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

Grapes and Greens
GRAPES

Chicken Salad With Grapes

1 whole chicken, cooked, skinned,
      boned & shredded
4 tb orange juice
1 c mayonnaise
1/2 c heavy cream, whipped
1 1/2 c halved seedless grapes
1/4 c sugar
salt & pepper
1/4 head Boston or Bibb lettuce
2 tb julienned orange peel

In a bowl, combine the chicken,
orange juice, mayonnaise, whipped
cream, and grapes. Season to taste
with sugar, salt, and pepper. Chill,
covered. Arrange on lettuce leaves
if desired or on salad plates. Top
with the slivered orange peel.

 

Cheesy Grapes

4 oz cream cheese
1/4 c crumbled blue cheese
1 tb approximately mayonnaise
1 clove garlic, minced
1/4 tsp ground ginger
60 sm firm seedless grapes
2 c ground almonds, toasted*

In bowl, cream together cheese
and mayonnaise, adding up to 1 tbsp.
more mayonnaise for spreading
consistency. Stir in garlic and
ginger. Wash grapes and dry on
paper towels. Stir grapes into
cheese mixture and stir gently
to coat each one thoroughly,
rolling by hand if necessary to
completely cover each grape. Roll
cheese-covered grapes individually
in almonds until coated. Place on
flat platter or tray. Cover with
plastic wrap and refrigerate for
about 1 hour or up to 3 days. Makes 60.

*Spread nuts on baking sheet and
toast in 350F oven for 5 minutes or
until golden.

 

Orange-Glazed Carrots And Grapes

20 oz frozen whole baby carrots
2 tb brown sugar
2 ts cornstarch
1/4 ts ground ginger
1/8 ts salt
3/4 c orange juice
1 c seedless red grapes, halved

Cook carrots according to package
directions, omitting salt; set aside.
Combine brown sugar, cornstarch,
ginger, and salt in a saucepan.
Gradually add orange juice,
stirring with a wire whisk until
blended. Bring to a boil over medium
heat; cook 1 minute, stirring
constantly. Add carrots and grapes;
cook 2 minutes or until heated,
stirring occasionally.

 

Spicy Asian Beef And Grapes

12 oz beef flank steak
2 tb soy sauce
1 clove garlic, minced
1 ts sesame oil
1/2 ts crushed red chilies
1/2 c sliced onion
1 c seedless grapes, halved
1/2 c sliced sweet red pepper
2 tb chopped green onions
2 c finely shredded cabbage
1 ts toasted sesame seeds

Slice steak across grain into thin
strips and place in small bowl.
Combine soy sauce, garlic,
sesame oil and chilies in small bowl;
mix well. Pour sauce over beef. Mix
to coat all pieces, cover and
marinate 20 minutes. Place marinated
beef and onion in a 2-quart
microwave-safe dish.Cover with
waxed paper. Stirring midway
through cooking, microwave on HIGH
4 minutes. Add grapes, red pepper,
and green onions; microwave on
HIGH 1 minute; mix well. Line
bottom platter with cabbage; top
with hot beef mixture. Sprinkle
with sesame seeds.
Makes 4 servings.

Sweet-Hot Holiday Grapes

1 3/4 c red flame seedless grapes
1 3/4 c green seedless grapes
1 c sugar
2/3 c cider vinegar
1 c water
4 lg jalapenos

Remove from their stems red flame
and green seedless grapes, rinse
and place in medium bowl. Simmer in
medium saucepan over low heat for
10 minutes: 1 cup sugar, 2/3 cup
cider vinegar, 1 cup water and 4
large jalapenos that have been seeded
and quartered. Pour mixture over
grapes. (Add a little water if
necessary so grapes are completely
covered.) Cover with plastic wrap
and marinate at room temperature
overnight.
Serve cold or at room
temperature.

 

Burnt Grapes

4-5 cups seedless grapes -
     red or green grapes
2 c sour cream
1/2 c sugar
2 ts vanilla
1/2 c butter or margarine
1/2 c brown sugar

Wash and dry grapes. Mix sour cream,
sugar and vanilla together. Pour
cream mixture over grapes and stir
gently. Pour into a 9x13 pan, or
individual serving dishes. In a
saucepan, bring butter and brown
sugar to a boil. Immediately pour
over grapes. Don't stir. Chill for
3-4 hours. Serves 6.

