot.

Eggplant Stuffed Peppers

1 lg eggplant,
     peeled and cubed
2 tb oil
3 garlic cloves, minced
1 c Italian bread crumbs
1/2 c cheese, grated
1/2 lb mozzarella cheese, sliced
pepper to taste
marinara or spaghetti sauce
4 red peppers, cut in half,
      seeded and parboiled

Saute pieces of eggplant in the oil with
the minced garlic until the eggplant is
very soft, about 30 minutes. Stir in the
bread crumbs until are moistened.
Sprinkle with basil and add the grated
cheese, pepper and parsley. Fill
parboiled peppers halfway with the
eggplant mixture and put a slice of
mozzarella in each center. Cover
with more of the eggplant mixture.
Place in baking pan with 1/2 cup
water and bake at 350 degrees for
1 hour. Sprinkle top with fresh
Romano and Parmesan cheeses; top
with marinara sauce.

Eggplant Au Gratin

1 eggplant, about 1 lb.
1/2 lb fresh mushrooms
juice of 1/2 lemon
1/2 c milk
salt and pepper, to taste
tabasco, to taste
2 tb bread crumbs
3 1/2 tb butter
1 1/2 tb flour
1/4 c heavy cream
1/4 ts nutmeg
1 egg, lightly beaten
2 tb parmesan cheese

Preheat oven to 425 deg. 2. Peel the
eggplant and cut the flesh into 1"
cubes, more or less. Drop the cubes
into boiling salted water, cook
about 5 minutes, just until cooked.
Drain well. Meanwhile, slice the
mushrooms. There should be about 2
cups. Heat 1 tablespoon butter in
a skillet and add the mushroom
slices. Sprinkle with salt and
about 1 teaspoon lemon juice.
Cook, stirring and tossing, until
the mushrooms give up their juice.
Continue cooking until the liquid
evaporates. Set aside. Melt 1 1/2
tablespoons butter in a saucepan
and add the flour, stirring with
a wire whisk. Add the milk and
cream, stirring rapidly with the
whisk. When blended and smooth,
add salt and pepper to taste,
the remaining lemon juice, nutmeg,
and Tabasco to taste. Stir in the
mushrooms and eggplant. Stir in
the egg. Spoon the mixture into
a baking dish (an 8" pie plate
works well). Sprinkle with a
mixture of crumbs and cheese
and dot the remaining 1 tablespoon
Bake 30 to 40 minutes,
and then brown under the broiler.

Scalloped Eggplant

2 medium eggplants,
     peeled & cubed
2 tablespoons olive oil
1 yellow onion,
      peeled & chopped
2 cloves garlic,
      peeled & minced
1 teaspoon crumbled basil
1 teaspoon crumbled oregano
1/2 teaspoon salt
3 med tomatoes,
     peeled, seeded & chopped
1 teaspoon butter
1 cup shredded Swiss cheese

Bring about 1 inch salted water to
boil in pan; add eggplant. Boil 1
minute; do not overcook. Drain;
gently squeeze out excess moisture
and set aside. Preheat oven to 375
degrees. Heat oil in pan; add
onion and garlic. Cook, uncovered,
over moderate heat for 5 minutes
or until translucent. Combine
eggplant, onion, garlic, herbs
and salt. Place mixture in
buttered 2 quart baking dish. Put
tomatoes over top; add 1 teaspoon
butter. Bake, uncovered, for 30
minutes. Sprinkle with cheese;
bake an additional 5 minutes, or
until cheese melts.
Serves 4-6.


Roasted Eggplant

1 lg eggplant
1 sm onion, finely chopped
2 green chilis, finely chopped
1/2 ts salt
3 tb mustard

Place the eggplant under a preheated
broiler for about 15 minutes,
turning frequently, until the
skin becomes black and the flesh
soft. Peel the skin and mash the
flesh. Add the rest of the ingre-
dients to the mashed eggplant
and mix thoroughly.