You can substitute fresh raspberries,
blackberries, sliced peaches, etc.
for grapes. The caramel sauce gets
hard and crunchy and is a contrast
to the creamy fruit mixture.

 

Frozen Grapes

Get some grapes, (any variety, any
quantity) and wash them. Do not dry or
drain. Put them in the freezer and in
a few hours you will have an icy tasty
treat.

Glazed Coins And Grapes

8 medium carrots, thinly sliced
2 tb water
1/3 c orange marmalade
1 c halved seedless green grapes
1 tb butter

Combine carrots with water and
marmalade in med. frypan; cover and
simmer until tender-crisp. Cook
uncovered until liquid has evaporated,
about 1 min. Add halved grapes and
butter; saute until heated through
and sauce is slightly thickened.
Serve immediately.

Ham Rolls With Grapes And Tomato
     Cream Sauce

2 tb butter
1 tb shallots or sweet onion, chopped fine
1 c cubed ripe tomatoes
6 tb chicken stock
1 c heavy cream
1 lb thinly sliced ham
1 1/2 c small white seedless grapes

Preheat the oven to 400. Melt 1 tbsp
of butter in a saucepan and add the
shallots. Cook briefly, then add the
tomatoes. Cook about 10 min., stirring
occasionally. Add 4 tbsp of the stock
and cook about 3 min. Stir in the cream.
Simmer about 15 min. Butter an oval
baking dish. Roll up the ham slices
into cigarette shapes not quite 1-in.
in diameter. Arrange the rolls close
together in the dish, side by side in a
neat row. Melt the remaining butter
and brush over the ham rolls. Set aside.
Put the sauce through a fine strainer.
Return to the saucepan and cook about
5 min. longer. Meanwhile, place the
grapes in a small skillet with the
remaining stock. Bring to a boil and
cook, shaking the skillet, about 3 min.
Do not overcook or the grapes will
become mushy. They must retain a nice
texture and shape. Add the sauce and
bring to a boil, stirring. Place the
ham in the oven and bake about 5 min.,
just to heat through. Pour the grapes
and the sauce over the ham.

Festive Cheese Ball With Grapes

1 pk ( 8 oz) cream cheese, softened
1 c shredded cheddar cheese
1/8 ts hot pepper sauce
2 tb chopped walnuts
2 lb blue, green and red grapes,
     cut into small clusters

Beat cheeses and hot pepper sauce in
small bowl until well blended. Place
cheese mixture into 1 quart round
bowl lined with plastic wrap.
Refrigerate, covered, until firm.
Unmold and place in center of serving
platter. Remove plastic wrap. Smooth
cheese with spatula. Sprinkle with
walnuts. Surround with walnuts and
grape clusters.

 

Brown Rice With Sunflower
     Seeds & Grapes

1 md onion, finely chopped
1 stalk celery, finely chopped
1 c brown rice, raw
1 tb oil
1 ts dried thyme
2 1/2 c chicken broth
2 tb sunflower kernels
3/4 c halved seedless red grapes
1 finely chopped fresh thyme

Cook onion and celery in oil until
crisp-tender. Stir in rice and thyme.
Add broth, bring to a boil. Reduce
heat; cover, simmer 45 - 50 minutes.
Stir in sunflower seeds and grapes.

GREENS

Jumbled Greens

2 tablespoons oil
1-1/2 cups chopped onions
1 bunch collard greens, washed, stemmed
     and torn into 3- to 4-inch pieces
1 bunch mustard greens, washed, stemmed
     and torn into 3- to 4-inch pieces
10-ounce fresh spinach, washed, stemmed
      and torn into 3- to 4-inch pieces
1/2 cup chopped fresh cilantro
1 cup vegetable or chicken stock
1 teaspoon sugar

Preheat a heavy, (preferably cast-iron),
4-quart pot over high heat to 350,
about 4 minutes. Add the oil and, when
it begins to smoke, add the onions. Cook,
stirring occasionally, until the onions
begin to turn golden brown, about 6 minutes,
then add the collard greens. Scrape the
bottom of the pot and cook, stirring
occasionally, until the greens are sticking
on the bottom and about to burn, about 3
to 4 minutes. Add the mustard greens and
cilantro and stir and cook for 1 minute.
Add 1/2 cup stock and scrape the bottom of
the pot. The greens will cook down, and
the onions will turn dark brown. Cook
until all the liquid evaporates, about
10 to 12 minutes, then add the remaining
stock. Scrape the bottom of the pot and
add the spinach. Stir and cook for 3
minutes. Add the sugar and cook for 1 min
longer. Remove from the heat and serve.

Basiled Beet Greens & Sesame Seeds

1 med sweet onion, minced
1/4 cup of chicken or vegetable stock
1 tbsp butter
1 pound beet greens, washed and stemmed
3 tbsp fresh basil, minced
1 tablespoon of sesame seeds, toasted

Combine the onions, stock and butter
in a pot large enough to hold the
greens. Cook until the onions are
soft. Add the beet greens and basil
and cook only until the greens are
wilted and tender. Sprinkle with
the sesame seeds and serve at once.

Chili-Garlic Mustard Greens

2 tb sesame oil 2 tb olive oil
1 lb mustard greens; washed,
     dried, cut into strips 1 tb garlic, minced
1 tb chili pepper, minced
1 tb ginger, minced
2 tb white vinegar
1 ts sugar
salt & black pepper to taste

In a large saute pan, combine sesame
and olive oils, and place over high
heat until hot but not smoking. Add
the greens, and stir vigorously for
I minute, or until they have changed
to a bright green color. Add garlic,
chili and ginger, and continue to
cook, stirring constantly, for 30
seconds. Add vinegar and sugar,
remove from heat and stir to combine.
Season to taste with salt and pepper,
and serve at once.

Country-Style Greens

2 bunches fresh collard, turnip, or
     mustard greens
1 tb lard or rendered bacon fat
1 md onion, minced
1/4 lb ham cut in 1/2-inch cubes
2 c water
salt and black pepper, to taste

Contrary to rumor, greens do not
need hours of boiling in a sea of
liquid. What they do need, however,
is the flavor of smoked slab bacon
or ham; if you must substitute
ordinary bacon or ham, you'll
need twice as much. Greens are
the traditional accompaniment to
pork or ham.
Trim away and discard the tough
stems of greens. To loosen grit,
place the leaves and the remaining
tender stems in a large bowl,
cover with lukewarm water, and
soak for 5 minutes. Rinse several
times in cold water to wash
away any remaining sand. Melt
lard in a large, heavy, nonreactive
pot with a lid. (Do not use an
aluminum pot; if possible, use
one with an enamel coating.) Add
onions and bacon/ham. Fry together
over medium-high heat, stirring
often, until onions wilt and bacon
starts to brown, (about 5 minutes).
Add greens and the water and
bring to a boil over high heat.
Cover, lower heat to medium, and
cook until greens are tender,
with just a little crunch, (about
20 minutes). Uncover, raise heat
to high, and boil off some of the
excess water, (about 5 minutes). Add salt
and pepper to taste, serve hot.

Stir Fried Beet Greens

2 ts sesame seeds
1 tb vegetable oil
1 sm onion, cut into 8 wedges
1 clove garlic, finely chopped
4 qts lightly packed beet greens,
     stemmed & torn
1 tb soy sauce
1 ts oil
1/2 ts sugar
1/4 ts salt
pinch crushed red pepper

In a wok or 8-qt saucepan, heat
sesame seeds over med-high heat,
stirring constantly until lightly
browned. Remove seeds to small bowl.
Heat oil in same pan. Add onion and
stirfry 3 min. Add garlic and stirfry
30 secs. Add beet greens, cover & cook
just until wilted, stirring occasionally.
Uncover and add soy sauce, tsp oil,
sugar, salt and red pepper. Stirfry
until greens are tender. Transfer
greens to serving dish; sprinkle
with toasted sesame seeds.