Eggplant Fritters

1 1/4 lb. eggplant
1 large egg
2 tbsp flour
2 tsp baking powder
1 tbsp butter or oleo, melted
1/4 tsp salt
1/8 tsp pepper

Peel and slice eggplant; steam until
tender. Turn into a colander and
drain well. Mash. There should be
about 1 cup. Beat egg slightly
and stir in eggplant and the other
ingredients. Drop by heaping
tablespoonfuls well apart onto a
medium hot, well-greased griddle.
Spread each fritter so it is about
4-inches in diameter. Fry until well
browned on bottom, then turn and
brown other side.
Serve at once.
Makes 8 to 10.


Gooseberry Pie

4 c fresh gooseberries
2/3 c sugar
1/4 c all-purpose flour
1 dash salt
1 pastry for double-crust pie
1 tb butter or margarine

Stem and wash gooseberries. Combine
sugar, flour, and salt. Add sugar
mixture to berries; toss gently to
coat fruit. Fill a pastry-lined
9-inch pie plate with berry mixture;
dot with butter or margarine. Adjust
top crust. Seal and flute edge.
Cover edge of pie with foil. Bake
in a 375 degree oven for 20 minutes.
Remove foil; bake for 25 minutes
more or until golden. Cool on a wire
rack. Makes 8 servings.

Gooseberry Cream

1 1/2 pt gooseberries, stemmed
1 tb butter
1/4 c sugar
4 egg yolks

Boil the gooseberries very quickly
in just enough water to cover them.
Stir in the butter when the gooseberries
become soft, then press them through
a sieve. While the pulp is hot,
sweeten it with sugar to taste and
then beat in the egg yolks. Serve in
cups or glasses.

Hot Gooseberry Souffle

1/4 c gooseberry puree, sweetened
6 tb butter
1/2 c flour
1 c milk
3 lg eggs, separated

In a heavy pan, melt the butter over
low heat. As the butter melts, stir
in the flour. Stir until smooth and
blended, then gradually add the milk,
stirring all the time so that the
mixture remains smooth. Bring to
the boiling point, still stirring,
and cook for three minutes. Add
the gooseberry puree and stir until
thoroughly mixed. Beat the egg
yolks until they are light and
combine them with the gooseberry
mixture. Beat the whites until
they are stiff and use a metal
spoon to gently fold the whites
into the gooseberry mixture. Lightly
oil a 5-cup soffle dish. Turn
the mixture into the souffle
dish and bake on the middle shelf
of a preheated 375-degreeF oven
for about 45 minutes. By this time,
the souffle should be crisp on the
outside and still creamy on the
inside. (For a more creamy result,
bake the soffle in a water bath:
Set the souffle dish in a pan
and pour enough hot water into
the pan to cover the sides of
the dish by about 2 inches.)
Remember that the souffle will not
remain at its best for more than a
few minutes after leaving the oven.

Gooseberry Custard (English)

2 lb gooseberries, cleaned
2 pt water
1 oz butter
1 tb rosewater or lemon juice
8 oz sugar
1/2 pt double cream
4 eggs

Wash the gooseberries and drain well.
Put in saucepan with the water and simmer
until soft. Mash gently with a fork,
then stir in the butter, rosewater
or lemon juice and sugar and cook
gently until the sugar is completely
dissolved. Whisk the cream and eggs
together, then stir into the gooseberry
mixture. Cook over a low heat,
stirring, until thickened. Pour into
a serving bowl and chill. Serve with
biscuits. Serves 4 to 6.

Gooseberry Curd

1 pt gooseberries
1/2 c sugar
2 tb butter
2 eggs
1 egg yolk

Rinse the gooseberries and put them in
a non-corroding saucepan with the water.
Cover and cook over low to medium heat,
stirring occasionally, for about 20
minutes, or until the gooseberries are
very mushy. Puree them through a food
mill or a strainer. You should have about
1 1/4 cups of puree. Stir the sugar and
butter into the warm puree and heat,
stirring constantly. Whisk the eggs and
the egg yolk just until mixed, then whisk
in a little of the hot gooseberry mixture
to heat - or temper - the eggs. Return to the
pan and cook over low heat, stirring
constantly, until the mixture is well
thickened, and has reached a temperature
of 170 F. Pour into a container, cover,
and chill. Use this to fill small tartlets
or fill a 9-inch pre-baked tart shell with
the curd. This also makes a delicious
filling for cakes. Decorate with whipped
cream in a piping bag.

Gooseberry Fool

1 pt gooseberries, stemmed
1 sugar
2 tb water (to 3 tb)
1 c heavy cream, whipped

Put the gooseberries in a nonreactive
saucepan with 1/4 cup of sugar and the
water. Cook very gently until the gooseberies
are thoroughly done and soft enough to
mash. Put them through a sieve or food
mill and add sugar to taste. Fold the
gooseberry puree through the whipped
cream. Chill for several hours.

Gooseberry Tart

1 1/2 cups + 2 tablespoons of flour
3 tablespoons ice water
3 tablespoons sugar
4 cups gooseberries
3/4 teaspoon salt
2 teaspoon lemon zest
1 stick of butter, cold
1 cup sugar

Preheat oven to 350 degrees. In large bowl
sift 1 1/2 cups of flour. Add sugar and
salt. Slice up butter and add to flour.
Blend butter into flour using a pastry
blender. Slowly, one tbsp at a time, add
water until dough comes together to form
into a ball and flatten. Chill for 30
minutes. Roll out crust and lay into
tart pan. Trim edges. Chill crust in
pan. In large bowl combine berries with
remaining flour. Toss in zest and sugar.
Pour into pan. Bake for 45 minutes.

Chocolate Dipped Gooseberries

1 cup fondant
2 tablespoons simple syrup
1/2 pound semisweet chocolate, chopped
2 dozen fresh gooseberries, husks on

In the bowl of a small double boiler,
combine the fondant and 2 tablespoons
of the simple syrup. Heat the fondant,
stirring with a wooden spoon. The
mixture should be light but able to
coat the back of a spoon. If the
mixture is too thick, add some of
the remaining simple syrup. In another
double boiler heat the chocolate,
stirring occasionally until the
chocolate melts. Line a baking
sheet with parchment paper. Peel
back the husks from each berry.
Holding the husks, dip each berry
3/4 of the way in the fondant.
Place the berries on a baking sheet.
Refrigerate until the fondant is
firm to the touch, about 30 minutes.
Holding the husk, dip each berry in
the melted chocolate. Refrigerate
until the chocolate is firm to the
touch, about 30 minutes. Remove and
serve on a serving platter.

Gooseberry And Pineapple Conserve

3 lb gooseberries
1/2 c water
2 c shredded fresh pineapple
2 c seedless raisins
4 c sugar
2 c chopped pecans

Wash and remove blossoms and stems
from the gooseberries. In a
preserving kettle, boil the goose-
berries in the water until they burst,
about 10 to 12 minutes. Add the
pineapple and cook for 10 minutes,
stirring constantly. Add the raisins
and sugar. Simmer uncovered for
about 15 minutes, stirring frequently.
Add the pecans and cook for 5 minutes
to heat them through. Ladle into hot
sterilized jars and seal immediately.

Gooseberry Chutney

4 lb gooseberries
3 medium sized onions
3 c brown sugar, tightly packed
3 c cider vinegar
1 c seedless raisins
1 ts salt
2 ts dry mustard
1 ts ground ginger
1 ts turmeric
1/2 ts cayenne pepper

Wash the gooseberries and remove the
stems and blossoms. Chop or grind the
gooseberries and onions together and
place them ina preserving kettle with
the remaining ingredients. Cook this
mixture uncovered over low heat,
stirring frequently, until it thickens,
about 2 hours. Ladle into hot,
sterilized jars and seal immediately.

Gooseberry Cobbler

2 c flour
1/2 c corn meal plus 2 tb
1/2 ts baking powder
1 ts salt
3/4 c butter or margarine
3/4 c boiling water
1 qt gooseberries, cooked and sweetened
1 ts honey
1 juice of 1/2 lemon

Sift the flour with 1/2 cup corn meal,
baking powder and salt. Using pastry
blender or two knives, cut in butter
or margarine. Quickly add the boiling
water, mixing in well. Divide the dough
in half, and pat half of it in a buttered
8"x8"x2" baking pan. Sprinkle with 1 Tb
corn meal. Mash half of the gooseberries
in their syrup, then stir in remaining
gooseberries, honey and lemon juice;
pour over the dough. Top with remaining
dough; sprinkle with remaining Tb corn
meal. Bake in very hot oven (425F) oven
for 30 minutes, or until top is lightly
browned. Cut into squares 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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