Turnip Greens & Cornmeal Dumplings

1 1/2 pound ham hock
2 qt water
1 bunch turnip greens with roots
1 ts salt
1 c cornmeal
1/2 ts salt
1 c boiling water
1 egg, beaten
1 all-purpose flour

Clean greens and roots. Wash ham
hock, and place in an 8-quart
Dutch oven; add water and bring
to a boil. Reduce heat, and simmer
1 hour or until meat is tender.
Peel turnip roots, and cut in half.
Add turnip greens, turnip roots,
and 1 teaspoon salt to Dutch oven;
bring to a boil. Cover; reduce heat
and simmer 2 hours or until greens
and roots are tender. Combine cornmeal
and 1/2 teaspoon salt; mix well. Stir
in boiling water. Add egg, and mix
well. Drop cornmeal mixture by
by tablespoonfuls onto a well
floured board, and roll in flour.
Place dumplings over hot turnip
greens; cover and cook over medium
heat 15 minutes. Serve immediately
with turnip greens and pot likker.

Crustless Greens Pie

1 1/2 lb swiss chard
1/2 lb arugula
3/4 lb dandelion greens
3 tb butter
1 tb olive oil
1 onion; finely chopped
2 cloves garlic, minced
1/2 sm yellow pepper, chopped
2 sm zucchini, grated
1/3 c chopped fresh basil
1/4 c chopped fresh parsley
salt and black pepper
3 extra large eggs, lightly beaten
1/2 c freshly grated parmesan cheese
1/4 c fresh bread crumbs

Trim the chard, arugula and dandelion
greens. Discard the stems and chop
the leaves. Preheat the oven to 375F.
Heat 1 Tbsp of the butter with the
oil in a medium saucepan. Add the
onion and cook one minute. Add the
garlic and cook one minute longer.
Stir in the pepper, chard, arugula,
dandelions, zucchini, basil, parsley,
salt and pepper. Cook covered, over
medium heat, until very tender, about
15 minutes. Remove the cover and cook,
stirring frequently, until all
liquid has evaporated, about 25
minutes. Transfer to a large mixing
bowl. Beat the eggs into the greens
and pour the mixture into a buttered
9-inch glass or ceramic quiche pan.
Sprinkle with the Parmesan cheese.
Melt the remaining 2 Tbsp butter
in a small skillet over medium heat.
Stir in the bread crumbs and saute
until golden. Spoon them over the pie.
Bake 25 minutes. Let stand at least 10
minutes before serving. Serves six.

Beets And Beet Greens Gratin

2 sm bunch beets with greens
2 tb butter
2 tb flour
1 1/2 c milk
3 lg garlic cloves, minced
salt and pepper
1 butter-flavored cooking spray
1/2 c flavored bread crumbs

Separate beets from greens, leaving
about 1 inch of stems on the top of the
beets. Steam in their skins for 35-40
minutes and save the cooking water.
Cool beets and peel off their skins.
Meanwhile, trim stalks from greens
unless they are very tender. Stack
greens and roll like a fat cigar.
Cut crosswise into 1/2 wide ribbons.
Wash thoroughly and drain. Add to
the same pot that steamed the
beets, with more water if needed,
and steam over moderate heat just
until wilted, about 7 minutes. While
greens steam, heat butter in a
medium-size saucepan until it
foams. Add the flour and stir
over moderate heat until well
blended, about 2 minutes. Add
milk, stirring occasionally, until
the sauce comes to a boil. Reduce
to a simmer, add garlic, salt and
pepper, and stir as it thickens to
the consistency of a light cream
sauce. Turn off heat. Preheat oven
to 400 degrees. Cut beets into 1/2
inch cubes and add to saucepan with
cream sauce. Squeeze out any excess
moisture from beet greens and add to
the cream sauce, combining well.
Season with salt and pepper. Pour
into a 2-quart gratin dish that has
been sprayed with cooking spray.
Sprinkle with bread crumbs and bake
25 minutes or until top browns nicely
and cream sauce bubbles up.

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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